A reader recently expressed her frustration with the available selection of ugly, plastic cake keepers. She wanted something pretty she could display on her countertop, but also something with a lid to keep things fresh. Well, there are plenty of options that marry those two functions! Here are 10 lovely places to start:

Do you know the quickest way to dull a knife? Turns out there are three. I'm the first to admit I've done two out of three of these things at one time or another, but now I know better — and you can, too! 

Sometimes there are just no words. I mean, this is... I don't know. Amazing? Incredibly ingenious? Completely wacked out and hilarious? But hey, you have to admit it's practical. Why carry a lunch bag when you can just wear one? All kinds of questions arise, though: does she match her snacks to her clothes? Does she follow the rule of style to 'look in the mirror and take one thing off' and take out one snack instead? The mind boggles.

How cute are these fruit-shaped wooden serving boards? They're perfect for small appetizers, with just the right amount of whimsy. (Take note of the painted edges.) And they're made in Vermont!

I absolutely love the smooth chicness of anything matte black, particularly in the kitchen. With so much that's already bright and shiny in that room — stainless steel appliances! Shimmering tile! Glossy ceramic plates! — I find matte textures a welcome diversion. They're understated yet still glamorous. Here are a few matte black kitchen and dining things I've had my eye on lately, from a simple faceted vase to a mind-blowing Bertazzoni range. (Guess which one I will not be purchasing anytime soon.)

I'm married to a scientist, so that fact that I haven't thought of this until now is kind of embarrassing. I currently have a 1000ml Pyrex beaker (well, technically a flask) that I brought home from a wedding. (The bride and groom — also scientists — used them as flower vases at the reception.) I'd been using it as a vase, too, when suddenly it dawned on me. These are actually perfect prep tools for cooking! They're non-porous, heat-, cold-, and crack-resistant, have easy-to-read measurements on the side, and a spout for pouring. So why aren't more people using them in the kitchen? Here are 3 reasons why we should all start: 

How do you organize your kitchen linens? If I'm being honest, I'll admit my system is a little haphazard. I have cloth napkins in a pile at the end of the kitchen counter, while my tea towels and wash clothes are stacked in one of the cabinets — and quite messily, I might add! I like this idea much better. Keeping everything in a basket is so much nicer and neater. I also like seeing the colors and patterns peeking out!

I am so obsessed with whisks. I have, at last count, seven whisks — including one spiral sauce whisk that is still buried in our moving boxes and I miss rather desperately. I use my whisks of varied sizes and shapes all the time for dressings, sauces, and yes, puddings, so this plethora of wire is not just for show. I'm always looking for an excuse to buy a new whisk, and so this incredibly clever design caught my eye — do you see what it does? 

Q: I have an All-Clad, Stainless Nonstick 10" frypan. I got it with the intention of cooking without using fats/oils, however, every time I make my beloved scrambled eggs, they stick! What's up with that? 

Q: I was just gifted the Paderno vegetable slicer. So far I've just made zucchini pasta (great for texture without the carbs). Does anyone have any other suggestions  or recipes for using this tool?

Sent by Gina