Cherrywood chips impart a rich smoky aroma and subtle fruitiness to this sea salt, without the bitterness that you might get from hickory or the more intense sweetness of apple or maple. We love the delicate texture and clean flavor of Jacobsen's hand-harvested salt flakes from near Portland, Oregon—they add a crunchy element on top of bright salinity.

The Japanese marry great design and functionality with cast iron to create truly unique pieces. There is nothing like it coming out of America, at least not yet. These moderately sized pans (7½ inches and 10 inches) are surprisingly thin and beautifully proportioned. The effective flat handles are easy to hold while cooking or transporting to the table. We use the larger one for everything from browning grilled cheese and searing steaks to roasting vegetables or baking pasta. We also use it to braise chicken parts or for a simple fricassee. The smaller pan is just right for toasting nuts, for cooking for two, or for gratins and small casseroles. We also love these pans because they can be used for serving at the table.

Here at Milk Street, our favorite cookware items often double as serving dishes, but hot pans need sturdy trivets to protect tabletops. Traditionally used for cast-iron teapots, Oigen's beautiful trivet is fitted with rubber feet so it won't scratch surfaces or move around while in use. We love the elegant look of this trivet, which combines the rawness of cast iron with a delicate pattern. Solidly forged in Japan from cast iron and subtly detailed, they are as attractive as they are functional. Use solo, or group small and large trivets together.

We love these reusable drinking straws because they are durable, easy to clean and reduce waste. They are made from strong borosilicate glass that makes the straw dishwasher-safe, and unlike with metal drinking straws, the clear glass allows you to check whether the inside of the straw is clean. Included in the set is a convenient cleaning brush to reach the inside if your straw needs hand-washing. Its 9.5-millimeter internal diameter is similar to most standard drinking straws, with a medium length of 8 inches.

Jacobsen's hand-harvested sea salt from Oregon has a delicate crunch and releases bright bursts of clean, crisp salinity with each bite; it's perfect for tempering the pungency of garlic, making this one of the most balanced garlic salts we've tasted. The blend is savory and slightly nutty without being overpowering.

The aroma and depth of truffle oil is both highlighted and balanced by rich, floral honey in this decadent sweet and savory ingredient from Italy. The estate of San Pietro a Pettine is based in Umbria, Italy, a region known for its pungent, woodsy and highly sought-after truffles. This truffle honey has a full, resonant flavor, with a little muskiness like that of white pepper. It is ideal for enhancing other pungent flavors, like those of aged cheeses—try it with pecorino Romano on your next cheese board. We also like to drizzle it over roasted pork for an extra savory element or on salami pizza—honey with the cured meat soppressata on pizza is a traditional Neopolitan pairing. San Pietro a Pettine's Truffle Honey will bring out the best in simple cheese dishes, whether you use it to finish a grilled cheese sandwich or bring out dairy's natural sweetness and drizzle it over ricotta bruschetta topped with coarse black pepper.

Millions of Indians carry their lunch to work in stacking stainless-steel containers called tiffins. The tiered design locks together and effectively keeps dishes separate. This sturdy three-tiered model, with dual-wall construction for heat retention, zips snugly into an insulated carrying case. It sure beats the jumble of the usual lunchbox and eating out of plastic containers.