The Musui-Kamado induction cooker is downright revolutionary—unlike anything we’ve seen before. It consists of a Musui cast-iron Dutch oven-style pot that is inserted into the Kamado, which is a precise induction heater that cooks from the bottom and sides. Even without the Kamado, the Musui is exceptional. Its name means “waterless” because the lid fits so tightly that little to no liquid is required, so food cooks in its own juices and concentrates flavor for restaurant-quality meals with very little effort. And it’s about half the weight of other enameled cast-iron Dutch ovens.

But when you insert it into the Kamado, that’s what’s really impressive. It was designed to mimic the enveloping heat of a traditional Japanese wood-burning stove, heating on all sides up to 445℉. The Musui-Kamado’s precise temperature controls means you can roast meat or make yogurt, sous vide or ferment. But it’s at its best for methods we use at Milk Street all the time, including braising with little to no added water, searing then steaming vegetables, and low-temperature roasting.

Ridges on the base of the Musui create space between the heat source and ingredients to help prevent the bottom from burning, and the tight-fitting lid was designed to be lighter at the front so it gently floats to vent pressure instead of boiling over. Both the lid and pot are equipped with ergonomic handles for a secure, comfortable grip when transferring the pot from stove to oven or from kitchen to table.

A user-friendly LED touch panel helps you click the right temperature for whatever you’re making, including in 1-degree increments between 90℉ and 200℉ for proofing, fermenting or making yogurt. Available in charcoal, sea salt and matte black.

Use Ooni's Perforated Pizza Peel to make pies up to 14 inches in diameter. Made of anodized aluminum that is resistant to corrosion, the peel is lightweight for easily handling and has a tapered edge to slide under pizza. Plus, the material is sleek and smooth so you can turn your pizza quickly while it's cooking. The perforated design also allows steam to evaporate from the pizza for a crisper crust, while excess flour will fall away from the bottom crust.

The first time I saw this oven at Milk Street and the price I was, to say the least, skeptical. But when our product tester tried it out at home, she came back with a rave review. (And she wanted to keep it too!) Heated with wood pellets, it reaches over 900 degrees Fahrenheit in just 10 minutes and can cook a pizza in just 60 seconds, about as long as it takes at Michael’s in Naples. (I know since I actually timed it during a visit there a few years ago.) Made from stainless steel, it sits on three sturdy legs and is easy to set up and move around. It can take a stone baking board that is roughly 13 inches square which is plenty for homemade pizza. You can also use it to cook flatbreads, meat, vegetables or anything you want to cook quickly using high heat. This contraption may look crazy, but we loved it!

Use Ooni's Perforated Pizza Peel to make pies up to 12 inches in diameter. Made of anodized aluminum that is resistant to corrosion, the peel is lightweight for easily handling and has a tapered edge to slide under pizza. Plus, the material is sleek and smooth so you can turn your pizza quickly while it's cooking. The perforated design also allows steam to evaporate from the pizza for a crisper crust, while excess flour will fall away from the bottom crust.

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A Christopher Kimball favorite, Beast’s Blender + Hydration System is truly a best-in-class personal blender set. Designed to flawlessly combine both fresh and frozen ingredients, the blender can whip up a smoothie, sauce or salsa in little time and with little noise. Unlike other blenders that stall when there’s too much frozen fruit, Beast’s can handle anything, even plain ice, without getting stuck until thoroughly blended. It also handles dry ingredients expertly, thanks to a pulse feature—something other handheld blenders usually don’t offer. The set also comes with a hydration cup and infuser, along with two sizes of leak-resistant cups and a selection of screw-on lids for taking your beverage with you. Use the blender to pulse fruit or herbs, like lemon and mint, then add to the infuser with water to the hydration cup for fresh infused water.

BALMUDA's innovative countertop toaster oven uses steam instead of just radiant heat to evenly warm up bread and pastries, ensuring tender, moist interiors with perfectly crispy crusts. Add a small amount of water to the built-in boiler (a measuring cup is included), and the oven will release steam that envelops the bread, simultaneously heating it and preventing inner moisture and flavor from escaping. An internal microchip senses the internal environment of the toaster box and guides the toaster based on one of five settings: sandwich bread, artisan bread, pizza, pastry, and the oven mode with three preset baking temperatures. And not only is Balmuda's toaster technologically impressive, it's also beautifully sleek and compact, meticulously designed for both performance and aesthetics.

