This handcrafted dish has all the charm of a cone, minus the drippy mush that often leaks out the bottom. Have your cone and eat all the ice cream, too. ($18, www.brookfarm-generalstore.com)
Consulting firm Lunar Design is now making its own wares, starting with an ice-cream scoop whose elongated head is canted at 45 degrees—the scooping sweet spot, according to very important research. (Starting at $40, belle-v.com)
Oakland-based Sugar Knife uses none of the corn syrup and gelatin found in standard marshmallows, and instead concocts its spiked treats—in flavors such as Guinness-chocolate and Frangelico—with all-artisanal ingredients. ($7, sugarknife.com)
Michael Graves's vast new housewares collection for JCPenney is full of "aha" design details, like this serving dish: It's made from ceramic and terracotta, and it comes with a handy hiding spot for pistachio shells and olive pits. ($30, jcpenney.com)
Pocket-size and smartly illustrated, these are single-ingredient cookbooks made by chefauthors. Published so far: eggs, tomatoes, and strawberries. ($12, shortstackeditions.com)
A version of this article appeared in the December 2013 / January 2014 issue of Fast Company magazine.