Best Food Items | January 2013
Check Out Our Must Haves For January
Not that we hated 2012 or anything, but after the chaos of the holiday season, it feels right to start off the New Year on a clean slate. Out with the Christmas garland, eggnog, and shortbread cookies, and in with the new. What might that be, you ask? Our vote goes to the hot new fermentation trend and its accoutrements, a space- and time-saving kitchen device, and a book from the hottest new chef of 2013.
I'm not much of a New Year's resolution maker, but if I had one for 2013, it'd be to try my hand at some of my favorite flavor-packed fermented foods like kimchi, sauerkraut, and vinegar. With that in mind, I'll be snapping up a couple guides for this new adventure. I'm particularly fond of fiery kimchi and Korean cuisine, so The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi
— Nicole Perry, assistant editor
The Perfect Glass Mug ($20) by David's Tea may seem like a gimmicky name for a tea mug, but it's quickly become my all-time favorite. The infuser has a fine mesh that traps all of the tea particles so every brew is tea-leaf-free. Because of the clear glass, you can easily gauge the color (and thus intensity) of each steeping. These guys didn't leave out a single detail — including the large handle, which lets you comfortably wrap all four fingers around the mug for a snug fit.
— Anna Monette Roberts, assistant editor
I spend hundreds of dollars on yogurt each year (and have accumulated an impressive stack of pint containers), so why not invest in a Cuisinart Thermo Electric Yogurt Maker ($130) instead? This particular machine makes it incredibly easy; just add milk (dairy or soy) and a yogurt starter, then press start. The machine ferments the yogurt and then chills it so you can dive in as soon as it's done.
— AMR
I spent the better part of Christmas reading Eddie Huang's Fresh Off the Boat: A Memoir ($26). If you haven't heard of the New York chef — who's being billed as the next Anthony Bourdain and was described by Tony himself as "bigger than food" — be prepared to know him in 2013. Start by reading his backstory; it's a witty, earnest, authentic tale of coming of age in America.
— Susannah Chen, editor
I was pleasantly surprised with a pair of beautifully crafted razor-sharp Japanese knives for Christmas — a Kikuichi chef's knife ($280 for the 8-1/2-inch size) and a Shun utility knife ($120, originally $213) — and since then I've been chopping, slicing, and mincing my way through anything I can get my hands on. They make tedious prep work almost fun!
— NP
I'm loath to admit that a jar of this insanely good cheese dip ($13) sat unopened in my cupboard for months, because as soon as I cracked it open I was in pure, unadulterated love. Sharp, nutty, fruity, and slightly spicy, this spread will likely become a fixture on cheese plates, pasta dishes (it's practically all you need to dress a plate of spaghetti), and toast for the foreseeable future. More of a DIY type? It can also be made at home; either way, you're in for a treat.
— NP
Whether you're watching your portion sizes or you just want to bake with more accuracy, EatSmart's minimally designed PrecisionPro kitchen scale ($35) does the job.
— SC
Living in a relatively small city apartment, I've learned to make the most of every inch of storage space. Unfortunately, this hasn't quelled my compulsion for collecting exotic spices, oils, and vinegars, which meant it was tricky to navigate my stuffed-to-the-brim cupboards when searching for just the right bottle. This expandable spice shelf ($30) is not a terribly glamorous purchase, but it's made a world of difference both in my sanity and culinary experimentation.
— NP
No need to buy two appliances when you can use the two-in-one Breville Fast Slow Cooker ($180). Cook beans, grains, and pastas in a flash with the pressure cooker setting. Alternatively, cook thick, meaty sauces and stews with the slow cooker setting.
— AMR
1111lightlane
bornonfifth
properhunt