Father’s Day 2024 is coming right up, and we’re pretty sure that by now dear ole dad has collected enough socks and mugs emblazoned with “Best Dad Ever” to last a lifetime. If your pops is a food lover, there are so many wonderful Father’s Day gift ideas this year, and we’ve rounded up the best options. From wagyu ribeyes to a SAVEUR magazine subscription (wink, wink), these are the gifts our editors are giving the father figures in their lives this year.

Courtesy Holcomb Studio

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My dad is very much a “steak guy.” He’s always on the lookout for cool new gear to up his grilling and broiling game and when it comes time to serve, he tends to keep things simple: Salt and pepper, maybe a glug of A1, and a big California cab. This year, I’m upgrading his plastic grocery store peppermill with this cool wood-and-stone version from father-daughter design duo Holcomb Studio, a big ol’ wagyu ribeye from D’Artagnan, and a bottle of something special from Napa. As for the A1—that’s up to him! —Kat Craddock, Editor-in-Chief/CEO

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Give the gift that keeps on giving: a subscription to SAVEUR. Subscribers receive a gorgeous, glossy magazine every six months, chock-full of recipes and features everyone will love. The first issue he’ll receive is the Fall/Winter issue, filled with valuable intel for anyone who loves to cook and eat. Honestly, it’s a gift that benefits the whole family. —Ellen Fort, Senior Editor

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This year I’m giving my dad the gift of good soup—or at least the starter for a good soup: Kayanoya dashi stock powder. The Japanese maker started out as a small soy sauce producer in Kyushu in 1893 and now has a whole line of condiments to its name that includes seasoned salts, aged soy sauces, and a wide variety of dashi powders. My favorite is the original, which consists of roasted flying fish and sardines in addition to the traditional dried kombu (kelp) and katsuobushi (bonito flakes), yielding a beguilingly savory broth with whispers of smoke and sea. Dads will love having this shortcut in their back pocket to make miso soup, oyakodon, soba, rolled omelets, okonomiyaki, braised chicken, and so many more Japanese favorites. There’s also an equally flavorful vegetable-only option for vegetarian and vegan dads—both are available in a handsome gift box with your choice of wrapping paper. —Frances Kim, Digital Director

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This year I’m giving my husband—and father of my children—an afternoon of peace and quiet. But also, this absolutely delicious-smelling tomato-scented candle from Nashville-based company Ranger Station. Its smell is described as “vine-ripened tomato, wet earth, dirt under your nails” and it delivers on that promise. While the beauty of this candle is that it gives “sunny day in the garden” vibes without the gardening, it also comes with a packet of tomato seeds for planting, in case he feels like getting down and dirty this summer. —Ellen Fort, Senior Editor

Photo: Murray Hall • Food Styling: Jessie YuChen

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Dads appreciate the right tool for the right job, which is why you should get yours a proper wok to up his stir-frying game this Father’s Day. This flat-bottomed, carbon steel number from SAVEUR Selects is quick and painless to season, and the resulting nonstick surface makes it easy to slide out anything you’re cooking (might we suggest our Stir-Fried Rice Cakes, Red-Braised Chicken, or Mapo Tofu?). With the right care (hand wash only, please!), it’s got the heft and durability to last a lifetime. —Frances Kim, Digital Director

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I’ve never read a book on food that elicited more belly laughs than this 2024 release by New York Times book critic Dwight Garner. Its pages go down like popcorn, and if you’re not careful, you’ll finish it sooner than you like. The book is equal parts autobiography (“I’m a big eater and have never been possessed of either an El Greco thinness or a strong impulse toward exercise”) and anthology of colorful quotes from writers and public figures (“Ask not what you can do for your country. Ask what’s for lunch,” wrote Orson Welles). Overflowing with anecdotes from seemingly every era and corner of the globe, The Upstairs Delicatessen is a clean-out-the-fridge salad of literary miscellany that tickles the brain and gets the stomach growling. For the person in your life who likes to read as much as he likes to cook, this book is an essential buy. —Benjamin Kemper, Senior Editor

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My kids’-table-style cravings for hamburgers and buttery, crispy grilled cheese sandwiches have given the dads in my life plenty of practice toward perfecting them. And, after I give this stainless steel chef’s press to my favorite fatherly sandwich flippers, I expect even crispier grilled cheese sandwiches and skillet-sizzled smash burgers with crunchy and seared edges. It’s available in 8-, 13-, and a ginormous 18-ounce size—which ups dad’s game to pressing the heck out of pork chops and even coaxing a crisp out of cauliflower. According to one reviewer, these pro kitchen contraptions have “8,486 uses.” How many can you think of? —Stephanie Pancratz, Managing Director, Editorial Operations

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My father-in-law hails from Southeastern Texas, where Cajun food is more ubiquitous than barbecue. For Father’s Day, I’m sending him a veritable feast of Deep South delicacies from one of my favorite spots in New Orleans, Cochon Butcher (shipped via Goldbelly). Boudin, andouille, Cajun spice, and, most importantly, gumbo, will arrive at his doorstep in Florida, just in time to celebrate the day with family. —Ellen Fort, Senior Editor

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My dad has always loved to cook, but it wasn’t until recently that he became a bit of a baker—a shift I attribute to my parents’ move to rural Northern Michigan, where fresh pastries are hard to come by if you’re not making them yourself. His go-to has become scones, and he’s even started making his own cinnamon chips to emulate the ones he used to get at his favorite coffee chain back in the day. (He’s also been a Starbucks fan since before it was a thing.) And while no one needs something as specific as a scone pan to bake scones (a baking sheet will do nicely), I can already envision how delighted my dad will be at the professional uniformity and even browning this pan will lend them. And unlike most single-purpose kitchen gadgets, so frequently relegated to the back of the cupboard for all eternity, I think he’ll actually use it. —Alex Testere, Senior Editor

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The greatest gift you can give someone is the time to free-read before a great meal. So for Father’s Day, I’m handing my husband my favorite recent read in food fiction: Piglet by Lottie Hazell. Twisty, compelling, and full to the brim with irresistible food descriptions, it’s a book that demands to be puzzled out in heated conversation, preferably over a bottle of great wine while sitting on the porch on a hot summer night after the kiddo has been put to bed. (Bottle of choice: the gorgeous and delicate rosé from Souleil Wines.) —Jessica Carbone, Contributing Editor

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The term “wood-roasted” was what initially prompted me to sample Portland, Maine’s Speckled Ax. Their bold packaging—specially designed to look and feel like a traditional matchbox, down to the faux strike strip and slide-out inner tray—makes each bag of coffee feel like a work of art. Beyond the enchanting look, it turns out the unique roaster (one of only a handful in the U.S. using wood fire) is making some exceptional coffee as well. This gift box is for the dad who appreciates the precision of grinding his own beans (and cooking over a live fire). —Toni-Ann Gardiner, Brand Partnerships Lead

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These beautifully designed flasks aren’t meant to be hidden away—not for long, anyway. They’re vacuum-insulated and capable of keeping drinks piping hot or ice cold, and they come with two built-in tumblers so you can raise a glass with a special someone. With a 750-milliliter capacity, High Camp Flasks fit any standard bottle of wine or liquor, and can easily manage a batch of Negronis or enough lemonade to last you an entire afternoon at the beach. If your dad likes to spend time outdoors, the stainless steel construction will keep the drinks safe and secure until it’s time to take that first sip. —Ryan McCarthy, Editorial Assistant

Courtesy Salt & Straw

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Neither my husband, nor my father, spends much time in the kitchen, but they both enjoy eating, and lingering with family at the dinner table. Since Father’s Day falls right at the beginning of summer, I’d like to give a gift the whole family can enjoy together, in the form of a Pick Your Pints ice cream pack from Salt & Straw. Not only does the Portland, Oregon-based maker nail the classics, but they also debut intriguing new flavors every month, including collaborations with small businesses like Diaspora Co., whose spices are used in their pistachio with saffron and rose water flavor. I’m definitely going to include the salted, malted, chocolate chip cookie dough for myself when I put in my order and pretend I thought it was my husband’s favorite flavor. —Fatima Khawaja, Contributing Editor

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My dad has always been hard to shop for. Years ago Father’s Day gifts were always golf equipment, cooking gear, or historical novels. As he’s gotten older, his need for physical gifts has lessened, but he’s never stopped having a thirst for learning new things—which is why a subscription to MasterClass is a perfect fit. He can take courses with all kinds of pros, from space exploration with Chris Hadfield, the former commander of the International Space Station, to Texas-style BBQ with Aaron Franklin, the owner of Austin’s legendary Franklin Barbecue. —Thomas Payne, Photography Director

The post The Best Father’s Day Gifts for Dads Who Love Food appeared first on Saveur.

Mother’s Day is coming right up, and with it the usual barrage of suggestions for celebratory brunches and gifts. There’s a lot to take in, so we simplified things a bit by rounding up a list of what we’re actually gifting our mothers this year. Order her a caramel cake, or bake up an angel food cake in one of our favorite SAVEUR Selects pans—either makes a sweet surprise on a day that’s intended to honor thy mother. 

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Lovers of food, travel, and stories from around would love to receive a subscription to SAVEUR, whether they’re mothers or not. Our Fall/Winter issue is already filled with exciting recipes, photos, tips and tricks, and valuable intel for anyone who loves to cook and eat. Maybe get really wild and send her one of our gorgeous market totes in SAVEUR’s signature tomato red. And while you’re at it, we’re big fans of the spice blends our editors put together with Burlap & Barrel for our print launch, and we know Mom will be too. Snag all three blends—gumbo, ceviche, and chicken Basquiase. They’re all versatile, bold, and stamped with SAVEUR’s seal of approval. —Ellen Fort, Senior Editor, Special Projects

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The dessert gene runs deep on the maternal side of my family, so for Mom this year, I’ll spring for a bottle of the hyper-limited 10-year-old Brenne 10 and a few jars of exceptional tiramisu from Trenchers Farmhouse. I can’t get over this elegant single malt from Cognac country. Founded by American ex-ballerina Allison Parc in 2012, Brenne’s base spirit is distilled from locally grown organic barley, then aged for six to eight years in French oak barrels and Cognac casks. The resulting whisky is particularly smooth and fruit-forward, and very nicely suited to pairing with stone fruit and chocolate. —Kat Craddock, Editor-in-Chief

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While I never related to the food writing narrative of cut fruit as immigrant parents’ love language, it did ring true in one way: my mom is truly excellent at cutting fruit. Even with the dullest knife, she can make quick work of everything from apples and pears to kiwis and mangos, leaving behind only the thinnest of peels. I can only imagine what she’d be able to do with the right tool for the job, which is why I’ll be getting her this handsome petty knife from New West Knifeworks for Mother’s Day. Not just for slicing fruit, the thin, versatile blade works well for trimming vegetables, mincing garlic, deveining shrimp, filleting fish, you name it. The knife also comes in a bunch of fun colorways and includes a lifetime warranty plus free lifetime sharpening, so it’s really a gift that keeps on giving. —Frances Kim, Digital Director

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As a Southerner, I can tell you that the caramel cake reigns supreme at any special occasion, from birthdays and graduations to weddings and funerals. And, of course, Mother’s Day. Caroline’s Cakes are the result of one woman’s quest to perfect the caramel cake for her family—and her success, now apparent in the growth of a mail-order bakery business that has expanded to include a plethora of fine cakes like a 7-layer Coconut Cloud  and a deliciously pink strawberry cake. I am ordering one for my own mother to enjoy on Mother’s Day (and let’s be honest, I want a slice, too). —Ellen Fort, Senior Editor, Special Projects

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Hot off the presses (April 2024), this inviting, vibrant cookbook is a big anthology of small bites. Pintxos—the Basque answer to tapas—run the gamut from a humble toothpick stacked with anchovies and olives to a cheffy seared scallop swimming in ajoblanco and espresso vinaigrette. This expansive volume covers the full breadth with recipes from the Spanish Basque Country and beyond: The greatest-hit pintxos from Pamplona, Bilbao, and San Sebastián are all here, including desserts like La Viña’s burnt cheesecake that started the trend. For a mom who loves to put out nibbles for guests, The Book of Pintxos is a veritable goldmine of ideas that also happens to be quite the looker on the coffee table. —Benjamin Kemper, Senior Editor, Travel

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If your mom, like mine, appreciates efficiency almost as much as she does nourishing home-cooked meals, she’ll love that this collection has a wide range of spices—Turkish maras biber, Greek oregano, and citrus-and-herb-infused Aegaen salt, to name a few—that would be excellent in countless dishes. If you aren’t able to cook for Mom personally this Mother’s Day, arming her with some of the ingredients to make a scrumptious Mediterranean-inspired meal (not to mention saving her a trip to the grocery store) might be the next best thing. —Megan Zhang, Senior Editor, Food & Beverage

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Mimosas seem to be the default beverage for Mother’s Day brunch, but that doesn’t always work. I’m planning to give the gift of relaxation without the booze, swapping out Champagne for a hemp-infused nonalcoholic spirit with citrus and herbal botanicals. It can be enjoyed straight over ice or mixed as desired, with all the pleasure of a traditional spirit but none of the hangover. I suggest using it to shake up a refreshing orange flower margarita for mom this year. —Jessie YuChen, Senior Culinary Producer

