The Best New Food Products For April You Need to Know About

I 100 percent prefer savory over sweet, and I rarely get excited about baking or sweets-focused cookbooks. But The Cookies & Cups Cookbook ($14) by Shelly Jaronsky is an exception — every page is gorgeous and makes me crave dessert. With over 125 unique recipes (marbled-chocolate hazelnut cookies, peppermint patties cake, and salty browned butter chocolate chip cookies, just to name a few), it's full of dessert recipes I actually haven't seen before. The major bonus is it does have a few sections of savory recipes at the end — I’ve got my eye on the garlic bread pasta on page 243. — Erin Cullum, assistant editor, Food

Anthony Bourdain wrote the intro to Questlove’s newest book, Something to Food About: Exploring Creativity With Innovative Chefs ($30), out April 12, and before reading anything by Questlove, I was intrigued by this endorcement. The book portrays the equal parts gritty and mesmerizing aspects of the restaurant world. You won't be able to look away from images like silver tightly bound in Saran Wrap and dead chickens surrounded by Spring produce. And prepare to learn about meat glue, just one of many detailed descriptions of the frankenfoods chefs create. It's the most delicious work of horror you can’t stop flipping through. — Anna Monette Roberts, editor, Food

It's sometimes hard when you work around delicious and amazing food all day long to go home and still feel inspired to cook, but thankfully my friend and amazing chef Stuart O'Keeffe just debuted an extremely useful cookbook, The Quick Six Fix: 6 Ingredients, 6 Minutes Prep, 6 Minutes Cleanup ($17), that's perfect for anyone who's a little short on time (but still wants to eat well at home). Personally I love the almond fig roasted chicken, and it's easily going to become a new staple in my own home cooking. — Nicole Iizuka, senior producer, POPSUGAR Studios

Despite doing some grilling in my life, I by no means consider myself a master . . . but I'd like to be! America's Test Kitchen: Master of the Grill ($30), out April 26, seems like the guide to get me there. — AMR

Have you ever been to a restaurant and been served a beautiful rack of lamb covered in a cloche filled with smoke? Or pulled up a seat at the bar to be served a mason jar filled with the intoxicating scent of campfire? Well PolyScience had debuted its smoking gun ($100) a while ago, but I finally pulled the trigger and bought one for myself. I have to wonder what life was like before this tool was in my arsenal. My co-workers can attest — we've been mixing up all sorts of smoky negronis and campfire-laced cocktails for office happy hours, and I just tried a cold-smoked salmon dish at home and it was beyond lovely. — NI

I have always wanted to tap a watermelon, and this Watermelon Keg Tapping Kit ($20) makes it seem remarkable easy. I’m envisioning watermelon margaritas all Spring and Summer long. — AMR

I don't ever use apps for recipes, but Food52's new app is not that, as evidenced in its name. It's more of a community-based app for food-lovers to share ideas and inspiration. It's a visually focused platform reminiscient of Instagram, and you can explore hashtags, see what others are cooking, and ask other users questions. It's a place for people who do care to see what you're eating for dinner. — EC