Lightweight and multi-functional, the Primo Digital Scale is the best we've used at such a compact size. Many small kitchen scales are cheaply made, so their weight sensors are unreliable and give different readings depending on how your food is positioned. Escali's product gives consistent, accurate readings, with a two-button operation and straightforward tare function to subtract the weight of your container by resetting the scale to zero. It can handle up to 11 pounds and detect even the slightest weight change, down to a single gram. The buttons have a protective shield against splatter and are easy to clean; plus, the scale automatically shuts off after 4 minutes to conserve battery life.

Once you've tried these patented foam sponges, you'll never go back to regular kitchen sponges again. Unlike most brands which are made from plant cellulose—a magnet for bacteria and mold—Skura Style Sponges are made with a fast-drying polyurethane foam and treated with an antimicrobial agent that discourages the growth of odor-causing bacteria. They also keep their shape over time and don't degrade or smell the way conventional sponges do. The scouring side is highly effective for scrubbing (we recommend using a lighter hand on your nonstick pans), while the soft surface is very even, which means excellent surface contact for wiping up messes. The pattern on the sponges will fade over time, but this is actually a perk: The Fade-To-Change® technology is an indicator that it is time to replace the sponge.

<p>Light, grassy sencha is Japan's most popular type of green tea, and this version from Jugetsudo is especially smooth and slightly floral with the addition of aromatic yuzu, a type of Asian citrus. We like that it's fruity but not overly acidic and doesn't have the artificial, borderline soapy taste of cheaper yuzu teas. </p>

Light, grassy sencha is Japan's most popular type of green tea, and Jugetsudo's addition of freeze-dried cherry blossom (sakura) petals enhances the tea's herbaceous qualities—think crushed spring leaves, not vegetal notes. The sakura adds a delicate sweet aroma and looks absolutely beautiful in this elegant, approachable green tea.

Genmaicha is Japanese green tea that is mixed with roasted, popped brown rice. This premium product from Jugetsudo is a rich, balanced green tea, with notes of sesame and a hint of umami richness from the caramelization of the toasted rice. Earthy matcha adds a fuller, rounded flavor for a satisfying cup.

We were impressed by the superior flavor and texture of these Italian jarred artichokes: Whereas many brands are bottled with cheap oil and stiff amounts of citric and ascorbic acids, muting their natural flavors and leaving a flat pickled taste, Antica Valle D'Ofanto packs their tender yet firm artichoke hearts with wine vinegar and spices to complement their natural savory, vegetal flavors. The third-generation family producer from southeast Italy uses fresh, locally sourced artichokes, which are expertly trimmed so they have a meaty texture and no fibrous strands leftover from the leaves. They're equally great for snacking, chopping and adding to salads or pasta, or topping pizza or focaccia.

Pressed from olives grown on 100-year-old trees, this acclaimed Italian olive oil is herbaceous and subtly fruity, with a unique hay-like quality. We especially love its rich, buttery mouthfeel, which is balanced by a peppery finish—the sign of a minimally processed product—so that the olive oil isn't cloying but rather light-tasting. It's a perfect finishing oil, full of character but not overwhelming. Try it with lightly dressed grains or pasta, whose nutty sweetness pairs well with the buttery flavor; we also like to drizzle it over focaccia before baking. High-quality olive oil is essential for our chilled Andalusian Tomato and Bread Soup (Salmorejo), creating a creamy body and adding a fresh, fruity flavor.

Italian artisanal producer Pasta Mancini extrudes its Spaghetti alla Chitarra through unique bronze dies, based on traditional knowledge that bronze equipment yields porous, rough-surfaced pasta that helps sauce cling to the noodles. This chitarra pasta has a satisfying chewy texture that falls somewhere between spaghetti and bucatini; its square cross-section has slightly more surface area than cylindrical noodles, so it holds onto sauce amazingly well. Made from local, freshly milled semolina flour, the pasta is slow-dried over the course of days to better preserve its robust flavor and texture.

Italian artisanal producer Pasta Mancini extrudes its Fusilli Lunghi (“long fusilli”) through unique bronze dies, based on traditional knowledge that bronze equipment yields porous, rough-surfaced pasta that helps sauce cling better to the noodle. We like how this twirly pasta cooks more evenly than grocery-store fusilli and has a tighter spiral for a more satisfying bite. Made from local, freshly milled semolina flour, the pasta is slow-dried over the course of days to better preserve its robust flavor and texture.

Italian artisanal producer Pasta Mancini extrudes its Mezze Maniche through unique bronze dies, based on traditional knowledge that bronze equipment yields porous, rough-surfaced pasta that helps sauce cling better to the noodle. This tube pasta is slightly shorter and wider than rigatoni, which makes for easy sauce distribution; its versatile shape is great for everything from rustic soups and hearty ragu to casseroles and pasta salad. Made from local, freshly milled semolina flour, the pasta is slow-dried over the course of days to better preserve its robust flavor and texture.

This honey's airy, melt-in-your-mouth texture is great right off the spoon; mixed with butter or nut butters; or spread on toast, biscuits and cakes.

This floral, nutty honey from Hawaii is almost impossibly smooth and slippery considering its high viscosity, with a rounded, velvety mouthfeel. Produced without any heat or filtration, it retains a rich, deep flavor that's reminiscent of butterscotch and maple, without the bitterness of similarly dark honeys.

Also known as Japanese pepper or prickly ash, sansho powder is a citrusy-bright spice with an herbal, almost piney profile and earthy green color. Its intense aroma is reminiscent of Sichuan peppercorns, but fruitier, sweeter and less earthy. Sansho also produces a bold but fleeting mouth-tingling sensation similar to Sichuan peppercorns, as well as a subtle mouth-watering quality.

Plump but small, these heirloom Anasazi Beans about the same size as pinto beans, with a dappled maroon and cream pattern and subtly sweet, earthy flavor. They are excellent for adding creamy body to soups and stews; we especially like to treat them as pinto beans to make dips or refried beans.

Christmas Lima Beans are nothing like the grainy lima beans most people are familiar with, but rather incredibly creamy with a savory, herbal flavor that hints at green garlic. Zürsun partners with small Idaho farms to produce this heirloom bean varietal, which have beautiful, mottled maroon and white skins. Once cooked, the beans become incredibly creamy, but the skins are sturdy enough to help keep them intact. Try Christmas Lima Beans as a smooth, buttery alternative to lima beans or butter beans, such as in place of white beans for bean dip, or pureed in soups for a silky upgrade.

Black Beluga Lentils are earthy-sweet and slightly peppery, with a more delicate flavor than regular brown lentils. These heirloom lentils, grown on small Idaho farms, pair beautifully with flavors like earthy garlic, tangy cheeses like feta and bright contrasts such as vinegars and citrus.