After a knife, there is no tool in a cook's hand more often than a spoon—for stirring, saucing, portioning, and, of course, tasting. One spoon boasts more passionate partisans than all others: the Gray Kunz spoon.
From SAVEUR Issue #135by Charles Phan My collection of clay cooking pots keeps expanding all the time, thanks in no small part to Ashrf Almasri and his cool little store Bram, in Sonoma, California. The pots are not only beautiful to look at; with clay, the heat transfer is just completely different from what you get with steel or any other metal: slow, even, delicate. Keep reading »