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Top 10 Test Kitchen Discoveries

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; deandeluca.com).

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; adinaworld.com).

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

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; calphalon.com).

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

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

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

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

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; hollowayhams.com).

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; smokepistol.com).

Published February 2007
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