12 Trader Joe’s Desserts That Deserve a Spot on Your Thanksgiving Dinner Table

We’re counting down the days until the big event, so make that trip to the grocery store, organize your décor just so, and of course, find those stretchy pants—Thanksgiving is upon us.

Though typically we eat ourselves into oblivion with extra scoops of stuffing, a heaping pile of potatoes, and second rounds—okay, third rounds—of turkey, we have to make room for dessert, too. Sweets are equally as satisfying and deserve some of the spotlight during the holiday. Luckily for hungry dinner goers everywhere, Trader Joe’s, the mecca of organic foods, just so happens to take its dessert game to the next level.

In celebration of this time of year, the grocery store has rolled out must-have products for your table—especially when dessert is concerned. So don’t overdo it with the first course because you’re going to want to have a little room in your belly. Have a look at the 12 Trader Joe’s desserts that need to make an appearance at your family get-together this year. Trust us, your relatives will thank you.

Sweet Potato and Marshmallow Pixie Pie Mix

Trader Joe’s

The sweet potato-marshmallow combination makes for a heavenly side dish, but when your favorite Thanksgiving food gets the dessert treatment, it’s out of this world. What’s even better is the fact that this will only take about a half an hour to make, so you’ll thankfully have stress-free prep. The 17-ounce boxes are a must for the holidays and won’t stick around for the whole year, so if you stock up during your next TJ outing, we certainly won’t judge (in fact, we’ll probably do the same).

Pistachio Cranberry Bites

Trader Joe’s

Every so often on Thanksgiving you’re pained with the question of, “Should I eat more, or should I cool it?” For those in-between moments, snack on these Pistachio Cranberry Bites. They’re the perfect middle ground when you’re feeling overwhelmed from your meal but don’t want to forgo dessert, either.

Chocolate Pecan Pie Bar

Trader Joe’s

This rectangular-shaped delight comes in a box that reads “Rich chocolate and pecans in a buttery, tart shell.” Do you need any more convincing after that? Even classic desserts are better with a little chocolate. This fantastic find comes in a 15-ounce box.

Gingerbread Turkey Kit

Trader Joe’s

Since Thanksgiving is the gateway to the holiday season, you might as well get the best of both worlds with a Gingerbread Turkey Kit. The turkey cookie comes equipped with icing and gummies so you can decorate your bird however you’d like. This is a must for tiny tots—a snack and an activity all in one.

Pumpkin Cheesecake

Trader Joe’s

Obviously your Thanksgiving table calls for a little taste of pumpkin. This frozen cheesecake—which serves eight to 10 guests—catapults pumpkin desserts into a new category. The chocolate hot fudge drizzle and sweet and spicy pecans atop of the dessert are excellent finishing touches.

Apple Cranberry Tart

Trader Joe’s

Sometimes people might forget that apples were the original fall favorite fruit—the pumpkin just decided to steal the show. These tarts, which are available in a box of two, will make you fall in love with apples (and cranberries) all over again. A dollop of whipped cream or vanilla ice cream (obviously both) is highly encouraged.

Pumpkin and Roasted Pepitas Cookies

Trader Joe’s

A five-ounce bag of these babies is kind of like a cross between a pumpkin potato chip and a pumpkin cookie—thin, crunchy, and packed with a taste of autumn. Again, we won’t judge if you decide to buy in bulk.

Pumpkin Ginger Mini Ice Cream Cones

Trader Joe’s

An autumn treat if ever there was one, these gingerbread cones come complete with pumpkin ice cream that’ll send you into a cinnamon and nutmeg coma. The sweet confectionary coating is the icing on the cone. One box includes eight treats.

Organic Cranberry Spiced Apple Kombucha

Trader Joe’s

Add some spice to your beverages with a 16-ounce bottle of this cranberry-apple deliciousness. Might we suggest pairing it with one of those tarts? It’ll be clear what dessert is the apple of your eye.

