For a year now, I’ve been making my morning java with a Fellow Ode Brew Grinder, and it’s transformed my routine from drudgery to delight. The Ode was designed with handling in mind, not just performance. Its knobs and levers feel old-school, solid and satisfying. The analog feel is intentional, says Nick Cronan, the industrial designer who developed the Red Dot Design Award–winning Ode and the similarly sleek kettle, the Stagg, for Fellow. When workshopping the look and feel of the two machines, Cronan craved an interaction that was “warm but still digital.” For inspiration, he kept returning to the oversized knobs on ’80s hi-fi systems. Eventually, he said, “Screw it, this is what I want in my kitchen!” My coffee journey started in the pandemic doldrums, when I weaned myself off $6 Brooklyn cold brew and entered a self-guided coffee exploration. My palate became more nuanced, and I started buying better beans, so my countertop gear had to level up too. Sending dried-up grocery-store grounds through the old Mr. Coffee was delivering overheated sludge. That’s no surprise: Any coffee pro will tell you that a great pour begins with a premium grind. — Cooper Fleishman

Gardening is an art, I tell myself — even a horticulturalist in ideal conditions can’t guarantee a plentiful harvest. But home-grown food shouldn’t be limited to those who’ve mastered this enigmatic craft. The founders of Leath set out with this mission in mind: to bolster the harvests (and spirits) of gardening enthusiasts — no green thumb, yard, large space, or optimal climate necessary. Their clean, minimal, and small indoor-greenhouse system, called the Fieldhouse, is designed to enable anyone with a passion for food to successfully grow their own organic microgreens year-round. Available in eggshell white and forest green, the Fieldhouse blends into almost any space and takes all the guesswork out of gardening. All you have to do is choose your microgreen, add the seeds and soil, water it occasionally, set the grow light timer, and let the Leath Fieldhouse magic (ok, maybe science) do the rest. Within seven to 12 days, you can harvest microgreens in various varieties, including arugula and pea shoots as well as radish, broccoli, and sunflower greens. Each flavor comes in a beautifully designed packet, available to purchase individually or as a subscription, along with helpful and easy-to-follow instructions. — Elissa Polls

Recently, I hosted a pizza party to celebrate my partner’s birthday. Though it sounds like a party for a four-year-old, let me assure you: This was a deadly serious culinary affair. A mix of professional chefs and experienced home cooks gathered around an outdoor wood-fired brick oven in a friend’s backyard. Here’s the thing we don’t like to talk about: We also had an Ooni — a portable gas-powered pizza oven — and honestly, it’s better than the wood-fired brick oven. The Ooni comes to temp in minutes and offers a more evenly cooked pie, still with that fire-kissed crust that could compete with anything in Naples. For the wood-fired oven, we have to arrive three hours early to begin stoking the flames. While a traditional wood-fired outdoor oven is so aesthetically appealing, the Ooni doesn’t look bad either with its sleek, metallic design. Plus, it’s easy to transport, while that wood-fired brick oven is going nowhere. We’ve brought the Ooni to a cabin in Tahoe for après-ski, to a front porch in a rainstorm, and even on a camping trip. Should AI chatbots ever come for my job, I’ll stage a second act as a roving pizzaiolo, serving up beautiful pies in obscure locations with my Ooni. — Laura Smith

This Bistro Vintage Finish Flatware set allows me to transport to the Parisian cafes and restaurants the Sabre line is inspired by regardless of what’s on my plate. With sixteen colors to choose from, I went with the always classic, black, and I’m thrilled I did so. The French brand makes a variety of utensils I’m a fan of — when I ordered my flatware I also purchased their spreaders and a cheese knife to take my charcuterie boards to the next expert level. I’m making it a goal to procure their entire collection, one piece at a time. — Hailey

When I first brought home a Vitamix blender, I was curious about the machine’s outsize countertop footprint and the price point for sharp things that spin really fast. Could it possibly live up to the hype? Six months later, I’m happy to report that not only is the A3500 worth every penny, it is so much fun to use that its concoctions have replaced my solid breakfasts, lunches, and midday snacks. I feel like Isaac Newton or Nicolas Flamel, defining new epochs of alchemy as I ransack Key Food for frozen treats to liquefy. Home leftovers, garden greens, the whole kitchen sink — nothing is spared from the A3500’s dazzling vortex. Creamy pasta sauces, salad dressings, and even gazpachos are effortless. And for warm-weather outdoor gatherings, few drinks can spark a more memorable afternoon than a slushy, blended negroni or a margarita pitcher. This may have been a 35th birthday gift, but it seems like I’ll feel 25 forever, and that’s why a high-end blender will always be a kitchen essential. — Cooper