Plus, a ‘Shark Tank’-famous spice set and a Keurig pod coffee machine that makes hosting guests a breeze

Smell that? It’s the olive oil cake we secured from today’s deals round-up, otherwise known as our weekly symposium on the best sales the internet has to offer. Like you, we’re thinking more about, say, eggs and the economy than ever before. But we’re also looking for new, creative ideas for celebrating spring, and continuing to sleuth for gadgets that make our lives both easier and more delicious.

Last week, we found deals on fanciful cocktail glasses from Sur La Table, sleek West Elm barware, and saved over $100 of a powerful Vitamix blender. This week, we’re continuing to trawl through Amazon’s remaining spring sales with our shrimp net (and coming up with some sweet gadgets), perusing the rare Le Creuset colorway offerings from Crate & Barrel, and spicing up our lives with sales from Burlap & Barrel.

Let’s find you the smoky chile flakes of your dreams.

There are still amazing spring deals on Amazon

We rounded up our favorite picks from Amazon’s Big Spring Sale event last week, which included everything from the midcentury-modern Moccamaster coffee machine to Alessi’s Bauhaus salt and pepper grinders. There are still plenty of cookware-related sales live on the retail behemoth, including big discounts on a beast of a veggie chopper and an easy-to-use Keurig coffee maker.

No more onion tears

This pod-based coffee machine makes hosting easy

Crate & Barrel’s up to 65% off sale is filled with clout-heavy names

Who knew Crate & Barrel was swinging such a heavy-hitting sale? The retailer is full of deals of up to 65 percent off right now, including sales on aesthetic aprons, cake mixes, and a C&B-exclusive Le Creuset drop collection that feels very Nancy Meyers.

This rare Le Creuset colorway is $78 off

This chic Eames apron

Make this olive oil lemon cake for Easter

Burlap & Barrel’s spring spice sale

I sometimes feel intimidated at the idea of shopping in the digital spice aisles. But Burlap & Barrel has become one of my favorite places to buy spices online, because it entices you into its smorgasbord of single origin blends (my go-to scrambled egg topping at the moment is Feelin’ Snacky, which mixes sesame seeds, coriander, and spicy chile flakes) with recipe blogs and Facebook spice chat group that is so wholesome and supportive, it genuinely brightens up my day. The company is having an up-to-20 percent off sale to celebrate spring’s arrival, including a deal on one of its bestselling bundles.

The spices that impressed Shark Tank judges

Happy seasoning and see you next week.

Sourhouse’s Goldie sourdough starter warmer gives me tangy loaves with envy-inducing crumbs, every single time

Long before quarantine baking hit the zeitgeist, I was a kid bouncing stretchy clumps of dough off the kitchen walls (we fondly called them “dough boys”) while my dad measured hydration levels and doted on his bubbling starter like it was the family pet. In fact, his starter has outlived several.

After growing up in a sourdough family that ate discard pancakes every Saturday morning, it was inevitable that I’d eventually foster my own starter. Once I delved deeper into bread making, I discovered a world of gadgets that promised to perfect the flavor, texture, or shape of my loaves.

I’ve considered (and grown to love) some of these doodads. I’m not shelling out for a steam-injection oven any time soon, but I’m a fan of my silicone baking mats and hard-working KitchenAid mixer. However, my Sourhouse Goldie sourdough warmer has made the biggest impact on my loaves’ consistency, flavor, and ease. This smart tool coddles your starter for the tangiest loaves and most envy-inducing crumbs.

As I can report from experience, maintaining a sourdough starter can feel like trying to keep a temperamental houseplant alive. How often do you feed it? What’s the magic flour-to-water ratio? How will you know when it’s ready to bake? Will it die if you go on vacation? (And will you feel like a neglectful parent?)

The good news is that sourdough is more forgiving than you think. That doesn’t mean you’ll get Instagram-worthy loaves by randomly combining flour and water and hoping for the best. But if you’re somewhat consistent with your feeding schedule, you can raise a happy little flour baby without the stress.

The real key to successful loaves? Managing temperature. The bacteria that leaven your bread are particular about their climate.

Sourdough starter thrives between 75 and 82 degrees F — what the bread heads at Sourhouse call the “Goldilocks zone.” It’s also a temperature range that most of our kitchens never actually hit, especially during winter when your starter can go dormant right on the counter.

Enter the Goldie sourdough warmer. It looks like something you’d find in a high school chemistry lab: a delicate glass cloche sits on a black disk plugged into the wall. Simple, but science-y enough to look important (which it is — it’s bread!). At under $135, it’s reasonably priced, especially if you’re a dedicated baker and don’t mind giving up some counter space.

