The Clean Food Club has made a list of kitchen-tested, cook-approved tools, so look no further if you’re buying for someone interested in the culinary arts. If you’re looking for just about anything else, install this extension in your browser from DoneGood, a Boston startup bringing integrity and transparency to companies. Their extension tells you if the company you’re looking at is doing good for people and the planet, and some of the sites even offer discounts when you use the DoneGood extension. Have fun shopping, and let us know what you buy and if you liked it too!
Note: The Clean Food Club earns a small commission if you purchase through these links, so thanks for helping us to keep producing work and keep this site ad-free!
We wrote about how awesome these containers are back in the spring, they truly help your produce last at least an extra week versus regular storage in the fridge fresher drawer.
We use these every week in our “prep” pictures. We love that they can easily go from meal prep, to cooking in the oven, to storing of leftovers in the fridge.
“The way we eat represents our most profound engagement with the natural world.” – Michael Pollan
In a journey that takes us from an “organic” California chicken farm to Vermont, Pollan asks basic questions about the moral and ecological consequences of our food.
Michael Pollan calls it the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: “Eat food. Not too much. Mostly plants.”
We use this skillet every week to cook our kitchen-tested meals. Approved!
We wrote about this great ice cream maker over the summer in our Strawberry Ice Cream recipe. Simple to use, comes with a recipe book, and cleans up very easily.
Don’t try to pour olive oil from that giant, 3-liter jug you got from BJ’s. Use this controlled-pour dispenser with tapered spout. We do.
Super convenient cutting board that you can easily walk over to the stove and drop into your pan.
This blender is so helpful for making individual size smoothies (the easiest way to use up your bunches of kale), pureeing soups in the large size (like in the fall when we made Butternut Squash soup), and making pesto in the round one (like we did in our Garlic post).
These shears are great because they come apart, which means when you need to wash them after cutting open a package of raw meat, you can make sure they get clean. They also have teeth for opening tight jar lids, and can cut through meat, cardboard and twine.
Two sizes, because sometimes you need different sizes.
Three sizes, because sometimes you need different sizes.
We use this for everything: for washing produce, of course, but also to catch the skins from potatoes when user a peeler and to cool and drain beets after boiling.