1. Garlic press with scraper

Garlic Crusher img_0485.jpg

Skip the chopping with this stainless-steel number that presses whole unpeeled cloves so you don’t touch the raw garlic. $50, Rösle. New Preston Kitchen Goods, New Preston; newprestonkitchen.com; rosle.com

2. Globe teapot

502703_Globe_Vacuum_jug_Nordic_blue_4_pouring_HIGH.psd

Brew your favorite tea or coffee with this glazed-stoneware teapot. The slanted Nordic design and integrated lid ensures insulated, drip-free balance and stability. $88, Eva Solo. Mix Design Store, Guilford; evasolo.com

For the best Connecticut Magazine content, plus the week's most compelling news and entertainment picks, delivered right to your inbox, sign up for our weekly newsletter.

3. Funky rock drink dispenser 

Funky Rock.jpg

Can be chilled to help keep wine and spirits cold. Granite stone with a real beach-stone handle. $135, Funky Rock Designs. Kitch, Olde Mistick Village, Mystic; funkyrockdesigns.com

4. Professional mandoline

Black Professional Mandolin.jpg

Perfect for transforming your veggies into interesting shapes and textures. Comes with four unique blades and an adjustment tool to switch safely between blades without removing parts. $59.95, PL8. Stonewall Kitchen, South Windsor; stonewallkitchen.com 

5. Beehive salt cellar and spoon

BEEHIVE SALT CELLAR.jpg

Handcrafted in Woodstock, Vermont, this shelter stoneware pottery keeps salt flakes fresh and dry. Oven, microwave and dishwasher safe. $69.95, Farmhouse Pottery. C.P. Farmhouse, Litchfield; cpfarmhouse.com; farmhousepottery.com

6. Molcajete (mortar and pestle)

guac-2a

Traditional Mexican version sculpted out of natural volcanic stone and used for making fresh salsa and guacamole. $58, RSVP. Kitchenworks, Litchfield

This article appeared in the March 2020 issue of Connecticut Magazine. You can subscribe here, or find the current issue on sale hereSign up for our newsletter to get the latest and greatest content from Connecticut Magazine delivered right to your inbox. Got a question or comment? Email editor@connecticutmag.com. And follow us on Facebook and Instagram@connecticutmagazine and Twitter @connecticutmag.