Using the Goldie is straightforward: you plug it in, pop your starter under the hood, and a light indicates you’re in the Goldilocks zone. Your starter stays at the perfect temperature 24/7, which means more consistent baking results and faster proofing times. No more three-day waits for a sluggish starter to double.

While you can use any container that fits under the cloche, Sour House’s starter jar is worth the cost — its clear glass lets you watch your starter do its bubbly dance, and its 50- and 100-ml gradation markers mean that you know exactly when the starter has doubled and is ready for baking. The jar’s straight sides also make mixing and cleaning easy, and its flat bottom maximizes contact with the warming plate.

If you’ve ever found your starter lifeless and dense on a chilly morning, this little gadget feels like a cheat code. It’s made my loaves more predictable, tangy, and uniform — needless to say, I won’t be returning to the whims of Mother Nature.

This year’s Easter basket bounty includes Maison Balzac egg cups, Gohar World egg chandeliers, and an apron for your brunch Champagne

When you hear the words “holiday decor,” you likely think of the frostier festivities such as Christmas or Hanukkah — maybe Halloween and Saint Patrick’s Day come to mind. Easter is usually a pastel-tinted afterthought, resigned in the modern era to a small influx of plastic confetti grass and cheap chocolate eggs. But not this year, folks; in 2025, Easter decor is… looking pretty damn cool. Chic, even!

Why is it this year that we’re suddenly seeing a notable shift in cool Easter merch from brands like Maison Balzac, Compartés, and Gohar World? Unclear, but this we know: Easter decor thrives when it’s a little over-the-top. I’m accepting of the more low-key nods to holiday — think a plastic egg here, or a gingham tablecloth there. But the spring season in which Easter falls also marks our collective sigh of relief from winter, and the sudden reemergence of flora (and end to the early-sunset misery of Daylight Savings Time) is always worthy of celebrating with a pistachio chocolate Easter egg the size of a bowling ball, regardless of whether or not you own a rosary.

I’m not religious, but aspects of my altar boy childhood imprinted the power of ceremony and decorum into my little queer brain. There’s nothing casual about the way incense-swinging Roman Catholics dress up their spaces for the holiday, which is essentially the hard-launch of Jesus’ rebrand; hot cross buns dazzled my 10-year-old mind as the ultimate themed snack for the occasion. Meanwhile, at home, my mother’s annual lamb-shaped coconut cake felt darling and festive, albeit in a 1973 The Wicker Man way.

In lieu of a half-baked Easter spread this year, what if we assembled a chic smorgasbord of pom-pom-embellished egg cups, and served some Italian colomba di Pasqua cake? The Surrealist energy of Les Dîners de Gala by Salvador Dalí comes to mind...

Indeed, this year, tons of cool brands have caught on to the whimsy of Easter decor, desserts, and egg-themed ephemera, offering a notable plethora of festive offerings for the holiday. From chocolate fairy bunnies to a lace bottle apron, I’ve plucked the best Easter treats and tablescape items to make your festivities feel extra special this year. You don’t have to go full Fabergé, but there are plenty of little things you can do to level up from a few plastic eggs.

It’s Easter, and the egg needs its throne

This set of jesterly egg cups from Maison Balzac

This Victorian-inspired set of egg cups from KiaoTime

Gohar World’s egg chandelier

Add this (relatively) affordable caviar to your eggs

Fanciful Easter sweets

This Italian Easter cake is like a springtime panettone

These chocolate eggs come in their own giftable carton

Luxury chocolate fairy bunnies > waxy chocolate

A giant pistachio easter egg

Giada de Laurentiis goes big on chocolate eggs

Dress (the table) to impress

A high-quality ham is the ultimate centerpiece

Is it really Easter if there’s no ham? And is there anything more impressive than feasting upon one of Snake River Farms’ succulent, boneless centerpiece hams? They’re easy to slice and available in both half and whole portions.

The ultimate charcuterie board deserves the best cheese

This egg-venerating tabletop lighter

Beeswax candles are a must

Speaking of festive candles…

Food-shaped candles are all the rage, and what better way to praise spring’s bounty than with these carrot- and asparagus-shaped tapered candles? Of course they’re beeswax, too, so they won’t smoke up the room.

Lettuce ware galore

Springtime cloth napkins for panache

Placemats that do the most

The most opulent-looking spreads include layers of fabric and texture, usually courtesy of a great tablecloth and placemat pairing. Look for colorful options such as this West Elm block-printed set, or this tulip-edged duo of placemats that looks like it was crocheted out of reeds by hedgehogs. Very Easter.

