Here at Men’s Journal, we test a slew of different products for our job—and everyday life. Here, with no particular theme, is the gear we love this week. We think you will, too.
Leatherman Skeletool KB Pocket Knife
Opening boxes here at the office has become infinitely easier thanks to this American-made Leatherman pocket knife. It’s lightweight and looks stylish in its Huckberry-exclusive matte black color, but the stainless steel blade’s still cutting through cardboard and tape without a problem since I opened it over a month ago. It’s an affordable, well-designed knife that doesn’t take up much space, and it’s become a must-have for me recently, similar to Leatherman’s other products, like its multitools. Bonus: It has a bottle opener discreetly built into the pocket clip so you don’t have to search for your other one under all those boxes when you just want a cold one. — John Lonsdale, Deputy Editor
Fizzique Sparkling Protein Water
We’ve had a few cans of Fizzique, in strawberry watermelon and tropical lime kicking around the Men’s Journal office recently and, fresh from a cold refrigerator, it’s a tasty way to down 20 grams of whey protein. The key here is it has to be cold—just like your protein shake in the morning. Each 12 ounce can has zero carbs (sweetened with sucralose) and the taste is mostly bubbly and refreshing with an ever so slight tongue-coating finish. — Sal Vaglica, Senior Editor
[$36 for a 12 pack; drinkfizzique.com]
Lagostina Giada Stainless Steel 4 QT. Covered Dutch Oven
The inspiration behind Giada De Laurentiis’ partnership with Lagostina centers around Sunday dinner—the idea of bringing the family together for a sit-down meal at the end of the week. (Truth be told, if Giada were cooking, we’d staple ourselves to the dining room chair.) The cooking titans came up with a four-quart dutch oven that seamlessly sautés, braises, slow cooks, and roasts. The rounded bottom and flared edges make scooping risotto and ladling soup a cinch, and the stainless steel vessel with a hammered copper lid is just damn sharp. — Brittany Smith, Senior Editor
Raddish Cooking Club
There are many cookbooks in my kitchen, so many that the shelves sag under their weight, but that doesn’t necessarily mean making dinner is any easier when you’re cooking with kids. My seven-year-old flips through the pages of those books, most of which have full pages of color photography, with the same enthusiasm that I have reading the fine print that accompanies car insurance paperwork. To get her more involved in cooking I tried Raddish, a new subscription cooking club for kids from four through the teen years. Our box had a luau theme, with illustrated instructions, a binder to keep recipes, an apron, and kid-sized silicone tongs (which are incredibly helpful for adults). Since the package was for her, my kid took to it with more enthusiasm, even if the meal’s main—coconut shrimp—isn’t her favorite. Sure, I could find cookbooks for kids, but at her age, it’s more about the feeling of something arriving to the house that’s just her. I can see how kids would become more involved in planning meals using a kit like this. — Sal Vaglica, Senior Editor
[From $24 a month; raddishkids.com]
Dash Rapid Egg Cooker
Sometimes I can be fussy about eggs, even going the sous vide route for that perfect gooey yoke moment, which seems to be about 45 percent of the photos on the Instagrams I follow. But, when it’s Tuesday morning and I want some protein on my commute, I’ll sacrifice perfect doneness for convenience. That’s the deal you make with the Dash Rapid Egg Cooker. A tiny dome with two halves that houses a hotplate running at 360-watts, which creates steam captured by the plastic top. It holds up to six large eggs—which is the standard size most recipes and cookbooks call for (if you like extra-large or jumbo there’s more of a learning curve with cook time). After you pierce the shell with the included tool, seat the eggs into a rack, add the call-for amount of water, and wait more than 10 minutes. Is that longer than cooking them on a stovetop in a pot or giving them a quick scramble in a pan? Yes, but those two options require hands-on time that I don’t have on Tuesday (or Wednesday). — Sal Vaglica, Senior Editor
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