Apple Cranberry Herbal Tea Blend

Trader Joe’s

Rather than finish up the day with the typical black tea or regular coffee, add an autumn fix to your bev with Apple Cranberry Tea combo. There will be plenty to go around, as there are 20 teabags per box.  

Eggnog Holiday Liqueur

Trader Joe’s

It’s never too early in the holiday season for a sip of eggnog. This creamy spiced rum, brandy, and cinnamon concoction is the after-dinner pick-me-up you need. If you’re feeling extra creative after your meal, this is the perfect ingredient for a fall milkshake. If you’re looking to go a simpler route, just pour some of this bad boy over your ice cream.

Organic Cold Brew Mocha Nut Latte

Trader Joe’s

You’ll go nuts over this black coffee alternative. This fun and seasonal drink is available in 12-ounce bottles.

For more Thanksgiving tips, hacks, and recipes, check out our Ultimate Thanksgiving Guide.

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The Joy of Picadillo, Including a Vegetarian Version

“Mmm, picadillo…mm mm mmm picadillo! Pica-pica-pica, pica-pica-dillo!” I sang happily to myself (right before my husband joined in for a refrain), as I compared ingredients from different picadillo recipes online. It’s such a cheerful, comforting food; I felt instantly happy seeing all the pictures of the different versions of the dish.

I had only learned about picadillo through my husband, whose father is originally from Cuba. He dug up his family’s recipe when we were first dating so that we could make picadillo together, and trying it for the first time was incredible. It was a big, simmering pot of beef and tomatoes with olives and spices, served with rice. We also had it with black beans, fried eggs, and toast. This was how he remembered it being made at home, though, I now see this is not required by most recipes.

Between his Cuban-born father and uncle, their own Spanish-born mother (his Grandma Tita who passed away at the ripe old age of 104 this year!), and his mother who married into this picadillo-loving family, there are bound to be a few variations between even close relatives. I assumed fried eggs and black beans were part of the picadillo tradition, yet I haven’t seen another recipe include them. I was surprised, too, to see all the recipes using raisins; I hadn’t known that was a key part! And, a version of my mother-in-law’s picadillo replaces half of the ground beef with ground turkey for slightly more heart-healthiness.

With as much authority as I can muster, being of Chicago-Polish and -Lithuanian heritage, I recommend you try this recipe for Picadillo Cubano, which involves the bunch of spices, bay leaf, wine, and long simmering time I consider important when I’m making picadillo. Or try this recipe which simmers for a shorter time but uses adobo, part of my husband’s mother’s recipe. Amongst a dozen recipes, you’ll find many common factors like olives, tomatoes, peppers, and oftentimes raisins. Try out different spices, or even wines (I’ve made some good versions simmering in red wine), and see what you like best!

And if you’re not eating meat, then this is an excellent recipe for Vegan Picadillo, which substitutes lentils for ground beef, but still packs in all the aromatic spices of a traditional picadillo (and to my delight, uses TWO bay leaves!). Or, try this other vegan recipe, which uses chickpeas and sweet potatoes to carry picadillo flavorings. These versions, while forgoing the traditional beef base of picadillo, still pack the spicy, warming, and happy tastes of the Cuban dish.

With the seasons changing, there’s no better time to make a big pot of picadillo. And if you fall in love with it the way I did, then you might welcome this recipe to make it portable, in the form of handheld pies. Get our Savory Picadillo Meat Pies recipe.

Try making it once or twice, and you may find yourself murmuring contentedly about picadillo from time-to-time. Cozy, comfy picadillo is as great for leftovers as it is for overeating in a single night!

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6 Pizza Versions of Thanksgiving Dinner

Every year, the approach of Thanksgiving brings happy anticipation of the most wonderful of holiday foods: sweet cranberry sauce, savory stuffing, delectable pumpkin (or sweet potato, or pecan) pie, and more. Tragically, the day itself comes and goes too quickly, and even a few days of leftovers don’t seem to be enough to do justice to the perfect harmony of Thanksgiving dinner.