Dress up your budget beverage

This cheerful rose garden tablecloth is 44% off

Happy hopping.

Everything you need to know about the restaurant, chef, and media awards

To many, the annual James Beard Foundation Awards represent the pinnacle of American food world honors. The annual awards rollout begins at the top of the year with the restaurant and chef awards long list of semifinalists, announced January 22 this year. That list was then whittled down to a list of restaurant and chef finalists on April 2, and the full list of restaurant and chef awards winners will be revealed in a Chicago ceremony on June 16. The America’s Classics Awards, which celebrate local institutions “with timeless appeal,” were announced February 26.

The James Beard Foundation also awards medals to honorees in food media, including cookbooks, TV shows, and journalism. Those nominees will be announced May 7 with the winners revealed June 14. Check back here for the latest on the awards throughout the year.

Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards.

Additional photo illustration credits: Getty Images for the James Beard Foundation

See the full list of this year’s nominees

Today, the James Beard Foundation announced its list of chef and restaurant finalists for the James Beard Award, considered one of the biggest honors in the restaurant industry. The announcement included nominees for Outstanding Restaurateur, Best New Restaurant, and the regional Best Chef awards, as well as finalists for three new categories: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service.

The announcement also includes winners of the foundation’s Leadership, Humanitarian of the Year, and Lifetime Achievement awards. Chad Houser was awarded the Humanitarian of the Year Award, and author and journalist Toni Tipton-Martin was granted the Lifetime Achievement Award. There were five honorees of the Impact Award, including Anthony Edwards, Jr., Angie Craig, and Dune Lankard.

This year’s announcement marks the five-year anniversary of the outbreak of the COVID-19 pandemic, which brought about several changes to the awards program. Amid unprecedented chaos that shuttered thousands of restaurants across the country, the organization canceled its ceremonies in 2020 and 2021. Following criticisms of racial inequity and lack of diversity among decision-making bodies and award grantees, the organization announced an audit of procedures, and has, in recent years, amended existing categories or created newer ones — such as changing its Rising Star award to Emerging Chef with no age cutoff, and designating separate regional awards for Texas, California, and New York — to recognize age and geographic diversity, thereby reaching a broader group of winners.

Last month, the James Beard Foundation announced the winners of its America’s Classics award, which recognizes six “locally owned restaurants that have timeless appeal” across the country. The foundation previously released its annual longlist, highlighting semifinalists from various regions in the United States. Media awards nominees, covering books and food journalism, will be revealed on May 7. The final winners in the restaurant and chef Awards categories will be celebrated on Monday, June 16, during a gala ceremony at the Lyric Opera of Chicago. Check out the full list of finalists below.

2025 James Beard Awards: Restaurant and Chef Finalists

Outstanding Restaurateur

A restaurateur who uses their establishment(s) as a vehicle for building community, demonstrates creativity in entrepreneurship, and integrity in restaurant operations

• Stuart Brioza and Nicole Krasinski, The Anchovy Bar, State Bird Provisions, and The Progress, San Francisco, CA
• Sue Chin and Jason Chin, Good Salt Restaurant Group (Seito Sushi, Reyes Mezcaleria, The Osprey, and others), Orlando, FL
• Scott Drewno and Danny Lee, The Fried Rice Collective (Anju, Chiko, and I Egg You), Washington, D.C.
• Alison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT
• Lee Hanson and Riad Nasr, Frenchette, Le Veau d’ Or, and Le Rock, New York, NY

Outstanding Chef

A chef who sets high culinary standards and has served as a positive example for other food professionals.

• Lisa Becklund, FarmBar, Tulsa, OK
• Gabriel Kreuther, Gabriel Kreuther, New York, NY
• Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO
• Cassie Piuma, Sarma, Somerville, MA
• Jungsik Yim, Jungsik, New York, NY

Outstanding Restaurant

A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.

• Coquine, Portland, OR
• Frasca Food and Wine, Boulder, CO
• Galit, Chicago, IL
• Nonesuch, Oklahoma City, OK
• Oberlin, Providence, RI

Emerging Chef

A chef who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.

• Kaitlin Guerin, Lagniappe Bakehouse, New Orleans, LA
• Phila Lorn, Mawn, Philadelphia, PA
• Nikhil Naiker, NIMKI, Providence, RI
• Jane Sacro Chatham, Vicia, St. Louis, MO
• RJ Yoakum, Georgie, Dallas, TX

Best New Restaurant

A restaurant opened between October 1, 2023, through September 30, 2024, that already demonstrates excellence in cuisine, seems likely to make a significant impact in years to come, and demonstrates consistent excellence in food, atmosphere, hospitality, and operations.

