7 Things Food Network Editors Were Obsessed With in February

Olive oil in a squeeze bottle is one of those things you didn’t know you needed until you’re using it any chance you can get! I’ve been obsessed with a new EVOO on the market named Graza. Its packaging gives high quality olive oil a more casual feel — meaning I don’t feel like I have to save it for only the fanciest of meals — while keeping things less messy in the kitchen. The brand’s "Drizzle" finishing oil brings a distinctly bright, flavorful pop to everything I put it on. From avocado toast to raw radish slices sprinkled with flaky sea salt, the simplest of dishes are brought to life with just a little squeeze.
-Maggie Wong, Editor

Jason Wu may be known for his fashion designs, but his brand-new cookware line also deserves some attention. It’s clear Jason spends a lot of time in the kitchen, and his pieces are perfect for home cooks who want functional, fashionable cookware. I tested out the Everything Pan and Bamboo Steamer and was impressed by the smart design, ease of use and attention to detail. The steamer is designed to fit right on top of the pan and comes with reusable silicone mats that make for easy cleanup. I’ve already made more than 100 dumplings using this pan and steamer, and I can't wait to see what else it can do.
-T.K. Brady, Senior Editor

Japanese curry was a staple at my house growing up, thanks to store-bought curry bricks. Since I loved the convenience (and the nostalgia!), it never occurred to me to try making my own — that is until I came across Sonoko Sakai’s brilliant recipe. The resulting curry is so much more flavorful and vibrant, and if you prepare the bricks in advance, just as weeknight-friendly. While Sonoko generously shares how to make her special curry powder, she also sells the blend in colorful tins for impatient curry lovers like me.
-Frances Kim, Senior Editor

I converted from gas to induction in February and am loving our new Frigidaire Induction Range (it uses electric currents to directly heat pots and pans through magnetic induction). I turn my back and water is at a rolling boil in minutes, plus the oven is also an air fryer! But most importantly we don’t have to lose sleep over any potential methane leaking from a gas range — which is better for the air quality in our little house and for the environment.
-Leah Brickley, Senior Editor

I’ve been obsessed with using sesame seeds in everything! I always appreciate a good crunch in my food, so to have sesame seeds in my pantry allows me to add in my salads, toss in my fried rice, spread in soups and sprinkle in my stir fries for an additional crunch and flavor.
-Lauren Tom, Associate Content Producer

I’ve been on the hunt for the perfect lunch salad bowl for quite some time. I like a pretty sizable kale salad loaded up with mix-ins for lunch (a great way to bring leftovers back to life!), and the perfect vessel is key to enjoying it. You need something large enough to pile on the greens, toss everything together easily, and fork with purpose, digging around for the best bites. Most shallow dinner-size bowls are too small, soup bowls tend to top out around 7 inches wide (not big enough!) and serving bowls and mixing bowls are often too big and unwieldy — but felt like my only option! But I'm here to tell you that the perfect salad bowl is deep and nine inches across, and East Fork Pottery’s Popcorn Bowl fits the bill. Not only is it Goldilocks’ size, but it’s also hefty and beautiful, which brings an air of luxury to my lunch. I got the Panna Cotta color, but I’ve got my eye on their newly released, sunset-hued Utah glaze as well.
-Lauren Piro, Director, Editorial