The cast-iron skillet is a true kitchen champ: it retains heat longer than steel, lasts forever, and gets more non-stick the more you use it. Plus, you can take it straight from stove or oven to table for pretty presentation. Here are our two favorites.
Quit buying ground coffee! Grinding whole beans in a coffee grinder makes for a stronger, fresher-tasting brew (that's packed with good-for-you antioxidants, to boot). Both of our favorite coffee grinders have conical burrs—not blades—to deliver the most consistent grind.
When I happened upon the Bodum Bistro Sauce Pot at a department store a couple of years ago, I snatched it up without looking at the price (around $25). At last—a smart, chic brushing and basting solution!
When I first heard the term “finishing salt” I rolled my eyes—must we have yet another chi-chi, gourmet term for yet another superfluous ingredient? No sooner had I had that thought than I sheepishly shrugged my shoulders. You see, I regularly use finishing salt in my cooking, though I’d never thought to call it that. Ever since I lived in Brittany, France, and learned about fleur de sel from my Bretonne apartment-mate, Soizic, I’ve done as she showed me and sprinkled the flaky, white salt crystals over foods just before serving them. Soizic never thought of fleur de sel as a finishing salt. She'd always pulled the one-two seasoning punch, using plain sea salt while cooking, then the locally harvested (from Guérande in southern Brittany) fleur de sel as a final flavor adjustment.