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Consumables. They’re the only gift allowed when it comes to my mom. Thankfully our maternal line has a strong chocoholic gene stretching through its southern roots, so my options are vast. Yet this beautiful torte stands out as an indulgence worth giving. Traditional Swiss Engadiner Nusstorte layers caramel, shortcrust, and walnuts, but this interpretation swaps in pecans and weaves chocolate throughout. Then each slice is veiled in a gorgeous chocolate cloak kissed with a chocolate seal. It’s almost too pretty to eat, but it won’t last long. —Stephanie Pancratz, Managing Director, Editorial Operations

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What do Dolly Parton and Lodge Cast Iron have in common? They are both products of Tennessee. It makes sense, then, for native Tennessean Dolly to partner with Lodge, which was founded in South Pittsburg, Tennessee in 1896. I’m a big fan of Lodge Cast Iron across the board for its craftsmanship and wide array of products, from classic skillets to Dutch ovens and bakeware. There are several designs to choose from (including this mini guitar-shaped skillet!) but I’m partial to this design featuring Dolly’s signature butterfly. Since my mother is also a product of Tennessee, I’ll be giving her one of these fun skillets. Give it to your favorite mom/Dolly fan and get cookin’. —Ellen Fort, Senior Editor, Special Projects

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I’m in the camp that the best gifts are the ones that the recipient would never have thought to buy for themselves, or even better, even knew existed. This adorably delicate, completely unnecessary trinket makes a fine tabletop accompaniment for seafood, salads, and whatever else—and there’s no chance your mom has it already. —Toni-Ann Gardiner

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One of the best ways to improve your culinary skills (or give someone else’s a loving boost) is to season the food properly. Salt is the flavor backbone in any dish, whether savory or sweet. I’m giving this nifty pack from Jacobsen that includes everything to help your favorite home cook level up their dishes. From fine sea salt for baking, kosher salt for everyday use, flaky crystals for finishing dishes, and even some fun flavored options for adding a little twist, your bases will be covered. Not to mention, it includes several Disco di Sale (little salt pucks perfect for seasoning a pot of pasta water), as well as a beautiful ceramic dish for keeping your favorite salt variety within arm’s reach. —Ryan McCarthy, Editorial Assistant

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If you’re trying to impress a mother (your own or someone else’s), one of the best things you can do is cook for them. If that’s not in the cards, this pan will help your favorite mom achieve sweet success in the pastry department. A nonstick surface and an almost airtight clamp allow make it easy to bake any type of round cake. Perhaps you could even buy it and bring it to Mom with a fresh confection inside? In that case, I’d recommend this cheesecake, which, in my opinion, is not only one of the classiest desserts out there, but also a great way to show your love and appreciation. —Ryan McCarthy, Editorial Assistant

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If I could only choose one type of alcoholic beverage to keep around at home, the choice would be easy: sake. With its nuanced fragrance and delicate flavor, the Japanese rice-based brew tends to drink smoothly, making it a versatile accompaniment to all kinds of foods. This Mother’s Day, I’m sending my mom a lovely bottle that will pair delightfully with anything Dad might be cooking: Junmai Daiginjo from Sake ONO, brewed in Niigata, Japan. As a category, Junmai Daiginjo sake is considered among the most sophisticated; made from only water, yeast, koji, and rice polished to a minimum standard of 50 percent, the recipe results in a pure and refined flavor profile. Sake ONO’s elegantly balanced 15 percent-ABV drink—with subtle honeydew and lemon-peel notes and a crisp, dry finish—is just as refreshing served chilled alongside a sunny al fresco brunch as it is mixed into a classic cocktail, be it a spritz or martini. —Megan Zhang, Senior Editor, Food & Beverage

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Strawberry season is upon us, which inevitably comes with one of my personal favorite desserts: angel food cake. That fluffy, spongy texture is heavenly (pun intended) when topped with juicy macerated strawberries and a dollop of homemade whipped cream. Plus, it’s one of the simplest cake recipes out there, using equal parts sugar, flour, and egg whites (plus a little cream of tartar and vanilla, and salt for good measure). But truly, it cannot be made without the iconic baking pan that gives it that perfect, round shape. This 10-inch pan is nonstick and dishwasher safe (a prerequisite of mine for any kitchen implement), allowing cakes to slip out easily for slicing. Pro tip: Buy this pan and make Mom a cake for a double whammy of gift giving. You’re welcome. —Ellen Fort, Senior Editor, Special Projects

Every product is independently selected and vetted by editors. Things you buy through our links may earn us a commission.

The post The 14 Best Gifts for Moms Who Love Food appeared first on Saveur.

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Wouldn’t it be nice if you could downright spoil your favorite passionate home cook this holiday season, without stressing about the cost? Delight them with a stand mixer they’ve been coveting for ages? Surprise them with an inimitable Vitamix blender? Blow them away with a new, top-of-the-line grill? Well, if you were ever going to go big with a holiday gift, this would be the year to do it. (Something tells us this holiday season is going to be more festive than ever!) And fortunately, it’s now possible to lavish your loved ones and do so paying over time—just by choosing Affirm at checkout.  

Affirm is a leading buy-now, pay-over-time solution that never charges late fees. You’ll know exactly how much you’ll pay up front, and you’ll get a clear, convenient payment schedule that works for you (See footer for details). All of this means you can pick out a magical gift that’s sure to wow a loved one and fit your holiday budget. Learn more about how Affirm works, and then get shopping. This list, featuring 12 of the hottest gifts of the year, is a great place to start. 

KitchenAid Artisan Series 5-Quart Limited Edition Stand Mixer with Ceramic Bowl

($549.99); With Affirm, as low as $50/month at KitchenAid

A KitchenAid stand mixer is the symbol of peak domesticity. It often sits at the top of wish lists for years and years, but you can help someone cross it off said list. The 5-quart Artisan is the best model for most home cooks and, while it comes in more than a dozen colors, this new limited edition option is sure to work in any kitchen. It features a sand-colored, matte body and comes with a studded, three-dimensional black bowl. It’s Sleek with a capital S.

KitchenAid Metal Semi-Automatic Espresso Machine and Automatic Milk Frother Attachment Bundle

($549.99); With Affirm, as low as $50/month at KitchenAid

The nice folks at KitchenAid sure were busy this year: They also added a bunch of coffee gear to their lineup. This new machine features dual temperature sensors, heats up water in less than 45 seconds, and has 15 bars of pressure—so it can reliably pull shots (with a rich, thick crema) on repeat. Plus, the programmable milk frother allows your loved one to make lattes and cappuccinos, too.

Cuisinart 14-Cup Food Processor

($249.95); With Affirm, as low as $24/month at Walmart

This powerful workhorse from Cuisinart consistently takes top honors any time food editors  test food processors. As its name suggests, it can handle up to 14 cups of food, effortlessly breaking down onions, celery, carrots, and more. It has a 720-watt motor, durable stainless steel blade, a sizable feeding tube, and a ridiculously straight-forward two-button control panel.

Ninja 5.5-Quart Air Fryer Max XL

($163); With Affirm, as low as $15/month at Walmart

Shopping for someone who has been on the fence about whether or not to get an air fryer? Help them off the fence… and onto the side with better mozzarella sticks and perfectly crispy Brussels sprouts. This 5.5-Quart Ninja can fit up to three pounds of French fries or chicken wings, heats up to 450 degrees, includes a broil rack, and cooks food even faster than other air fryers on the market.

Breville Smart Oven Pro Toaster Oven with Element IQ

($280); With Affirm, as low as $26/month at Walmart

Giving someone a full-blown oven is probably not in the cards, but this countertop convection option is certainly reasonable—and it’s just as functional. It’s perfect for baking up pizzas and cookies and can even roast a whole chicken. It features 10 cooking functions (toast, bake, roast, broil, reheat, and more) and has a smart heating element that results in even cooking every single time.

iRobot Roomba j7 Robot Vacuum

($499.99); With Affirm, as low as $42/month at iRobot

Any home cook worth their salt (or pepper!) knows that shutting the kitchen down each night is an integral part of cooking. Give them this Wi-Fi-connected vac to handle the floors while they do something else (like watch that new baking show).

Traeger Timberline 850

($1999.99); With Affirm, as low as $125/month at Traeger

If your favorite grill master has been working with sub-par equipment, it’s time to help them upgrade. Enter: the Traeger Timberline 850. It has a digital display that makes setting the grill temperature as easy as turning on an oven. It also has 869 square inches of cooking space, a sensor that lets grillers monitor their pellet levels from anywhere using an app, Super Smoke Mode, and more.

Traeger Ranger

($429.99); With Affirm, as low as $39 per month at Traeger

Want to give something a little more … portable? The Ranger can be used on the bed of a truck, set up at a campsite, or brought along to an Airbnb with questionable accommodations. It looks tiny, but boasts 184 square inches of cookspace, which means it can fit up to six burgers at once. It also allows for precise temperature control and features a super cool Keep Warm Mode.

Staub Enameled Cast Iron 5.5-Quart Dutch Oven

($370); With Affirm, as low as $34/month at Williams Sonoma

There are two big names when it comes to enameled cast iron: Le Creuset and Staub. You can’t go wrong with either of them when you’re picking out a special gift. For more advanced cooks, we nominate Staub. The interior is matte black, which is less likely to stain than a lighter interior and browns meat nicely. The lid has little spikes that collect and funnel evaporated juices back down to the food for moist, tender results. Go for the 5.5-quart size, as that will be large enough to accommodate most recipes.

Vitamix A3500 Ascent Series Blender

($599.95); With Affirm, as low as $55/month at Williams Sonoma 

Ask any pro chef to name the best blender money can buy and nearly all of them will nominate Vitamix. Which Vitamix to get from the fairly large line of offerings? Saveur editors have named the A3500 Ascent Series Blender the one with the “best bells and whistles.” It has a top-notch motor, which you’d expect from Vitamix, and preset functions for smoothies, hot soup, nut butter, and more. The base is also compatible with Vitamix’s semi-new Food Processor Attachment, if you’re looking to make this great gift even better.

Aarke Premium Carbonator

($259.95); With Affirm, as low as $23/month at Williams Sonoma 

Introducing: the prettiest seltzer maker you’ve ever laid eyes on. Available in six different finishes (the copper is especially striking), this Carbonator turns tap water into sparkling water in seconds—without any electricity whatsoever. Get this for anyone who’s already obsessed with La Croix.

Bissell CrossWave X7 Cordless Pet Pro Multi-Surface Wet Dry Vac

($464.99); With Affirm, as low as $42/month at Bissell

While this Wet Dry Vac was technically designed to clean up pet hair, it’s also great for chipping away at dried-on splatters and picking up crumbs. It even has LED headlights to help light the way after dinner. Two-Tank Technology keeps the clean and dirty water separate. And because it’s so compact, it’s easy to pull out as needed. It’s the perfect gift for any home cook who hates mopping.

Rates from 0-30% APR. For example, a $800 purchase could be split into 12 monthly payments of $73 at 15% APR, or 4 interest-free payments of $200 every 2 weeks. Payment options through Affirm are subject to an eligibility check, may not be available in all states, and are provided by these lending partners: affirm.com/lenders. Options depend on your purchase amount, and a down payment may be required. Pricing and terms are subject to change at any time. CA residents: Loans by Affirm Loan Services, LLC are made or arranged pursuant to a California Finance Lenders Law license.

The post A Dozen Great Gifts for Chefs appeared first on Saveur.

In a year when we were finally able to sink into restaurant booths again, invite friends around an actual table (rather than raise a glass to yet another screen), and cook a meal for more than our immediate families—things have brightened up considerably. For all the real challenges the food & drinks industry has experienced in these unpredictable times, entrepreneurs have also found opportunities to strike out on their own, as late-night hobbies turned into burgeoning business plans. 

And so, a gift in 2021 can be about celebrating and supporting the hard work and dizzying talent that went into, say, that jar of Persian orange jam, bottle of Brooklyn-distilled gin, book on fermenting traditions from around the world, or trays woven in Cambodia. It’s a connection to the people and places we might not have been able to experience first-hand. As our team assembled this guide—which started out as a wild (and soon unwieldy) spreadsheet peppered with enthusiastic tasting notes and impassioned pitches, as well as recommendations from some of our most trusted contributors and friends—it was clear we needed to edit this package on full stomachs. The through line? We kept returning to the items with a backstory that felt truly special, often thanks to a handmade touch. This holiday season, we wish you moments to savor, and to be near the ones you love—and hopefully enjoy one (or more) of the items on this list!

Our Gifting Experts

Ajiri Aki, Founder, Madame de la Maison; Kate Berry, Chief Content Officer, SAVEUR; Stephanie Burt, Host, The Southern Fork Podcast; Richard Christensen, Founder, Flamingo Estate; Jake Cohen, Cookbook Author; Kat Craddock, Editorial Director Recipes & Service, SAVEUR; Taffy Elrod, Chef and Recipe Tester; Bryan Ford, Cookbook Author and Baker; Ellen Fort, Senior Commerce Editor, SAVEUR; Lani Halliday, Pastry Chef and Founder of Brutus Bakeshop; Benjamin Kemper, SAVEUR Contributor; Katherine Lewin, Founder of Big Night; Hetty McKinnon, Cookbook Author and Food Writer; Shane Mitchell, Editor-at-Large, SAVEUR; Anna Polonsky, Creative Director, Polonsky & Friends; Austin Power, Owner, Accidental Bar; Alex Redgrave, Executive Editor, SAVEUR; Jancis Robinson, Wine Critic and Writer; Fanny Singer, Co-Founder of Permanent Collection and Author; Susan Spungen, Cookbook Author, Food Stylist, and Recipe Writer; Kelvin Uffre, “Sucio Sommelier”; Mozel Watson, Owner of Wines by Mozel; Marquis Williams, Founder of Highly Recommended; Samantha Weiss-Hills, Deputy Commerce Editor, SAVEUR; Maggie Xue, Founder & CEO, Us Two Tea; Megan Zhang, Senior Editor of Culture & Trends, SAVEUR

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The post The Saveur 2021 Gift Guide For a Bright, Merry, and Very Well-Stocked Holiday appeared first on Saveur.