• Alma Fonda Fina, Denver, CO
• Atoma, Seattle, WA
• Bûcheron, Minneapolis, MN
• Ema, Houston, TX
• Fet-Fisk, Pittsburgh, PA
• Mābo, Dallas, TX
• Mita, Washington, D.C.
• Ômo by Jônt, Winter Park, FL
• Penny, New York, NY
• The Union, Helena, MT

Outstanding Bakery

A baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.

• Atelier Ortega, Jackson Hole, WY
• Gusto Bread, Long Beach, CA
• JinJu Patisserie, Portland, OR
• Starship Bagel, Lewisville, TX
• Super Secret Ice Cream, Bethlehem, NH

Outstanding Pastry Chef or Baker

A pastry chef or baker who makes desserts, pastries, or breads. Candidate demonstrates exceptional skills and can be affiliated with any food business and does not need a brick-and mortar presence.

• Susan Bae, Moon Rabbit, Washington, D.C.
• Cat Cox, Country Bird Bakery, Tulsa, OK
• April Franqueza, The Dining Room at High Hampton, Cashiers, NC
• Crystal Kass, Valentine, Phoenix, AZ
• Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO

Outstanding Hospitality

A restaurant, bar, or other food and drinking establishment that fosters a sense of hospitality among its customers and staff that serves as a beacon for the community and demonstrates consistent excellence in food, atmosphere, hospitality, and operations.

• Archipelago, Seattle, WA
• Aria, Atlanta, GA
• Atomix, New York, NY
• Harbor House Inn, Elk, CA
• Mixtli, San Antonio, TX

Outstanding Wine and Other Beverages Program

A restaurant that demonstrates exceptional care and skill in the pairing of wine and other beverages with food. This includes the selection, preparation, and serving of wine, cocktails, spirits, coffee, tea, beer, or any other beverage with outstanding hospitality and service that helps inform and enhance a customer’s appreciation of the beverage(s). Ethical sourcing will also be considered.

• Bar Brava, Minneapolis, MN
• Campo at Los Poblanos, Los Ranchos de Albuquerque, NM
• Charleston, Baltimore, MD
• March, Houston, TX
• Strong Water, Anaheim, CA

Outstanding Bar

A wine bar, beer bar, cocktail bar, coffee bar, or any other business whose primary offering is beverage and that demonstrates consistent excellence in curating a selection or in the preparation of drinks, along with outstanding atmosphere, hospitality, and operations.

• Kumiko, Chicago, IL
• Scotch Lodge, Portland, OR
• The Lovers Bar at Friday Saturday Sunday, Philadelphia, PA
• Water Witch, Salt Lake City, UT
• Wolf Tree, White River Junction, VT

Best New Bar

A wine bar, beer bar, cocktail bar, coffee bar, or any other business whose primary offering is beverage, opened between October 1, 2023 through September 30, 2024, that already demonstrates excellence in beverages, seems likely to make a significant impact in years to come, and demonstrates consistent excellence in the preparation of drinks, sourcing, service, hospitality, atmosphere, and operations.

• Agency, Milwaukee, WI
• Bar Colette, Dallas, TX
• Identidad Cocktail Bar, San Juan, PR
• Merai, Brookline, MA
• Vice Versa, Miami, FL

Outstanding Professional in Beverage Service

A service professional who curates and serves wine, beer, or other offerings such as sake, lowand non-alcoholic beverages in a restaurant or bar setting; or winery, distillery or brewery that also serves food. Candidate has set high standards; demonstrates creativity and consistency in excellence, innovation, hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals.

• Jacob Brown, Lazy Bear, San Francisco, CA
• Jose Medina Camacho, Adios, Birmingham, AL
• Arjav Ezekiel, Birdie’s, Austin, TX
• Cassandra Felix, Daniel, New York, NY
• Cristie Norman, Delilah, Las Vegas, NV

Outstanding Professional in Cocktail Service

A service professional who creates and serves cocktails or other offerings such as low- and nonalcoholic beverages. Candidate has set high standards; demonstrates creativity and consistency in excellence, innovation, hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals.

• McLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO
• Ignacio Jimenez, Superbueno, New York, NY
• Dave Newman, Pint + Jigger, Honolulu, HI
• Tobin Shea, Redbird, Los Angeles, CA
• Mike Stankovich, Longfellow, Cincinnati, OH

Best Chefs (by region)

Chefs who set high standards in their culinary skills and leadership abilities and who are making efforts to help create a sustainable work culture in their respective regions.

