What to Give to Your Favorite Foodie This Holiday Season

Move over Sriracha—there's a new hot sauce in town. Television personality and Chef Edward Lee's Chung Jung One Gochujang Korean Chili Sauce is a fermented red chili paste that can spice up any dish, even though it's traditionally used as flavoring for rice-based dishes, as well as in soups, stews and for marinating meats. Gochujang adds a hint of sweet with a lot of spicy heat and it's umami-rich, so expect it to play a pivotal role on your loved one's condiment shelf.

-- Laura Kiniry

Petrossian's Caviar Powder offers a surefire way to elevate any meal. This is the real thing: roe of sturgeon fish that's been dried for longer shelf life and served in a compact grinder, which works just like a pepper mill. Sprinkle it full or ground on everything from smoked salmon to scrambled eggs. Since fresh sturgeon roe is mostly water this 30-gram dispenser goes a long way for $88, especially toward making each guest feel like royalty. -- LK

Every liquor cabinet should have a smooth, premium cognac. Thankfully, we have just the bottle: the limited edition Domaines HINE single estate Bonneuil 2005. France's Hine House has been producing cognac for more than 250 years and is one of the region's most renowned small-batch producers. In fact, it's the only cognac house ever to be given the British royal seal of approval. Domaines HINE Bonneuil 2005 uses Ugni Blanc grapes from the distillers' own vineyard to produce a cognac that's both fruity and floral, but not overpowering—the ideal digestif. --LK

Budding cooks and bonafide chefs will find plenty to love about Flour + Water: Pasta, a new cookbook by Thomas McNaughton, chef at San Francisco's popular Flour + Water restaurant. This 288-page hardcover chronicles every step of the pasta process, starting with making the dough to cooking the noodles—and with recipes for every season and skill level, from the warm weather Trofie with Heirloom Tomatoes to the wintery Tagliarini with Braised Hen, Lime, and Pistachio. With drool-worthy color photos throughout. --LK

Both top chefs and home cooks alike are fans of Jacobsen Salt Co., where proprietor Ben Jacobsen offers an array of salt products harvested directly from the cold waters of the Oregon Coast. For the perfect stocking stuffer, try the Jacobsen Salt Co. Gift Set: a collection of six 1-ounce vials each filled with a different infused salt: Pure Flake Salt, Lemon Zest, Vanilla Bean, regular Smoked, Smoked Cherrywood, and even one flavored like Portland-based Stumptown Coffee. The set includes pairing notes as well. --LK

Looking for a gift for both vino lovers and artisan food fans? Try this gift basket from family-run Bianchi Winery, a Central California winery in Paso Robles, which was named Wine Enthusiast's "2013 Wine Region of the Year." Along with a bottle of 2011 Bianchi Estate Zinfandel are a handful of locally made products, including a jar of Salt & Roasted Pistachio Butter, Oceano's La Bella Olives, TheraBee Honey from Atascadero, and Cahoot Catering House Rub from Paso Robles. Serve it all up with your favorite dish for the quintessential Central Coast feast. -- LK

Well-known chef and Travel Channel personality Andrew Zimmern has been around the world a time or two, so it's little wonder his new line of cookware is internationally inspired. For the home chef that seemingly has everything, consider Zimmern's Tagine: a traditional ceramic pot, handcrafted in Italy, that's perfect for both roasting and braising either atop the stove or in the oven. Tagine is a popular cookware in countries like Morocco and Tunisia for dishes such as stews and Tunisian tajines, which are similar to frittatas. The earthenware's flat, circular base and low sides work together to circulate steam and retain moisture, while it's domed lid allows for continuous basting. -- LK

(also available through CHEFS Catalog)

Got a filet of trout but just aren't sure what to do with it? Manhattan chef Ben Pollinger’s debut cookbook offers a dozen suggestions, if not more. Pollinger provides tips on how to bake, roast, braise, broil, steam, poach and even season a fish for everyone from novice cooks to seafood experts. Along with detailed step-by-step instructions, this 448-page hardcover features tips on both how to buy and preparing whole fish, as well as easy-to-follow recipes on everything from sauces and sides to ceviches and chowders. Bonus points for its 'Fish-ionary' guide to unusual ingredients. -- LK

The Brooklyn brother duo Rick and Michael Mast have become increasingly known for their mastery of the craft of chocolate making. They are pioneers, making handmade bean-to-bar chocolate in their artisanal chocolate factory. The brothers use unique cocoa from around the world and are also one of the few chocolate makers to roast the beans in small batches, creating true handmade chocolate. Their Artisan collection features five out of their ten overall flavors from Maple Chocolate to Stumptown Coffee. It is the perfect gift for your favorite chocoholic. -- Shaylyn Esposito, digital producer and designer

This all in one cooking thermometer will make a difference in the kitchen. Range is the ultimate thermometer, whether you’re making candy, roasting turkey, brewing beer, or barbecuing pork. The thermometer connects to your iPhone, iPad or iPod touch through its free app. Its built in alert system, precise temperature readings, recipe graphs and guides will help perfect any recipe. Range is also the only leave-in thermometer fast enough to check the internal temperature of steak within seconds. So whether medium rare or well-done, having a Range on hand can change the way you eat. -- SE

Now you can make your favorite milk bar goods at home. The fast growing bakery’s Complete Baker’s Pack is the perfect reason to start baking. The pack includes the Momofuku Milk Bar Cookbook, an apron, cookie mixes and a mix for the favorite crack pie. -- SE