DOUGH CUTTER-AS-SCRAPER: For working with dough, yes, but also this: A culinary friend taught me to stop dulling my knife blade by using it to scrape chopped onions, celery etc. off my cutting board, and use a dough scraper instead. Love it.
TEA TUMBLER: A personal infuser, made of double-walled borosilicate glass, that keeps tea hot and yet isn’t hot to the touch. I drink right out of mine (there is a screen up top to keep leaves down), then refill for a second steeping.
WECK JARS, with their glass tops, rubber gaskets and metal clips, do storage duty in pantry and freezer. Beautiful workhorses, as small as for a little pesto or as big as canisters.
BREVILLE ELECTRIC KETTLE (glass): Breville electric kettles are way more durable that other brands I burned through fast. If you prefer glass, this is the model for you…
BREVILLE ELECTRIC KETTLE (stainless): First thing daily: I turn on the electric kettle. Until I invested in a Breville, I burned through cheaper brands every couple of years. This is a durable workhorse.
WIDE-MOUTH CANNING JARS, specifically ones with straight sides, are my choice for freezing soups, sauces, nuts, and even whole cloves of garlic.
PREPWORKS CANNING FUNNEL from Progressive fills wide- or regular-mouth jars without mess. Just better than the usual suspect.
NORPRO STAINLESS CORER WITH PLUNGER: The plunger is a game-changer when making baked apples, dried slices, or just coring a lot of fruit.
INSTANT POT electric pressure cooker-plus: On my wishlist, at a cookbook-author friend’s urging: Instant Pot stainless programmable pressure cooker doubles as rice cooker, yogurt maker and more.
EXCALIBUR DEHYDRATOR: For drying fruits and vegetables at harvest time, including apple slices and tomatoes and more.
BREVILLE IMMERSION BLENDER: I never turn on my “real” blender since I got hooked on the stick, or immersion, kind, allowing me to blend soups, applesauce and more right in the cooking pot.
NORPRO JAR LIFTER for canning has slip-resistant handles, no small “plus” when working in steamy conditions.
