As food editors, we live with one of the most delightful dilemmas imaginable: too many good things. Every day brings some new object of desire across our desks—small-batch pantry staples, hand-thrown ceramics, even the occasional piece of food-themed jewelry. (A tomato pendant necklace? Don’t tempt us.) Some of these discoveries spark momentary infatuation; others turn into full-blown, can’t-live-without obsessions.
Take the tortilla press that has transformed senior editor Alex Testere into a one-man taco factory, or the placemats assistant editor Ryan McCarthy swears have restored peace to his weeknight cleanup routine. These are the items we reach for again and again, the ones that have earned permanent residence in our kitchens and on our tables.
This list is our attempt to share them with you—our most beloved road-tested favorites—in hopes they’ll bring as much joy to your life (or to someone you adore) as they have to ours.
This pretty little sake cup is adorned with a timeless lacquered crane on the bottom; it’s a guinomi glass, meaning the sake serving size is large enough to come straight from the bottle instead of a carafe. The collection includes glasses with a variety of traditional Japanese paintings—Mount Fuji, Hokusai’s “Great Wave off Kanagawa,” goldfish, and maple leaves—so having an assortment means guests can easily identify their drinks. The glasses can also double as teacups. —Stephanie Pancratz, Managing Director, Editorial Operations
This indie spice brand specializes in heirloom ingredients from small Vietnamese family farms. Now available in vibrant and giftable boxes, Van Van’s single-origin sundried black peppercorns slide sweetly into a Christmas stocking. The bold little berries really shine in thit kho tieu (Vietnamese black pepper braised pork), or anywhere you’d use black pepper. It’s also great for Secret Santa! —Stephanie Pancratz, Managing Director, Editorial Operations
For the home cook who has almost everything except for the joy of SAVEUR’s print edition, take advantage of the only time we discount SAVEUR and give them our annual magazine gift bundle. Your lucky recipient’s subscription begins right away with our current Fall/Winter 2025 issue to reignite that familiar love of print—flipping page-by-page through gorgeous photography and dozens of recipes—and continues into next year with both 2026 print issues. (I personally request that our printer mails in March and September!) This year’s triple threat bundle also includes a holiday card and a quince-scented candle from our collaboration with indie perfumer Imaginary Authors. Cozy up with this gift bundle to be transported worlds away from the glow of backlit screens. —Stephanie Pancratz, Managing Director, Editorial Operations
It’s challenging to find a bowl big enough to toss a salad in that’s also pretty enough to serve at the table (outside of those wooden ones you see on every wedding registry). Enter this beauty from the Heath Ceramics and Herman Miller collaboration. We used one as a prop on a SAVEUR photo shoot, and I was immediately drawn to the sunny golden hue (aptly named calendula). It’s the ideal size for a dinner party-worthy salad, and it’s also handsome enough to live as a decorative bowl on your kitchen counter or table. Gift this standout piece on its own or pair it with a matching candle holder. —Frances Kim, Digital Director
Cookies are all well and good, but nothing beats a showstopping cake during the holiday season. It’s the star of SAVEUR’s new limited-edition cookbook, which includes recipes from some of our favorite pastry chefs and authors, including Natasha Pickowicz, Paola Velez, Bryan Ford, and more. Milk Bar founder Christina Tosi also wrote the warm-and-cozy foreword celebrating the joy—and occasional chaos—of the holidays and shared an all-new recipe close to her heart that’s printed on an illustrated card. As Tosi writes in the foreword, “Consider this booklet your kitchen co-conspirator” for the holidays. The best part? It’s the perfect size to slip into a holiday stocking—and later, an apron pocket! —Frances Kim, Digital Director
If you know anyone who tries to make stock or boil pasta in a pot that’s too small for the task (guilty!), this SAVEUR Selects stockpot is the most thoughtful gift you can give. The 8-quart capacity will allow your recipient to minimize evaporation and make the quantity of stock they actually want, plus cook large batches of pasta without constantly worrying about the water boiling over. Bonus: The textured handles are both nonslip and heat-resistant, making it a breeze to drain or transfer the contents of the pot. —Frances Kim, Digital Director
Beautiful stitching and bold geometric shapes come together in these jacquard knit placemats. They’re just the thing for adding a pop of color to the table, especially as the winter darkness approaches. Crafted from durable, machine-washable acrylic, they’re as practical as they are stylish, making them the perfect gift for anyone on your list. —Ryan McCarthy, Assistant Editor
I’m a longtime devotee of Smithey’s buttery smooth polished cast iron cookware, and the Charleston, South Carolina, brand’s new carbon steel fish skillet has quickly found a place in my regular stovetop rotation. The oblong pan is an elegant stove-to-table option for whole fish, small- to mid-size fillets, and even long ingredients like asparagus, carrots, and parsnips. Its hammered edges and handle give it a touch of rustic, organic charm—a gorgeous gift for seafood lovers. —Ryan McCarthy, Assistant Editor
Cereria Introna has been producing handcrafted candles in Bari, Italy, for 185 years, and I’m obsessed with their whimsically designed food collection. A true-to-size Charlotte cake in candle form would be a delight for anyone on your list to receive (and it’s what I’m asking for this year!), but especially for those who love to host and impress. —Toni-Ann Gardiner, Brand Partnerships Manager
An oyster served in a tiny sculptural oyster shell? How meta. Holidays always start with oysters in my family. We all have our preferences: My sister is a Wellfleet superfan, my brother favors Matunuck from Rhode Island. A nephew (our super shucker) brings a cooler from farms on the Bagaduce River in Maine, and I love itsy bitsy Shiny Dimes—so everyone is getting one of these artsy aluminum servers in their stockings. —Shane Mitchell, Editor at Large