• Net Weight: 10 pounds
• Dimensions: Height: 8.2 inches, Width: 14.1 Inches
• Material: Stainless steel, tempered glass door
• Use: Oven temperature ranges from 350°F–450°F. Do not add water in Oven mode.
• Care: Hand-wash removable toasting rack, baking pan, measuring cup, boiler cover and crumb catcher. Dry thoroughly. Wipe exterior and interior clean with soft, damp cloth and mild dish soap. Wipe dry thoroughly.

These premium wood pellets are designed for use with Ooni pizza ovens. Made from 100% oak that is sustainably sourced directly from U.S. forests, these pellets light easily, burn efficiently, and produce very little ash waste. This 20-pound bag will fuel 8 to 12 hours of continuous cooking, and the pellets can be used with other pellet grills and barbecues in addition to Ooni ovens. Just be sure to store the oak pellets in a warm, dry place, as moisture will affect their performance.>

The Ooni Koda 16 is an amazing gas-powered pizza oven that reaches temperatures over 900 degrees Fahrenheit and cooks a pizza in just minutes, producing a professional chewy, bubbly crust. Using this pizza oven’s gas burner will be a snap for most home cooks, as it operates similarly to a stovetop burner. A knob on the side of the oven allows you to finely adjust the flame to your preference, allowing far more control over cooking temperature than with wood-burning ovens. The Koda 16's innovative L-shaped burner heats quickly from multiple directions; once turned on, the oven is ready to cook in 20 minutes. The burner design also helps maintain the ripping-hot temperatures (up to 932 degrees Fahrenheit) necessary for making pizza, while the stone baking board absorbs and retains heat well, crisping the bottom crust as the oven’s ambient heat cooks the pizza from above. To top it all off, setup and clean-up are a breeze with the lightweight Koda 16, which is easy to wipe clean and has foldable legs for easier storage.

Our kitchen team was, quite frankly, stunned by the Vermicular 10-inch skillet. It is at least 50% thinner than other cast-iron skillets, making this 2.4 pound one the lightest we’ve tried. Durably designed, it features a heat-resistant enameled surface and a wooden handle that stays cool to the touch. The pan cooks more like stainless steel than cast iron thanks to its thinness, which makes it heat up more quickly, but it offers the nonstick and cleaning advantages of enameled cast iron. It’s the perfect skillet for searing or stir-frying. The skillet also comes with a glass lid that’s designed to be stood upright to avoid touching a dirty counter. Use to sauté veggies, fry an egg, sear a steak or make the perfect crispy grilled cheese.

The Ooni Koda 12 is an amazing gas-powered pizza oven that reaches temperatures over 900 degrees Fahrenheit and cooks a pizza in just minutes, producing a professional chewy, bubbly crust. Using this pizza oven’s gas burner will be a snap for most home cooks, as it operates similarly to a stovetop burner. A knob on the side of the oven allows you to finely adjust the flame to your preference, allowing far more control over cooking temperature than with wood-burning ovens. The Koda 12's innovative L-shaped burner heats quickly from multiple directions; once turned on, the oven is ready to cook in 20 minutes. The burner design also helps maintain the ripping-hot temperatures (up to 932 degrees Fahrenheit) necessary for making pizza, while the stone baking board absorbs and retains heat well, crisping the bottom crust as the oven’s ambient heat cooks the pizza from above. To top it all off, setup and clean-up are a breeze with the lightweight Koda 12, which is easy to wipe clean and has foldable legs for easier storage.

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The gorgeous Ratio Six is the slimmer, lighter-weight and more affordable version of our favorite automatic coffee maker, producing perfect pour-over coffee with the push of a button. No need to contend with a host of variables or settings—this machine does it all for you, from proper water temperature to blooming the grounds and even water disbursement. The “shower head” delivery system mimics a manual pour-over, and the machine also gives the grounds time to bloom before adding the rest of the water. The stunning glass carafe is laboratory-grade, hand-blown borosilicate glass that is resistant to temperature shock. The machine doesn’t have a hot plate, which tends to “cook” coffee and ruin its flavor rather than keep it warm, but there is an optional heat shield that completely surrounds the shower head during brewing to make an extra-hot cup of coffee.