Best Chef: California

• Daniel Castillo, Heritage Barbeque, San Juan Capistrano, CA
• Richard Lee, Saison, San Francisco, CA
• Tara Monsod, ANIMAE, San Diego, CA
• Kosuke Tada, Mijote, San Francisco, CA
• Jon Yao, Kato, Los Angeles, CA

Best Chef: Great Lakes (IL, IN, MI, OH)

• Jennifer Blakeslee and Eric Patterson, The Cooks’ House, Traverse City, MI
• Thai Dang, HaiSous, Chicago, IL
• David Jackman, Wildweed, Cincinnati, OH
• Chris Jung and Erling Wu-Bower, Maxwells Trading, Chicago, IL
• Noah Sandoval, Oriole, Chicago, IL

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

• Henji Cheung, Queen’s English, Washington, D.C.
• Carlos Delgado, Causa and Amazonia, Washington, D.C.
• Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
• Dan Richer, Razza, Jersey City, NJ
• Amanda Shulman, Her Place Supper Club, Philadelphia, PA

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

• Shigeyuki Furukawa, Kado no Mise, Minneapolis, MN
• Diane Moua, Diane’s Place, Minneapolis, MN
• Loryn Nalic, Balkan Treat Box, Webster Groves, MO
• Karyn Tomlinson, Myriel, St. Paul, MN
• David Utterback, Ota and Yoshitomo, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY)

• Joshua Adams, Campione, Livingston, MT
• Salvador Alamilla, Amano, Caldwell, ID
• Brandon Cunningham, The Social Haus, Greenough, MT
• David Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT
• Penelope Wong, Yuan Wonton, Denver, CO

Best Chef: New York State

• Nasim Alikhani, Sofreh, Brooklyn, NY
• Ryan Fernandez, Southern Junction, Buffalo, NY
• Eiji Ichimura, Ichimura, New York, NY
• Atsushi Kono, Kono, New York, NY
• Vijay Kumar, Semma, New York, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

• Avery Buck, May Day, Burlington, VT
• Sky Haneul Kim, Gift Horse, Providence, RI
• Brian Lewis, The Cottage, Westport, CT
• Erin Miller, Urban Hearth, Cambridge, MA
• Derek Wagner, Nicks on Broadway, Providence, RI

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

• Jay Blackinton, Houlme, Orcas Island, WA
• Joshua Dorcak, MÄS, Ashland, OR
• Ryan Roadhouse, Nodoguro, Portland, OR
• Beau Schooler, In Bocca Al Lupo, Juneau, AK
• Timothy Wastell, Antica Terra, Amity, OR

Best Chef: South (AL, AR, FL, LA, MS, PR)

• Nando Chang, Itamae AO, Miami, FL
• Matthew Cooper, Conifer, Bentonville, AR
• Kevin Garcia, La Faena AgroCocina, Guaynabo, PR
• Angel David Moreno Zayas, El Gallo Pinto, Guayama, PR
• Rafael Rios, Yeyo’s El Alma de Mexico, Bentonville, AR

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

• Noam Bilitzer, MeeshMeesh Mediterranean, Louisville, KY
• Sara Bradley, Freight House, Paducah, KY
• Jake Howell, Peninsula, Nashville, TN
• Silver Iocovozzi, Neng Jr.’s, Asheville, NC
• Robbie Robinson, City Limits Barbeque, West Columbia, SC

Best Chef: Southwest (AZ, NM, NV, OK)

• Olivier Bouzerand, Fait Maison, Edmond, OK
• Yotaka Martin, Lom Wong, Phoenix, AZ
• Sarah Thompson, Casa Playa, Las Vegas, NV
• Eleazar Villanueva, Restaurant de Joël Robuchon, Las Vegas, NV
• Zack Walters, Sedalia’s, Oklahoma City, OK

Best Chef: Texas

• Thomas Bille, Belly of the Beast, Spring, TX
• Emmanuel Chavez, Tatemó, Houston, TX
• Emil Oliva, Leche de Tigre, San Antonio, TX
• Regino Rojas, Purépecha, Dallas, TX
• Michael Anthony Serva, Bordo, Marfa, TX

Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2025. All editorial content is produced independently of the James Beard Foundation.

