We’ve learned so much about cooking from our chef partners, from making sauerkraut to throwing a French-inspired dinner party. And every now and then, one of these experts offers a kitchen tip that really wows us.

When we asked Chef Adam Sobel about some of his favorite kitchen items, he mentioned this mesh tea ball, saying he uses them both for tea and for aromatics. “I use them instead of making a sachet with cheesecloth,” he said. “They are reusable and easy to pull out, good for infusing savory and sweet flavors. I have a ton of these.”

Genius, right? Now, we’re filling tea balls with bay leaves and fresh herbs for the bouquet garni we add to stocks. Try it yourself by simmering and serving some of our favorite warming soups and stews this season.