What if there was a way to prolong the enjoyment of Thanksgiving dinner foods during the weeks approaching and following that 4th-Thursday-of-November? A way that gave the best flavors a new form? A way that swapped out the word ‘pizza’ for ‘Thanksgiving’ in the Bagel Bites jingle, and then swapped the word ‘pizza’ right back in for ‘bagel’?

Yes, the socially acceptable and delicious way to enjoy this holiday throughout the month (or year!) is by using pizza dough as a vehicle for your favorite Thanksgiving food elements! Try these six pizza versions of Thanksgiving and savor the essence of the holiday in slice form.

Cranberry BBQ Turkey Pizza

This first recipe is sort of a twofer, because it also includes a recipe for the cranberry bbq sauce it uses as a pizza sauce base. The Thanksgiving foods highlighted in this pizza are turkey, cranberries, and brussel sprouts, and they come together beautifully with the addition of red onion and white cheddar. Use leftover turkey, or covertly roast a turkey prior to Thanksgiving to have the cooked meat needed for this and other pizza versions of Thanksgiving. Get the recipe.

Butternut Squash, Kale, and Cranberry Pizza

Sprouted Routes

If your best-loved Thanksgiving dishes are the squash and the cranberry sauce, then you’ll want to try this recipe which is also vegan and can be made gluten-free with its accompanying recipe for an almond flour pizza crust. This pizza uses a butternut squash sauce base to support kale, slivered almonds, and a cranberry orange drizzle. Get the recipe.

Roasted Sweet Potato and Caramelized Onion Pizza

Eats Well With Others

For many, sweet potatoes are an integral part of Thanksgiving dinner. This pizza features sliced sweet potatoes alongside caramelized yellow onions, fontina cheese, and arugula. Sweet, savory, and lacto-vegetarian, this is a pizza you can make for dinner, serve at girls’ night, or pack for next day’s work lunch. Get the recipe.

Savory Pumpkin Pizza

Love Lola

Arugula and onions also find their way over to this pizza, which celebrates yet another orange dish of Thanksgiving. This time, it’s canned pumpkin which creates an astonishingly delicious pizza with the help of havarti (one of my favorite cheeses!). It’s a pumpkin pie of a different persuasion! Get the recipe.

Leftover Thanksgiving Turkey Pizza

Baked By Rachel

For those whose Thanksgiving darlings are the literal meat-and-potatoes of the holiday meal, this is the pizza that will enable you to relive that dinner over-and-over again. Once you prepare the homemade dough recipe, you are just spreading mashed potatoes in place of a sauce base, adding stuffing and turkey, and topping with mozzarella and cheddar cheese. And for the pièce de résistance: Serve with a drizzle of gravy! Get the recipe.

Thanksgiving Pizza

What the Forks For Dinner

Simply named, this last recipe is more of a versatile guide for getting your leftovers onto a pizza crust than it is a rigid recipe. It suggests using store-bought dough and spreading first gravy and then mashed potatoes to create a base for your other leftovers. Then, add stuffing, turkey, cranberry sauce (anything you want!) and top with brie. It’s a catch-all recipe for any Thanksgiving-like foods you are able to supply, whether you have leftovers or want to prep a few dishes for the sole purpose of enjoying Thanksgiving in pizza form (I won’t judge!). Get the recipe.

So toss some pizza dough and grab your favorite Thanksgiving dishes, and get going on these pizzas. Remember: when Thanksgiving’s on a pizza, you can eat Thanksgiving anytime!

For more Thanksgiving tips, hacks, and recipes, check out our Ultimate Thanksgiving Guide.

