In 2017, it was estimated that Americans throw away 500 million plastic straws per day, and that if this alarming rate continues, there will be more plastic than fish in the ocean by 2050. A number of strides have been made across the country since: Seattle’s ban on single-use plastic straws officially went into effect last year, and many other cities are in the process of passing similar resolutions. Some big companies are also following suit: Starbucks has vowed to stop using plastic straws by 2020, and Alaska Airlines is poised to become the first airline to completely phase out plastic straws and cocktail stirrers onboard.

But what can you do on an individual level? It’s time to either quit straws altogether (#StopSucking), or jump on the reusable straw bandwagon—the non-plastic variety is just as satisfying for slurping and a great first step towards breaking your plastic habit. Whether you’re embarking on a 30-day zero-waste challenge or simply want to make a small change that’s better for the environment, try one of our favorite reusable straws crafted from stainless steel, glass, silicone, or bamboo.

Arianne Jones

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Each of these minimally processed straws is made from a single stem of bamboo. Since every stalk of bamboo is unique, Buluh straws vary slightly in diameter. Sold in packs of eight, they arrive packaged in a natural cotton bag and come with their own skinny wire brush for easy cleaning. Be sure to clean and dry well between uses, as the absorbent bamboo material can soften, warp, and crack if left soaking in liquid.

Arianne Jones

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We were skeptical about glass as straw-making material at first, as it’s clearly more delicate than something like silicone or stainless steel. However, as soon as we opened the package from Simply Straws, we were struck by how durable these lightweight sippers felt.

Simply Straws are available in an assortment of different lengths, widths, shapes (straight or angled), and colors—milk glass collectors will be particularly fond of the frosted green and white versions.

Glass does not absorb flavor or odor, so if handled carefully, these straws can last a lifetime. Glass also does not conduct heat as quickly as steel or copper, so they’re is an excellent option for folks who prefer to use a straw for hot beverages.

Glass straws may not be your best bet if you’re looking for something that travels well or is suitable for small children. But for an elegant desk lunch or a snazzy cocktail at home, they’re a pleasure to use.

Arianne Jones

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One of the main issues with stainless steel straws is that the metal conducts heat or cold very quickly. This can make both iced and hot drinks tough to enjoy, especially if you have sensitive teeth or lips.

Klean Kanteen solves the temperature problem with the addition of silicone toppers. The cushiony layer also adds a bit of dental protection for anyone tempted to chew on the stainless steel straws.

Koffie Straw Company

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Our top pick for straw-chewers and children (two categories with a lot of overlap), the Koffie straw is made of 100% food-safe silicone, making it is soft and extremely pliable. Its most distinguishing trait is its unusual, oval-shaped opening, which is designed to fit easily into most reusable travel mug lids.

Koffie straws come in both 7- and 10-inch versions, but brand enthusiasts have been known to trim their straws to perfectly fit their favorite mugs.

Arianne Jones

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Behold the straw that raised $1.8 million in a Kickstarter campaign: the James Bond of straws—shaken, not stirred.

Who doesn’t want a straw that claims to be made of “orca tears and mermaid love”? In reality, it’s comprised of a bendy, food-grade silicone tube encased in a segmented stainless-steel shell. When removed from its handy, recycled-plastic carrying case and unfolded, the steel pieces snap into place like a tent pole.

Final Straw gives its colors quirky monikers, such as shark-butt grey and sea tur-teal, so named for the sea turtle in a viral video that galvanized the #StopSucking movement.

While a bit bulkier and heavier than some of the other options on this list, Final Straw gets extra points for its fun, clever design and alluring rainbow-metallic finish.

The post The Best Reusable Straws to Help You Go Plastic-Free appeared first on Saveur.

Ajika, the spicy, faintly smoky condiment native to the Caucasus, just hit the aisles of Trader Joe’s, and if you aren’t shaking it over scrambled eggs, swirling it into soups, and rubbing it deep into the crannies of a chicken before roasting it Georgian style, well, you deserve a good finger-wagging from a Georgian grandma.      

In Georgia, ajika takes countless forms: It can be saucy like jarred salsa, thick like tomato paste, or granulated like shichimi togarashi. Trader Joe’s version lands squarely in third camp, dusky red-orange and packed with loads of dried chiles, coriander, and garlic. Though perhaps not as potent as its fresh, perishable counterpart—nothing beats the heady aromas of just-pounded chiles, garlic, and herbs—the dried mixture lasts far longer, is shelf-stable, and comes with a shaker top for easy ad hoc sprinkling. 

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Anya von Bremzen, coauthor of Please to the Table, the current pick for the SAVEUR Cookbook Club, says she can’t live without dry ajika. “I do slow-roasted pork shoulder with it and it creates the most addictive juices,” she said. “Man, I’m literally the kind of person who sprinkles ajika on morning toast. It’s awesome with cold butter and on avocado toast.” She’s in good company: Reddit is currently abuzz with early adopters adding TJ’s ajika to everything from popcorn to pork chops to pizza.    