Every year I donate to a cause that fights hunger, and this season the stakes are higher, since SNAP benefits and community pantries are being impacted in an unprecedented way. Feeding America is an access portal that partners with over 200 food banks and 60,000 meal programs all across the country. For me, the most meaningful ones include the Kids Cafe, an after-school safe space with a free meal, and the BackPack Program, which sends children home with groceries for the weekend and holidays. —Shane Mitchell, Editor at Large
Last year my friend passed along a tortilla press she wasn’t making use of, one of those big, clunky cast iron numbers that feel completely indestructible. Well, one day the handle cracked clean in half—I guess you could say it couldn’t handle how many tortillas we were making. Ever since, I’ve been sandwiching my masa between two heavy-duty cutting boards, but I’m finally ready for an upgrade. This press from Masienda is a pleasure to use, with a comfortable handle and ample surface area for making large, thin tortillas (whether corn or flour). The rolled steel base also makes it more durable than your average cast iron press. I might be purchasing it for my partner, the premier tortillero in our house, but you can be sure I’ll be getting it in my own favorite color, cobalt blue. —Alex Testere, Senior Editor
It’s hard to find a very large, high-quality cutting board that doesn’t break the bank, but Sonder’s Highland block fits the bill. Made from strips of teak, it’s got a nice beveled edge on the front and back, and indents on either side for easy lifting. One surface also features a groove for catching juices from carving meats, and the other is perfectly smooth, almost like an extension of the countertop. It’s so beautiful, I’m still a bit hesitant to muck it up with knife marks, but it’s holding up well to everything from sliced fruit for my morning yogurt to the Thanksgiving turkey. It’s also going to be a gamechanger for this year’s holiday charcuterie board. —Alex Testere, Senior Editor
I can’t get enough of braises this time of year—I love a meal where everything can be tossed into one pot, and that comes with plenty of sauce for sopping up with rice or crusty bread. (My go-to lately involves a block of tofu and heaps upon heaps of kimchi.) The SAVEUR Selects braiser is wide enough to keep everything in a single layer for getting a nice sear and deep enough to allow for everything to be submerged and simmering. The snug-fitting lid helps trap all the moisture so nothing dries out. Whether you’re cooking fall-off-the-bone oxtails or a celebratory boeuf bourguignon, this pot’s got you covered. —Alex Testere, Senior Editor
For the diva in your life who likes to bring a little bit of bizarre to the party, consider this kooky, Dada-esque handbag from New York City design studio Nik Bentel. A fully functional place setting is strapped firmly over the luxurious, limited-edition leather crossbody. It’s perfect for instantly elevating any finger food gathering to a fine dining affair. —Kat Craddock, Editor-in-Chief
My folks have been on a “bivalves at home” kick ever since I sent them a DIY oyster shucking kit during the COVID-19 pandemic. This season, I’m further adding to their experience with a pair of Sin’s gorgeous oyster platters. A riff on the New York City ceramicist’s playful and delicate porcelain paper plate, these walk the line between white-tablecloth fancy and seaside fun—and they’re dishwasher safe! —Kat Craddock, Editor-in-Chief
Handcrafted in Portland, Oregon—just like the brand’s top-of-the-line carbon steel knives—Steelport’s striking, heavy-duty new cutting board is a worthy splurge for serious home cooks, or anyone settling into a new home kitchen. Reinforced with steel beams to prevent warping, the two-sided construction features a patchwork of gorgeous end-grain walnut for everyday prep, and on the reverse is an easy-to-sanitize, impossible-to-stain black composite for meats, seafood, and pungent ingredients like onions and garlic. It’s the perfect excuse to throw those ratty plastic boards into the recycling. —Kat Craddock, Editor-in-Chief
On my condiment shelf, I keep both everyday syrups and tasting syrups. These belong to the latter. I love sharing the range of natural maple profiles with friends. —John Dill, IT Architect
I’m often asked which camera to buy for those looking to go beyond their phone—whether capturing travel moments or the dishes they’re eating at restaurants. But the truth is, you may not need a new camera at all. With gear like Fjorden’s paired with the Leica LUX app, your phone can perform like a proper DSLR, producing images sharp and dynamic enough to perhaps even grace the pages of SAVEUR. —Thomas Payne, Visuals Director
Not only am I a longtime fan of Raaka’s chocolate, which is fair-trade, gluten-free, and vegan, but I also love the packaging it comes in—it highlights the origin of the cacao the company sources (and pays above market rate for). I recently tried their hot chocolate mix, and I can’t get enough of the combo of earthy, umami-rich mushrooms and sweet-tart, floral dark chocolate. It’s one of my favorite ways to relax at the end of the day or start a weekend morning, and I’m excited to share it with friends and family members who are fungi fans this holiday season. —Brianna Love, Customer Support Specialist
Earlier this year during the height of tomato season, Oxbow released a line of fun tomato pendants and rings. I’m a huge fan of fine jewelry (and trying to build my collection), and I love playful pieces like this pendant. I’m also drawn to it because I grew a lot of tomatoes as a kid in Texas. —Brianna Love, Customer Support Specialist
I have an assortment of Jono Pandolfi dishes that I use daily, and they have all lasted me five-plus years. I love how they elevate both my everyday meals and dinner parties. I’ve also worked in restaurants that use Pandolfi’s dinnerware, so I can attest that they withstand professional wear and tear. My new favorites are these large bowls from Pandolfi’s collaboration with Missy Robbins, the celebrated chef behind New York City’s Lilia and Misi. Dishwasher- and microwave-safe, the ceramic stoneware lends itself well to everything from pasta and rice to soups and stews. Level up a loved one’s kitchen cabinet this holiday season by gifting them a set of four. —Fatima Khawaja, Contributing Editor