If you’re on the hunt for a great cookbook gift this season, look no further. Whether you’ve been cooking along with the SAVEUR Cookbook Club all year or are just now hearing about this group of our most engaged readers, you’re in luck. We’ve compiled the can’t-miss food books of the year, from french baking, to Sichuan food, to collections of some of the year’s best food writing.

The World Atlas of Wine, 8th edition

Amazon

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All wines come from a vineyard, and the best bottles usually come from somewhere specific. Things get interesting when it’s not just cabernet or pinot noir, but Napa cab or Grand Cru Burgundy. And the World Atlas of Wine is the best way to go deeper and understand exactly where your favorites come from. –Chris Cohen, senior editor

Food of Sichuan

Amazon

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An update of Fuchsia Dunlop’s classic Land of Plenty, which I grew to cherish while living in a place with no good Chinese food—I mastered the ma po tofu that I used to get takeout. If you like Sichuan food, get this book! –C.C.

Baltic

Amazon

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Photographer, food writer, and frequent SAVEUR contributor Simon Bajada’s beautiful new cookbook helps you explore and eat through Estonia, Latvia, and Lithuania. –Thomas Payne, photo director

Lavash

Amazon

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Women on Food

Amazon

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Japanese Home Cooking

Amazon

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Heirloom

Amazon

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Ruffage

Amazon

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Truffle Underground

Amazon

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All the Restaurants in New York

Amazon

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Zaika: Vegan Recipes from India

Amazon

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This beautiful new book from British-Indian chef Romy Gill just so happens to contain only vegan recipes, but when you’re working through her mix of fragrant dals, vegetable curries, and crispy fried snacks, I promise you won’t miss the meat and dairy. –Kat Craddock, test kitchen director

The Last Course: Desserts from Gramercy Tavern

Amazon

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The legendary, and long out-of-print dessert cookbook from Claudia Fleming (and Melissa Clark!) has been on the list of must-own books for aspiring pastry chefs since its release in 2001. Possibly as momentous to the pastry community as The French Laundry Cookbook was to fine dining cooks, The Last Course is useful and usable for professionals and home cooks alike. –K.C.

Poilâne (Apollonia Poilâne)

Amazon

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Apollonia Poilâne, owner of the most renowned bakery in Paris, has just released her first English-language cookbook and this is THE gift for the home or professional bread baker in your life. –K.C.

365: A Year of Everyday Cooking & Baking (Mieke Peters)

Amazon

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If you know someone who hopes to spend more time cooking in 2020, considering gifting them this whole year of beautiful, seasonal recipes from James Beard Award-winning author, Mieke Peters. –K.C.

The Best American Food Writing; 2019

Amazon

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Curated by chef, author, and Netflix-star of Salt, Fat, Acid, Heat, Samin Nosrat, this collection of 2019′s best food writing, including this great story from Saveur-contributor Kate Hill. –K.C.

Pasta Grannies

Amazon

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Born from the popular YouTube channel, Vicki Lee’s Pasta Grannies get its pasta know-how straight from the most reliable source—Italian grandmas, or nonne. Featuring 80-plus recipes and pasta shapes from up and down the boot, and it’s the perfect gift for any pasta enthusiast, or enough to make a new one. –D.J. Costantino, associate digital editor

The post The 2019 SAVEUR Cookbook Gift Guide appeared first on Saveur.

No one ever asked if a bottle of tequila hot sauce came with a gift receipt. Same goes for an onion confit so damningly savory, it all but pounds the table and demands to be stuffed inside a turkey sandwich. This year, consider using all that quality time at home to perfect a loaf milk bread. Make a couple, wrap them with bows, and gift one to each of your next-door neighbors. Learn to pronounce “kugelhopf,” then bake several of the fluted Alsatian cakes to say “thank you” to your kids’ teachers. Use sassafras and birch bark to brew root beer, then toast to never again exchanging ill-fitting holiday sweaters. They do say, after all, that the greatest gifts are not wrapped in paper, but in packages marked “Best reheated at 325°F for 20 minutes.” (Fine, that’s not exactly what they say—but it certainly will be after this year.)

Kugelhopf

Traditional kugelhopf molds are expensive ($67.90 for a 9 1⁄2-inch mold, jbprince.com); in a pinch, a standard fluted cake pan works, too. Note: Don’t rush the mixing and fermentation periods for this dough; the flavor and open-crumb structure of the delicate cake are at their best when allowed to develop slowly.

*Fresh cake yeast, which dissolves well in cool liquid, is the ideal leavening for heavily enriched, high-hydration doughs like this one. Look for it in the fridge or freezer section of well-stocked grocery stores. Can’t find it? Substitute one third the quantity by weight of instant dry yeast; in this case, 1 2⁄3 teaspoons.

Tequila Hot Sauce

Makes: Four 4-ounce bottles

Total Time: 1 week

The 2011 Saveur 100 included this recipe for infused tequila hot sauce by Elizabeth Karmel, founding chef of New York City’s Hill Country Barbecue. Karmel puts it on everything: fish, tacos, even grilled peaches. It’s pretty great in cocktails (by the drop or the shot), too.

In a small, dry skillet over medium heat, toast 1/4 teaspoon allspice, 1/4 teaspoon black peppercorns, and 1/4 teaspoon cumin, stirring frequently, until very fragrant, about 3 minutes. Divide 2 cups tequila blanco among four 4-ounce glass bottles. Add to each equal parts of toasted spice mixture, as well as 1-2 fresh or dried red Thai chilies (smash with side of knife first).

Milk Bread

Fluffy like a classic white packaged loaf, yet also chewy like pain au lait, this milk bread is great sliced for sandwiches or pulled apart and eaten as rolls. If you manage to let any go stale, use it to make French toast or bostock.

Spice Trio

Of all the spice-rub recipes Saveur has published over the years, these are the three we keep coming back to. The trio includes a New Mexican Chimayó chile mix from Los Angeles chef Adam Perry Lang; a Turkish-style Baharat seasoning by chef Ana Sortun of Cambridge, Massachusetts; and a Southern barbecue rub, courtesy of former test kitchen director and North Carolina native, Hunter.

Chimayó Chile Rub

(from Saveur’s Summer 2016 issue)

Great On: Pork Butt; Grilled Shrimp

Mix together: 1⁄2 cup Chimayó hot chile powder, 2 packed tablespoons light brown sugar, 1 tablespoon freshly ground black pepper, 1 tablespoon garlic salt, and 1 tablespoon kosher salt.

Baharat Spice Mix

(from Saveur’s Summer 2016 issue)

Great on: Roasted Root Vegetables; Rotisserie Chicken

Mix together: 3 tablespoons freshly ground black pepper, 3 tablespoons pickling spice, 3 tablespoons dried spearmint, 1 tablespoon plus 1 1⁄2 teaspoons ground cinnamon, 1 tablespoon plus 1 1⁄2 teaspoons ground coriander, 1 tablespoon plus 1 1⁄2 teaspoons ground cumin, and 1 tablespoon plus 1 1⁄2 teaspoons freshly ground nutmeg.

Barbecue Rub

(from Saveur’s June/July 2009 issue)

Great On: Smoked Brisket; Buttered Popcorn

Mix Together: 3 packed tablespoons dark brown sugar, 3 tablespoons kosher salt, 2 tablespoons sweet paprika, 1 tablespoon plus 1 teaspoon garlic powder, 1 tablespoon plus 1 teaspoon mustard powder, 1 tablespoon freshly ground black pepper, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1 teaspoon dried thyme.

Cider-Spiked Onion Confit

Makes: 2 1⁄2 cups (20 ounces)

Total Time: 1 hr. 40min.

This easy, inexpensive, and highly giftable recipe comes from Chef David Nahon, who served it at the the crêperie he used to own in western Brittany. If you’re sensitive to onions, spare your tear ducts by using a food processor with a slicing attachment.

In a large skillet over medium-high heat, melt 4 tablespoons (1⁄2 stick) unsalted butter. When the foam begins to subside, add 5 thinly sliced yellow onions (about 16 cups) and cook, stirring frequently, until wilted and just beginning to turn a pale blond, 20-22 minutes. Stir in 2 cups sweet, hard apple cider and 2 teaspoons freshly grated nutmeg; season lightly with kosher salt, then lower the heat to medium, cover, and cook, stirring occasionally, until the onions begin to melt and the liquid is creamy, 30-35 minutes. Uncover and continue cooking, stirring occasionally, until the liquid has reduced and onions are a few shades darker, 30-35 minutes more. Adjust the seasoning with additional salt to taste, then remove from heat. Cool completely and transfer to clean jars. The confit will keep in the fridge for up to 2 weeks.

Homemade Root Beer

It’s crucial to sanitize all your gear before tackling this project. The bottles and capper, as well as your kitchen tools (mesh sieve, funnel, long-handled spoon, and stockpot) are easiest to sanitize by running through a dishwasher on its “sanitize” setting. To ready the caps, place them in a pot of cold water over high heat; once the water comes to a boil, let cook for 5 minutes. No dishwasher? No problem. Star San ($7.49 for a 4-ounce bottle; greatfermantations.com) is an acid-based, no-rinse sanitizer that can be used on all of the above, including the caps (just be sure to follow the directions on the bottle exactly).

*Because this recipe calls for steeping and straining the botanicals, coarsely chopped varieties are preferred. Measurements are listed by weight, which is more accurate than volume when dealing with chunky ingredients.

Cheese Crackers

Shane Mitchell warns against cheating with pre-shredded cheese, which usually contains anti-caking agents that will keep the dough from baking properly, and recommends using super-finely milled, bleached flour from the White Lily brand to achieve the crackers’ signature delicate crumb.

The post Holiday Gifts, By Hand appeared first on Saveur.

This holiday season will be unorthodox (to say the least), but that doesn’t mean it needs to be stressful. For this year’s gift guide, we quizzed our network of writers, chefs, photographers, and restaurateurs to find the best presents for anyone who likes to eat (and c’mon, who doesn’t?). The result? 55 tried-and-true gifts (in the categories of food, design, and travel) that we’d be more than happy to receive ourselves. Think: lime cordial, teeny sheet pans, and restaurant giclée prints. From $9 spicy vinegar to a $900 stand mixer, this list has every price point covered.

Looking for booze or books? We read your mind. Those categories are so expansive, they needed lists all their own. Find them here:

31 Excellent Bottles to Stock a Better Home Bar in 2020

Our 20 Favorite Cookbooks to Gift this Year

Cookware, Edible Gifts, Design, Appliances

Cookware

Smithey’s 3.5 Quart Dutch Oven

Smithey Ironware

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My love for Smithey’s silky smooth, American-made cast iron cookware is no secret—nor is my obsession with compact and efficient tools that make the most of my tiny Manhattan kitchen. So earlier this year, I was floored when the Charleston, South Carolina manufacturer released this small version of their beautiful, brass-handled Dutch oven. Built to hand down to your grandkids (like all of Smithey’s wares), this gorgeous pot is perfect for scaled-down batches of any slow-cooked soup, sauce, or stew. —Kat Craddock (Executive Editor, SAVEUR)

Pyrex Littles

Pyrex

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These petite glass baking dishes were developed for use in toaster-ovens, but throughout this strange year of endless home cooking, I’ve found myself using them for everything. Marinating a couple salmon fillets? Baking off a sensible portion of brownies? Breading a schnitzel or two? Thawing a frozen chicken breast? These pint-sized Pyrex dishes do it all while still fitting tidily in the fridge, making a set of them a practical gift for any cook with a small apartment, dorm, or office kitchen. —Kat Craddock (Executive Editor, SAVEUR)

Tagine for 2

Verve Culture

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There was a time in my life when the earthenware pot turned me off—how’s a New Yorker to stack one in the cabinet? And all that space for just the occasional Moroccan stew? Well, after snagging one of these lovely, small terracotta tagines from Verve Culture—a globally-inspired online shop specializing in international kitchen and home goods—I find myself using it at least once a week. Just about as idiot-proof as a slow-cooker, but with much more kitchen-to-table flare, this tagine has been the key to countless, set-it-and-forget-it chicken and lamb dishes that have gotten me through the dreariest lockdown days of the year. The domed lid allows moisture and heat to circulate for a perfect, no-fuss braise, and the shallow base doubles as (surprise!) one of the most even-heating pie plates I’ve ever used. As for that precious cabinet space? Hardly an issue: This pretty, hand-painted pottery now has a permanent home on the back burner. —Kat Craddock (Executive Editor, SAVEUR)

