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Seeing that you spend so much time in your kitchen, might as well make it as agreeable as possible, no? Now, I’m not talking about the beat-to-death and unoriginal things like to cabinets or a kitchen island. I’m talking about something special… like one of these ridiculously cool kitchen gadgets:

1. iPhone Touch screen Kitchen Computer

Where did all those Empanada Recipes start: Most cultures have some kind of variation on a pastry-based pocket food, such as traditional Cornish Pasties in the UK or the more modern Hot Pockets in the US. The word "empanada" derives from the Spanish word empanar, which means to coat with bread. They first appeared on the Iberian Peninsula in the middle ages during in the Moorish invasions, and are thought to have been influenced by the similar Arabic pastry known as the samosa. Cookbooks as early as 1520 list recipes for such foodstuffs.

What's more Spanish than chorizo, the traditional spicy Spanish sausage? There's many variations on chorizo recipes throughout the world, but here's a recipe incorporating the original favorite.

Here's one of my favorite takes on a baked chicken empanada. It uses cooked chicken, so is great for using up leftovers.

Beef is probably the most popular filling for empanadas. This take is the kind of thing common in Spanish-American homes.

Inherited from the Spanish by the Filipinos during the days of expansion and colonialism. The soy sauce is what makes the difference here, and lends the filling an eastern touch.

Beef is probably the most popular filling for empanadas, but chicken is surely a close second and a little more healthy, thanks to its lower fat content. This empanada is served with a delicious (but very simple) orange salsa verde.

Beef is probably the most popular filling for empanadas. This recipe has all the traditional ingredients, but made just a little bit special with the inclusion of cumin and paprika, and fried to add a little indulgence.

You've got two choices when it comes to cooking empanadas: baking or deep frying. Baking is, of course, the healthier option and gives a more "pie"-like texture to the crust. Deep frying is, for me anyway, preferable for sweet empanadas, but the decision is, of course, entirely up to you.

Argentinean empanada recipes involve all sorts of wonderful combinations, local ingredients in each region largely determining what goes into the filling. Here we have a beef one kicked up with paprika, cumin and red pepper.