The New York Times - A very handsome pepper mill

A peugeot pepper mill on its side, surrounded by an illustrated blue border.

Illustration: Dana Davis; Photo: Rozette Rago

Sometimes, it’s the small upgrades you make to everyday products that make the biggest difference. Take, for example, how you’re sprinkling black pepper over your dishes. Sure, a grocery-store shaker of pre-ground powder will do in a pinch. But using a wooden, century-old French pepper mill to churn out freshly cracked pepper? It can elevate even your most boring weeknight dinners.

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A pepper mill that just works—and looks good doing it→

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Make it from scratch

One of our manual picks for the best at home pasta maker, surrounded by many different shapes of dancing pasta.

Everything you need to make pasta at home

You don’t need to be an Italian grandma or a Michelin-starred chef to pull off fresh pasta. Start with these basics.

Our pick for best ice cream maker, shown with a bowl of homemade vanilla ice cream, an ice cream scoop, and a mini round cake.

The best ice cream maker

Our top pick churns out dense, creamy ice cream faster than any of our other picks—and at a fraction of the cost.

A King Arthur Apple Peeler, Corer and Slicer in the middle of peeling a red apple with a few other apples in a stack nearby.

This old-fashioned apple peeler is the best way to peel apples

This tool peels, cores, and slices apples faster than anything else we’ve tried.

Plus: The best KitchenAid attachments

A black KitchenAid stand mixer, shown surrounded by various attachments, including a food grinder and pasta maker.

Photo: Michael Murtaugh

We rolled fresh pasta, ground our own burger meat, and shredded five pounds of potatoes to find KitchenAid stand mixer attachments that are actually worth it. From a shaved ice attachment to a shredder perfect for root veggies, these attachments equip you with new ways to use your stand mixer—and make it easy to conquer new recipes.

The attachments we swear by→

If all this talk has you craving something peppery: How about NYT Cooking’s turmeric and black pepper chicken with asparagus?

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The New York Times - A very handsome pepper mill

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