We here at Food & Flavor are always on the lookout for good stuff. Here are a few new things that we've recently liked.

Falafel fans won't feel awful when they try these: Falafel Republic has launched a fresh, ready-made falafel with a homemade taste. Made from chickpeas, vegetables and spices, these deep-fried balls are a good source of protein -- 11 grams in a single serving of three falafels. They're also dairy-free and have no trans fats. Available in two flavors, traditional and spicy garlic, they're good in salads and pita sandwiches or solo with a creamy dressing.

Falafel Republic, founded by frozen appetizer entrepreneur Greg Bukuras of the Original Rangoon Co., is located in the Boston suburb of Needham, where each falafel is made by hand. A dozen sells for $5.99 at Costco and other markets.

-- Patricia Lowry

I'm not much of a gadget person. While I've got a drawerful of knives, I only use three of them and the 8-inch chef's knife is the one I use most. So when I saw the demo for this herb mill, I was intrigued but skeptical. I'm a skeptic no more. It works.

Faced with a mountain of basil that didn't want to line up in neat little bundles so I could finely shred it, I put the mill into action. While it didn't make shreds, it did chop the basil leaves into little bits, which worked great in my vat of tomato sauce. I kept drying the leaves, and filling and twisting the top part of the mill, and pretty soon I was done. The Herb Mill is dishwasher safe. Next time, I might clean the blades with a toothbrush first. Sold at most kitchenware stores beginning this month for $19.95.

-- Miriam Rubin

I had a tough crowd to preview this hummus line to, three friends who were visiting from Israel. "How do you pronounce hummus?" I asked.

"Hoomuuusch," I was told as another spoonful of it was devoured.

Spicy Red Pepper was the favorite of the four new flavors, which included Classic and Tomato & Veggie. It was topped with a chopped blend of zingy red peppers. The line made its debut in July. Containers hold 11 ounces and cost from $3.99 to $4.99.

-- Miriam Rubin

If you think Canadian bacon from the grocery store is the same as real Canadian bacon, you haven't tasted the real thing.

What Canadians have called "peameal bacon" for the past 100 years has such superior flavor and texture that you may be inclined to say, "But this is a different animal." But, no. It's the same animal, only a decidedly different process. Lean cuts of pork are treated to sweet pickle cure, a blend of vinegar, salt and a touch of sugar. They're finally rolled in golden cornmeal to seal in the taste, tenderness and juiciness.

Ken Haviland, an entrepreneur from Troy, Mich., first arranged for this Canadian-processed bacon from Canadian-raised pigs to be introduced to the lower 48. A newly introduced show-stopper in the line is the premium French-cut, center eight-rib rack roast that can, of course, be cut into chops and grilled or smoked. But roasting the whole rack is more likely to awe your dinner guests. Mr. Haviland advises roasting in an open pan in a 275-degree oven for two to two-and-a-half hours, to an internal temperature of 166 degrees.

The roast costs $89.95. Other cuts are single (11-ounce) or two-bone (22-ounce) French-cut, center loin chops; back bacon, boneless loin roast of 5 or 2.5 pounds; and the latter in slices in a 1-pound tray. All bones should be saved for broth for pea or bean soup.

To order from the Real Canadian Bacon Co. (it charges $19.95, $33.95 or $46.95 per order for shipping), phone 1-866-222-660l or visit realcanadianbacon.com.

-- Nancy Hanst

Most tailgaters are perfectly happy laying out their eats in foil pans in the back of their pickups and SUVs. But sometimes the food calls for fancying it up a little bit -- say, you've decided to add grilled whole shrimp or sushi to the pre-game menu. The Party Butler's got you covered.

Consider it a sampler tray for the party crowd: 38 inches tall, the double-decker stand holds a 16-inch Rubbermaid food tray divided into three sections, with a center bowl for dips and sauces. A hinged, high-impact plastic dome and hot/cold cryopak keeps foods at the right temperature and bugs at bay; there's also a separate "party tray" underneath for napkins, plates and utensils.

It took Ray Talbot of Champion, Fayette County, two years and several prototypes to come up with the innovative design, which he says was inspired by a sampler tray he saw at a local supermarket. The goal: to create something that allowed party hosts to prepare foods ahead of time so they can hang out and eat with guests, instead of running back and forth to the kitchen.

The Party Butler is not yet available in stores -- Mr. Talbot is working on licensing it and finding a manufacturer or marketing group for national distribution -- but you can buy it online at thepartybutler.com. It sells for $49.94 plus shipping and handling, or $59.95 for a combo version that comes with an extra food tray and hot/cold cryopak. Tabletop units run $34.95 and $44.95, respectively.

