This three-piece set of heavy-gauge stainless steel mixing bowls has a more durable construction than others. Each bowl has a black silicone lining on its bottom, which prevents the bowls from shifting and slipping during prep work. They are fairly tall-sided, rather than widening further from the base toward the rim; this means less food spilling out and a generous capacity to prepare large batches of food at a time. We also appreciate how the non-slip linings are tightly adhered to the bowls; on poorly made models, this rubberized base may detach and fall off over time.

Working with Montana-based Earlywood, we designed our perfect rolling pin. The gentle, graduated taper starts off at 1 3/8 inches thick, slimming down to roughly 3/4 of an inch at the ends—perfect for rolling out the flattest, most even crusts. We prefer this French style to American-style ball-bearing pins because the lighter weight provides better control; tapered pins are also ideal for rolling out circles of dough. (Rotate the pin in an arc with the right hand while keeping the left side of the pin stationary.) In addition, we prefer longer pins that can handle a full pie crust, so we designed this model to be 20 inches long. Finally, a rolling pin has to be just the right weight: heavy enough to do the work for you but not so heavy that you lose touch with the dough underneath. This pin is a perfect one pound. Earlywood’s dark, dense hardwoods feel good in the hand and won’t dent if used to crush ice or flatten cutlets. For an especially sturdy rolling pin that is destined to become a family heirloom, we recommend the Mexican ebony. Not only does it have a gorgeous dark luster that will add interest to your kitchenware collection, the wood is also nearly indestructible.

These pans—available with 12 or 6 cups— are our top pick for muffins and cupcakes, as the silicone prevents food from sticking and eliminates the need for greasing the pan. Each Trudeau pan is made from silicone with an internal steel frame around to top rim for added structure, so it won’t flop around like other silicone bakeware. And silicone is generally known for being easy to clean and for providing exceptionally even browning. We love that you don’t need paper liners, since treats will come out much easier—although a light layer of butter isn’t a terrible idea for more delicate cupcakes. Note: Silicone does heat differently than glass or metal. Your bake time may be a few minutes longer than the recipe suggests.

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This small-batch vanilla extract from Kansas-based Vain Vanilla is prepared completely by hand using only the best ingredients. The Original Baker's Blend is made with top-shelf rum that emphasizes vanilla's sweet characteristics and adds its own cane-sugar dimension. We especially love that Vain Vanilla leaves its vanilla pods in the bottle, which has two benefits. First, over time the extract will continue to deepen in color and become more complex as the pods release more flavor compounds. Second, when you're done with the vanilla extract, you can still slice open the pods and use the beans themselves in your desserts.

Different than a run-of-the-mill vanilla extract or paste, this vanilla bean powder consists of whole vanilla pods that have been cured, dried and finely ground. New Zealand company Heilala sustainably sources its beans from small village farms in Tonga that are reviving artisanal farming methods. We love that the powder is packed with vanilla flavor without the alcoholic harshness that you often find in vanilla extracts—Heilala's product contains only vanilla beans and nothing else. Plus, the bean pod contributes its own aromatic complexity, with an earthy, botanical and noticeably fruity character.

Also known as Saigon cinnamon, Royal Cinnamon is a hard-to-find heirloom variety that comes from the mountains of central Vietnam. Our recipe developers agreed it was the sweetest and brightest cinnamon we have ever tasted, with an aroma you can smell from across the room. It's clean-flavored and boldly spicy-sweet, yet with a delicate quality. To fully appreciate its flavor, we recommend trying Royal Cinnamon first in simple applications.

Though nutmeg is found on spice-rich tropical islands across the world, we much prefer the nutmeg from Grenada, where it’s so synonymous with their culture that it’s depicted on their national flag. This one is grown on a fourth-generation family farm from old-growth trees (a rarity after Grenada lost much of it’s nutmeg trees in 2004 after Hurricane Ivan) and it’s truly the gold standard. The spice is slightly citrusy and floral, with a woodsy tropical warmth and eucalyptus-like freshness. Each jar holds 6-8 whole nutmeg pods.

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Maple Pearls are pebble-sized nuggets of crystallized maple syrup with a unique slow-melting, crunchy texture and robust sweetness that's richer in flavor than store-bought maple sugar. You can crush them up to make maple sugar, or used whole in baked goods, they behave much like chocolate chips: The outsides melt and caramelize slightly but don't completely disintegrate, contributing bursts of rich maple sweetness as you eat. Crown Maple uses state-of-the-art technology to extract richly flavored, organic maple syrup from Hudson Valley's Madava Farms, the largest maple syrup production site in North America. The family company is a trusted brand among chefs for its rich flavor and craft quality.

Fold Maple Pearls into Buttermilk Biscuits or scones for a maple-flavored twist on the classics, or add to cookie recipes such as our rich Rye Chocolate Chip Cookies; they're also easy to crush or grind into granulated maple sugar for any recipe. At breakfast, we like to sprinkle Maple Pearls over oatmeal in place of maple syrup for added texture, especially with buttery and nutty flavors—try them with Browned Butter Apple Oatmeal. Or add to crunchy salads for a sweet accent; the maple flavor complements the crunchy candied pecans perfectly in our Apple and Fennel Salad with Candied Pecans.