Saveur Selects Enamelled Cast Iron Braiser

Saveur Selects

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When I ran the SAVEUR Test Kitchen, I had access to a wide range of both enameled and seasoned cast iron from the top manufacturers—and (while I might be a little biased) I’ve got to say, our new Saveur Selects line can go head-to-head, both in style and in substance, with the best of them. I’m especially fond of this 4½-quart braiser; the shallow sides and rounded corners result in a hybrid-like shape that allows the cook to use the pan in place of a Dutch oven, a roasting pan, a rondeau, or even a flat-bottomed wok. Right now, it’s available in a wintry classic blue or (my personal favorite) a rad, retro turquoise. —Kat Craddock (Executive Editor, SAVEUR)

Falk Classic 20-cm. Copper Mousseline Pot

Falk

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What? You don’t make mousselines at home every night? Just kidding. This pot from luxury Belgian copperware manufacturer, Falk, was clearly developed with a very specific purpose in mind, but if you’re just looking to add a jewel to someone’s collection of posh cookware, this little workhorse might be it. Its heavy gauge copper shell is the gold standard for sugarwork or for making the frothy, egg- or cream-based sauces for which the pot is named; a nonreactive, stainless steel lining (as opposed to the more common tin) is ideal for simmering acidic soups and tomato-based sauces. And the combination of the two metals, along with smooth, rounded corners and a tight-fitting lid—sold separately, of course—result in what is also, handily, the best rice-cooking pot I’ve ever used. —Kat Craddock (Executive Editor, SAVEUR)

Lodge Cast-Iron Pie Pan

Lodge Cast I

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A pie pan that encourages a well-baked, flaky crust is a must for anyone who considers pie an essential food group. Lodge’s sturdy new cast-iron version embraces high-heat, delivering consistent heat distribution. The dual-handled design is easy on the wrists, its scalloped edge promotes ease in serving, and it cleans up like a dream. —Ellen Gray (Baker, SAVEUR contributor)

OXO Good Grips Silicone Dough Rolling Bag

OXO

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For any home or pro baker in your life, this reusable rolling bag is a worthy addition to their pie-making essentials. They need only dust a disk of dough with flour, place it inside the bag, and roll to their preferred diameter; the two-sided bag allows the user to maneuver the rolled shell into a pie plate with ease. I love that this tool stows flat and compact in a drawer. It’s easy to clean, is suitable for cookie doughs and pizza, and has a Lifetime Manufacturer’s Warranty. —Ellen Gray (Baker, SAVEUR contributor)

Pâté Terrine

Le Creuset

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Here’s why a terrine mold makes such a great gift: It’s something you might want—but it’s also something you’re likely never going to buy for yourself. At least, that was the case for me. I’d wanted one for years (I enjoy making wild-game charcuterie at home), but I could never bring myself to pull the trigger on one. Luckily, I was given one earlier this year, and I absolutely love it. What’s more, if you’re the one who gives this gift, chances are you’ll likely be the one who receives some delicious homemade pâté later on. —Colin Kearns (Editor-in-Chief, Field & Stream)

Eighth Sheet Pans

I discovered these itty-bitty eighth sheet pans recently (how cute are they?) and have already gifted them to many people in my life. I love baking small-scale desserts in them, or roasting single-portion meats and vegetables. They’re also just great organizational trays for spices and oils and what have you; I use them for everything. —Eric Kim (Contributing Editor, SAVEUR)

Gobel Rectangular Tart Pan

Gobel

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When it comes to tarts, round may be your default, but another angle to go is with a Gobel rectangular French tart pan. I use mine for savory and sweet tarts; slices are easier to serve, and because these are nonstick, they’re easier to clean, too! —David Lebovitz (Pastry Chef; Cookbook Author)

Edible Gifts

Duck Fat Tortillas

Caramelo Tortillas

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(Number 17 on the 2020 Saveur 100)

In Spanish, caramelo translates as “caramel.” In Mexican Spanish, it refers to a taco from northern Mexico filled with creamy queso Chihuahua and carne asada. But in the United States, Caramelo is the name of a company that turns out some of the country’s best flour ­tortillas in…Lawrence, Kansas? That’s home base for Ruben Leal, a University of Kansas administrator, whose homesickness for the ethereally thin tortillas de harina of his native Sonora, Mexico led to this passion project. The results, small and freezable, are available in three flavors: duck fat (meaty), lard (delightfully porky), and avocado oil (for the vegans). Of course, Caramelo tortillas make for great tacos, but they’re also delicious all on their own—as chewy and sweet as, well, caramel. —Gustavo Arellano (Columnist, LA Times; SAVEUR Contributor)

Caroline’s Cakes Caramel Cake

Caroline’s Cakes

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A caramel cake done right is a graduate-level course in Southern baking, but skip the test and go straight to the reward with this sugary seven-layer confection from Spartanburg, South Carolina. Thin, pillowy layers are snuggled in decadent caramel frosting, and since the cake can be frozen and refrozen for up to six months, the sweet treat can be shared at more than one occasion—that is, if there’s any left after the first go. —Stephanie Burt, (Host of The Southern Fork Podcast; SAVEUR-Contributor)

Rappahannock Oyster Company Olde Salt Oysters

Rappahannock Oyster Company

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One of the things I miss most about gathering at events and festivals along the East Coast is rounding a corner to see Rappahannock owner Travis Croxton shucking these briny babies. Farmed off the coast of Chincoteague, Virginia, they check the most important boxes for my ideal oyster: high salinity and a smooth finish. —Stephanie Burt, (Host of The Southern Fork Podcast; SAVEUR-Contributor)

Burnt & Salty Coconut Suka

Bunt and Salty

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The spicy mustards from this Charleston, South Carolina company get lots of attention, but the real sleeper hit for me is this coconut suka. A spicy coconut vinegar inspired by Filipino-style barbecue sauce, it might be a bit of an unexpected stocking stuffer, but if your gift recipient knows their way around a kitchen (like the product’s creator, Chef Bob Cook), soon they’ll be brining, roasting, tossing, and dipping everything with the stuff. Sad fridge bean salad will never be the same. —Stephanie Burt, (Host of The Southern Fork Podcast; SAVEUR-Contributor)

Burlap & Barrel Floyd Cardoz Masala Trio

Burlap & Barrel

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COVID-19 has hit the restaurant community particularly hard; one of the industry’s great tragedies was the untimely death of New York City Chef Floyd Cardoz. A friend and mentor to countless cooks, Cardoz had a razor-sharp palate, deep commitment to his craft, and genuine kindness, which made him the sort of leader young chefs aspire to be. Last year, Cardoz began working on a series of Indian spice blends with Ethan Frisch, one of his friends and former protégés, and the co-founder of the farm-to-kitchen spice company, Burlap & Barrel. The collaboration was cut short by Cardoz’s illness, but this fall, his widow Barkha joined forces with Burlap & Barrel to complete the project, launching a trio of regional masalas—Kashmiri, Garam, and Goan—to honor her late husband’s legacy. One dollar from the proceeds from each jar of these fragrant, colorful blends will be donated to Cookies for Kids’ Cancer (a cause the chef supported during his life). —Kat Craddock (Executive Editor, SAVEUR)

Black Hawk Wagyu Bacon

Black Hawk Farms

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It is a generally accepted fact (at least among us swine-eaters of the world) that pork fat—with its melting point somewhere around human body temperature—is superior in texture and flavor to the more tallowy beef fat. But this beefy bacon alternative, made in Black Hawk, Kentucky, is here to subvert that fact: Fried, baked, or broiled to a chewy crisp, this stuff has the beefy appeal of the very best charbroiled New York strips of your life, but with the smoky, melt-in-your mouth fatty bits that make good-old pork bacon so compelling. I don’t generally advocate for the consumption of off-season tomatoes, but this stuff is delicious enough to make even a December BLT shine brightly. Gift it to a friend, or maybe just keep this one for yourself. —Kat Craddock (Executive Editor, SAVEUR)

King Restaurant Celebration Box

King Restaurant

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Chefs Jess Shadbolt and Clare de Boer’s cozy and romantic Greenwich Village restaurant, King, is one of my favorite spots in the city and this festive winter gift box is the best way to send some of the duo’s gorgeous food and style to anyone missing a Manhattan holiday this season. The box comes packed with one of Shadbolt’s acclaimed, boozy British fruitcakes; jars of housemade quince jam and nocciola; a bag of ricciarelli (Siennese almond cookies); a snazzy tote; and a gorgeous, King-branded lambswool blanket (in either solid ochre or striped ochre-and-cream). —Kat Craddock (Executive Editor, SAVEUR)

Anything from Zingerman’s Online Shop

This Ann Arbor, Michigan shop can satisfy just about any culinary craving. They have a cheesemonger, bakery, deli, and specialty foods boutique all under the same roof, with a website that is easy to navigate and has affordable shipping and fantastic customer service. Whether I’m in the market for Swiss gruyère, Portuguese tinned fish, or one of Zingerman’s own killer candy bars, the store never disappoints. And whenever I order a gift, I usually tack on a half pound of Pleasant Ridge Reserve, an Alpine-style cheese made in Dodgeville, Wisconsin by my friend, Andy Hatch, who produces some of the absolute best cheese in the country. —Josh Cohen (Chef; Recipe Developer)

Iranian Pastry

Zozo Baking

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Receiving a box of Zozobaking’s Iranian baked goods is like opening the most precious and delicate jewelry box. Each Persian delicacy sparkles and perfumes the air with the scents of rose, cardamom and saffron. Treat yourself and your loved ones to the Shiraz box where you can get a little taste of each of Fariba Nafissi’s beautiful creations, including her signature kolompeh—date-filled walnut cookies from her hometown of Kerman, Iran. —Naz Deravian (Author of Bottom of the Pot)

The Best Frozen Cherries

Isabella and Louisa Fischer on Unsplash

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Hyline Orchards in Fish Creek/Door County, Wisconsin has been in business since 1958. I began ordering cherries by phone from the orchard’s matriarch, Loretta Robertoy, in 1984. The combination of cool spring weather and a unique soil composition makes the entire Door Peninsula particularly hospitable to both sweet and tart cherry trees, and the next best thing to visiting in person for “pick-your-own” season is having the treasured fruit arrive on your doorstep. I covet them for use in pies and cobblers, and for serving atop steel-cut oats. Hyline is a small-town, family-run operation, but the Orchard still ships its tart cherries nationally year-round. Keeping a stash in your freezer answers the age-old question, “Can you bake a cherry pie?” Well, now you can. In fond memory of Loretta. —Ellen Gray (Baker; SAVEUR-contributor)

All Things Cherry

Can She Bake a Cherry Pie?

Cheese Clubs

For a gift that (literally) keeps on giving, look no further than a cheese club subscription, which sends your recipient new artisan cheeses every month. For blue and cheddar fans, spring for Rogue Creamery’s subscription, which sends four seasonally-curated boxes over the course of a year. Oregon’s first B Corp, Rogue’s selections include cheeses like their multiple World Cheese Award-winning Rogue River Blue and various accompaniments. More dairy delights come from Vermont’s famous Jasper Hill Farm, whose month-to-month club shipments include at least three cheeses, along with their favorite pairings and serving tools. Members also receive first tastes of limited-edition varieties, like the upcoming Tom Cat Ginnimere, a silky cow’s milk cheese, washed in Caledonia Spirits’ barrel-aged Tom Cat gin. Or, if you’re shopping for a goat cheese fanatic like me, nobody makes the stuff better than Miracle Springs Farm in Ancram, New York. The family farm produces a buttery camembert and Tellicherry pepper chevre in collaboration with nearby Chaseholm Farm. Miracle Springs’ year-long cheese club subscription gets you three cheeses every month, as well as premier access to new cultures.