Additional photo illustration credits: Getty Images for the James Beard Foundation

Colatura fish sauce packs a perfect umami punch

I make a damn good Caesar. I’m not usually one to brag, but whenever I bring out a bowl full of perky romaine, garlicky croutons, and wisps of Parmesan at a dinner party, someone, nearly without fail, will ask for the recipe. And I don’t think my guests are just being nice.

It’s no secret that the dressing is what differentiates a good Caesar from a great one. Many popular recipes insist that the one and only path to a proper Caesar requires dutifully whisking oil, drop by drop, into smashed anchovies and raw egg yolks until the dressing emulsifies. To me, making dressing this way is anxiety-inducing, not to mention physically taxing. But I can tell you from experience that it doesn’t have to be this way. The secret to my salad — and to avoiding unnecessary and finicky physical labor — is Julia Turshen’s Caesar salad recipe. That, and an Italian fish sauce with roots in ancient Rome.

Turshen’s aptly named recipe, Julia’s Caesar, comes from her 2017 cookbook Small Victories. Its ingredient list is straightforward — garlic, olive oil, lemon, red wine vinegar, anchovies — except for one thing: Turshen has you use store-bought mayonnaise instead of whisking aioli. It’s a small but impactful move, a shortcut that is the difference between whipping up a Caesar dressing in less than five minutes and… not. Turshen’s recipe yields the ideal Caesar dressing: creamy and tart, with a little body from grated Parmesan thrown in at the end. You truly don’t need to change a thing.

But last year, Turshen published an update to the recipe in her latest cookbook, What Goes With What. The revised recipe addresses two minor issues I had with the original: first, it yields more salad (trust me, you’ll want extra), and second, it incorporates an entire tin of anchovies instead of the few originally called for. But for me, the latter change wasn’t necessarily an improvement: if you’ve ever tried to transfer a small school of filets into a storage container without spilling their oil, you know it can be tricky, and despite the tinned fish revolution, many people are still squeamish about the small, salty fish. But a Caesar isn’t a Caesar without them.

So I took a page from Turshen herself and streamlined the recipe further with the help of Nettuno’s Colatura di Alici, which spares me from ever needing to crack open an anchovy tin.

Colatura is a fermented Italian fish sauce whose origins can be traced back to Ancient Rome. The amber liquid has become more popular in the U.S. thanks to specialty groceries like Gustiamo and Zingerman’s and a cadre of chefs who shout it out on their menus, but it still remains a relatively under-the-radar ingredient. Composed of the leftover liquid from barrel-aged salted anchovies, it is wonderfully briny, savory and complex. It’s different from fish sauces you’d typically get at an Asian grocery store; I find it more mellow and savory than salty. When you crack open a bottle, it smells undeniably fishy, but as soon as it’s incorporated, the fishiness fades into the background and imparts a deep, savory richness. In short, it is perfect for a Caesar. Instead of opening a tin of anchovies, smashing them into a paste on your cutting board or pulverizing them in a food processor, you can just pour a little colatura right into your dressing. No muss, no fuss. Just a salty, rich, complex Caesar salad in your home.

If you’d like to try my variation, follow Turshen’s recipe precisely, but replace the anchovies with a tablespoon of colatura. The sauce is pungent, so start small and then adjust to taste. Let it be known: Caesars aren’t the only dish where colatura shines; there’s hardly a dish it doesn’t improve. It adds depth and richness to otherwise humdrum soups and stews, enhances anything with tomato, and gives a kick to raw and roasted veggies. Think of it as your new secret weapon — straight from the Amalfi coast.

It will cover Alabama, Louisiana, Mississippi, North Carolina, South Carolina, and Tennessee, in addition to the existing guide in Atlanta

The Michelin Guide continues its expansion across the United States. The organization — which publishes dining guides to cities, regions, and countries — has announced the launch of a Michelin Guide to the American South, which will cover Alabama, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, and will include the existing Michelin Guide to Atlanta. The move marks the Guide’s first regional selection since it debuted in North America in 2005, according to the press release. Michelin hasn’t announced when exactly the guide will be revealed, only that it will come “at a later date during the annual Michelin Guide ceremony for the American South.”

The Michelin Guide, which is produced by the French tire company, was first published in 1900 and developed as a way to promote tire sales. It has since become one of the most coveted forms of recognition for fine-dining restaurants. Its highest honor is three stars, indicating “exceptional cuisine, worth a special journey!” (As of this writing, there are only 152 three-star restaurants in the world.)

In recent years, Michelin has introduced a handful of new guides across the United States, announcing inaugural guides in Colorado and Atlanta in 2023 and in Texas in 2024. The guide has also increased its presence in Canada and Mexico.

