Culinary Cut Ep 5: Try This Easy Fruit Crisp This Weekend

Welcome to The Culinary Cut—a monthly digest curated by Rhoda Boone, Made In’s Culinary Creative Director. Here are the product debuts, recipes, and chef stories to keep your cooking inspired.

When our Brushed Copper hardware collection first launched last winter, it sold out in just four days. It's finally back, joining our Stainless Steel and Antique Brass finishes. Inspired by classic copper cookware, it brings warmth and character to any kitchen. Trust me, it's even more stunning in person.


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When summer fruit is this good, it doesn't need much. This fruit crisp is delightfully pie-adjacent, skipping the pastry dough in favor of a buttery oat topping that comes together in minutes. It's one of those recipes I come back to year-round, from summer peaches and fall apples to frozen berries in the middle of winter.


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Also back by popular demand is our limited-edition Pakkawood Fillet Knife. Just 1,000 pieces are available, each featuring a beautiful Pakkawood handle and a thin, flexible French blade designed for precise filleting and delicate butchery.

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Great restaurants are built on countless small details. Follow Chef Julio Hernandez through a day at Maíz de la Vida to see how fresh masa, thoughtful sourcing, and meticulous technique come together during a busy service.

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Have you ever tried cream cheese on a hot dog? For a little Fourth of July fun, we rounded up some of our favorite regional hot dogs from around the U.S. Let's just say people have strong allegiances.

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Peak summer produce, prepared simply. Tomatoes, watermelon, sweet corn, and summer squash with tons of fresh herbs. Plus bright ceviche, raw oysters, shrimp cocktail, and just about anything served cold.