Also worth a gander are the selections from Victory Cheese, a new grassroots collective working to support cheesemakers struggling because of the pandemic and recent natural disasters like the California wildfires. The organization highlights small craft producers from all across the United States—from Sweet Freedom Cheese in Bentonville, Arkansas to Dutch Girl Creamery in Lincoln, Nebraska—and offers boxes at a range of price points. We’re partial to Cowgirl Creamery’s “Good Neighbors” victory box, which includes the luscious triple cream Mt Tam, named after the Marin County peak; the Petaluma operation is donating $10 from every box purchase to the California Artisan Cheese Guild. —Anna Hirschorn (Editorial Assistant, SAVEUR)

Mochi Muffins

Third Culture

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Like mochi? Like muffins? Then you’ll love the mochi muffins from Berkeley-based Third Culture Bakery. The chewy coconut-pandan delights, inspired by co-founder Sam Butarbutar’s childhood in Indonesia, are so soft and squishy you’ll be tempted to lay your head on one and take a nap. Available nationwide, by the half-dozen or dozen. —Anna Hirschorn (Editorial Assistant, SAVEUR)

Restaurant Gift Cards

As temperatures continue to drop, the thought of eating outdoors in gloves and a puffer is getting less and less enticing. But restaurants need all the support they can get to make it through a winter of pandemic-related restrictions. Gift cards have been my go-to gift for recent birthdays and will be for the holidays as well. They can be used now for carry-out, or who knows, maybe your giftee will take you out to lunch when this is all over! —Anna Hirschorn (Editorial Assistant, SAVEUR)

Tiny French Sausages

Casino Shop

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These miniature, bite-size saucissons secs are, without question, the greatest happy-hour snack ever made. Buy them in bulk if you can. —Colin Kearns (Editor-in-Chief, Field & Stream)

Chestnuts

Gefen

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Chestnuts are old-fashioned enough to be cool again, right? When I was growing up, my family ate so many roasted chestnuts during the holidays. Now I’m grateful that you can buy them ready-roasted and peeled for what I think is the best way to enjoy them during the colder months: pureed into a creamy soup. —Eric Kim (Contributing Editor, SAVEUR)

Muth’s Candy

Jon Whittle

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(Number 6 on the 2020 SAVEUR 100)

These tear-shaped drops are still dipped by hand, one at a time, in the chocolate room at Muth’s Candy in Louisville, Kentucky. Founded in 1921 by Rudy Muth, and currently owned by his descendants, the sweets shop has proudly resisted progress for nearly a century. Glass display cases continue to proffer cherry fruit sours, cinnamon squares, bourbon balls, peanut brittle, and caramel-coated Modjeskas, the local specialty. But it’s the tiny dark-chocolate drops with a creamy vanilla center that appeal to nostalgic purists, a throwback to an era when a paper sack of assorted bonbons cost a few pennies, and Southern grandmothers filled their cut-­crystal candy jars with these delights. —Shane Mitchell (Contributing Editor, SAVEUR)

Us Two Tea Blossom Tea Set

I always choose loose tea over bags. The floral notes in the blends from WOC-owned farm-to-cup tea purveyor, Us Two Tea are exceptionally fresh, and not at all delicate. It can be difficult to source fine-quality jasmine that doesn’t taste like dead grass or cheap perfume, but this one hits the right aromatic notes. It also comes in a two-tea “Blossom” set, nicely packaged as a gift box. —Shane Mitchell (Contributing Editor, SAVEUR)

Mail-Order Barbecue

My friends, Erin Smith and Patrick Feges—both of whom used to work for me—own Houston’s Feges BBQ, which really is some of the best Texas barbecue around. They’ve gotten well-deserved accolades from Texas Monthly, Thrillist, and Garden & Gun, and they just started shipping smoked meats—including whole brisket, turkey breast, and barbacoa—nationally. Items are packaged frozen, and come with storing, thawing, and reheating instructions, and they’re doing it all themselves through UPS, so there isn’t as much of a service charge as you’ll find with third-party online food services. —Chris Shepherd (Chef, Underbelly Hospitality; Author of Cook Like a Local: Flavors That Can Change How You Cook and See the World: A Cookbook)

Life Raft Treats

Goldbelly

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If you want to blow someone’s mind this holiday season, I suggest giving them a bucket of fried chicken—but that 9-piece bucket of extra-crispy chicken is actually ice cream, and probably some of the best ice cream they will ever eat, because it comes from James Beard Award-nominated chef, and overall badass, Cynthia Wong. —Matt Taylor-Gross (Food and Travel Photographer)

Tip Top Cocktails

Tip Top

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Over the past few years I’ve woken up on Christmas morning hoping to find a few of these tiny cocktails-in-a-can in my stocking so I can get a jump start on coping with my uncle, but Santa hasn’t gotten the memo. —Matt Taylor-Gross (Food and Travel Photographer)

The Donis Cadejo Hot Sauce

The Donis Hot Sauce

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This fiery habanero sauce from The Donis is not your average condiment. Named after a mythical, Central American, dog-like spirit, Cadejo is spicy, yes, but also bright and sweet from the addition of mango and white vinegar, with complex notes that linger long after the heat dissipates. A great gift for any hot-sauce lover. —Jessie YuChen (Food Stylist; Photographer; SAVEUR-Contributor)

V Smiley Preserves Spicy & Smoky Heirloom Tomato Jam

V Smiley Preserves

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This queer-owned Vermont company makes jams, marmalades, and conserves using locally-sourced honey, and fruits and aromatics grown on owner V Smiley’s family land. One of my favorites is this Good Food Award-winning jam made with three different types of fresh and dried chiles. It is great on toasts, cheese, and even bacon. —Jessie YuChen (Food Stylist; Photographer; SAVEUR-Contributor)

El Guapo Bitters Lime Cordial

Ell Guapo

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If you’re like me, you’ve been making (and drinking) more cocktails at home this year. I like to use the cordials and syrups from New Orleans brand El Guapo as a shortcut to an excellent mixed drink. The Lime Cordial, which is flavored with fresh lime peel, leaves, juice, and pulp, is my favorite way to punch up a gimlet. —Ori Zohar (Co-Founder, Burlap & Barrel)

Goodnow Farms Asochivite Chocolate

Goodnow Farms Chocolate

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Our company shares a lot of values with Goodnow Farms—and it’s no wonder that their direct-sourced, single-origin chocolate bars are intensely flavorful and exceptionally smooth. The cacao for this particular bar comes from Alta Verapaz, Guatemala where some of our partner farmers produce exceptional spices like cardamom, black lime, and allspice, so I’m all on board. —Ori Zohar (Co-Founder, Burlap & Barrel)

Sparkle Syrup by Runamok Maple

2020 has been tough, so why not wrap it up with some sparkling maple syrup? Runamok’s pure Vermont-made maple syrup is delicious, and the fact that it makes my food sparkle puts a smile on my face. ($16.95 for one 8.45-ounce bottle) —Ori Zohar (Co-Founder, Burlap & Barrel)

Design

Milwaukee Brewmaster Apron

Milwaukee Boot Co.

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Once upon a time, my mom kept a starchy lace apron neatly folded to wear when hosting the most festive of family feasts, but 2020 clearly calls for a different approach to kitchenwear. This tough-as-nails canvas apron from the iconic Wisconsin work boot company is constructed to last using heavy-duty waxed canvas and the brand’s signature brown boot leather. —Kat Craddock (Executive Editor, SAVEUR)

The Fanciest Masala Dabba

Diaspora Co.

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Oakland, California and Mumbai-based spice company Diaspora Co. is well-known for its boutique line of sustainably harvested and directly traded single-origin spices. Inspired by founder Sana Javeri Kadri’s grandmother’s heirloom spice tin, this beautiful brass masala dabba is handmade in Bangalore by metalworker Venkatesh Chinnappa. The best part? The dabba arrives filled with seven of the brand’s most popular spices, including whole Aranya peppercorns, vibrant Pragati turmeric, and smoky Guntur Sannam chile powder. —Kat Craddock (Executive Editor, SAVEUR)

NYC Restaurant Prints

All the Restaurants

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John Donohue is a former New Yorker editor and the author-illustrator behind the lovingly crafted coffee table book, All the Restaurants in New York. A compendium of pen and ink drawings of 101 of the city’s most beloved restaurants, the book is a great gift for anyone in love with New York’s legendary dining scene. More interested in gifting an individual drawing of a favorite bar or eatery? Donohue also sells prints! The icing on the cake? This year, in support of the industry that has been so hard-hit by pandemic restrictions, the artist is donating a full 50 percent of print profits to the Restaurant Workers’ Community Foundation. —Kat Craddock (Executive Editor, SAVEUR)

Espro French Press

John Whittle

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I’m not normally a fan of French press coffee (Sludgy. Muddy. Over-extracted. Blech.), but I was blown away by ESPRO’s ability to build a better mousetrap—or rather, to brew a better cup of coffee. The company’s two engineer founders solved the over-extraction issue (the cause of a bitter and acidic brew) by replacing the ordinary wide-mesh filter with two ultra-fine layers (9 and 12 times finer than average), both ringed with a silicone lip, which separate out sludgy grounds while also creating a vacuum seal to prevent the flow of coffee through the grinds after the plunger has been pushed down. The insulated pitcher ensures a consistent temperature and—hallelujah—all the pieces snap apart easily for (dishwasher-safe!) cleaning. The presses were an instant favorite amongst baristas and coffee fanatics when they were launched on Kickstarter in 2012; and this year, the brand launched its signature P7 press—available in either 18- or 32-ounce sizes—in a slick, new matte white finish. —Kat Craddock (Executive Editor, SAVEUR)

Kuhn Rikon Ratchet Grinder

Kuhn Rikon

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(Number 33 on the 2020 SAVEUR 100)

The long wooden pepper mill may be a worthy spectacle in steakhouse dining rooms, but we demand a more intuitive tool at home. Kuhn Rikon’s sturdy, stainless ratchet grinder requires only a quick crank of its handle to process peppercorns, and that’s nothing to sneeze at. —Kat Craddock (Executive Editor, SAVEUR)

Countertop Herb Garden

Rise Gardens

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If you’re shopping for someone who, like me, loves plants but lives in the city—without so much as a square foot of outdoor space or direct sunlight—check out these pretty hydroponic kits from Rise Gardens. They come in a range of sizes, including this brand new, dainty countertop version. —Kat Craddock (Executive Editor, SAVEUR)

An Impressive Decanter

Riedel

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With more of us entertaining at home these days, the focus is on celebrating friends, food, and great wine together. Invest in one of these family-sized crystal decanters from Riedel, which holds a whole magnum of cabernet. —Nina Compton (Chef, Compère Lapin and Bywater American Bistro)

Smartphone Telephoto Lens

Moment

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This clip-on zoom lens from Moment is the perfect gift for anyone who loves to travel and share their adventures on Instagram; it allows the user to capture the perfect shot, all while observing a responsible social distance. —Matt Taylor-Gross (Food and Travel Photographer)

J. Stark Oxford Crossbody

Great for the traveller who loves to hit the ground running when they get to a new city, this canvas crossbody holds all of today’s essentials: a small bottle of hand sanitizer, a phone, a little notepad, and a reusable spork. It’s also available in four fun colors, to help whomever you give it to feel young and hip. —Matt Taylor-Gross (Food and Travel Photographer)

Kenyan Food Covers

Bazaar Affrica

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I first nabbed a couple of these beaded food covers—available in a variety of sizes, trim styles and colors—on a pre-pandemic visit to Nairobi, Kenya. The handcrafted nets are particularly useful in the summer, draped over a pitcher of iced tea to intercept errant flies, but have transitioned well to colder weather uses, like protecting my pet sourdough starter. (Got one of those yet?) —Anna Hirschorn (Editorial Assistant, SAVEUR)

Popchart Labs Food Prints

Popchart

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Every year, I buy a Pop Chart food print at N.Y.C.’s Union Square Holiday Market (yes, for myself). With no market this season, I’ll grab a few online instead. The Midtown-based company’s diagrams, which include a meta pie chart of pies and the Compendious Coffee Chart of every possible bean-brewing method, are totally food nerdy and make great kitchen decor. —Anna Hirschorn (Editorial Assistant, SAVEUR)

Very Special Steak Knives

William Sonoma

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Whenever I visit Paris, I always stop into a little knife shop that has the most amazing collection of Laguiole en Aubrac cutlery. I’ve purchased a couple of pocket knives and a corkscrew over the years, but I’ve always wanted this set of steak knives. In a perfect world, I’d go back to France and buy them myself. But, since international travel isn’t in my future anytime soon, I’ll happily settle for the next best thing: receiving the steak knives as a holiday gift. —Colin Kearns (Editor-in-Chief, Field & Stream)

Our Place Tabletop Set

Our Place

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I love eating and drinking out of these sturdy plates, bowls, and glasses from Our Place, a female-founded, POC-owned cookware brand whose mission is to create products that represent the diversity of actual home kitchens. This is such a good set for anyone who’s looking to stock a new kitchen, or to refresh old dinnerware. The glasses are hand-made from recycled glass and natural sand, and the plates and bowls are hand-painted porcelain—and everything is stackable (which is just a delight). —Eric Kim (Contributing Editor, SAVEUR)

Feel-Good Tees

Jordan Sondler

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I love these fun T-shirts from artist, author and advocate, Jordan Sondler. Therapy-positive and so cute, they raise mental health awareness, and some are in support of charities, too. —Caroline Schiff (Pastry Chef at Gage & Tollner, Baked Goods at Fort Defiance, Head Chef at Slow Up)

Appliances

Monochrome SMEG Mixer

John Whittle

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Biscotti- and ciabatta-makers, take note: We’ve long looked to SMEG—the Italian, family-owned company known for their signature Jetsons-era chic—when outfitting our kitchens with iconic, mid-century-mod appliances. The brand, which was founded in 1948 in Guastalla, Emilia-Romagna, is still the primo source for candy-colored refrigerators, dishwashers, and espresso machines. But this winter, what I’m most excited about is SMEG’s new monochromatic stand mixer. Comparable in size and heft to the other top brands, but with that retro race-car coolness, the nuova bellezza boasts attractive functional design details like a smooth-start 10-speed dial and an easy-to-clean enamelled aluminum housing. The expected attachments like the meat grinder and slicer/grater are available (sold separately), but so are a plethora of specialty pasta-making tools (think tagliolini and fettuccine cutters and a ravioli maker). Sold in black, cream, or this cheerful cherry red, you won’t mind giving up a corner of your counter space for this multi-purpose mixer. —Kat Craddock (Executive Editor, SAVEUR)

The Ferrari of Stand Mixers

Wolf Gourmet

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Ever find yourself wondering, “What would happen if my stand mixer had a jet engine in it?” Wolf went and made that. Well, maybe not exactly that, but it sure does feel like it. This is by far the most powerful, heavy-duty (and yes, at $900, expensive) home mixer I’ve ever used. So yeah, if you have the means, I highly recommend picking one up. —Kat Craddock (Executive Editor, SAVEUR)