The guide’s new presence in the region is motivated by financial backing; the new regional guide is produced in partnership with Travel South USA, a multi-state collaboration that promotes tourism across the southern U.S. (This is why a city like Boston, for example, doesn’t have a Michelin Guide, despite having a large restaurant scene.)

As a dining guide, Michelin is inherently limited, given its focus on primarily fine dining and destination restaurants. However, it has expanded its scope slightly. In 1997, it added on the Bib Gourmand, an award that recognizes “best value for money” restaurants, and in 2020, it announced the Green Star, an award that recognizes sustainability efforts.

While receiving stars can put new pressure on restaurants, they can also represent the pinnacle of a chef’s aspirations, and the Michelin guide undeniably boosts business and acts as a form of validation. Plus, it’s high time that the South’s thriving culinary scenes, like those in Charleston and New Orleans, finally get the recognition they deserve.

In March, we worshipped a cool Japanese toaster, a confetti-colored cutting board, an addictive snack mix, and a chic Parisian ice cream scoop

Welcome to the first installment of Eater’s monthly shopping roundtable, in which our editors clink cocktail glasses and dish over the best new fancy snacks, countertop appliances, gadgets, and kitchen decor items that have been improving our lives. (For your immediate consideration: the butter guillotine in this butter yellow shopping guide.)

Eater staffers spend a lot of time in the kitchen, and arguably even more time coming up with ways to make that time run smoothly. Eater senior reporter Bettina Makalintal loves her kitchen tweezers so much, she recently broke up with her tongs; Eater’s senior commerce editor Hilary Pollack learned the hard way why chainmail gloves are such a godsend for chopping-heavy recipes, and I finally found an aesthetic to-go mug that doesn’t make me feel like I’m drinking from a sippy cup (TL;DR: It’s ceramic-lined and keeps drinks hot for 10 hours).

It’s the little things — life’s garnishes, let’s say — that can be game-changers. But sometimes, you also need a heartfelt review as to why the Ninja Creami is god’s gift to those of us who grew up within the Y2K soft-serve community.

Let’s unpack some of the best stuff Eater editors bought this month, from a workhorse Japanese toaster to a sexy stovetop coffee maker.

The Ninja Creami Swirl is a soft-serve dream machine

I consider my countertop real estate precious and am highly selective about what makes the cut to live on it full-time. When I was presented with the opportunity to try Ninja’s latest ice cream machine, the Creami Swirl (with a built-in soft-serve function!), I was excited by the prospect of a supply of homemade ice cream, but imagined that I’d use it a couple of times and then stash it in a cabinet until this summer. Friends, I was so very wrong — I’ve been eating ice cream pretty much every day since unboxing it. It’s just so easy to use, the ice cream turns out so perfectly creamy, and I’m obsessed with the CreamiFit program that allows me to turn protein shakes into a frozen dessert (although I still put sprinkles and salted caramel on my “healthy” breakfast). Top marks for this one; read my full review here. — Hilary Pollack, senior commerce editor

Finally, someone made a ceramic-lined to-go cup

I already evangelized this ceramic-lined cup in a recent Eater newsletter, but I’m just so happy to have evolved past plastic Nalgenes and metal canteens when it comes to to-go cup options (they taste like making out with an airport bathroom sink). Created Co. has been perfecting a line of ceramic-lined to-go cups of all shapes and sizes over the past decade, and it includes this 8-ounce lavender beauty that makes me feel like I’m sipping my coffee from actual drinkware. No more lingering smells, no weird metallic aftertaste, and it’s dishwasher-safe. —Francky Knapp, commerce writer

Dansk’s Købenstyle Dutch oven is the perfect serving (and snacking) vessel

I acquired a small vessel that quickly became my obsession: a mini Dansk Købenstyle Dutch oven. It’s probably the 1-quart size, though I’m not sure — all I know is it only appears to be for sale on eBay. But it’s the perfect at-home snacking vessel, with little handles that allow me to carry it from kitchen to sofa to desk and back again (gripping one of the handles while I also precariously hold my phone and a beverage); and the size is perfect for a few scoops of post-dinner ice cream (eaten while couch rotting, of course), or cereal, or a few apple slices, or just a handful of M&Ms and nuts. It is sturdy, seemingly unbreakable, and the perfect size for apparently everything. Treat yourself to one (praise eBay for being a reliable source for discontinued treasures). — Ellie Krupnick, executive director of editorial operations

