Zakuro Cast Iron Teapot

$220

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The Iwachu workshop has been hand-crafting cast iron since 1902, and their team of artisans also does an incredible job updating its collections to include more contemporary pieces—all while remaining true to their traditional processes. The Morioka-based makers turned a typical cast iron teapot into a sculptural work with distinct personality and ultra-functional features. Plus, the deep blue hue, because of the texture of the material, appears speckled in the right light.

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Made using low-growing Maine blueberries exclusively, Allagash Brewing Company’s first-ever blueberry fruited beer is subtly sour and sweet but perfectly balanced. They added one pound of fruit per gallon of beer (both pediococcus and lactobacillus during the aging process) and let this beer sit in single oak red wine barrels for six months. The result is a frothy, champagne-like beer with distinct tartness yet plenty of sweet and tender fruit notes.

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Only in Tokyo: Two Chefs, 24 Hours, The Ultimate Food City

$20

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Luke Burgess and Michael Ryan’s Only in Tokyo—part city guide, part storybook—is a celebration of food, travel, culture and photography. The Australian chefs (and Japanophiles) take readers on a wild ride through some of the city’s best restaurants, bars and cafes, and offer insight into the individuals that make these locales so special. With interviews, notes on favorite dishes and lovely photos by Burgess, the book blossoms into a personal and captivating tale.

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“Mushi Nabe” Donabe Steamer

$190

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Made by Nagatani-en and designed by Iga Mono, the “Mushi Nabe” steamer lets chefs—at home or in a professional kitchen—cook a variety of dishes with precision and without unruly oils or fat-heavy butter. With holes in the lid to let steam escape, the removable ceramic tray within can hold meats or vegetables above the boiling water below it. As a result of being cooked by steam, juiciness and brightness is afforded without the heaviness of frying. It is six inches deep and 11.5 inches wide, and weighs nearly nine pounds. The manufacturer notes that it is gas-burner safe, but not suited for induction or electric burners, microwaves, or dishwashers.

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Xelsis SM7684/04 Super Automatic Espresso Machine

$2400

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From the Saeco Xelsis touchscreen, users can easily select one of 15 different coffee or espresso drinks—and then further customize strength, temperature, portion and milk foam. Features like durable ceramic grinders, an AquaClean water filter system and an automatic HygieSteam self-cleaning process set the machine apart from competitors—including other Italian manufacturers. Saeco’s won numerous design awards and the Xelsis represents the best of its offerings, but most importantly it makes delicious drinks quickly and with undeniable ease.

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Nothing Fancy: Unfussy Food for Having People Over

$25

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Full of dishes that look and taste impressive but are actually simple to prepare, Alison Roman’s Nothing Fancy: Unfussy Food for Having People Over  provides recipes and also encouragement for home cooks. From labne with scallions to a salad of crushed peas with burrata, the dishes are delicious and diverse. Roman also offers plenty of practical advice for those throwing a dinner party: whether it be never apologizing (for mismatched cookware, a late serve time, anything) to accepting help from guests, to selecting a good olive oil. While encouraging readers to embrace imperfections in the kitchen, Roman fills them with confidence.

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The Silver Spoon Classic Cookbook

$60

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Originally published in 1950 as Il Cucchiaio d’Argento, The Silver Spoon (as it translates in English) consists of 170 homestyle Italian recipes, all cataloged alongside new photos. At 368 pages, with 142 illustrations, there’s bound to be a recipe that even the least self-assured cook can conquer. From fresh egg pasta to a roasted leg of lamb, each dish transcends time.

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Silly Sushi Nigiri

$15

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This plush, smiley sushi toy measures four by seven inches and has passed all ASTM (aka American Society for Testing and Materials) requirements, so is safe for kids aged 12 months and older. With its prawn topping, fluffy white rice body and corduroy feet, this friendly little creature can be paired with a California of Maki roll.

