12 Foodie Finds to Make November the Coziest Yet

During cold months, I think I eat everything out of a bowl or mug, so why not treat myself to something that combines the two in one? This Farmhouse Soup Mug ($48) is designed to be cradled with one hand so you can easily slurp up the bowl's contents. Beautiful and functional — I love it.

Equal parts amusing and informative — which is to say, a lot of both — Eatymology: The Dictionary of Modern Gastronomy ($13) by Josh Friedland explains the origin and meaning of food terms like "fat washing," "mom wines," "snackwave," and "brataphobia."

I love ramen, but realistically, I'm not going to take the time to make it completely from scratch. I recently tried Nona Lim's homemade broth and ramen noodles, and now I'm convinced it's the perfect solution to enjoying fresh, hot ramen on a cold night when you don't want to go out. Add some fresh veggies to fill it out, and you've got a delicious meal. It's made from scratch in Oakland, CA, and it's available at various Whole Foods locations.

I've long been an OXO loyalist — in my mind, OXO and reliable are practically synonymous — so when I learned the brand was coming out with its first line of electric appliances, I got very, very excited. Everything about OXO On Illuminating Digital Hand Mixer ($80) is cleverly designed, highly functional, and just makes sense; same goes for the rest of the lineup, which includes a coffee maker, immersion blender, toaster, and more.

Atelier Crenn: Metamorphosis of Taste ($50) is the debut cookbook from the mind of Dominique Crenn, the first female chef in America to be awarded two Michelin stars. Crenn celebrates organic and sustainable ingredients, used in intricate and unique ways. She's created a cookbook that takes you through the day-to-day journey of being a chef and helps all aspiring cooks learn a little bit more about how to elevate their everyday cuisine.

The latest limited-edition flavor from Revive, Revive Kombucha Tropic Wonder ($4, plus $2 bottle deposit), won me over on first sip. Made with earl grey tea and flavored with orange peel, vanilla, and cayenne, it has a bit of a creamsicle vibe going on and a mildly spicy kick.

Bradley Cooper's newest film Burnt enlisted the help of chefs like Gordon Ramsay and Marco Pierre White, which added a zest of realism to an otherwise Hollywood film. While the film has its ups and downs, it does leave you with just a taste of the life of a real working kitchen . . . and you get to see a shirtless Bradley Cooper, which we can all agree is worth it.

I'm not one for cluttering my kitchen with unitaskers, but this OXO Handheld Spiralizer ($15) is the sole exception. As spiralized veggies are becoming more and more trendy, I wanted in on the trend without investing in a serious piece of kitchen equipment. This handheld spiralizer does just that! I loved making zucchini noodles over the Summer and cannot wait to try sweet potatoes and other root veggies over the Winter.

Cake mix made with recognizable, organic ingredients that actually tastes good? It can be done! I'll be keeping a box of Miss Jones Organic Vanilla Cake Mix ($6) on hand for cake emergencies.

Now I know you might be thinking that this pumpkin spice fad has gone too far, but California Fruit Wine Company's pumpkin spice wine ($13) is actually something worth trying. It's a slightly sweet and refreshing nod to Fall and tastes reminiscent of a gentle mulled wine. While there isn't a strong pumpkin flavor, all of those comforting cinnamon, nutmeg, clove, and ginger spices really come through and make this a must-try for the holidays.

I have found my new favorite condiment: Terrapin Ridge Farms Pecan Honey Mustard ($7). Sweet, nutty, and just a hint of spicy from the mustard, it's awesome slathered on sandwiches, but I can't wait to try it on glazed meats and baked brie.

Mark Bittman's matrix-formatted recipe columns — 12 ways with shrimp or choose-your-own-adventure tartare, for example — were always a highlight of T Magazine. His latest cookbook, Mark Bittman's Kitchen Matrix ($35), extends the concept and is an ideal book for those looking for novel ideas, as well as to become more comfortable in the kitchen. As Bittman explains in the intro, these are looser recipes that can easily be tweaked and expanded upon to suit an individual's tastes.