-- Gretchen McKay

On a recent trip to Sur La Table in SouthSide Works, some gorgeous new glassware caught my eye: Four small, crystal clear glasses, each shape a little different, but all with clean, elegant lines. I wasn't at all surprised to see that they were from Schott Zwiesel, the German company that has been supplying restaurants with high-quality, durable, gorgeous stemware for decades, and in 2006 entered the home-use side of the market.

This new line of barware was designed in partnership with mixologist Charles Schumann, who owns the iconic American Bar in Munich, which inspired his book "American Bar: The Artistry of Mixed Drinks" (Abbeville, $25). The complete line of barware includes everything from tumblers to shakers, but my favorites are the martini glasses (one classic, one contemporary), the cocktail glass and the cocktail cup ($12.95 each).

All are made from Schott Zwiesel's patented non-leaded crystal, which is especially resistant to breakage, scratches and chips. It also can be put through the dishwasher 3,000 times without losing its sparkling clarity, according to Sur La Table buyer Claudia Saber.

Each glass comes with drink recommendations, such as whiskey sours for the cocktail glass, gimlets for the cocktail cup. Ms. Saber also suggested using the contemporary martini glass or the cocktail cup to serve small desserts or appetizers, such as a gazpacho or fresh fruit with creme anglaise.

I love that the glasses are small, holding between 6.1 ounces (the classic martini) and 8.8 ounces (the cocktail cup), which means that drinks actually will stay cold while you drink them -- and that I can have a cocktail before dinner without getting knocked off my feet.

-- China Millman

Summer Margarita (Margarita Veraniega)

PG tested

Rick Bayless leaves the orange liqueur out of this margarita to enhance the crisp, cucumber flavor. It's a perfect fit for the contemporary martini glass, the cocktail cup or a martini glass of your choice (see Page E-6). I forgot to strain the cucumber mixture, but the addition of the pulp added even more fresh cucumber flavor.

-- China Millman

• 3 cups thin-sliced, peeled, seeded cucumber; you'll need 1 large 16-ounce cucumber or 2 standard 8-ounce cucumbers
• 1 1/2 cups 100-percent agave silver tequila (we like El Milagro or Cazadores in this drink)
• 1 cup fresh lime juice
• 1 cup simple syrup
• Lime half for moistening the glass rim
• Coarse (kosher) salt
• Ice cubes (you'll need 6 or 7 cups; small ones are best)
• Cucumber slices, for garnish

Make the margarita mixture. In a blender, combine the cucumber, tequila, lime juice and simple syrup. Blend until the mixture is as smooth as you can get it. Strain into a pitcher, cover and refrigerate until chilled, about 1 hour.

Shake and serve. Moisten the rims of 3 6-ounce martini glasses with the cut side of the lime half. Spread coarse salt on a small plate, then upend the glasses into the salt to crust the rims. Fill a cocktail shaker 3/4 full with ice, then measure in 11/2 cups of the margarita mixture. Garnish with cucumber slices (I usually cut a slit in each slice and impale one on the side of each glass). When you're ready, finish another round (or two) of margaritas in the same way.

Makes 9 6-ounce margaritas.

-- "Fiesta at Rick's: Fabulous Food for Great Times with Friends" by Rick Bayless with Deann Groen Bayless (Norton, $35)

Bee's Knees

PG tested

At Eleven Contemporary Kitchen in the Strip District, they've modified this classic cocktail by adding a little orange juice. Refreshing, yet potent, it's the perfect cocktail to celebrate the end of summer and ease into fall. Serve it in the cocktail glass, the classic martini glass or a martini glass of your choice.

-- China Millman

• 1 1/2 ounces Tanqueray gin
• 1/2 ounce honey simple syrup
• 1/2 lemon, juiced
• 1 ounce orange juice
• 1 lemon wedge (garnish)

Combine all ingredients except the lemon slice in a shaker with plenty of ice. Shake vigorously for 30 seconds, until the shaker is very cold. Strain into a cocktail glass and garnish with the lemon wedge.

Makes 1 drink.

-- Eleven Contemporary Kitchen, Strip District

Looking for more from the Post-Gazette? Join PG+, our members-only web site. You'll get exclusive sports content, opinion, financial information, discounts from retailers and restaurants, and more. Our introduction to PG+ gives you all the details.