This Panasonic toaster oven that feels straight out of The Jetsons

While photographing Charley Lanyon’s comprehensive testing of five of the most popular toaster ovens on the market, I fell in love, on sight, with Panasonic’s retro-futuristic FlashXpress model. But it’s the appliance’s synthesis of both throwback Japanese design and modern amenities (perfect infrared-tech toasting; an intuitive frozen pizza one-touch button) that has taken it from a charming objet to an item of everyday use in my kitchen. I wouldn’t want any other toaster oven, ever. —HP

These stoneware dishes make for charming cottage pies

Meat pies are to the UK what quiche is to the French: a comforting dump dish that is made all the more charming when baked in the right dish. I brought home this stoneware set from Souper Cubes in the cute blueberry colorway, because I was tired of heaving out my cottage pie from the fridge in a single, massive lasagna pan throughout the week. Instead, this set of four rectangular, 5-inch-long stoneware dishes already portions out my pies and crumbles (and comes with BPA-free lids for freezer storage or taking my food to the office). — FK

A trip to Paris inspired this editor to (finally) get an ice cream scooper

For years, I secretly resented cookbooks that ask you to measure cookie dough with a dedicated scoop because I didn’t have one. But on a recent trip to Paris, I took myself to the legendary kitchen store G. Dehillerin and rectified this situation with a Piazza ice cream/cookie dough scoop. It’s a beautiful, shiny thing that fits perfectly in my hand and is immensely satisfying to use. And, arguably best of all, I now get to channel my resentment elsewhere! — Rebecca Marx, Eater at Home editor

The iconic Alessi Pulcina (which is currently 33% off)

Moka pots have been trending again, and are specifically being praised on TikTok for their more accessible price point (than, say, a big Moccamaster machine) and ability to make rich, espresso-like coffee. I have always admired the Alessi Pulcina for its Bauhaus-esque design — it’s the kind of countertop appliance I don’t mind leaving out, because it’s so chic — and it’s still more than $30 off right now over at Amazon. — FK

The coveted Balmuda toaster (yes, another cool Japanese toaster)

While Eater senior commerce editor Hilary Pollack fell in love with the Panasonic FlashXpress, it’s Balmuda’s dramatically named “The Toaster” that ultimately blew contributor Charley Lanyon’s mind — especially in the pursuit of a true “toasty” toaster. Sleek and Japanese-designed, it features a steam function for a perfect crispy exterior and incredibly soft interior. “If you want perfect toast every time, this is the ultimate luxury pick,” he writes. “It’s also fantastic for reheating pastries and baked goods (even croissants!), reviving them to bakery-fresh status.” Few home appliances can actually reheat a croissant to textural perfection, but the Balmuda can.

It also “looks and sounds like a damned dream,” Lanyon says. “There’s [something] ineffably charming about this toaster. I just like having it around. It doesn’t beep like a vulgar Western toaster oven; it chirps and clicks and bonks. And it has a kind of inviting formality, not like a gala, but like a luxury train car.”

A cutting board that feels like a party

I’ve had my eye on this confetti-speckled cutting board for years, wooed by its balance of whimsy and practicality, but held at bay by its price. On a warm day in New York over the summer, I popped into Big Night while on a walk with a friend and spotted it — I tried to convince myself I wouldn’t leave with it, but it was all over. The small size feels appropriate for my city apartment and hangs alongside my pots on a rack. The board itself is sturdy, and the colors look even better in person than online. While I don’t use it as my daily driver prep board, it is the ideal snack board to be dotted with slices of Parmesan, a random cheese from the Whole Foods $5 cutoff bucket, and sliced strawberries. — Rebecca Roland, editor

This snack mix tastes the way a vacation in Taos feels

As the folks behind the chef-developed Mineral Creek snack mix so poetically describe their eclectic snack, it tastes like “Autumn in the canyonlands. Falling leaves, warm sun, a meandering stream.” This hearty snack is a sweet and savory blend of roasted pecans, puffed fava beans, black sesame, and pepitas; hatch red chile, habanero, and crunchy carrots and corn with a lick of bright apple cider vinegar. A kaleidoscopic snacking experience, if ever there was one. — FK

The chainmail glove that saves my fingers

Fool me once, shame on you; cut off the same tip of the same finger twice, shame on me. Such was my mindset when I decided to invest in a chainmail glove so that when I was bouncing around my kitchen hacking at a spaghetti squash with a huge chef’s knife or slicing paper-thin cucumbers on my Japanese mandoline, no longer would my extremities be in such danger. This affordable, cut-proof Schwer glove has since become my personal spotter when I’m slicing, dicing, mincing, or any other activity that requires fast movements with a sharp tool. —HP

Happy shopping — we’ll see you next month.