Kitchen Air Purifier

TruSens

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I spent the better part of 2020 testing Saveur’s recipes from my itty-bitty city kitchen, and this discreet and portable air purifier has been a godsend. If you know (or, bless you, live with) someone likely to sear steaks and stir-fry chiles without proper ventilation, consider gifting one of these whisper-quiet wonders from TruSens, which are available in three sizes built for spaces ranging from 1–750 square feet. —Kat Craddock (Executive Editor, SAVEUR)

Breville Smoking Gun

Breville

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This handy gadget is the quickest and easiest way to infuse foods with smoky flavor. Add a pinch of wood chips to the burn chamber, light, and a flexible hose will feed cold smoke directly into any closed container of food or drink. Salmon and chicken are the obvious starting points, but I like to get a little more creative with dishes like smoked potato salad; smoked shiitake mushroom soup; or even smoked egg whites, which can be used to create a smoky meringue dessert. Barbecue lovers, or anyone who likes to experiment in the kitchen, will get a kick out of this restaurant favorite. —Josh Cohen (Chef; Recipe Developer)

Vitamix FoodCycler

Vitamix

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(Number 12 on the 2020 Saveur 100)

I can’t bear adding to the 30.6 million tons of food waste dumped in U.S. landfills each year. So, when New York City paused its curbside composting program this past May (­pandemic-related budget issues, they say), I went scrambling for alternatives. After a failed experiment in vermi­culture (the worms couldn’t keep up with my coronavirus ­cooking) and a frustrating experience with a backyard bin (you try maintaining the right carbon-to-nitrogen ratio), I finally discovered ­Vitamix’s ­FoodCycler. The size of a bread machine and as quiet as a dishwasher, this machine transformed eggshells, veggie peels, cheese, and meat bits into compost overnight (three to eight hours, depending on what’s in the bin). This is composting made so easy, maybe everyone will want to get on board. —Erin Scottberg (Digital Director, SAVEUR)

Ooni Koda 16 Portable Pizza Oven

Williams Sonoma

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(Number 2 on the 2020 Saveur 100)

You could spend a few grand to have a brick pizza oven built in your backyard. Then again, you could also just buy this little number for $500. The Ooni Koda 16 portable pizza oven hooks up to a standard propane tank and reaches temperatures of up to 932°F—hot enough to deliver that crispy, slightly charred bottom and tender crust you’d expect from the real thing. A 16-inch pie—the biggest this baby can handle—cooks in about 90 seconds. Hello, instant gratification! But don’t stop there. The Koda can also tackle steak, fish, vegetables—even bread and non-pizza pies. —Erin Scottberg (Digital Director, SAVEUR)

The post The 2020 SAVEUR Holiday Gift Guide appeared first on Saveur.

If 2020 has driven you to drink, you’re not alone. With online liquor sales soaring, it seems that more people than ever are drinking at home. And in light of the unprecedented amount of time we’ve spent cooped up during lockdown, the “home mixology movement” is now a bona fide trend.

While there’s no single “right” way to shop a booze collection, purchasing bottles by category and by cocktail is an efficient method. Say, for example, you’re shopping for a whiskey fan. Consider gifting a bourbon, which will unlock hundreds of whiskey-based cocktails from an old fashioned to a gold rush. Does a family member adore spritz-style cocktails? Think outside the Aperol with new-school amari and fortified wines they’re sure to love.

From the basic setup of vodka, gin, tequila, rum, and whiskey to the wondrous herbal flavors of amari and several specialty sippers, here’s the ultimate home bar gift guide.

The Spirited Essentials (Under $50)

For new home bartenders, start with the elemental building blocks of classic cocktails: vodka for a Moscow mule, gin for a martini, rum for a daiquiri. Our recommendations for essentials—including time-honored bartender favorites as well as some exciting 2020 newcomers—all come in under $50.

Gin: Sipsmith London Dry Gin

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For a standout take on a classic London dry, look to Sipsmith, the brand that opened doors for all British craft spirits distillers by lobbying the government to license stills with less than 1,800-liter capacity. Inspired by the long history of British gin distillation dating back to 17th century prototypical juniper spirits, Sipsmith’s juniper-forward London Dry features 10 key botanicals that were deemed most emblematic of the style. Use it in any gin cocktail, from a fancy G&T garnished with lemon peel to a tart but refreshing gimlet.

Vodka: Absolut Elyx

Courtesy of Absolut

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Elyx, the fancified version of the classic Absolut Vodka, is crafted using single-estate Swedish winter wheat and distilled in a 1921 copper column for a supremely silky finish. Whether knocked back on ice or stirred (never shaken) into an ice-cold martini, this vodka is a definite crowd pleaser. Plus, the Absolut Elyx Boutique has some of the best merch in the industry—including copper punch bowls, julep cups, and bar spoons—to accompany the signature copper-accented bottle.

Blanco Tequila: Mijenta Tequila Blanco

Courtesy Mijenta

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Launched earlier this year to much fanfare, Mijenta is a new sustainable tequila from Jalisco, Mexico. Leveraging 25 years of industry experience—during which she notably launched Volcan de Mi Tierra tequila—maestra tequilera Ana Maria Romero has created a premium, clear agave spirit, rich with notes of honey, vanilla, and tropical fruit and a lush finish. Priced on the higher end at $50 a bottle, this blanco tequila is best enjoyed sans mixer or used in cocktails where the spirit can shine through, like a Mexican variation on the old-fashioned that swaps tequila for the usual bourbon and mole bitters for Angostura.

Mezcal (Smoky): Sombra Espadín

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With the continued popularity of agave spirits, it’s commonplace now for home bars to stock a smoky, savory mezcal. Produced in Oaxaca’s Rio Hormiga Colorado Valley by veteran winemaker and master sommelier Richard Betts, the award-winning Sombra Mezcal certainly fits the bill. The smoke-forward spirit is made using Espadín agave piñas fermented with wild yeast and double-distilled in a copper alembic still. The company is looking out for the community, too: Sombra provides funding for local education programs and environmental charities, and has upcycled spent agave fibers to help construct houses for local folks affected by earthquakes in the region.

Mezcal (Mild): Yola Joven Mezcal

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Founded by Yola Jimenez, Gina Correll Aglietti, and indie-pop singer Lykke Li, this sustainable mezcal brand sources espadín and madre cuixe agaves from an Oaxacan farm that Jimenez’s grandfather purchased in 1971. With a commitment to paying Mexican workers a fair wage, Yola exclusively hires women at its bottling facility in Oaxaca. The mezcal’s floral nose gives way to a palate full of citrus and juniper.

White Rum: Probitas White Blended Rum

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Produced with mixology in mind, this new flavorful white rum represents a collaboration between two of the Caribbean’s foremost producers: Hampden Estate in Jamaica and Foursquare Distillery in Barbados. Fusing aged and unaged rums, distilled in a mix of columns and pot stills, Probitas offers accents of banana, citrus, and molasses, making it ideal in fresh lime daiquiris, mojitos, and more.

Dark Rum: Diplomatico Reserva Exclusiva

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This amber-toned Venezuelan stunner uses spirits aged up to 12 years, distilled from molasses in a copper pot still. With a robust profile of tropical fruit, toffee, and vanilla—rounded out by a finish of bitter orange and dark chocolate—the Reserva Exclusiva is as appropriate for sipping as it is for upgrading any rum recipe, from a piña colada to a Dark ‘n Stormy.

Cognac: Deau Cognac VS

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To whip up a classic Sazerac, sidecar, or Vieux Carré, you’ll need a solid cognac on hand. Produced using the traditional Charentais method, this small-batch cognac offers a silky body and subtle sweetness layered with a fresh floral aroma and finished with hints of vanilla. What’s interesting about this particular VS (“very special” blend) is that it sips like an older brandy, making it ideal for drinking straight, or for shaking and stirring up any of the aforementioned cocktails.

Bourbon: Wild Turkey 101

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Want a solid old-fashioned? Make it with Wild Turkey 101. One of the best-value everyday bourbons at just $25, the 101 touts big flavor thanks to its high proof, high rye content—and plenty of time in American white oak barrels. Find the requisite notes of vanilla and caramel accented by honey, citrus, and charred oak. A bit of time on ice allows this whiskey to open up to its full potential.

Rye: Rittenhouse Rye

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For a tried-and-true rye whiskey that can take the place of bourbon in old-fashioneds or spice up a Manhattan, choose Rittenhouse. The bottle can be found in the well of most high-end bars—and for good reason: its artful balance of grain and spice allows it to anchor any cocktail.

The Conversation Pieces

For those who already have a working bottle collection, it’s worth gifting new, lesser-known expressions to add intrigue and personality to the home bar. We recommend looking for non-traditional vodkas and gins, along with aged tequilas and rums. Also, consider spirits that sometimes get overlooked in home setups, like Dutch genever and Brazilian cachaça.

Vodka: Caledonia Spirits Barr Hill Vodka

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Paying homage to the beekeepers of the Northeast, this unique terroir-driven vodka is made by cold-fermenting raw Vermont honey for three weeks, then distilling it—using both column and pot stills—into a lusciously silky spirit. The honey is surprisingly noticeable on the nose, succeeded by a palate of pleasantly earthy sweetness that is sure to make you reconsider what you think you know about vodka.

Gin: Salcombe Gin Rosé Sainte Marie

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Inspired by the south of France, this pleasantly fresh gin is crafted using citrus peels, lemon verbena, rose petals, and orange blossom. A standout among the trendy, flavored gins on the market today, it’s also got sweetness from strawberries and angelica root. Dry and juniper-y enough to appease traditionalists, yet distinctly floral, fruity, and citrusy enough to entice the adventurous, Salcombe is as fantastic paired with a tonic as it is shaken with citrus.

Gin: Freeland Spirits Geneva

Freeland Spirits

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Inspired and informed by the Dutch mother spirit and gin predecessor genever, this gin from the Pacific Northwest embraces local terroir with Oregon-grown rye grain distilled with seven botanicals in a copper pot still. There’s not much like this on the market: an American gin with aromas of fresh baked bread and a palate of buckwheat and hazelnut.

Tequila: Maestro Dobel Tequila Añejo

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A favorite in the SAVEUR office, this añejo tequila might be described as having a Dr Pepper–like quality—but in the very best way—with hints of prune, vanilla, and orange peel brightening up a powerful backbone of oak and caramel. A combination of different tequila vintages aged in white oak barrels, this is a slow sipper for sure.

Cachaça: Caña Classic Cachaça

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With grassy flavors and a distinctly tropical profile, rum’s Brazilian cousin cachaça is believed to be Latin America’s oldest distilled beverage. Created by second-generation producer and master blender Vicente Ribeiro, Caña is a newcomer to the sugarcane spirits category. Thrice-distilled and filtered through coconut husk charcoal for a clean, elegant flavor, the spirit offers floral and fruit notes that gracefully give way to a subtly honeyed finish. Use it in Brazil’s time-honored caipirinha cocktail or a cachaça-based julep riff.

Rum: Pusser’s Gunpowder Proof Black Label

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Enjoy notes of prunes, dates, and dried fruit in this dark, full-bodied rum that’s produced using a traditional Admiralty-strength recipe once favored by the Royal Navy. Boasting a dedicated following among in-the-know rum drinkers (and anyone interested in mixing up an authentic Painkiller cocktail), Pusser’s invites with the warming aroma of molasses, vanilla, oak, and cinnamon—a must-have for those who are diving into the world of cane spirits.

Rum: Chairman’s Reserve Spiced Rum

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This St Lucian rum makes for a pleasant holiday gift partly because it tastes like Christmas—that is, if Christmas was bottled in the Caribbean. Citrus meets cinnamon in the warm, spice-forward palate, which also offers flavors of clove and allspice. Sip it straight or use it to spice up any rum recipe.

Tennessee Whiskey: Nelson’s Green Brier Tennessee Whiskey

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Resurrecting a family recipe first bottled in 1860, Nashville’s Greenbrier Distillery has produced a standout Tennessee whiskey distinguished by founder Charles Nelson’s wheated mash bill. Filtered through sugar maple charcoal and aged in new charred oak barrels, the full-bodied spirit delivers a warm, pastry-like palate of brown sugar, cinnamon, and apple.

Scotch Whisky (Unpeated): The Macallan Double Cask 12 Year

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No boozy shopping list is complete without this fan favorite that some consider the gateway sip to the world of single-malt Scotch. The 12-year-old unpeated whisky is produced in Scotland’s Speyside region and finished in sherry casks. A deep amber color, it shows off heady oak aromas and a palate of sherry, dried fruit, and baking spices. This is the ultimate celebration whisky.

Scotch Whisky (Peated): Laphroaig 10 Year Cask Strength

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If you’re looking for peat done elegantly, consider this beloved single malt matured in ex-bourbon barrels, barrier-filtered, and bottled at strength. As you note the aromas of smoke and ocean, picture the windswept Islay cliffs battered by the spray of the sea. Perhaps add a few drops of water before sipping to unlock peat smoke and subtle sweetness on the palate.

Irish Whiskey: Knappogue Castle 14 Year Single Malt

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Combining two 14-year-old single malts—one aged in bourbon barrels and one in Oloroso sherry casks—this limited-quantity Irish whiskey offers notes of dried apricot, nuts, and malted grain. This expression is triple-distilled, unpeated, and non-chill filtered.

