Gifts for Chefs

The TorchioModel B hand-press pasta maker

Amazing Pasta

The TorchioModel B hand-press pasta maker will hold 17 ounces of pasta at a time and comes with dies for spaghetti and rigatoni. “It’s easy to use and will last a lifetime,” says chef Michael Tusk, co-owner of San Francisco’s Quince. “Your pasta texture will never be the same after hand extrusion. $349

The Julabo Fusionchef Pearl

Sous Vide

The Julabo Fusionchef Pearl—a durable, temperature-precise portable immersion circulator—is a favorite of home cooks and Michelin-starred chefs alike. Its ability to circulate gallons of water a minute means you can cook multiple items sous vide simultaneously. You can seal in airtight plastic fruits and vegetables, meats, or fish, or simply cook your farm egg in a circulator. $1,361

Donabe earthen pots

Rice That’s Worlds Apart

Donabe earthen pots are Japanese kitchen staples. Some are multifunctional and can be used to cook rice and grains or bake, stew, and steam while others are specially designed to smoke dishes. Bonus: they look beautiful in your kitchen.

“The quality of rice you get from donabe is worlds apart from what you get with an electric rice cooker,” says Kyle Connaughton, chef/co-owner of SingleThread Farms in California’s Sonoma County. The food from a smoking donabe is so much more interesting and refined than what you get with other devices.” $65–$250

German manufacturer Vorwerk bills the Thermomix TM5

A Kitchen on the Counter

German manufacturer Vorwerk bills the Thermomix TM5, a souped-up countertop food processor and cooker, as “the world’s smallest, smartest kitchen.” Combining the functions of 12 appliances in one handy device, it weighs, mixes, mills, kneads, chops, stirs, blends, whisks, emulsifies, steams, cooks, and heats precisely.

“What can’t you do with the Thermomix?” says Tusk. “You can make soup, grind nuts, steam fish, knead bread...the list goes on.”

The unit comes with a recipe book for making everything from vegan treats to Paleo feasts at home with ease; and as an owner, you can register for an online platform and have your favorite recipes beamed directly to the display of your Thermomix via Wi-Fi. $1,500

Pacojet

Perfect Purees

The manufacturer of Pacojet defines “pacotizing” as micro-pureeing deep-frozen, fresh ingredients under pressure without thawing to produce delicately textured mousses, sauces, soups, and ice creams that retain their market-fresh qualities.

“When you’re pureeing something green in a blender, because of the temperature and oxidation and the fact that you’re using a dull blade to cut, sometimes the color can darken,” explains chef Kyle Connaughton. “By layering everything in the Pacojet and pureeing it cold, you’re able to retain better colors and flavors.”

You can opt to add the Coupe Set accessory, which extends the system’s capabilities to chopping, cutting, and mixing fresh, non-frozen foods—for instance, to make a sauce or tartare—without heat transfer. $5,400 and up