Japanese Wok from Hitachiya These steel woks, hand-hammered in Yokohama, heat up fast, have a silky finish and clean up well too. $58 to $102 at Hitachiya, Rolling Hills Plaza, 2509 W. Pacific Coast Highway, Torrance, (310) 534-3136, http://www.hitachiya.com (Bob Chamberlin / Los Angeles Times)
Clay Coyote couscous steamer Properly made couscous is steamed, not boiled. And while it may take a little longer to cook, there’s a night-and-day difference in texture. Clay Coyote offers a lidded steamer in an array of beautiful glazes that is perfect for steaming couscous, meats and vegetables. $65, http://www.claycoyote.com (Glenn Koenig / Los Angeles Times)
Molecular gastronomy kit This kit is just about good geeky fun. You get packets of agar-agar, calcium lactate, sodium alginate, soy lecithin and xanthan gum as well as all kinds of pipettes and tubing, and a DVD to show you how to use them. It’s like a kid’s chemistry set that lets you make your own spherical olives. $58.95, molecule-r.com (Kirk McKoy / Los Angeles Times)