Australian Whisky: Starward Nova

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Launched in the United States just last year, this pioneering single malt whisky speaks to the terroir, climate, and natural bounty of Australia. Aged in Australian red wine barrels that once contained shiraz, cabernet sauvignon, and pinot noir, the easy-sipping spirit offers a nose and soft palate of dark fruit.

The Accessories: Amari, Liqueurs, and Bitters

Amari, fortified wines, vermouths, bitters—these “accessories,” if you will, offer the botanical and herbal flavors that make for complex and vibrant drinks, but can also stand alone as aperitifs and digestifs. This is by no means a comprehensive guide; the category of amari, a broad label for traditional bittersweet Italian liqueurs, is so diverse and wide-ranging that we encourage drinkers to taste and experience them all to find the ones they like. Beyond widely familiar mainstays like Aperol, Campari, Cynar, and Fernet, here are newer options worth exploring.

1757 Cinzano Vermouth di Torino

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A new innovation by the iconic Italian brand Cinzano, this premium vermouth comes in Rosso and Extra Dry variants. Despite being a recent release, the recipe looks all the way back to the original vermouth created by the founding Cinzano brothers in the late 1700s. Use the Rosso to jazz up a negroni and the Extra Dry to elevate a martini.

Starlino Rosso Vermouth

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It would be fair to say that this elegant fortified wine tastes exactly the way violet candles smell. Produced in a distillery set outside of Turin, the birthplace of the aperitivo, this modern yet classically-minded sweet vermouth features wormwood and absinthe alongside a range of herbs and botanicals including raisins, vanilla, ginger, bitter orange, and cloves. These ingredients are distilled, blended with three white wines and a fortified wine, then rested for 30 days in ex-bourbon barrels.

Ortolan Rosolio

Ortolan Rosolio

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This California-born botanical liqueur invites you to stop and smell the roses—literally. Made with 25 different varieties of heirloom roses, fresh and sustainably harvested from the Golden State, Ortolan Rosolio nods to the Italian rose liqueurs produced as luxury goods in the early 1900s. Enjoy it simply with seltzer and a citrus peel—due to the natural properties of the roses, the liquid changes from amber to bright pink with the addition of citrus.

Faccia Brutto Fernet Pianta

https://drizly.com/liquor/liqueur/nuts-amaretto-liqueur/faccia-brutto-spirits-fernet-pianta/p120605?clickid=0UT2q40S4xyLTphwUx0Mo3YmUkEwIHzxp3jUQg0&irgwc=1&utm_source=impact&utm_medium=affiliates&utm_campaign=403151&utm_content=mediapartner&utm_keyword=567662

A chic new rendition of the universally-known Fernet-Branca, this new-school digestif is distilled not in Italy but in Brooklyn, New York by former chef Patrick Miller. Layered with fresh mint and the essence of earthy, mildly sweet Chaga mushrooms—which are often used in tea—it sips perfectly as an after-dinner drink.

Pierre Ferrand Dry Curacao Orange Liqueur

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Designed after a 19th century recipe, this traditional French liqueur showcases bitter laraha oranges and spices blended with Ferrand Cognac. This version was created by master blender Alexandre Gabriel with consultation by cocktail historian David Wondrich. Use it in a luxe margarita, drizzle it over vanilla ice cream, or sip it neat for dessert—alongside bittersweet chocolate.

Organic Mixology Liqueurs

Organic Mixology

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These fun, 35-proof liqueurs are low on sugar and high on flavor. Choose from combinations like vanilla-rose and Meyer lemon-ginger, all produced using organic ingredients including organic cane sugar. Add a splash of your favorite liqueur to champagne for an amped-up toast or spike some coffee with a boozy sweetener.

The Non-Alcoholic Drinks

Teetotalers have it better than ever these days with new innovations in the non-alcoholic “spirits” sector. These standout beverages are made with the same thoughtfulness and attention to flavor as their alcoholic counterparts.

Ghia Aperitif

Ghia

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This gorgeous, supremely giftable aperitif is inspired by the herbs and botanicals of the Mediterranean region. Find notes of gentian root, ginger, and elderflower accented by bright pops of citrus from yuzu juice and lemon peel.

Proteau Rivington Spritz

Proteau

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This botanical drink is a ready-made, effervescent cocktail of hibiscus and chamomile flowers, Chinese rhubarb, gentian root, and strawberries. Sip it on ice and savor its simple balance of bitter, floral, and fruity notes.

Kin Euphorics High Rhode

Kin

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The fashionable tonics by Kin are made with herbal extracts and supplements—including nootropics and adaptogens—designed for relaxation or enhanced social interaction. Regardless of whether or not the drinks actually alter your neurochemistry, one thing is certain: they are tasty. Take the standout High Rhode bottling, which layers hibiscus with other botanicals like gentian, orange peel, and licorice.

The post 31 Excellent Bottles to Stock a Better Home Bar in 2020 appeared first on Saveur.

In 2020, could there be a more perfect gift than a cookbook?

Americans are cooking at home now more than ever—and the vast selection of new cookbooks is right here to greet those cooks. The year has seen a bread bible, a cheese manual, and many in-depth guides to global cuisine. One title is dedicated to meat and another to vegan cooking. Written by chefs, activists, and more than a couple of James Beard Award winners, these inventive companions, full of teachable moments, are a fantastic way to breathe a little life into the kitchen and keep those cooking skills (and pans) well oiled.

From bibimbap in Korea to oxtails in Madagascar, your recipients will be ready to eat the world with these 20 highly giftable new releases.

New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads

Bryan Ford

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This is hands down the most exciting bread book in recent memory. 2019 SAVEUR Blog Award-winner, Bryan Ford, known as “Artisan Bryan” on his blog and Instagram, draws inspiration from his Honduran heritage and New Orleans childhood for new takes on traditional doughs: plantain sourdough, choco pan de coco, pineapple cream beignets, and so on. New World Sourdough is a great instructional for both sourdough pros and beginners and is perfect for anyone who’s acquired a starter over the past few months, which is…most people?

Falastin: A Cookbook

Jenny Zarins

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You know (and love) Palestinian chef Sami Tamimi and food writer Tara Wigley as co-authors of several of the immensely popular Yotam Ottolenghi cookbooks (Jerusalem, Simple, Ottolenghi). Falastin, SAVEUR’s October-November Cookbook Club pick, is dedicated to Palestine, featuring over 100 recipes both new (sticky date and halva puddings) and old (warm hummus with toasted bread and pine nuts). The photography of bright, colorful dishes and life in Palestine is stunning. We recommend gifting with a jar of tahini.

In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean

Amazon

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Part cookbook, part travelogue, In Bibi’s Kitchen takes you straight into the kitchens of grandmothers (bibis) from eight countries along the east coast of Africa. Somalia-born author Hawa Hassan and coauthor Julia Turshen include interviews with each bibi to set up dishes like shiro, a ground chickpea stew from Eritrea, and braised oxtails from Madagascar. Their stories of love and loss enrich the recipes, weaving a tale of food, tradition, and family.

Pie for Everyone: Recipes and Stories from Petee’s Pie, New York’s Best Pie Shop

Amazon

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Petra “Petee” Paredez is the co-owner and head baker of Manhattan’s Petee’s Pie Company, whose pastries have graced New York City holiday tables since 2015. (In my family’s Manhattan home, the almond chess pie reigns king.) Paradez’s Pie for Everyone runs the gamut, covering all the sweet kinds—fruit, nut, chess, custard, and retro classics—as well as savory pies and quiches. A must for those who want to perfect the flakiest crusts and smoothest custards. May I say, persimmon pudding pie, oh my!

Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop

Amazon

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You may have tried Cantonese and Sichuan cuisine, but unless you live near one of Jason Wang’s ten Xi’an Famous Foods in N.Y.C., it can be tough to find Shaanxi food stateside. Enter the Xi’an Famous Foods cookbook, which provides recipes from Wang’s hometown of Xi’an, which was the capital of 13 Chinese dynasties. Now you can make your own biang-biang noodles and spicy cumin lamb at home. The longevity noodles are particularly fun to make, as they involve two very long noodles which you have to thin by slapping on the counter vigorously.

Coconut & Sambal: Recipes from My Indonesian Kitchen

Amazon

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Half-Indonesian, half-Australian chef and writer Lara Lee’s debut cookbook is named after the two essential ingredients that can be found on any Indonesian table. Full of stories about life on the island, the book celebrates Indonesian culture and cuisine with recipes like chicken nasi goreng, perkedel jagung, and ten fiery chile sambals. Even the book’s graphic design is a joy: Vibrant pinks, blues, and purples pop at every turn.

Fermentation as Metaphor

Amazon

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James Beard Award winner, and author of 2012′s The Art of Fermentation, Sandor Katz is obsessed with the process of fermentation, which is defined literally as “cellular metabolism” and more grandly as “a state of excitement.” From these two meanings stems Fermentation as Metaphor, a collection of reflections (no recipes here!) that draw comparisons between food-based microbes and culture, from politics to sexuality. The book’s full-page images are mesmerizing—think fermented food and drink photographed with an electron microscope.

World Food: Mexico City: Heritage Recipes for Classic Home Cooking

Amazon

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Former SAVEUR editor-in-chief James Oseland’s World Food: Mexico City takes a deep dive into the culinary life of Mexico’s capital. Through locals’ stories, recipes, and informative on-site photography, the reader travels through that city’s kitchens, restaurants, markets, and even candy shops. The book makes a point to show the faces behind the food, such as Estella Mejido, who provided a recipe for stuffed, roasted poblano chiles with walnut sauce, and Beatriz de la Rosa, who makes her grandmother’s pork loin with guajillo chile sauce when she needs to feed a crowd. Mexico City is the first location featured by Oseland’s new, collectable World Food cookbook series, which was inspired by the much loved, mid-century Time-Life Foods of the World series. (The second, which will be published in Fall 2021, will explore Paris).

Vegetable Kingdom: The Abundant World of Vegan Recipes

Amazon

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For his fifth plant-based cookbook, James Beard Leadership Award-winning activist and author Bryant Terry spotlights signature recipes inspired by what he describes as “the deep well of Black and Asian foodways.” A terrific gift for vegans and omnivores alike, each chapter of this ode to vegetables is dedicated to a plant kingdom, from seeds (beans, peas, sweet corn) to stems (asparagus, celery, kohlrabi). Rather than wine pairings, Terry recommends a song to enjoy with each recipe. For example, caramelized leek and seared mushroom toast should be made to the tune of Leyla McCalla’s “The Capitalist Blues.”

Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake

Amazon

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San Francisco’s 20th Century Cafe, helmed by pastry chef Michelle Polzine, was inspired by the grand cafés popular in central European cities throughout the 1900s. In her debut cookbook, or rather bakebook, Polzine pays homage to the kuchens, tortes, and strudels of yore—the kinds of pastries that belong on floral-patterned china. We especially love the impressive ten-layer honey cake, which graces the cover.

The French Laundry, Per Se

Amazon

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Thomas Keller’s new cookbook, named after the preeminent chef’s two iconic restaurants with three Michelin stars, contains 70 recipes straight from those kitchens—so yes, there’s a whole lot of caviar and truffles in the mix. The multi-component dishes include showstoppers like royal ossetra caviar with chocolate-hazelnut emulsion and venison rack roasted over grapevines. Although hardly for amateurs, even less accomplished cooks will appreciate the aspirational book for its dramatic, macroscopic imagery.

A Field Guide to Cheese: How to Select, Enjoy, and Pair the World’s Best Cheeses

Amazon

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We officially declare this the book of cheese. From Frenchman and former fromager Tristan Sicard, A Field Guide to Cheese is the only fully illustrated manual on all things curdled, profiling more than 400 global varieties, along with maps, histories, and beverage pairings. The stunningly realistic illustrations are reason alone to buy the guide, which was originally published in France in 2018. Any lactose lover will be completely obsessed.

Chi Spacca: A New Approach to American Cooking

Nancy Silverton

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On the corner of Los Angeles’ Melrose and Highland avenues lies Nancy Silverton’s Chi Spacca, the Tuscan-style meatery whose name translates to “he who cleaves.” For her tenth cookbook, the James Beard Award winner teamed up with Chi Spacca’s executive chef, Ryan DeNicola, and SAVEUR contributor, Carolynn Carreño, to publish dishes from the restaurant’s repertoire. Through recipes like bistecca fiorentina and pork tonnato, Chi Spacca teaches you how to sear, braise, and grill like a real Italian butcher. Also included are spuntini (snacks), vegetable sides, and Silverton’s iconic butterscotch budino.

The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City’s Iconic Dim Sum Restaurant

Wilson Tang

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Since 1920, family-owned dim sum joint Nom Wah Tea Parlor has anchored the 200-foot-long Doyers Street in N.Y.C.’s Chinatown. Owner Wilson Tang’s cookbook encompasses classic dim sum (xiao long bao) and the new age (sweet potato kale wontons). The recipes are interspersed with profiles on the people—fishmongers, museum curators, shop owners—who form the bedrock of Tang’s Chinatown. The result is a mouthwatering love letter to Nom Wah’s neighborhood.

A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home

Melissa Weller

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Melissa Weller has baked at a healthy handful of New York’s best spots: Bouchon Bakery, Per Se, Sullivan Street Bakery, Roberta’s…need we say more? An ex-chemical engineer, Weller uses the scientific method to develop her recipes, from salted caramel sticky buns to chocolate babka. The neutral-toned tome is as beautiful as the bakes are delicious.