Once you’re sold on the sprinkle-able stuff, von Bremzen recommends dabbling with the wet ajika sold in jars at Eastern European groceries, the type she was weaned on in Moscow, which brims with vinegar, herbs, and tomatoes. “As kids we used to spread it on black sourdough bread and eat it with salo, which is basically Slavic lardo,” she said. 

In-between these two textural extremes is a third pastier ajika, which is common in Mingrelia and Abkhazia, the subtropical Black Sea regions where the condiment is said to originate. It’s perhaps the most complex of the bunch with ground coriander, blue fenugreek, marigold powder, garlic, salt, and red chiles smoked over hazelnut wood, plus other dried spices such as savory, dill, and black pepper. Locals scoop it by the heaped spoonful into stews like beef kharcho. And then there are the milder green ajikas, redolent of mint and cilantro, customarily spread between stretched-curd cheese layers and rolled up in a dish called gebzhalia that oozes fresh, cool cream like burrata.  

But for all you from-scratch diehards out there wondering if you can make your own ajika, the answer is a resounding yes, according to Georgian chef Meriko Gubeladze, who owns Shavi Lomi and the soon-to-open Ninias Baghi in Tbilisi. Whether you settle on a wet, pasty, or dry ajika recipe, “be sure to track down real Caucasian blue fenugreek and ground marigold,” she said, since together they are intoxicatingly floral. 

Special-ordering a couple of spices is one thing, but roasting red Georgian chiles over hazelnut embers, as is traditionally done in ajika production, is another entirely. Happily, Gubeladze has a hack for emulating that smoky undertone: a pinch of smoked Spanish paprika, or pimentón, thrown into the mix. “It’s amazing in ajika. I buy it whenever I’m in Europe and bring it back in my suitcase as contraband,” she said with a laugh. Gubeladze is also ruthless with the raw garlic, which she said is a much-needed counterpunch to the fiery chiles. “Oh, and one last tip,” she said. “Steer clear of ajika if you’re going on a date.”  

The post Georgian Ajika Goes Mainstream appeared first on Saveur.

Usually your spoon isn’t reminiscent of warfare. (A knife, perhaps, but not the gentler spoon!) Although the stainless steel “silver”ware as we know it today has much to do with World War II-era mass production, our utensils themselves aren’t products of war. Until now. Article 22, a two-woman team of jewelry designers, sell unique spoons made from Vietnam War era bombs, planeparts, and other aluminum scrap salvaged in Laos. After the Vietnam War, the seriously wounded country remained riddled with mines, scraps, and even live bombs. Article 22 salvages the raw materials and employs Laotians to help craft the metal into artisan products. The spoons are made from bomb scraps, hand poured and cast in wood and ash molds. The beautiful, brush metal pieces, engraved with “This is not a spoon” in English and French, are hearty and perfectly safe to use. And they make quite the tabletop statement.

This Is Not A Spoon, $40 at article22.com

The post One Good Find: Article 22 Spoons appeared first on Saveur.

A good drinking glass is highly underrated. When you find one that is versatile, beautifully crafted, and feels great in your hand, you may as well stock the whole cupboard. Here in the SAVEUR office, we’ve done just that—ever since we received a case of 16 oz. Refresher Glasses by Anchor Hocking, they’ve become an indispensable part of our glassware collection. Sturdy and dishwasher-safe, these vessels hold up to the wear and tear of everyday use, while transitioning seamlessly to office parties and festive events hosted here in the evenings. But great design and solid construction aren’t all these glasses have going for them—we also love that these and all Anchor Hocking products are designed and produced right here in the U.S.A.

Anchor Hocking 16 oz. Refresher Tumbler, $6.64 at katom.com

The post The 16 oz. Refresher Glass by Anchor Hocking appeared first on Saveur.

Allan Benton started his Country Hams business in 1973 in Madisonville, Tennessee, just west of the Great Smoky Mountains. He cured his hams in a modest single-level cinder-block building that housed all his operations, from smokehouse to loading bay to cash register.

Now, 37 years later, after earning applause and menu space from top-rated chefs and becoming one of the most respected producers in the United States, Benton’s maintains its original digs and its time-tested dry-curing process.

Though Allan Benton’s dry-cure recipe (salt, brown sugar, red pepper, black pepper) and curing process (nine to ten months, versus three months for most domestic hams) are known, his products and flavors are all his own.

The whole country ham weighs about 15 lbs. and goes through an extended aging process (12 to 18 months), allowing for Benton’s unique complexities to develop.

The post Benton’s Aged Whole Country Ham appeared first on Saveur.

In my family, it isn’t Christmas Eve without a caramel cake—more specifically, one of the delicate, seven layer cakes from Caroline’s Cakes in South Carolina. Each slice of cake is a beautiful arrangement of thin layers of moist yellow cake perfectly interspersed with just the right amount of caramel icing. Decadently sweet, it’s the perfect hostess gift for the season; I freeze whatever isn’t eaten and sneak little slices throughout the weeks of winter when I need reminders of holiday cheer.