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Boasting all the benefits of a heavy cast iron pan, while being small enough to manage easily, Field Company’s #4 Skillet has a cooking surface that measures just under six inches and weighs under two pounds. Naturally non-stick, the pan comes pre-seasoned and can be used on gas, electric or induction stoves, on outdoor grills and live fires, or in the oven. Also available in larger sizes, the #4 is ideal for a steak or a couple eggs.

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Including one pitcher, two glasses and one stirring rod—all of which are hand-blown—Glacce’s ritual cocktail kit integrates custom-cut quartz crystals into the cocktail-making process. The stirring rod features a round quartz bauble, whereas both glasses contain a beautiful crystal embed. Designed in collaboration with Mezcal Creyente, the limited edition set aims to bind the traditions of Oaxaca with the ritual of mixing drinks and the meditative nature of crystal healing.

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Mirka & Georges: A Culinary Affair

$48

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Part art book, part cookbook, part biography, Mirka & George: A Culinary Affair documents the life of Mirka and Georges Mora, Melbourne-based couple by way of Paris. Their apartment became a hub for the artistic community and their restaurants accommodated the overflow. This book—through photos, prints of their art, recipes and more—explains why the pair were so beloved and became icons of the Australian city.

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The Original Japanese Barbecue Sauce

$14

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A family recipe, The Original Japanese Barbecue Sauce was developed by Justin Gill and his bachan (aka granny) Judy Yokoyama. This bbq sauce is unlike North American iterations: it’s less viscous, less sweet and has a bold flavor with just the right amount of umami. Additionally, it’s made with simple ingredients (including non-GMO soy sauce, cane sugar, organic garlic, ginger and green onion) rather than filler oils and preservatives. Their website also offers plenty of recipes—from pan-fried salmon with soba to chicken wings.

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MEATER+ Wireless Thermometer

$99

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Building upon their innovative original thermometer, MEATER unveils a MEATER+ iteration that has up to 165 feet of range. Simply insert the thermometer into the meat you plan to cook (you can choose from a few options and preparations in the app) and place the meat into your grill, smoker, or oven, and step away. The charger acts as a signal booster and allows you to venture around your house or yard while keeping tabs on your dish. The thermometer will also calculate cook time, alert you when it’s done and even take into account the cooking it will do once removed.

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Raw Mānuka Honey 850+ MGO

$85

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Boasting a wide range of wellness properties—from promoting digestive and skin health to offering sore throat relief—raw Mānuka honey is an upgrade on regular supermarket versions. This rare, New Zealand-harvested iteration contains 850+mg of Methylglyoxal, a medicinal level that purportedly confers “active enzymes and health properties.”

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Launched alongside Stumptown’s second short film, Wax & Gold (directed by Britton Caillouette and produced by Farm League), seasonal coffee Ethiopia Mordecofe’s latest limited edition packaging celebrates the origin nation’s significance. The iteration, which boasts notes of peach and an elegant florality, will be available as bagged whole beans and canned cold brew. Proceeds from sales will go to Ethiopian musician Mulatu Astatke’s Jazz School in Addis Ababa.

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Cook Like a Local: Flavors That Can Change How You Cook and See the World

$25

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Written by one of Houston’s most acclaimed chefs, James Beard Award-winning Chris Shepherd, Cook Like a Local: Flavors That Can Change How You Cook and See the World transforms the commonly held perception that local food must be rooted in centuries-long preparation. For Shepherd, locality is quantified by proximity: “The last census showed that there is no longer a ‘majority’ in Houston. It’s a city of minorities. So for me, thinking about what it means to cook locally in Houston means going out into the different neighborhoods of my city and taking a census of my own: one of flavors, and of culinary traditions,” he writes in the book’s introduction. The book offers recipes from a variety of local chefs from an even more varied range of cultures—all with true-to-the-dish ingredients, which are indexed at the back of the book, and explanations on how to make key ones (like toppings, bases, sauces). The book is available for pre-order and will ship 3 September.

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