This easy-to-use sharpener is the perfect introduction for anyone new to knife maintenance. The handheld Suehiro sharpener contains two synthetic whetstones, which are made from ceramic and joined together to form a ‘roller.’ The roller is fitted inside a refillable water tank at the exact angle for sharpening. To use, simply add water to the tank (whetstones work best when wet), grip the handle, and run a knife back and forth through the roller.

The Suehiro is recommended for the occasional full sharpening, rather than daily honing. Steel honing rods are popular among home cooks for their speed and convenience, but what many don’t realize is that they don’t actually provide a long-lasting edge on your blade. This innovative knife sharpener solves that problem, delivering a better edge every time in a convenient hand-held package that does the job in a fraction of the time.

Made in Japan, this unique tool is designed to grate and zest easily without clogging up, thanks to its sharp blades set at a 60-degree angle. It cuts through ginger and other tougher foods well, while preventing waste thanks to its spoon shape. Simply grate directly onto the spoon and use it to stir your ingredient directly into whatever you’re making—the solid bottom also ensures all of the gratings are kept on the spoon. And the angle of the blades make it easy to clean.

This ingenious silicone tool won a Good Design Award because it makes basting with pan juices, drizzling oil or brushing egg wash much easier, more efficient and less messy. The flexible brush head of the Brizzle by Dreamfarm includes a cup that bends to scoop up 1 tablespoon of liquid—the equivalent of 15 dips of a regular basting brush—from hard-to-reach corners without having to tilt a heavy baking dish or tray. Four holes hidden among the 100 bristles let the liquid drizzle through, making it easy to spread quickly over the surface. And a weighted curved handle keeps the brush head off the counter so it creates less mess. We especially love using it to baste pastries with melted butter or egg wash or to apply a thin layer of barbecue sauce to grilled meats. It’s also nonstick, won’t trap bacteria, dishwasher safe and heat resistant to 500°F. Choose from red or black to complement your kitchen decor.

We found it: a rose water for the floral-shy that will add a uniquely aromatic boost to sweet and savory dishes alike. Clean, aromatic and balanced, this rose water from Maalouf, a small producer from Lebanon, stands out for its sweet, true rose flavor. It’s the most approachable version we’ve tried. Unlike most rose waters, which taste as perfumey as they smell, this one won’t overpower dishes (or palates). A perfect entry point for those new to using floral flavors, as well as a favorite for more experienced cooks, Maalouf’s rose water finishes without any bitterness or astringency. Chafic Maalouf distills his rose water the traditional way: he collects petals from from Rosa damascena, the coveted Damask rose, at peak bloom in the month of May, then transfers them to craft distillation pots to extract rose water drop by drop.

​Note that while more delicate and subtle than other rose waters, a little goes a long way with this ingredient: mix into dishes sparingly at first and build until you find your ideal level of rose.

You won’t mind doing dishes when you have this jewel-like soap bar on your counter. Made with natural ingredients in France, it gets sudsy instantly and it doesn’t leave a filmy residue on the dishes like other soaps can. It’s tough on dish dirt, but gentle on your hands—as it’s made from Marseille soap with organic olive oil. Plus, it comes in fully recyclable packaging and the most heavenly scents: refreshing lemon mint, floral grapefruit rose and bright sage basil.

With three unique blade edges, this smartly-designed serrated knife combines the function of two knives in one—slicing through any and all loaves with ease. The blade is 9 inches, so long enough to cut the largest loaf cleanly without sawing back and forth. And the tapered blade features a gently curved belly to facilitate clean slicing. A 2-inch section of wide wave serrations located closer to the tip of the knife dives in and saws through a crunchy, rustic outer crust, while the smaller teeth cleanly slice through the inner crumb. It’s also ideal for delicate foods like soft sandwich breads and juicy tomatoes. The knife features a small length of straight blade at the tip to pierce through tough crusts, tomato skins or melon rinds. Plus, the handle is specifically designed for a comfortable grip, with a slight curve to it.

Salsa macha is not readily available in grocery stores, but it’s worth it to track some down—especially if it’s this one from Xilli, which is made by hand in small batches. It has clear chili flavor— smokey, fruity, darkly roasted without being burnt—and a satisfying, crunchy texture from ground buttery, roasted peanuts and flakes of tender chili. They’re almost confetti-like suspended in the silky oil. The taste is dark and deep, but without any bitterness. Simple, yet still nuanced, it’s the perfect condiment.

A close relative to salsa macha, and known in Mexico as “Salsa De Semillas,” this salsa seca, or “dry salsa,” from Xilli is a crunchy, texturally interesting blend of fried nuts, seeds and chilies. Nutty and salty upon first taste, you’ll find a noticeable heat on the back end that lingers as well as a sweet smokiness from the chipotle peppers. The fat from the nuts and seeds are a nice cushion against the heat from the chili-infused oil, so as to not overpower your palate. With a unique texture and structured heat, this salsa seca makes a great topping for just about anything, almost like you would a chili crisp. Try it on a runny fried egg or drizzled over roasted vegetables.

Similar to red wine vinegar but slightly less sharp, Mutti's Tomato Vinegar has a sweet-savory balance and smooth quality reminiscent of balsamic, with an intense sun-dried tomato aroma. It's not too acidic but rather balanced by caramelized sweetness and an earthy umami depth. This complex vinegar enhances raw tomato recipes and can be used in simple applications. We like to drizzle some on caprese salads or toss it in pasta salad, with feta or goat cheese as a creamy counterpoint.

Robust, savory-sweet Tomato Achaar features bright tomato fruit enhanced with tart tamarind, earthy garlic and nutty sesame oil, for a subtly spiced, well-rounded sauce with just the right amount of tang. The achaar's mild heat level and smooth consistency make it an easy, complexly flavored substitute for tomato paste in soups and sauces.

Even those averse to raw garlic will love Brooklyn Delhi's Roasted Garlic Achaar, which showcases the caramelized, mellow qualities of roasted garlic. This bold sauce has spicy-sweet notes up front, followed by an aromatic lemony tang and lingering mustard pungency; just a small amount will add depth and nuance to any meal.

The moHA! ginger grater has blades that are arranged in all directions for steady grating, as opposed to a one-directional rasp grater. But like with a wand-style rasp grater, moHA!'s cutting surface is made of sharp and durable precision-cut stainless steel. When you rotate the device, an integrated cleaning arm sweeps in a circular motion to scrape shavings off the blade, so all of the grated food ends up in your recipe, not stuck in crevices. A small compartment catches food shavings, for less mess and easier measuring; plus, the concave sides are comfortable to hold and allow you to keep a firm grip on the grater during use. The moHA! Ginger Grater has pieces that detach easily for cleaning, but the device stays together during use. When you're done using it, simply disassemble and toss it in the dishwasher.