When the consummate chocolate chip cookie goes gluten-free, Renee does a little happy dance–and explains why she thinks you will, too.

How to pack your child’s lunch with panache? Eco-friendly Bazura Bags, crafted in the Philippines by underprivileged women, bring more than a little elan to any midday meal. Allison explains.

True to their name, these manly man bonbons are—wait for it—sweet, beer-y marshmallows covered in chocolate and speckled with pretzels.

Say hello to a sassy, grassy goat gouda–from the makers of Humbolt Fog–whose charms will seduce even the most stalwart foodies.

Bluegrass Soy Sauce is a brew made the traditional Japanese way with one exception: It’s fermented in bourbon-infused oak barrel. A new southern comfort.

This ain’t your childhood caramel sauce. Goat’s milk meets sugar as they’re slowly cooked down into a tangy, earthy, oomphy sauce. Booyah.

Taza Chocolate, a Boston-based company, sources raw, organic cacao beans from a cooperative in the Dominican Republic for its superb flavored chocolate.

Taste No. 5 Umami Paste from Laura Santtini is a cook’s secret weapon. A little dab’ll do ya, adding a subtle umami hit to any dish.

Corny? We say not. These heart-shaped measuring spoons, each engraved with a sentiment (“a heap of happiness”), bring a smile to the cook and whimsy to a recipe.

The Grill Daddy Pro Grill Brush uses water to steam off baked-on food while two heavy-duty steel brushes make short work of grill grate clean up. David Approved.