Flat-out clever

Flat-out clever
Dexas' 10-inch, 2.4-quart Pop Colander gets the job done when it's working but flattens out for storage -- especially helpful for cramped kitchens. The flexible silicone liner is collapsible, and the legs snap open and fold flat; it's dishwasher-safe. It comes in red or blue and costs $30 at Sur La Table stores and by mail (surlatable.com or 800-243-0852).
Pining for a pin
Sil-Pin's rolling pin won our equipment test last year, so we were happy to see the company's new baker's pin, boasting the same heft and non-stick silicone surface but without handles -- particularly useful when rolling circles of dough for pies and tarts. It's 20 inches long and comes in many cheerful colors; $26-$33 by mail (zabars.com or 800-697-6301).
Juicy goals
The Juicester from Chef'n has two reamers to handle large and small fruit with equal adeptness. The double strainer eliminates pulp, but the upper lid is removable if you want some. An anti-skid base is helpful too. It measures 1/4 to 1 cup, ounces, tablespoons and teaspoons. It's $15 at Crate & amp; Barrel (white only); Sur La Table (orange only), and by mail (chefsresource.com or 866-765-2433, both colors).
Pilsner time
Nothing says summer to us like a cold, refreshingly glass of pilsner. Pilsner is an oft-imitated style of lager that has its roots in Bohemia, part of what's now the Czech Republic. When made right, it's got a bright gold color, mild carbonation and a snappy hop finish that simultaneously revives the palate and leaves it craving more. True pilsner is made in accordance with the"Reinheitsgebot" (purity law) of 1516, which dictates that beer be made only with water, malt and hops. (Yeast isn't mentioned, as it wasn't defined until the 19th century.)
For the original pilsner taste, and a great partner to hors d'oeuvres, Mexican food, Asian food, and caviar, check out Czech and German producers. A number of the smaller American artisanal producers have been making excellent pilsner as well of late, with a focus on bracing hops.
Don't rot
In the summer heat, bananas tend to ripen faster than you can eat them. Slow things down by separating bunches and storing bananas apart from each other, preferably not in a bowl.
As they age, bananas, like many fruits and vegetables, emit a gas called ethylene that accelerates ripening. (Ethylene is the reason one bad apple spoils the bunch, as they say.) By separating bananas, you are allowing room for the ethylene to escape, thus reducing exposure to ethylene and slowing ripening.
Carving technique
When cutting up a pineapple, use the tip of a swivel peeler to carve out the "eyes." It'll save you from having to trim away so much of that sweet juicy flesh.