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Cover Your Eyes! Calorie Counts Are Coming to Menus Nationwide

Those who relish their nutritional ignorance while indulging in a three-course meal at the Cheesecake Factory are in for a rude awakening. Calorie counts are coming to a restaurant near you. After years of delays, the Food and Drug Administration is expect to implement a policy that was advised during the Obama administration. Any food outlets with more than 20 locations will be required to post calorie information on their menus. A draft of the guidelines was released this week. This plan is likely to come into effect as early as May 2018.

The policy applies to not only restaurants, but movie theaters, vending machines, amusement parks, and any notable public place that serves the delicious, unhealthy garbage we consume to forget the harsh reality of our mundane lives. Given this newfound reality check, we may stop asking for extra butter on our popcorn (but probably not, who are we kidding?). Many fast food places have already anticipated these new standards, which is how I know that a Venti Mocha Frappucino at Starbucks has 500 calories.

All of this is part of an ongoing effort from the FDA to curb the obesity epidemic. Studies have shown that people consume up to 20 to 40 percent more calories when eating out, so the hope is that consumers will make healthier choices when the nutritional informational is unavoidably evident. But just because we have the data available to make more informed dining decisions, doesn’t mean we will.

Food policy experts *do* suspect it might have an impact on the recipes, ingredients, and portions sizes fast food franchises offer in the first place. After all, 1,000 calories for a super-sized serving of fries is not a good look. It will be interesting to see how this plays out. Only time will tell if those triple Whoppers are not long for this world.

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The Ultimate Guide to Thanksgiving

The best way to cook a stress-free dinner is to think ahead, which is why we’ve created this comprehensive Thanksgiving guide with tips, techniques, and game plans that will help you host your best turkey day yet.

Tips for Planning Your Thanksgiving Menu

When you host Thanksgiving, you’re in charge of creating the menu. Whether you’re cooking one dish or the whole feast, you need a solid pan.

Think about oven space.

If you’re responsible for roasting the turkey and only have one oven, be sure you have a solid plan for how and when the oven will be used. And don’t discount a toaster oven, some of which are large enough to bake easy Thanksgiving desserts and casseroles. For Thanksgiving dinner ideas that don’t rely on the oven, check out our no-cook recipes or consider some make-ahead Thanksgiving side dish recipes.

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For example, Kale-Apple Slaw with Poppy Seed Dressing is a make-ahead side dish that involves no cooking.

Make it a potluck.

Even the story of the first Thanksgiving describes a potluck, so there’s no shame in sharing the work with your guests. Ask people to volunteer to make sides or give out assignments. If your crowd is open to trying new dishes, consider making Roasted and Raw Brussels Sprouts Salad with Pecorino and Pomegranate or a Healthy Root Vegetable Grain with Buttery Walnuts, both recipes from the new Modern Potluck cookbook.

Supplement your Thanksgiving menu with high-quality store-bought items, if necessary.

Friends or family members can’t cook? Or don’t want to? To spare your own sanity, choose the Thanksgiving recipes you most want to make and outsource the rest to a local store or chef.

Be sure to include some lighter and brighter dishes.

With mashed potatoes, sweet potatoes, cranberry sauce, stuffing, and turkey with gravy, Thanksgiving dinner can be a bit mushy and sweet. To counteract those flavors and textures, be sure to serve a crisp, tangy salad, like Bitter Greens with Caper Vinaigrette.

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Don’t be afraid to compromise.

If your crowd insists on a classic Thanksgiving menu but you like to cook more adventurously, pick your battles. For example, ask your aunt to make her famous buttery mashed potatoes for the purists. Then you can sauté Jerusalem artichokes to introduce your guests to something new.  Try this Jerusalem Artichokes with Crispy Prosciutto recipe.

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Tips for the Thanksgiving Turkey

While you can rub your turkey with herb butter and make an elaborate sherry-cream gravy, sometimes, the best Thanksgiving turkey recipes are the simplest, requiring little more than a good quality bird, butter, and salt.

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1. To start, buy the right size turkey.

