Give the gift of good eating.
Give the gift of good eating.

9 Useful Gifts for the Foodie in Your Life

Give your friends something they can really sink their teeth into this holiday


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When in doubt, buy the outdoorsy friend in your life something food-related. After all, few are more fanatical about food than those who spend their weekends working up a sweat. What are the best gifts for those who oil their cheeseboards with the same meticulousness as waxing a surfboard? Glad you asked.

Toadfish Outfitters Put ’Em Back Oyster Knife ($48)

(Courtesy Toadfish Outfitters)

Shucking oysters is both faster and safer with a proper knife. This one has the perfect blend of sharpness (for extracting the oyster) and leverage (for prying open the shell). It’s made from recycled water bottles, and for every knife sold, the company plants ten square feet of oyster beds on a threatened coastline. Get your recipient the engraved version for an extra $10 to keep their friends from walking off with it at an oyster roast.

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Cafflano Klassic ($95)

(Courtesy Cafflano)

For frequent travelers not willing to take chances on finding good coffee, this all-in-one portable pour-over filter is just right. Whir fresh beans in the ceramic burr grinder, then send them through the drip kettle, which is designed to pour like a high-end gooseneck kettle. Even the mug you pour into is well-designed with double-walled stainless steel and a nonslip bottom.

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Cowboy Cauldron (From $1,695)

(Courtesy Cowboy Cauldron)

Your gas grill may be handy, but it’s never going to infuse your supper with smoke like cooking over a fire. Enter the Cowboy Cauldron—a steel bucket suspended from a heavy-duty tripod. The starter package comes with grates that can be placed directly over the flames to sear a few rib-eyes. At the end of the night, let the fire die as you finish off the last of the wine.

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GSI Outdoors Nesting Wine Glasses ($8 Each)

(Courtesy GSI Outdoors)

Who says you can’t have real wine glasses in the backcountry? These BPA-free plastic glasses are lightweight and easy to pack—the stems pop off and nest inside the cup. There’s properly shaped stemware for reds, whites, and champagne.

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Hochstadter’s Slow and Low Rock and Rye ($4 Per Can)

(Courtesy Hochstadter's)

The first-ever full-strength cocktail in a can, this 100-milliliter puck contains aged rye whiskey, a drizzle of honey, a squeeze of orange, and angostura bitters. It’s more boozy than sweet, as any cocktail you pack into the backcountry should be.

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Back to the Roots Organic Oyster Mushroom Kit ($20)

(Courtesy Back To The Roots)

Growing mushrooms outside isn’t hard, but it does take a bit of room and patience. This kit, however, brings the whole process inside and accelerates the timeline. Water the spores, and ten days later you’ll have fresh, totally organic oyster mushrooms.

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Their Next Favorite Cookbook

(Courtesy Storey Publishing (2); America's Test Kitchen)

Right now, we’re obsessed with Cooking with Fire by Paula Marcoux, which walks budding pyromaniacs through roasting just about anything—from mussels to a whole pig on a spit—over a fire. For cocktail snobs, The Wildcrafted Cocktail by Ellen Zachos teaches the basics of foraging and how to safely use your wild ingredients to create locavore drinks. Finally, Master of the Grill, from America’s Test Kitchen, is a must-have for anyone hoping to ace cooking with a grate.

Filson Mackinaw Knife ($425)

(Courtesy Filson)

Handmade by Seattle-based metalsmith Robb Gray, this knife will last a lifetime. The well-balanced Mackinaw does cooking prep like a pro, chopping carrots, onions, and herbs with almost as much dexterity as a true chef’s knife. It’s equally at home skinning a buck or gnawing through rope.

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Uuni Wood Pellet Pizza Oven ($299)

(Courtesy Uuni)

You could hire a mason and spend a few thousand dollars building a brick pizza oven, or you could just order this sleek stainless-steel number and be ready to fire off pies in an hour. It heats to 900 degrees in just ten minutes and sears pizza in just 60 seconds. Fueled with wood pellets, the oven produces those smoky notes that make wood-fired pizza so good. Plus, the super-high temperatures result in a blistered crust that no pan-baked pizza can deliver.

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