Everything BA Editors Tried, Tasted, and Loved in December

As people who write about food and test kitchen gadgets for a living, Bon Appétit editors are constantly surrounded by a wide range of products. Between our own purchases and the endless stream of samples sent our way, it means there’s always something new coming across our desks and into our homes. Every month, we’re rounding up the standouts we’ve tested or bought ourselves that changed the way we cook and eat.

This month, a zesty hot sauce to brighten winter cooking, a mini vacuum for small kitchen messes, and the cozy slippers and sets we’ll be wearing all winter.

Read on for all of the products we’ve been obsessing over this December.

I’ve been a longtime fan of Material Kitchen’s cutting boards—they’re sturdy, easy to clean, and come in a fun color palette—so I was very excited to try their new MK Free Board, a 100% plant-based cutting board that’s free of permanent microplastics. The MK Free Board came into my life at a good time, considering I see something almost every day about the dangers of ingesting microplastics from everyday items like tea bags and cutting boards. After a month of using the MK Free Board, I see almost no wear and tear or knife groove marks on the surface. Plus, unlike a wooden cutting board, I can throw this one in the dishwasher for very easy clean-up. My favorite feature, though, is the groove that catches any runaway liquids and juices. —Kate Kassin, editorial operations manager

Eating panettone on Christmas morning has been a tradition in my family ever since I can remember. We’ve always been partial to that brand that comes in a red box, for no particular reason other than it’s what we’re used to, and it’s readily available in grocery stores come December. But this year, I’ve got a trick up my sleeve: I’ll be bringing a panettone from Veneto-based bakery Olivieri 1882 for my family to enjoy. I’ve opted for a chocolate orange variety, but after eating my way through several panettoni at the office throughout the past couple of months, I can attest that each flavor the company makes is truly delightful. The supple crumb, and rich-but-delicate flavor gives my usual grocery store panettone a run for its money. —Alaina Chou, commerce writer

As an Italian American, I don’t mess around with pasta. I want to love chickpea- and lentil-based pastas for their protein and fiber, but the texture has never really worked for me. So when Brami came out with another high-protein, bean-based pasta, I wasn’t expecting much—until I read the fine print.

Instead of being entirely legume-based, Brami blends Italian semolina durum wheat (the same stuff used in regular pasta) with lupini beans, which have way more protein and fiber than chickpeas. The result is a pasta that tastes and feels shockingly close to the real thing, especially thanks to the bronze-cut texture that gives it those sauce-grabbing rough edges. I made pasta alla vodka for my very discerning dad over the holidays without telling him it was “healthier,” and he couldn’t taste the difference. (I'm choosing not to tell him.)—Olivia Tarantino, senior commerce editor

I am somewhat of a seaweed evangelist and am no stranger to singing its praises on this site. In a recent issue of Bon Appétit, I wrote about one of my favorite products: OMA's "instant" miyeokguk, a Korean seaweed soup with a beef bone broth base. Hearty and warming, I was hooked by both its nutritive qualities and obvious ease for immediate consumption. Well, how happy was I to learn that OMA recently came out with a vegan version? This broth is vegetable-based, relying on onion, garlic, and shitake mushrooms to give its oomph. It is different from the original in obvious ways, but from a pure flavor perspective, I may even prefer the vegan one more. It delivers a clean, saline taste where the seaweed flavor is even more clearly at the forefront. During busy days, I pop a dehydrated block in a large mug, fill it with hot water, and enjoy it with slow sips. (You can have it along with rice for a more full meal, of course.) I love this convenient product so much, it's hard for me to justify making a homemade version when the craving strikes! I like keeping these individual packs near my coffee and tea as a warming beverage option during these cooler, darker months. —Hana Asbrink, deputy food editor

My colleagues and I have tested a lot of kitchen shoes in our time, and we’d generally tell you to opt for something that’s easy to wipe down in case of the inevitable sauce spill or oil spatter. But I have a confession: The shoes I wear most often in the kitchen are these fuzzy cream slippers from Bombas. You see, they’re my go-to house shoes, and while I have plenty of clogs designed for the kitchen, I never seem to remember to switch into them when it comes time to make dinner. Are my Bombas the most practical material or color for use while cooking? No. But they keep my feet nice and toasty and have a touch more support than some flimsier house slippers I’ve seen—a major plus as someone whose lower back starts to scream at her if she stands for too long. They come in a few other less stain-revealing colors, which might be a better bet than the cream if you’re planning on wearing them to cook in like I do. —A.C.