We come across all sorts of great products in the SAVEUR office. This holiday season, we're sharing our picks for all sorts of gifts to give and receive. Here: Gifts for the cook, selected by associate food editor Kellie Evans.
FROM ISSUE #161
When I was growing up, I couldn't wait for Hanukkah. I looked forward to lighting candles on the menorah and to oil-crisped potato latkes topped with applesauce. But more than anything else, I yearned for the chocolate.
I constantly find myself trying to cram as many cooking tools as possible into my very tiny Brooklyn kitchen, so it's imperative that every item is highly functional. My newest addition, Wüsthof's 3.5" serrated paring knife, brings both beauty to my knife rack and ease to my life. Serrated paring knives are known mainly for tackling citrus, and this one performs brilliantly; it makes peeling, slicing and segmenting lemons, limes, and grapefruits a breeze. But in addition to its citrus duties, the Wüsthof version is also an incredibly useful utility knife, gliding through a tomato's skin and slicing other delicate fruits and vegetables with ease. As part of their Classic line, the serrated paring has a full tang, meaning the blade is forged from one piece of steel that runs all the way through the handle—making it a knife you'll own for life. It's certainly a welcome addition to my crowded collection.
For me, baking a cake is usually a well-thought-out, ceremonial process. But like many home cooks, there have been times when I have taken on a cake project without having the proper equipment. There’s nothing more frustrating than putting time into a cake batter only to discover upon pulling it from the oven that it has stuck to the pan, or that the mold has warped and the cake lost its shape. Pastry chef Buddy Valastro, of the television show Cake Boss, has a line of cake pans that make the job easier. Keep reading »
From SAVEUR Issue #159
To make a curry, you need to cut, grind, stir, and heat. There are a few tools I keep around to help me with those tasks; some are rustic, and some are more modern. Keep reading »