When choosing the bird, a good rule of thumb is 1 pound per person, which gives you enough meat for Thanksgiving dinner plus a little bit of leftovers. If you love tons of leftovers, either to keep for yourself or give to your guests, go with 1 ½ pounds per person.

2. Defrost well in advance.

If your turkey is frozen and you plan to thaw it in the refrigerator, assume it will take at least three days. The quicker way to go is to submerge a well-wrapped turkey in cold water—this will take about 30 minutes per pound, so you’ll still want to thaw one day ahead or very early in the day.

3. Dry brine, if there’s time.

For the most flavorful, crisp-skinned, and juicy bird, rub the thawed turkey with salt and refrigerate for 24 to 48 hours before drying the skin, rubbing with butter and roasting. Try our Dry-Brined Roast Turkey recipe.

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Tips for Making and Rolling a Flaky Pie Crust

All-butter pie crusts have the best flavor, so it’s worth making your own from scratch.  If you’re too intimidated and flakiness isn’t a huge concern, you can always opt for a basic pumpkin pie with a press-in crust. This Graham Cracker Crust recipe is also great for pastry novices.

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Otherwise, try these tips:

1. Keep the butter cold and use ice water.

The pockets of cold butter in the dough release steam, pushing up on the flour to create flaky layers. If your butter gets too warm, the crust will be tasty but not flaky.

2. Let the dough rest.

After you make the dough, refrigerate it for at least 1 hour and up to 2 days. Resting is crucial because it chills the dough, allows it to fully hydrate, and gives the flour’s gluten a chance relax, resulting in a more tender crust.

3. Generously dust the work surface and rolling pin.

Before you roll out the dough, flour your surface and rolling pin to prevent sticking and add more flour if necessary as you work. Another trick to keep the dough from sticking: Give it a quarter turn after each roll.

Game Plan

Preparation is key when cooking a meal for so many people with so many dishes. This list will help you stay organized.

• Make pie dough and freeze: Be sure to wrap the crusts in double layers of plastic so they don’t absorb flavors from the freezer.
• Order turkey: If you plan to cook a turkey from a local farm or specialty market, order your bird before they run out.
• Buy drinks and pantry ingredients. Avoid the last minute rush on canned pumpkin, canned cranberry sauce, and booze. If you end up with more pumpkin than you need, use it in other baked goods, like this Chocolate Swirl Pumpkin Bread.

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• Make your gravy. That’s right. There’s no need to wait until the few minutes before you serve Thanksgiving dinner to make the gravy. You can do it before Halloween even hits and keep it frozen until the big day. Try this make-ahead gravy recipe.
• Plan out the side dishes: Whether you’re making the whole meal, hosting potluck style, or buying pre-made sides, now’s the time to create that list.
• Be sure you have enough serving cooking and serving dishes and the right tools. If it’s your first time hosting Thanksgiving, dinner you might need to invest in a few platters and oven-to-table baking dishes. While a large stainless steel roasting pan is a great piece of equipment to own, you can always use disposable aluminum baking pans from the grocery store in a pinch. If you don’t already own a long pair of tongs, you won’t regret investing in a pair: They’re immensely helpful when trying to maneuver the turkey.

• Pick up fresh turkey or defrost frozen turkey. As mentioned above, frozen turkeys take days to thaw so plan ahead.

• Buy fresh ingredients for Thanksgiving side dishes. This is when you’ll do the bulk of your shopping for your Thanksgiving side dishes. If you can shop at a farmers’ market, even better. In-season fall vegetables, like Brussels sprouts, kale, winter squash, onions, and other root vegetables are usually fresher and tastier than those at the supermarket. Be sure to pick up some extra butter and cream as well—you can never have too much on Thanksgiving.
• Think about your ice situation. Buy bags if you need extra and have room to keep them frozen. Otherwise, assign someone with ice duty.

