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One BA staffer drank an unholy amount of coffee to find out.

For coffee connoisseurs looking for a quick fix, it doesn’t get any better than this.

Plus, their favorite tools for getting the job done.

This low-sugar, pectin-free jam is for more than just toast.

These felt wine glass markers are bright, fun, and easy to send.

Murray’s Cave Aged Triple Crème de Cocoa is a pairing for the ages.

Meet your new main squeeze.

Save your fingers. Obliterate your ginger.

Why brew my own when Unified Ferments’s kombucha is so much better?

BA’s executive editor Sonia Chopra shares her at-home obsessions.

From fragrant rose harissa to a decadent chocolate cake decorated with buttercream rosettes, everything's coming up roses.

Nobody remembers my Chex Mix transgression, but I’m still hopeful the crispy, garlicky snacks will make up for it.

In his YouTube videos, chef Harold Villarosa shows how a plug-in griddle can stand in for a traditional stovetop.

And it tastes like a Creamsicle.

Cannoli charms! Shrimp cocktail earrings! Shroomie necklaces!

It was the baker in the library with the candlestick.

I don’t have time to make my own soup dumplings, and thanks to XCJ XLB, I don’t have to.

Can a featherweight cast-iron pan compete with the OG cast-iron skillets?

Plus, other tools we’re snagging at Misen’s Valentine’s Day Sale.

Bland noodles? I don’t know her.

Fat Daddio’s nonstick springform pan won’t stick, leak, or overflow.

Before you defend the classic red, hear me out.

I love microwave popcorn. I don’t love fake butter and weird chemicals.

It'll change your muffin-baking life.

Lunchtime is about to get a whole lot cuter.

Come for the fiber, stay for the melt-in-your-mouth texture.

It’s me, your soy sommelier.

The Peak Everyday Ice Tray is a serious upgrade to your standard silicone mold.

Drinking water is good for you! Drinking mildew and mold is probably not.

Made with seasonal fruit from Japan, it’s sweet-tart, delicately bubbly, and excellent mixed with gin.