Top 10 Test Kitchen Discoveries

Calphalon's Katana knives
© Gregor Halenda

1. New artisanal soy sauce from Kishibori Shoyu is slow-fermented in cider barrels; the result is a rich, complex brew ($10 for 360 ml;

2. Adina’s delicious fruit juice blends, flavored with hibiscus and ginger, support a good cause: The hibiscus comes from a women’s co-op in Senegal ($2.50;

3. Kaiser Bakeware’s oversize La Forme loaf pans are made of steel, for great crust, and lined with a nonstick coating ($40;

4. Thanks to 33 layers of steel, Calphalon’s Katana knives are supersharp. The polyresin-coated handles feel good in the hand ($300 per set;

5. Sandstone Farms’ crunchy, spicy pickled asparagus from Idaho would be perfect in a Bloody Mary ($7 for 16 oz;

6. With vintage cocktails in mind, mixologist Ryan Magarian collaborated on the junipery, classic Dutch-style Aviation Gin ($28;

7. The cast-aluminum interior of All-Clad’s new slow-cooker goes directly on the stovetop for browning or sautéing before simmering ($250;

8. Denver’s Continental Sausage makes fantastic brats and sausages. The wild-game links (elk, buffalo, wild boar) taste best ($7 per lb;

9. Kentucky country ham from Holloway Hams is cured for nine months, then smoked over a hickory fire, resulting in intensely piggy pork that almost shreds rather than slices ($50 for 7 lbs;

10. Chef Adam Perry Lang turned us on to the palm-size Grill Kicker, which turns any grill or sealable container into a smoker ($7;

PUBLISHED February 2007