• Dry-brine your turkey. Be sure to keep the bird on the bottom shelf of the refrigerator, away from other ingredients.
• Defrost pie dough and gravy. Transfer dough and gravy to the refrigerator so it’s ready to use over the next couple of days.

• Make pumpkin pie. This classic—as well as other creamy or custardy pies— holds up perfectly in the fridge.
• Bake other desserts: Pie isn’t the only Thanksgiving dessert. Pumpkin cheesecake, cranberry shortbread bars, and pecan sandies can all easily be made ahead.

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• Assemble and bake stuffing and casseroles. If you bake these dishes ahead, you’ll only have to worry about reheating them come T-day. Try this Herbed Green Bean Casserole recipe.

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• Mix cocktails. If a homemade drink is on the menu, mix it ahead if you can and keep it chilled. We’ve got a big list of good cocktail ideas.

Thanksgiving Day

• Bake fruit pies. You’ll want to get these in the oven before the turkey and cooled before guests arrive.

• Bring turkey to room temperature. This will help the turkey cook more quickly and evenly and free up refrigerator space as well.
• Prepare side dishes to serve at room temperature. Roast vegetables, mix together salads (but don’t dress anything delicate yet),
• Prepare snacks or starters. Wash and slice up vegetables for crudités; slice and refrigerate any cheese; make dips.
• Set the table. No need to leave this task until the last minute. If you’re serving buffet style, arrange empty platters on your serving area to make sure you have enough room for everything.
• Arrange the drinks area. If you’re hosting a lot of people, set up a self-serve bar away from the kitchen.

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• Roast turkey: Assume you need about 20 minutes per pound in a 350°F oven for an unstuffed turkey and about 1 hour longer for one that’s stuffed. In the end, you want to cook the turkey until it reaches 160°F on an instant-read thermometer (and at least 165°F as it rests.)
• Peel and chop potatoes for mashed potatoes. Keep them refrigerated covered in water so they don’t discolor.

When people arrive:

• Set out starters. Put these with the drinks, away from the kitchen.
• Recruit one or two helpers. No need to shoulder all the work yourself. Get their help with last-minute reheats.

• Warm side dishes. Let the turkey rest while you reheat the stuffing and other casseroles in the oven.
• Make mashed potatoes. While you can make them a few hours ahead and keep them warm over low heat (or in a slow cooker), this is one dish that’s often easiest to make just before serving.
• Warm the gravy. Since you made it ahead, you can easily do this on the stovetop or in the microwave.
• Carve turkey. For a primer, watch this video.
• Dress salads. And now it’s finally time to feast!

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Mindful Choices: The Key Food Driver for 2018

More conscious than ever about making responsible food choices, 4 in 10 US and UK consumers increased their consumption of “healthy foods."

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Mint-Chocolate Grasshopper Cocktail

The first time I had a Grasshopper was shortly after I turned twenty-one. I was at a Christmas party that was about as classy as you might expect when hosted in a house on Sorority Row and attended by a bunch of recently-legal drinkers.

There was a keg dressed as Santa, guys and girls in fake antlers, and pirated Christmas music blaring over the din of the crowd. And if you could push your way through the tipsy mass of people, one noble student was playing bartender in the corner.

Continue reading "Mint-Chocolate Grasshopper Cocktail" »

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10 Kitchen Utensils You Need But Might Not Know About

Recently, I was in my kitchen emptying the dishwasher, and I came upon a utensil I had never used before. After inspecting it for a few moments, I turned to my wife and said, “I have no idea what this is, do you?” She looked at me, looked at the implement, then looked back at me and said, “I don’t know.” I thought, “I wonder if others are in the same boat with some of their kitchen utensils.” Inspired, I decided to write an article devoted to identifying odd kitchen tools, and what they’re used for.

