Category — Serving

Fondue couldn’t be easier than with this Trudeau Electric 3-n-1 Fondue Set. No matter if you prefer sweet or savory, broth or oil, the fondue of your choice is as simple as can be. A stoneware insert allows for 2-quart capacity bourguignonne fondue, while if you prefer cheese or chocolate, a 3.25-cup capacity stoneware insert will do the trick. The electric pot also features a variable temperature dial eliminating the need to fuss with an uneven flame. The fondue set includes six serving forks, and recipes are also included. You too can revisit (or visit for the first time) a classic communal party meal designed to bring people together. Also makes for a great gift.

Trying to catch a zombie? You’ll need some bait. That is unless you wish to put your own braaaaaains at risk. While Brain Salt and Pepper Shakers might not contain all the smarty goodness that zombies crave, the discerning zombie will surely seek out a way to season their victim’s braaaaaains. When not attracting zombies, the two hemispheres hold together via a magnet and supply your dining table with good ol’ salt and pepper. Meanwhile, when you want to take a break from your zombie hunting, check out this Crawling Zombie Torso Gelatin Mold after the jump.

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If you believe a certain pizza chain, bread bowls make pasta better. While that may or may not be true, bread bowls certainly can be a delicious serving device—especially when you bake the bread bowl yourself. The Better Baker Loaf Bowl is a mold designed to produce breads already in the shape of a bowl. No need to scoop out the inside of a loaf of bread (and then wonder what to do with it) when using this kitchen gadget. Just bake, fill and enjoy—with or without the carb explosion.

All cookware should come in 2-in-1 form. What has worked so well for pizza toppings can easily be incorporated into other dishes. Take for example, this 2-in-1 Hot Pot (11-in.) by Tayama. Perfectly designed with a slightly off-center divider (one flavor is bound to be more popular), the hot pot makes it easy for diners to not only choose their own meats and vegetables, but what to dip them into too.

With one side filled with a spicy stock (the larger side of course), and the other not so spicy, eaters are given a choice aimed to please particular palates. Be careful which side you fill up with the good stuff though; you don’t want to be left with an abundance of anchovy-ham-pineapple stew.

For a new take (done in old way) on crème brûlée check out what Savoy is doing in NYC. Instead of using a butane torch to brown the top of the custard, they opt to use a branding iron. While you probably won’t find a Crème Brûlée Branding Iron any time soon in your local kitchen gadget emporium, consider that a good excuse to visit the restaurant next time you find yourself in the Big Apple.

(Via Not Martha)

Oh, the lowly placemat. It sits underneath our plates, garnering none of the attention reserved for the attention hog that is our dinner plate. (Even more so if actual hog is involved). Whatever pork dish you may prefer, it will have to share in the limelight if you are using these LED Placemats from Sylvania.

Operating on a button cell and offering up to 20 hours of battery life, the placemats twinkle and shine, gently illuminating your meal. As romantic as glimmering novelty placemats may be, I don’t think candle makers have anything to worry about quite yet.

(Via Oh Gizmo)