This impressively fluffy (and on-sale!) panettone makes a great, classic gift |
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| Ruthie Darling/NYT Wirecutter |
If you think you’ve never had good panettone, this prettily packaged one — today’s gift of the day — will likely change your mind. When we cut into it, we were immediately struck by its bright, saffron-colored crumb and zesty orange aroma. “The bread hails from Arzignano, Italy,” writes kitchen expert Michael Sullivan, “but tastes as fresh and moist as if it had been crafted by a local bakery.”
A lovely, festive, and currently $26-off treat→
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Your daily deal: A set of spicy Sichuan condiments |
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| Hannah Schwob/NYT Wirecutter |
Any spice fiend on your list would likely be thrilled by this set of fiery sauces and oils beloved by our kitchen experts. We’re especially big fans of the Xtra Crunchy Sichuan Chili Crisp to zhuzh up fried eggs, pizza, congee, and more.
An (on-sale) condiment set we love, plus more great gift baskets→
One last thing: It’s Cookie Week … so we talked to the Cookie Man |
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| Rachel Vanni for The New York Times |
Vaughn Vreeland — author of NYT Cooking’s Bake Time newsletter — knows a thing or two about holiday baking. We chatted with Vaughn about his best cookie-baking tips, including how to reduce sugar without sacrificing flavor or structure and the surprising savory ingredients that can make cookies taste even better.
Plus, this year’s Cookie Week recipes→
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 | Sign up for the Bake Time newsletter. Baking recipes, videos, inspiration and advice from Vaughn Vreeland. Get it in your inbox |
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Have a sweet Thursday.
You can reach the Wirecutter Newsletters team at newsletters@wirecutter.com. We can’t always respond, but we do love to hear from you.
