tasting & testing

top ten - 10 - test kitchen discoveries
1. The problem with most measuring cups ? They take up too much space. We like how these new nesting cups from Zyliss stack neatly
2. Joshua Wesson, cofounder of Best Cellars wine shops, tops his ice cream with flaky Maldon salt. He loves how it focuses the flavors. We lve it on Haagen-Dazs Sticky Toffee pudding.
3. Called "Ammo" these hand-tied spice bundles from Art of Tea make a potent after-dinner tea or a stomach-soothing drink.
4. Our list of creative uses of Ashbolt Elderflower Concentrate keeps growing. So far we've used it in Champagne cocktails and to make sorbet. Next. we'll poach pears in it.
5. Branche's black Mission fig preserves are so luscious and figgy that we almost prefer them to fresh fruit.
6. Compass Box founder John Glaser stopped by to share his latest blend: Oak Cross, a pleasantly soft and sweet malt whiskey aged in premium American and French oak.
7. A friend tipped us off to this intensely meaty, slightly spicy beef jerky from Striplings General Store in southwest Georgia
8. Goose farmer, Jim Schiltz sent us a new smoked goose breast which is great served cold or sauteed and layered on a "GLT"
9. Rick's Picks' crunchy, spicy, smoky pickled okra is our favorite new addition to sandwiches, pizza and a scrambled eggs.
10 Screwpull's brand-new Leverpull, makes short work of stubborn corks.