The World Eats Here: Amazing Food and the Inspiring People Who Make It at New York’s Queens Night Market

John Wang

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Modeled after Taiwanese night markets, the Queens Night Market brought together almost 100 independent vendors on Saturday nights (prior to the pandemic) to celebrate the culinary diversity of the New York City borough that is home to more than 120 nationalities. The market’s first cookbook, by founder John Wang and his partner, oral historian Storm Garner, offers recipes and stories from participating chefs, many first- or second-generation immigrants. Deeply tied to personal tradition and history, the dishes—like Haitian diri ak djon djon and Burmese tea leaf salad—hail from 43 different countries. This cookbook is guaranteed to relieve any travel itch.

Spirits of Latin America: A Celebration of Culture & Cocktails, with 100 Recipes from Leyenda & Beyond

Ivy Mix

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Ivy Mix, the acclaimed bartender at Brooklyn’s Leyenda, broke her debut cocktail book down into three parts: agave, sugarcane, and grape. The alcohols made from these plants, presented with their histories of production throughout Latin America, form the base of Mix’s inventive cocktails. Examples include the Brooklyn Burro (a pineapple and rum-based twist on the Moscow mule) and the Perennial Millennial (a pastel-hued tequila drink with vanilla, rhubarb, and cardamom). Gift with a bottle (or two) of mezcal.

I Cook in Color: Bright Flavors from My Kitchen and Around the World

Asha Gomez

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In I Cook in Color, Kerala-born, Atlanta-based chef Asha Gomez draws inspiration not just from her roots, but also from the places she’s travelled, lived, and studied. Pork, for example, can be found as dry-fry pork mince with green beans (à la Gomez’s college takeout days) or as pork belly sorpotel (a Christmastime dish from coastal India). The book is dedicated to sharing the technicolored world of food with her teenage son Ethan, and it feels like an autobiography of a mother and world traveler.

My Korea: Traditional Flavors, Modern Recipes

Hooni Kim

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Hooni Kim, who received the first ever Michelin star for a Korean restaurant at New York’s Danji, describes his food as “what you might get from a Korean grandmother if she went to culinary school, interned at high-end Michelin restaurants, and settled in New York City.” That translates to beef brisket bulgogi sliders and dolsot bibimbap. The graphics of noodle types, scallion cuts, and essential pantry ingredients help make My Korea a great guide—introductory, if needed—to Korean cuisine.

Open Kitchen: Inspired Food for Casual Gatherings

Susan Spungen

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Susan Spungen’s Open Kitchen celebrates—you guessed it—the open kitchen as a nexus of community, connecting us both physically and spiritually. A former food editor of Martha Stewart Living, Spungen offers simple but refined food. Hers is the kind of stuff you’d make for a low-effort, high-reward dinner party: kabocha candy with yogurt and toasted pepitas or burrata with pickled cherries. Although the cookbook is seasonal-vegetable-forward, meat appears in mains like rosy harissa chicken. For someone who’s fantasizing about soirées or who just wants to add pizzazz to their weeknight dinners, this book is ideal.

The post Our 20 Favorite Cookbooks to Gift This Year appeared first on Saveur.

We see a lot of culinary tools and gadgets come through our test kitchen every year. Here are a few of our favorite gift ideas for kitchen gear—whether you’re shopping for the tech-focused cook in the family, or helping a recent grad stock their first kitchen.

Made In Knife Set with Board

Made In

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The direct-to-consumer cookware disruptors over at Made In worked with a fifth-generation knife-maker in Thiers, France to design these gorgeous blades. Ditch your whole subpar arsenal and replace it with a three-piece set, which comes with an oversized cutting board made from reclaimed American maple. –Kat Craddock, test kitchen director

Smithey Cast-Iron Skillet

Smithey

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The curved edges of this cast-iron skillet are ideal for shaping French-style rolled omelettes, swirling crèpe batter into a thin layer, and sliding jiggly, over-easy eggs directly onto your breakfast plate—no spatula required. The satiny-smooth interior finish—when seasoned properly—will have you swearing off coated nonstick pans for life. –K.C.

Chicago Metallic Pan, Rack, and Mat Set

Chicago Metallic

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A sturdy rimmed baking sheet, a cooling rack, and a nonstick silicone baking mat will make holiday cookie duty a stress-free pleasure. Thankfully, Chicago Metallic now sells these essentials as an affordable three-piece set. –K.C.

Brandless Stockpot

Brandless

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This year the sustainability-focused e-commerce company Brandless started dipping their toes in the world of kitchenware. This gorgeous eight-quart stainless-steel stock pot can stand up to many of its high-end counterparts, and at $99, it just might be the best deal of the year. –K.C.

S’well Teak Wine Chiller and Ice Bucket

S’well

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My home bar sits atop a treasured mid-century modern gentleman’s chest and S’well’s new teak-patterned ice bucket (and matching wine chiller) will fit right in. –K.C.

Churncraft Butter Churn

Churncraft

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If you’re shopping for a dairy nerd like me, or particularly crafty children, or startup hobby farmers, consider springing for this very fancy butter churn. It comes with useful tips for making cultured butter, a silicone mat for holding the churn steady, and a set of ribbed, wooden paddles for pressing and shaping fresh butter. –K.C.

Made In Carbon-Steel Roasting Pan

Made In

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This French-made carbon-steel roasting pan from Made In is lighter than cast iron, heats up quickly, and retains heat for superior stovetop-to-oven cooking. Season according the the manufacturer’s instructions to prevent rusting, and this riveted beauty will last a lifetime—and only improve with use. –K.C.

Carthage Co. Baking Dish Set

Carthage Co.

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Carthage Co. sources its beautiful ceramic dishes and bakeware from Tunisia and sells them online, direct-to-consumer. The result? A better profit for producers and a better price for consumers. This vibrant set of baking dishes will bring a welcome pop of color to your holiday table. –K.C.

Hexclad Hybrid Nonstick Skillet

Hexclad

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This techy new nonstick skillet from Hexclad uses “hybrid” non-stick and stainless-steel technology for what is supposedly a significantly longer-lasting nonstick finish. I’ve been cooking with mine for only a few weeks, so the jury is still out on longevity, but its even heat, balance, and comfortable handle have quickly made it my go-to for stir-fries and scrambled eggs. The functional geometric steel pattern give my kitchen the touch of cyberpunk style I didn’t know it needed. –K.C.

Le Parfait French Terrine Jars

Le Parfait

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Use these French “terrine jars” from Le Parfait like you would standard ring-and-disk style jars. The straight sides make it easy to remove charcuteries like paté and rillettes, as well as jams and jellies, and they’re pretty enough for all your packing up homemade holiday treats. –K.C.

Togiharu Two-Sided Sharpening Stone

Korin

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Using this sharpening stone takes a bit more effort than the latest as-seen-on-TV gadget, but the end result is worth it—in the right hands it will turn even the dullest knife into something out of “Kill Bill.” –C.C.

ThermoPop Digital Thermometer

ThermoWorks

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While we stand behind the ThermaPen for the quickest and most accurate temperature readings, not everyone needs a pro-grade meat thermometer. But everyone should have a great one, and the ThermoPop, which comes in a wide array of fun colors, will ensure that you’ll never second-guess whether that chicken is done again. –D.J. Costantino, associate digital editor

Our Place Sauté Pan

Our Place

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Like its name suggests, the Always pan from Our Place, a new direct-to-consumer startup from Malala Fund co-founder Shiza Shahid, is a real kitchen workhorse. It’s made out of cast aluminum for even heat, and has a ceramic nonstick interior and matte silicone finish for easy cleanup. The pan also comes with a domed lid, a steamer basket, and for the pièce de résistance, a wooden spatula that cleverly nests inside the handle. Plus, no matter what color you choose, it’s handsome enough to leave out on the stovetop. –Frances Kim, digital editor

Le Creuset Star Wars Dutch Oven

Le Creuset

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This Dutch oven from a galaxy far, far away is perfect for commanding any culinary adventure. An exclusive collaboration between Le Creuset and Williams-Sonoma, the pot is enameled in a glossy black finish and embossed with Darth Vader’s menacing mask. Meanwhile, the underside of the lid is cast with Le Creuset’s iconic “France” label translated into Aurebesh, an alphabet used in the Star Wars universe. –Thomas Payne, photo director

The Black German Kitchen Knives

Best Made

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For the chef in your life who also likes their tools to be beautiful, there’s Black German Kitchen Knives. Designed by master knife makers in Solingen to be the ideal blend of Western ergonomics and Japanese precision, these knives prioritize technical performance and low maintenance over traditional aesthetics, and are finished with impressively resilient black POM thermoplastic scales. –T.P.

The post The 2019 SAVEUR Kitchen Tools Gift Guide appeared first on Saveur.

From fancy bubbles to fireside sippers, here are ten gift ideas that are sure to delight the serious drinks nerd in your life.

Hampden Estate Pure Single Jamaican Rum

Hampden Estate

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Rum gets much of its flavor from fermentation, when yeast turns cane sugar into alcohol. This phase is a lot like baking bread. And if most rums are sterile white Wonder Bread, the wild rums from Jamaica’s Hampden Estate are more like a naturally-leavened crusty, tangy sourdough. The distillery uses long, slow, naturally-occurring fermentation, and yeasty, funky flavors jump out of the bottle, even after years in barrel. –Chris Cohen, senior editor

Jacquesson 741 Champagne

Jacquesson

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Most Champagne makers will tell you their non-vintage product never changes—that they are able to blend to a consistent house style year after year. Venerable house Jacquesson takes an opposite tack, clearly labeling each year’s non-vintage release. (741 is based on the 2013 vintage.) Following along is fascinating, and it always tastes incredible. –C.C.

Campari Cask Tales

Campari

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Whether I’m in a Negroni or Boulevardier phase, I always have Campari on my bar cart. So I was super excited when the bourbon-barrel-finished Campari Cask Tales was released last year, in honor of founder Davide Campari’s 150th birthday. The only catch was that the bottle wasn’t available in the U.S.—until now. Snap one up this holiday season and save yourself a future plane ticket to Italy. –Frances Kim, digital editor

Durham Distillery Conniption Navy-Strength Gin

Durham Distillery

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When I’m making that aforementioned Negroni at home, I like to experiment with different gins. My latest go-to is Durham Distillery’s Conniption navy-strength gin; it’s bright, earthy, and impossibly smooth, making it a stellar base for Negronis yes, but also martinis, gimlets, and so much more. –F.K.

Proteau

Proteau

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An excellent option for the zero-proof people in your life, Proteau is a new nonalcoholic drink from John deBary, the former bar director of Momofuku in New York. Combining blackberry juice, fig vinegar, and all kinds of botanical extracts, from rose and hibiscus to licorice and black pepper, it’s as rich and complex as a well-made cocktail—and the same hue as wine. While the aperitif is meant to be enjoyed on its own, chilled, it’s also great with a splash of soda water, as a spritz. –F.K.

Forthave Spirits Coffee Liqueur

Forthave Spirits

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In collaboration with Cafe Integral, Forthave Spirits uses a cold brew extraction and a ground bean maceration to make this coffee liqueur, the latest botanical spirit in their “Color” series. It’s the perfect cross between an after-dinner drink and a cup of coffee, and absolutely fantastic drizzled over vanilla ice cream. –D.J. Costantino, associate digital editor

Tippsy Sake Box Subscription

Tippsy Sake

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Do you have a sake-lover in your life who wants to learn more about it? Or do you have a hard time finding interesting, high-quality sakes at your local liquor store? Tippsy is here for you. The massive online sake shop has launched a monthly tasting box program. For $59/month, they’ll ship a selection of three 10-ounce bottles, along with tasting notes, serving and pairing suggestions, and QR codes to help you find and re-order any bottles you fall in love with. Sign up on a month-to-month basis, or pre-order discounted 3-, 6-, or 12-month packages. –Kat Craddock, test kitchen director

Clément Rhum Agricole V.S.O.P.

Clément

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Rhum agricole—rum distilled from sugarcane juice on the French Caribbean islands—tends to have a more delicate, grassy flavor than commercial, molasses-based rums. (Last year, our senior editor Chris Cohen visited Martinique to find some of the island’s best bottles.) This complex, sippable expression from Clément is aged for four years in a combination of new French oak and bourbon barrels. With lots of chocolate and creamy caramel up front and a faintly savory, green finish, this is the ideal gift for anyone who prefers to drink their dessert. –K.C.

Laurent-Perrier Blanc de Blancs Brut Nature

Laurent-Perrier

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This new, non-vintage cuvée from Laurent-Perrier is made with 100% Chardonnay. While brut nature Champagnes (i.e. no sugar added) can tend toward jarring, the high, citrusy notes in this pretty wine are mellowed by a soft creaminess that gives it a custardy, lemon-curd finish. One of my favorite wines of the year. –K.C.

Yola Mezcal

Yola

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If you’re looking for a gift you can feel good about this holiday season, pick up a bottle of Yola Mezcal. Refreshing, smooth, and not overly smoky, the spirit is handcrafted and bottled by women in Oaxaca. By only hiring women, the brand promotes economic independence for the women in its community. –Stefanie McNamara, Communications Director

The post The 2019 SAVEUR Gift Guide: Bottles We Love appeared first on Saveur.