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Shop The Issue
  • A Rare Bean Chocolate Bar
    A Rare Bean Chocolate Bar

    Made from Pure Nacional, Fortunato No. 4 is a full-bodied dark chocolate with fruity notes and a silky smooth texture.

  • The Perfect Table Setting
    The Perfect Table Setting

    These vintage-inspired, double-sided “Cutlery” placemats from Cake Table & Home are made from 100 percent recycled paper.

  • A Better Bowl
    A Better Bowl

    Bambu’s new line of bowls is made from water- and stain-resistant natural cork.

  • Real Ginger Ale

    This all-natural ginger ale is refreshing, slightly sweet, and packed with gingery heat.

  • Biscoff Spread: A Spoonable Snack

    Move over peanut butter—our new favorite spreadable treat is made from crushed Belgian spice cookies.

  • Made to Measure

    Bakers will appreciate this clever digital scale, since it doubles as a bowl that lifts off to transfer ingredients.

  • Over the Top

    Dried red chile threads add a touch of heat, a hint of smoky flavor, and a pop of color when used as a garnish for soups and salads or mixed into egg dishes or stir-fries. For deeper flavor, toast the threads in a skillet for a minute or two before using.

  • Countertop Chic

    With its handcrafted ceramic utensil holder, Beehive Kitchenware Company turns utilitarian storage into handsome kitchen decor.

  • Worth its Salt

    For blue Iranian rock salt, black salt flakes from Cyprus, or pink Pakistani Himalayan salt, check out The Spice Lab, a gourmet purveyor that sources exotic salts from 40 countries.

  • Fondue for Two

    This adorable stoneware tumbler of chocolate fondue from Aux Anysetiers du Roy (a Paris gourmet shop) heats up in minutes and is the perfect size for sharing.

  • Retro Relaunch

    Although it was introduced more than 50 years ago, the recently relaunched Krenit bowl by Danish design company Normann Copenhagen is coolly contemporary.

  • Tea Time

    With elegant curves and swooping spiral handles, Kähler’s Storia tea service is a throwback to Art Deco design.

  • Prime Meat

    Bold and aromatic, Salami della Musica is handmade in limited quantities by artisan salami-maker Cristiano Creminelli. With a mixture of pork, pork liver, and cloves, it tastes one part salami, one part rich pâté.

  • Go Fish

    This white-glazed stoneware fish trivet by design guru Jonathan Adler keeps hot serving dishes off the table—but with a sense of humor.

  • Into the Pot

    Le Creuset’s first-ever cassoulet dish has the slope-sided shape of a traditional French cassoulet pot and a wide surface area that allows for plenty of crunchy crust. It comes with four serving bowls.

  • Fork It Over

    This seven-piece lobster set from kitchenware company WMF comes with a lobster cracker and six slender forks that will help extract every last morsel of tender meat.

  • In Good Spirit

    For more than 600 years, aromatic bison grass has lent its sweet, herbal essence to Zubrowka, a Polish vodka distilled from rye.

  • Antique Charm

    Wedgwood’s lovely Cuckoo plate, made of fine bone china and trimmed with burnished gold, is the perfect size for small sandwiches or canapés.

  • Aged Kentucky Ham

    Nancy Newsom’s robust prosciutto-style bone-in hams are cured with salt, brown sugar, and hickory smoke, and then aged for 12 months.

  • Nudo Italian Olive Oil

    By adopting one of Nudo’s olive trees in the Abruzzo or Le Marche regions of Italy, you’ll receive the harvest from it (and its neighbors) over the course of one year, including a tin of olive oil from the first cold press and flavored oils like zesty mandarin and spicy chili.

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