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Crispy, crunchy, and packed with seeds, I don’t feel so bad about how many bags I go through.

Molly Baz

If your Barq’s isn’t floating around in a hot pink flamingo this summer, reconsider every decision you’ve made up until this point.

Alex Beggs

Most sparkling teas are too syrupy and sweet, but Minna's unsweetened teas are straight-up refreshing.

Alex Delany

You don’t need the goofy oversized grill tools they’re always hawking at the hardware store—here’s what to buy instead.

Amiel Stanek

Rachel Karten

You get more pie. It just makes sense. Here’s our favorite equipment for the job.

Alex Beggs

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From the perfect wine glasses to an indestructible skillet, these are the pieces our editors are investing in this decade and beyond.
It’s cheerful, chic, and chills pét-nat like a pro. Can your woven beach tote do that?

Aliza Abarbanel

The CBD acts like a flavor turbo-charger, exaggerating the olive oil’s sharp, fruity characteristics.

Chris Morocco

Amiel Stanek

They’re here to banish your worries over leakage and spillage.

Jesse Sparks

Step aside Fakin' Bacon and tofu dogs: Soy curls are my go-to meat substitute.

Sarah Jampel

If burnt bits and stuck-on glazes make you want to scream, you need one of these.

Sarah Jampel

This turmeric shrub is like eating spears of sunny-sweet pineapple on a balmy beach. Just don't call it a mocktail.

Christina Chaey

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Over-the-top, wholly unnecessary, ridiculously goofy gear not included.
The silkiest, creamiest tahini money can buy—and no separation, ever.

Sarah Jampel

This lime leaf sambal is lip-numbingly spicy but full of complex umami flavor.

Chris Morocco

The answer: A lot more than just your taste in food.

Alex Delany

They're big enough to handle a messy, saucy meal without being unwieldy—and easy to throw in the hamper when you're done.

Emma Wartzman

For all the female chefs sick of saggy, uncomfortable chef trousers. And for all of the rest of us sick of constricting, unflattering civilian trousers.

Sarah Jampel

A newer, saner era of sensible drinking vessels has arrived.

Amiel Stanek

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And more things our senior associate food editor is currently obsessed with.
It's descended from a starter that’s over 100 years old, so you know it’s going to be bubbly, active, and reliable.

Sarah Jampel

Alex Beggs

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