newsletter of food
Plus: Never buy oat milk again with this tool.
View in browser | Manage preferences
This is the Only Cloth I Use for My Glassware (and My Glasses)
All microfiber is not created equal.
What We're Reading
The Best Gardening Gloves for Digging In Without Damaging Your Hands
We got down in the dirt with nearly a dozen different pairs.
Read More ►
This Secret Ingredient Is Your Quick Ticket to Pure, Complex Chicken Flavor
Achieve the depth of flavor you'd expect from a stock that simmered for hours.
The Best Water Bottle for the Office, the Gym, and Living a Generally Hydrated Life
We found options that are easy to drink from, look good, and won't spill.
You Simply Cannot Have Enough Kitchen Towels
Every kitchen deserves a stack for sopping up spills and a stack for drying hands and dishes.
This Nut Milk Maker Makes Miraculously Creamy Almond Milk, Cashew Milk, and More
No soaking or straining required.
The Best Cocktail Cherries, Tasted and Approved
Because your cocktails deserve better than a sickly sweet candy-red maraschino.
The Key to Organizing Your Kitchen
Consider it a one-stop flavor station for your frequently-used oils, acids, and seasonings.
The Easiest Way to Keep Your Kitchen Sink Bright and White
It smells really good too.
Two recipe icons. One delicious offer.
Get unlimited recipes from Bon Appétit & Epicurious for just $5 $2.50/mo for 1 year.
Subscribe now.
Did someone forward this to you? Get Well Equipped in your inbox.
This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe
Copyright © Condé Nast 2023.
One World Trade Center, New York, NY 10007. All rights reserved.
No comments:
Post a Comment