Tools of the trade

For restaurant cookware, some chefs swear by the cooking supply stores on the Bowery in New York City. Massachusetts' cooks need not go farther than Cape Cod. At the Hyannis shop All Cape Cook's Supply, which has been around since 1998, the selection of cooking tools is endless. Ask the husband and wife owners, Pam and Tom Cooney, for assistance; there are pots suitable for giant lobster boils and some hidden supplies, such as 10 sizes of ice cream scoops. Tucked in the back is possibly the largest selection of cookie cutters around, in shapes like lighthouses, whales, all the states, letters of the alphabet, and more. All Cape Cook's Supply, 237 Main St., Hyannis, 508-790-8908. - JILL SANTOPIETRO

"Secrets? Are you asking for secrets?" Jeff Weingast, who bought Emma's Pizza in Kendall Square three years ago, won't get into specifics about the way the pizzeria makes its cracker-thin crust. Emma's crisp pies are also known for their inventive toppings, like green olives doused with cracked black pepper and feta cheese ($15.75 for the large size). The snug spot used to be owned by Wendy Saver and David Rockwood, who bought the former location on Huron Avenue in Cambridge. The real Emma had been making pizzas for almost three decades. So Weingast, who worked in restaurants before purchasing this popular pizzeria, had the groundwork laid. The crust might remain a secret, but the restaurateur is open about his success at the busy place. "It's a lot of luck," he says. Emma's Pizza, 40 Hampshire St., Cambridge, 617-864-8534, emmaspizza.com. - LEIGH BELANGER

Following the success of the company's popular mozzarella, Vermont-based Maplebrook Farm recently introduced containers of fresh ricotta. The cheese is dense and creamy, sweet but with a welcome hint of pungency, perfect for a main course like lasagna, on a lightly salted ripe tomato, or for dessert drizzled with honey or turned into a cheesecake. Co-owner Johann Englert founded Maplebrook Farm with cheesemaker Michael Scheps. When Englert first complimented him on his cheese, he said, "If you like my mozzarella, you should taste my ricotta." Available at Wine & Cheese Cask, 407 Washington St., Somerville, 617-623-8656; Harvest Co-op Market, 57 South St., Jamaica Plain, 617-524-1667; Savenor's, 92 Kirkland St., Cambridge, 617-576-6328, and 160 Charles St., 617-723-6328; A. Russo and Sons, 560 Pleasant St., Watertown, 617-923-1500. - CYNTHIA GRABER

From a plain take-out counter at a mall food court comes Brazilian feijoada ($4.59 on Saturdays and Sundays only), so popular that customers line up to order it well before lunch time. Owner Selma Veeramani starts making her version of the black bean and pork stew two days in advance, cooking the meat early so she can skim off the fat before mixing it with black beans. "It's more health-conscious than the old recipe, where everything is cooked in a big pot," she says. She also stirs in her own spice blend, which includes plenty of cumin and dried chili peppers that she brings back from Brazil. Veeramani also tweaks traditional recipes for beef tripe ($4.79 on Fridays and Sundays) and oxtail ($5.79 on Saturdays). On a typical day, the menu might carry 30 selections, from coconut-flavored corn bread to fish stew, with mac and cheese for people in search of something more familiar. Galetto's Grill, Square One Mall, 1201 Broadway (Route 1), Saugus, 781-233-0550. - CLARA SILVERSTEIN