Seven Layer Caramel Cake, $48.00 at carolinescakes.com

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When I lived in Philadelphia, I made weekly trips to the Rittenhouse Square Farmers’ Market to pick up greens, fruit, and mint—the mint just happened to come in the form of a chocolate bar. John & Kira’s, a Philly-based chocolatier, steeps fresh mint leaves directly into 62% dark chocolate, making crisp and refreshing bars that aren’t cloying like some other mint chocolates. [I used to justify my chocolate-at-a-farmers’-market purchase with the knowledge that] I also love that John & Kira’s uses ingredients that support family producers and local urban gardens. They make their Mighty Mint bar with peppermint leaves from six different city gardens, including one run by the Urban Nutrition Initiative, a West Philadelphia-based program that teaches teenagers to grow, cook, and eat healthy foods, and five percent of each bar’s proceeds goes directly back to community growing spaces [these gardens]. Though I no longer live in Philadelphia, I still support the Urban Nutrition Initiative—and my sweet tooth—with these minty confections.

John & Kira’s Mighty Urban Garden Mint Bar, $7.50 each at johnandkiras.com

The post One Good Find: John & Kira’s Mighty Urban Garden Mint Bar appeared first on Saveur.

Allan Benton started his Country Hams business in 1973 in Madisonville, Tennessee, just west of the Great Smoky Mountains. He cured his hams in a modest single-level cinder-block building that housed all his operations, from smokehouse to loading bay to cash register.

Now, 37 years later, after earning applause and menu space from top-rated chefs and becoming one of the most respected producers in the United States, Benton’s maintains its original digs and its time-tested dry-curing process.

Though Allan Benton’s dry-cure recipe (salt, brown sugar, red pepper, black pepper) and curing process (nine to ten months, versus three months for most domestic hams) are known, his products and flavors are all his own.

The country bacon produced by Benton’s has reached mythical status. As one testimonial on the company’s website reads: “The flavor of this bacon is unbelievable – once you taste this, you are hooked. It is like a drug.”

The post Benton’s Hickory-Smoked Country Bacon appeared first on Saveur.

I spend more time than I want to admit daydreaming of living in a house with a big old country kitchen, with views of green hills and a vegetable patch out the window, and perhaps a few chickens clucking nearby. But for now, I’ve got this decal that I pasted at the base of one of my kitchen walls as soon as I moved into my Brooklyn apartment. I love the bold accent of color it provides, and though the hint of country-kitsch never fails to make me smile, maybe I’m lucky to not be feeding real chickens.

Chicken Vinyl Wall Decal, $10 at Etsy.com

The post Chicken Wall Decal appeared first on Saveur.

Serious cooks typically frown upon ­pre-mixed seasonings, but these bottled blends include ingredients that have never darkened Mrs. Dash’s doorstep: Vietnamese anchovies, Persian licorice, green chiles from Hatch, New Mexico. Sprinkle atop finished dishes or incorporate earlier in the process to introduce layers of complexity.

Desert Provisions Hatch Green Chile Salt

Jon Whittle

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This Arizona spice company combines green Hatch chile powder with unrefined salt from the nearby Sea of Cortez—and not a thing more. Use to rim margarita and bloody mary glasses, or pour a pinch over fatty pork carnitas with lime. ($12 for 3.4 ounces; desertprovisions.com)

Red Boat Fish Sauce Spiced Garum Salt

Jon Whittle

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Cool-kid Vietnamese sauce company Red Boat paired with Stuart Brioza, chef-owner of San Francisco restaurants the Progress and State Bird Provisions, to create this mix of fermented anchovies and black pepper from Phu Quoc with traditional Mediterranean herbs. It’ll rock a pasta puttanesca. ($9.95 for 4 ounces; redboatfishsauce.com)

Saltverk Licorice Salt

Jon Whittle

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Inspired by salted licorice—a polarizing but much-loved Nordic treat—this simple blend of flaky Icelandic sea salt and Persian licorice powder works nicely in sweet and savory applications. Add to oatmeal, roasted ­carrots, and even your morning latte. $12.99 for 3.17 ounces; saltverk.com)

The post Superior Seasoned Salts appeared first on Saveur.

I recently moved to New York from Oregon, and my fellow SAVEUR test kitchen interns have been quick to point out my Pacific Northwest peculiarities—like my love of truffle shavers. It could be my Oregon truffle roots, but I find they’re the perfect tool for any small, quick slicing and shaving jobs. The best one I’ve found is the German-made Matfer Bourgeat truffle slicer: The blade is sharp, the attached stand adds stability, the ergonomic curve of the frame allows for speedy work, and you can adjust the thickness of your slice with the turn of a knob. While recipe testing, I was able to slice a mountain of Yukon Gold potatoes in a matter of minutes. Shallots, garlic, mushrooms, chocolate, limes, galangal, Parmigiano Reggiano: This slicer can handle everything the test kitchen throws at it—and more.

Matfer Bourgeat Truffle Slicer, $69.95 at knifemerchant.com.

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