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Editors' Picks: Tom Douglas by Pinzon Kitchen Gifts

Tom Douglas gift recommendations For the past year now, I've had the great privilege to work on Tom Douglas by Pinzon kitchen products. I've seen the process of creating these products, from initial design discussions, to Tom's own testing of each and every product. I've also been lucky to test most of them myself and several of them have become essentials in my vast array of kitchen gadgets. As minds turn to gift giving at this time of year, these products introduced by Seattle's iconic chef make wonderful gifts for the chefs in your life. Here are a few of my favorites:

  • The bamboo prep-and-serve board: This lovely piece replaced the dull old workhorse cutting board of my kitchen. Nearly every person who enters my kitchen is immediately drawn to it and comments on how gorgeous it is. Plus, it's as functional as it is attractive. Super sturdy, and I love the little stainless-steel cups for gathering your ingredients in while slicing and dicing. An extra bonus: The board also works great at parties, loaded up with cheese and crackers and dips in the cups.
  • In all my years, I have not used a peeler so remarkable as the line's swivel peeler. Seriously, you think a peeler is just a peeler, and then you use this one, and it slides across your fruits and veggies like butter. See it in action as Tom puts it to work. It's a sweet stocking stuffer for chef-y friends and family.
  • Kitchen tweezers may not seem like a very sexy gift, but these tweezers do the trick. They've got serious grip for plucking bones out of fish or seeds out of lemons. Check out the video of Tom demonstrating pulling out salmon bones.
  • The two-prong kebob skewers make the grade with grill lovers. Their design keeps food in place while grilling and flipping, even with those pesky mushrooms. The two-pack makes a lovely host and hostess gift, or just a little something extra for Dad.

Looking for more gift ideas? Check out the Kitchen & Home Gift Guide, and don't miss the editors' picks from the Al Dente bloggers.

--KitchenMaus

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