One of the oldest artisan balsamic makers in the world, Acetaia Pedroni has been in the business since 1862. They make their Italo balsamic vinegar from start to finish in Modena, which earns the bottle the “Protected Designation of Origin” mark—a verification that it’s as high quality as it gets. Made only from pure, juicy trebbiano wine grapes, the vinegar is aged for a minimum of 12 years in oak and chestnut wood barrels, moving into smaller and smaller barrels as it ages to concentrate the flavor. The finished result is filled with complexity: rich, heady, sweet, earthy and tart with notes of raisins and umami. It’s thick and syrupy from years of evaporation and a natural sugar content, so it’s perfect for finishing the most special dishes, like risotto and meats, or drizzled over strawberries and cheese.

La Gondola’s Double Pasta Cutter Wheel is equipped on one side with a sturdy straight edge for clean cuts and uniform lines, and a crimped edge on the other for cutting frilly pasta shapes or making ravioli. It’s great both for making long-stranded pastas like pappardelle or tagliatelle and for cutting square-shaped raviolis. But unlike most tools that are made of silicone and plastic, this cutter is made from a durable brass head and beech wood handle that can stand up to frequent use. It’s built to last by artisans in Italy, so you can pass it down to the next generation.

For most types of tofu, pressing it to extract excess liquid is key to maintaining its shape when cooked and to helping it get crispy and brown every time. The Tofudee Tofu Press excels at this—and does it in about half the time while making less mess. No more wrapping tofu in paper towels, weighing it down, straining and draining. Instead, with the Tofudee, tofu is placed in a plastic box with an inner plastic liner with holes on the bottom. The top presses down with the turn of a screw handle, squeezing the tofu while water is drawn away from the block. Tofu is ready to use 15 minutes later and good for up to 24 hours stored in the refrigerator. We love the nonslip silicone handle, tension-absorbent legs and easy-latch lid; together they make easy work of pressing and straining your tofu. It’s also great for making fresh cheeses, like labneh or paneer.

Available in festive prints—wintery snowflakes and a folksy, traditional Polish floral—these engraved rolling pins from Folkroll imprint a traditional Polish rosette on cookie dough or fondant. Made from solid beechwood and finished with food-safe oil, the pins engraved designs are deeper and more defined than other decorative rolling pins that leave only a faint or partial stamp. The imprint is clean and sharp, but the pin doesn’t stick to cookie dough if you dust it with a light sprinkle of sugar. While the pin’s most popular function is for cookies and baking, try it to emboss chocolate and marzipan, or even ceramics and clay..

Prized in Japanese food culture, the Omakase Strawberry is the pinnacle of berries. So it’s no surprise that when combined with Brightland’s superior vinegar base, which is produced without any additives or sweeteners, the result is an exceptional strawberry vinegar. All strawberries come from Oishii, an energy efficient indoor vertical farm. Their dedication to the fruit shows, yielding a bright, sparkling vinegar that boasts clear strawberry flavor and just the right amount of sweetness. With a 5% acidity level—some can be as harsh as 8%—this vinegar is not too sharp but cuts just enough, helping to balance out berry flavor so it’s never cloying. Use it to macerate strawberries, add to cocktails and sauces, drizzle over cakes, stir into vinaigrettes or toss directly into salads. Very limited inventory available.

Don’t be fooled by this apron’s stunning design—it’s actually been used as a functional piece of workwear for centuries in Japan. They’re produced in Toyohashi, Aichi Prefecture (the last remaining area of production in Japan) and made from durable cotton that’ll stand up to frequent use. These aprons from Anything Co. are made on century-old Toyota shuttle looms (yes, the car company, which originally started out as a loom manufacturer). They’re colored with a rich indigo using resist-dyeing techniques, which allows the original white shade of the fabric to come through in the design and not bleed or fade over time. We love how the color fades a bit with use—typically, this is a sign in Japan of well-worn beauty. The thick belts are also colored with white and red, both considered lucky colors, and are sturdy enough to offer lower back support when tied in a traditional fashion.

Available in two scents, this biodegradable dish soap is pleasant to use as much for its aroma as its stylish wine bottle packaging. The lavender scent contains 100% essential oil, sourced from an organic lavender farm in Oregon, with a touch of fir needle. The grapefruit version is a fresher and stronger scent than its lavender counterpart, with a hint of sweetness from added verbena. Keep the elegant bottle next to your kitchen sink for all your dishwashing needs or gift to a loved one.

The serrated Milk Street Kitchin-tan utility knife will be the most useful knife in your kitchen. It’s a pinch-hitting wonder that spans the gap between a chef’s knife and paring knife. It’s long enough for many big tasks, but small enough for detail work. We’ve taken the proven shape and functionality of the Kitchin-tan and added a maintenance-free serrated edge. The grippy razor teeth effortlessly slice though anything and everything: thick-skinned tomatoes and peppers, fibrous broccoli stems and asparagus stalks, rubbery citrus peels. You’ll be amazed at how often you use this knife.