ADAM'S PICKS
Things I actually use, eat, and believe in.
No sponsorships. No noise. Just the good stuff.
KITCHEN
Lodge Cast Iron Skillet
The only pan you need. Indestructible, gets better with age, and works for everything from searing chicken to cornbread. Buy the 10-inch. Use it forever.
CONDIMENT
Fly By Jing Chili Crisp
Goes on everything I make. Eggs, rice, noodles, my frozen meals straight out of the pot. The condiment that changed how I cook. Order the big jar.
KITCHEN
Victorinox Fibrox Pro Knife
Chefs' secret weapon. Better than knives that cost five times as much. Sharp out of the box, comfortable grip, easy to maintain. Get the 8-inch chef's knife.
BOOK
Salt Fat Acid Heat — Samin Nosrat
The one cookbook that will actually make you a better cook. Teaches you to understand food rather than just follow recipes. Read it once, cook better forever.
KITCHEN
Ball Wide-Mouth Mason Jars
I use these for everything: meal prep, storage, sauces, soups. Stackable, cheap, beautiful on a counter. Get the 32oz wide-mouth. Buy a case.
BOOK
Brown Butter Everything — Hawa Hassan
A gorgeous cookbook celebrating East African cooking. Completely changed how I think about spice and warmth. One of the most beautiful food books I own.
ADAM'S PICKS
GTA FOOD MAP
The restaurants I recommend across the GTA, mapped by cuisine. No sponsorships — just the good spots.