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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Record your recipes and experiments — organized cooking journal
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Record your recipes and experiments — organized cooking journal
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Combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook and whisk together to dissolve the yeast. Nuke the buttermilk in the microwave for 20 to 30 seconds, or warm it over low heat in a small pan on the stovetop just until it loses the refrigerator chill; you're not really heating the buttermilk, but ensuring that chilly milk won't retard the dough's rise. Stir the no-longer-cold buttermilk into the yeast and water. Add the flour, sugar, and kosher salt to the bowl, turn the mixer on to low/medium-low speed, and process just until it comes together as a shaggy, droopy dough 3 to 4 minutes. With the mixer still running, add the butter to the dough a tablespoon at a time. (Make sure it's at room temperature-you'll overwork the dough trying to incorporate cold butter into it.) The dough will look as if it is separating, and from this point on it will hang out at the bottom of the bowl, reaching up the dough hook like an appendage of the sandman but never fully coalescing into a ball again. Knead it for 7 to 8 minutes, by which time it should be tacky but no longer sticky and hold its shape. Lightly spray a large mixing bowl with oil. Using a rubber spatula, scrape the dough from the mixer bowl into the greased bowl. Cover with plastic wrap and leave the dough to rest, relax, and rise (though it doesn't rise so much as it expands in the bowl) for 1 hour. After the dough has risen, put it into the refrigerator for 30 minutes to 1 hour to chill, to make it easier to handle. While the dough's resting, line a couple of rimmed baking sheets with parchment paper and cover them each with a 1/4-inch-deep layer of cornmeal, into which you will nestle your muffins. (That's way more cornmeal than will stick to the muffins, but whatever's left over will be fine to use in another recipe.) Scatter your work surface with a very, very fine dusting of flour, and very lightly flour your hands. Turn the dough out onto the work surface and knead it a few tim