We use this skillet for a wide range of tasks, from toasting nuts and spices to breakfast duty, omelets and smaller jobs, such as steak for one.

This Oregon-caught and canned, solid-pack Albacore tuna rivals the European quality at a much lower price point.

Indian cooks keep their most frequently-used spices close at hand in this convenient container. Keep yours stocked with basics and go-to seasoning blends.

This small, gorgeous cast-iron griddle set from Japan is just the pan to sear scallops, a few jumbo shrimp, filet mignon or asparagus.

Savory, sweet and flavor dense, white miso is an absolute pantry staple.

There are all sorts of ways to brew coffee. As with much of life, the simplest method is usually the best.

Salt-cured lemons are a fundamental flavoring in North African cooking. Briny yet tart, they add depth to tagines, soups, grains and dressings.

Finally, a wok perfectly designed for the home cook. The 5-quart, carbon-steel, flat-bottomed wok heats quickly and distributes that heat evenly for uniform cooking.

A Middle Eastern staple we use every week. Add it to soups, stews, salad dressings—just about anything that could use a hit of sweet and sour.

Weighty and rustic, this chambray slub apron is a more textured, heavier fabric perfectly suited for the kitchen.