• Net Weight: 4.5 ounces
• Ingredients: Pure organic maple sugar
• Certifications: Organic
• Place of Origin: Dutchess County, New York

Specially formulated for baking, superfine caster sugar has a smaller, more delicate grain than regular white sugar, which makes it much easier to incorporate into recipes. The sugar crystals dissolve faster because of their size, so it might read as a little sweeter than standard sugar to some because of how fast it melts on the tongue. Although this kind of sugar is fairly available in grocery stores, we like this one best for its high quality and simple packaging, which makes it easy to pour into the jar or canister of your choice. This really is a fantastic upgrade to your standard plain white sugar.

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Conventional brown sugar is simply white, refined sugar moistened with molasses. On the other hand, raw muscovado sugar has a rich, earthy and almost smoky flavor, as well as a high molasses content. India Tree’s moist-textured variety, processed in Mauritius, can be substituted for dark brown sugar in any recipe (we tested this) or used to add extra flavor to coffee, tea or cocktails (perfect in an Old Fashioned).

You'll never taste a vanilla extract like this: SAVA's Madagascar Vanilla Extract has a rounded smoothness and woody, earthy complexity that far surpass the medicinal, artificial-tasting extracts you'll find at the supermarket. In fact, the creamy-rich extract tastes on par with high-quality vanilla pastes we've tried—it truly captures the essence of a whole vanilla bean. The company partners with Malagasy farmers in Madagascar's northeastern Sava region, famous for its vanilla production, to source sustainably grown vanilla beans picked at peak maturity. By cutting out middleman costs, SAVA is able to directly pay farmers above-market prices for their premium vanilla and support local village economies.

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Woody, earthy and sweetly aromatic, SAVA Trading Co.'s Gourmet or Grade A Madagascar Vanilla Beans are sourced from Madagascar's northeastern Sava region, which is famous for its vanilla production. The high-grade beans are distinguished by a length of at least 6 inches, no physical imperfections and a high moisture content that makes them plump and pliant; they also have the highest vanillin content. SAVA partners with Malagasy farmers to source sustainably grown beans picked at peak maturity. By cutting out middleman costs, the company is able to directly pay farmers above-market prices for their premium vanilla and support local village economies. These premium beans are in vials to show off their glossy, reddish-brown appearance and natural oils, indicators of their freshness.

Hand-harvested from Madagascar's northeastern Sava region, which is famous for its vanilla production, SAVA Trading Co.'s Extract-Grade Madagascar Vanilla Beans are fresher than conventional brands and hand-processed using traditional methods to maximize their vanillin content and preserve their woody-sweet depth of flavor and intoxicating aroma. The company partners with Malagasy farmers to source sustainably grown vanilla beans picked at peak maturity. By cutting out middleman costs, SAVA is able to directly pay Madagascar farmers above-market prices for their premium vanilla and support local village economies. These whole beans are great for making homemade extract—simply soak beans in the alcohol of your choice. Or scrape the seeds out to use in desserts and keep the leftover pods in a jar of sugar to infuse it with vanilla flavor.

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SAVA combines the woody, earthy complexity of their Madagascar Vanilla Extract with smooth, slightly sweet J. Rieger & Co. Kansas City Whiskey (a blend of straight bourbon, light corn whiskey and straight rye with a dash of 15-year-old sherry) in this limited-edition vanilla extract. About 40 pounds of vanilla beans are placed into a fully infused whiskey barrel filled with grain alcohol and water before being aged for eight weeks to let the flavors bloom. The oaky, bourbon flavor from the barrel gives way to a delicate sweetness that gives this vanilla a unique sense of depth.

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Here at Milk Street we have rediscovered more flavorful pantry items including flours, vinegars, oils, and salts. At the top of our list, however, is sugar. This raw, unrefined sugar from Colombia packs a complex, earthy flavor that’s terrific in everything from tea, coffee and cocktails to oatmeal or grapefruit. The bittersweet flavor also does well in savory applications, like a pot of Mexican beans or tomato-based pasta sauces. It will become your sugar bowl standard.

Only eight islands in Japan produce Okinawan brown sugar, or kokuto, a raw smoky sugar that is made by slow-cooking sugarcane juice in a centuries-old production method protected by the Okinawa Prefecture. It is smoky and intense, with a tobacco-like aroma and a perfect balance of sweet and bitterness. The Japanese sugarcane imparts a slight fruity aftertaste, and its naturally high mineral content is not only healthier for you but also translates into complex warming spice notes. Use Okinawan brown sugar as a smoky alternative to dark brown sugar, or take advantage of its spicy, bitter notes to add depth to savory recipes. Try it in rich meat braises, swapping out some of the molasses in our Sweet Soy