Steel Muddler

Amazon

The instrument that started this whole thing was a muddler. If you happen to make a lot of cocktails, you might have known this. If not, we may have been just as clueless as I was. Anyway, muddlers are used for, well, muddling—the process by which you mash, smash, and mix different ingredients (think the cherry, orange, and sugar in an old fashioned). Cocktails, guacamoles, and pastes all would make use of a muddler.

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Potato Masher

Amazon

Here’s something that comes with a lot of kitchen utensil sets. It’s a hand masher. I know, I know, aren’t there machines for mashing? Yes, there are. But, a hand masher works great if you want a little more texture in your mashed potatoes.

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Meat Tenderizer

Amazon

Another kitchen set favorite is this hammer-looking thing. If you ever wondered why this mallet was included in a set of spoons and spatulas, I’ll tell you. It’s for tenderizing meat. Sometimes, when you have a tougher cut of steak you want to make more tender before cooking, you’d use one of these to pound it. It’s also wonderful for chicken breasts. Why? Because chicken breasts are oddly shaped, so cooking them might produce a piece of meat that is overcooked and dry on one end, or undercooked on the other end. If you use this tenderizer to even out the meat, cooking times decrease, and you end up getting a more evenly cooked breast. It’s also wonderful for dishes like schnitzel, chicken parmesan, and veal marsala.

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Knife Sharpener

Amazon

Next up! Do you have a kitchen knife set? Ever wondered what that long, non-knife piece is? It’s a honing steel. And while you might have known this, many people don’t realize what these are really for. Contrary to popular belief, they do not sharpen your knife. They simply hone it—straighten and smooth the blade—between sharpenings. To ensure proper safety and efficiency between sharpenings (a separate process), make sure to hone your non-serrated knives before each use.

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Serrated Peeler

Amazon

Ever wonder why some peelers are serrated? Let’s say you have a fruit or veggie with a slick, shiny, but tough skin—think nectarines, or tomatoes. The standard, smooth peeler you might use for peeling carrots or potatoes might be ineffective on these smoother-skinned items. That’s where a serrated peeler works wonderfully.

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Avocado Slicer

Amazon

This is an avocado slicer. I don’t know what your experience is, but every time I try to cut up an avocado, I end up making a real mess of things. Avocado slicers help split it, get that pesky pit out, and extract the good stuff with no problem. I might have to pick up one of these.

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Grease Splatter Screen

Amazon

These aren’t strainers. They’re not fly swatters either. They’re grease shields, or splatter guards. Whenever I’m cooking something in a pan, there’s always splatter—which sometimes hurts, and always leaves a mess. Place these atop that pan of bacon or those sautéed veggies and keep yourself and your counters a little more splatterless! I definitely need one (or three) of these.

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Citrus Squeezer

Amazon

This isn’t some odd ice cream scoop, it’s a citrus squeezer. I don’t have a juicer, and even if I did, I don’t always need a large yield. Sometimes I only want the juice of one half lemon, orange, or lime. In that case, I’d use a citrus squeezer. Just open it up, place up to half a piece of fruit in, close, and squeeze. This actually works great for iced tea, or for making water with fresh lemon juice (which I’m told is quite invigorating).

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Egg Separator

Amazon

Alright, how about this one? Give up? It’s an egg separator. For those occasions when you want to separate the egg yolk from the egg white, try one of these. It catches the yolk while letting the egg white strain into a bowl (which you hopefully placed underneath!).

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Salad Chopper

Amazon

This isn’t a two-bladed pizza cutter. It’s a salad chopper. Once you place your desired salad ingredients into a bowl, you roll this utensil through to more finely chop it all. The double-wheel blades provide balance, stability, and two-times the chopping power!

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After looking into these items a bit closer, I think I need to add a thing or two to my stock and start using a few things I’ve had sitting around (I’m looking at you, muddler). Maybe I’ve helped you uncover a kitchen utensil mystery. Maybe I’ve even introduced you to a product you could really use. Either way, sometimes you’re only a tool away from lower frustration, easier preparation, and more sumptuous cooking.

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