What we love: The biggest problem with most personal blenders is that they lack the motor power that makes something like a Vitamix so effective. Not so with the Nutribullet Ultra, which has an impressive 1,200-watt motor that cuts through everything we threw at it with shocking ease for a blender of this size. For reference, our favorite Vitamix, the 5200, has a not-actually-that-much-more-powerful 1,380-watt motor, and a standard Nutribullet model has a wattage of 600.

At 1,200-watts, the Ultra is tied for the most powerful personal blender we’ve ever used, and the benefits of that superior wattage shone through in our testing. The Ultra was able to turn a pile of fibrous kale (with stems!), frozen fruit, and almond milk into a creamy smoothie with ease, and it produced beautifully emulsified, supremely smooth pesto in 30 seconds flat—something no other personal blender we tested could do.

That top-notch blending performance is also partially due to the design of the titanium-coated stainless-steel blade, which has six prongs, as opposed to the four I’ve seen in most comparable models.

Even setting aside the stellar performance and powerful motor, there’s a lot to love about this mini blender design-wise. It’s equipped with thoughtful features that make it more pleasant to use than other models: very strong suction cup feet that do an excellent job at keeping the unit stable on the counter while the machine is running, a thick-rimmed lid that doesn’t leak, and sleek, intuitive-to-operate touchscreen buttons. Its two modes allow you to run a 30-second blend cycle, or press and hold to blend or pulse.

The Ultra comes with two extra BPA-free blending jars (including a handled one) and two to-go lids. I’ve been using it to take smoothies on my morning commute.

What we’d leave: Though this is an impressive little machine, a personal blender will never afford you the blending power of a premium full-size model like a Vitamix, so it’s important to set reasonable expectations. If you’re looking to crush ice cubes in large quantities or make nut butters, this is not be the blender for you. Other than that, at $165 at the time of writing, this is a great value for the amount of horsepower you’re getting—especially when compared with a Vitamix, which will run you anywhere from $380–$750.

In the long run: “Having this blender at home actually turned me into a smoothie person. I’ve begun using it to make them for myself and my kids for breakfast a couple of days a week. The Nutribullet’s performance is as good now as it was when I first got it over a year ago, zipping up well-blended mixtures of kale, frozen berries, and coconut water.

The real benefit of the Ultra, though, has turned out to be the mini food processor that comes as an optional add-on. If you are considering getting this blender and you do any cooking at all, do yourself a favor and get the processor attachment. I use it to mince garlic and ginger or chop onions every week, often on multiple nights. They’re tasks I find particularly tedious, and, especially in the case of just a couple cloves of garlic, impractical in my regular food processor (who wants to take that thing down and clean it up for two cloves of garlic?). In the mini-processor, the work is done in 10 seconds with the mess quite contained.” —Noah Kaufman, senior commerce editor

Good to know: For an additional $80, you can upgrade to the Nutribullet Ultra Plus+ Compact Kitchen System, which includes the motor base, two blending cups with to-go lids, as well as a coffee/spice grinder (keep it for spices, use a burr grinder for coffee) and mini food processor attachments. There are also a number of other models in the Nutribullet lineup, including the Pro+, Pro 1000 (reviewed below), Pro, and classic Nutribullet.

Home cooks spend plenty of time thinking about pan racks, knife storage, and perfect coffee stations, but one of the hardest-working tools in the kitchen often gets overlooked: the salt cellar. Because salt seasons nearly every step of cooking, it really should a dedicated spot within arm’s reach of the stove—and a container that’s as functional as it is beautiful. Once you start using one, it’s hard to stop at just one. I keep a dual-compartment cellar for kosher and flaky salt by the cooktop, another dish on the table for finishing, and could make a case for placing one anywhere food (or cocktails) happen.

And while practicality should be top of mind, so should design. In fact, your salt cellar should be stylish if it’s getting the spotlight in your kitchen. Classic salt cellar designs usually come in two styles. The first, also referred to as “salt pigs”, commonly look like pipes growing out of your kitchen counter, with wide openings at the top that allow you to reach in and access the salt easily. This shape cleverly keeps the salt protected from dust and kitchen grease without the need for a lid that can be annoying to remove with dirty hands while you’re cooking.

Alternatively, lidded salt cellars are often have hinged lids that can either be flung upwards or swung to the side with a light finger flick. This keeps salt protected from moisture while still allowing easy access. Below, I’ve rounded up a variety of beautiful and useful options (some are both!) that I’d proudly allow to take up permanent residence on my countertop—and you should, too.

Classic ‘salt pigs’

If you want to stick with the tried-and-true, salt-pig design, these options are both stylish and utilitarian. Whether you’re reaching for a handful of cooking salt or finishing off with coarse sea salt, they’ll keep your seasoning fresh and ready for action.

Looking for sunshine in a bowl? This bright, gently spiced yellow squash soup is exactly that. A dash of curry powder brings warmth and vivid color, while fresh ginger, onion, and garlic build brightness and savory depth.

We use vegetable broth and finish the soup with unsweetened coconut yogurt to keep it vegan, but you can easily swap in chicken broth and plain whole-milk yogurt if you prefer. The result is a silky, lightly curried summer squash soup that’s just as good warm as it is chilled.

Tips for making yellow squash soup