After testing, we named the Breville Bambino Plus our favorite espresso machine. We also love the Breville Barista Express Impress. | Continue reading
We tested some of the most common methods for deseeding a pomegranate to find the easiest, cleanest one. | Continue reading
A step-by-step guide to cutting cauliflower into florets and steaks. | Continue reading
We tested 11 moka pots to find out which made the best coffee and were the easiest to use. | Continue reading
These step-by-step guides show how to cut up carrots every way you might need to, from batons to matchsticks, dice, and brunoise. | Continue reading
We talked with a whisky master to figure out the right way to taste whisky and use a whisky-nosing glass—and about some excellent bottles to try. | Continue reading
Over a dozen recipes that feature arugula, from salads to soups, pasta dishes, savory pies and more. | Continue reading
These recipes leverage the flavor and high melting point of coconut oil, from ice cream bars and cookie butter to potato doughnuts and rolled sugar cookies. | Continue reading
It’s lightweight, has convenient handles, and seared meats well during our testing. | Continue reading
Whether freestone or clingstone, sliced or diced, this explainer shows you how to cut up your juicy summer peaches. | Continue reading
Opening a coconut is easier than it looks: You just need a screwdriver and a hammer to puncture a couple of the "eyes," then drain and crack fully open. | Continue reading
Removing the bone from chicken thighs is a useful culinary skill that's quick to learn. Here's how. Here we show you how to remove the bone to create either skin-on or skinless, boneless thighs that are quick-cooking and delicious. | Continue reading
We tested the newest version of our winning sous vide machine, and it was quick, reliable, and easy to use. | Continue reading
How to buy, store, and cook with the golden, floral spice. | Continue reading
We studied the primary physical, chemical, to biological methods of meat tenderization so you can choose the technique that best fits your needs. | Continue reading
We tested the Wolf stand mixer—using it to whip cream and make pound cake, pizza dough, and chocolate chip cookies. | Continue reading
Fifteen digestive biscuits, 15 glacé cherries, and 15 marshmallows comprise this quick and easy no-bake “traybake." | Continue reading
It's accurate, lets you set two alarms, and features a long-reaching standalone receiver. | Continue reading
These large quahog clams are stuffed with a Portuguese-influenced mixture of bread, briny clams, and smoky chouriço. | Continue reading
Rich with butternut squash and fall spices like cinnamon, nutmeg, clove, and ginger, this frothy, creamy drink is like drinking pumpkin pie in your mug. | Continue reading
We tested the smart kamado over a period of four months, evaluating its performance and usability. | Continue reading
Mexico's spin on Japanese tuna sashimi features traditional elements like soy sauce and pristine raw fish, but adds distinctly Mexican flavor with lime juice, serrano chiles, cilantro, crispy corn tostadas, and avocado. | Continue reading
After years and years of testing All-Clad gear across many categories, we certainly have our tried-and-tried, favorite products. | Continue reading
This tart, refreshing, and slightly sweet fresh fish ceviche is perfect for lunch on a hot day. | Continue reading
Salsa negra’s punch of heat, complexity, and savory backbone pairs perfectly with seafood and more. | Continue reading
Keep these flavor-packed recipes on hand for when temperatures reach a fever pitch and summer produce peaks. | Continue reading
To find the best wireless grill thermometers, we reviewed almost two dozen thermometers in a series of rigorous tests. | Continue reading
Empanadas are found up and down Argentina. But in the Northwest city of Salta, a red chile pepper-dyed dough stands out among the rest. | Continue reading
Ring in apple-picking season with a bounty of sweet and savory recipes that celebrate the most quintessential of all fall fruits—from desserts and drinks to salad, soup, and entrees. | Continue reading
Pumpkin seeds add a nutty complex flavor to any recipe, from classic moles to soups, salads, and baked goods. They also make for an irresistible snack, whether simply toasted with olive oil and salt or dressed up with delectable flavor combinations like curry and mint or chorizo … | Continue reading
Packed full of sweet yellow squash and topped with buttery crackers, this Southern staple is worth turning on the oven, even during the hottest summer days. | Continue reading
We tour the home coffee bar of our resident coffee expert—featuring our favorite drip coffee maker, coffee grinder, coffee scale, and gooseneck kettle. | Continue reading
Its large capacity bowl and powerful motor can mix stiff doughs and whip cream better than any other model we tested. | Continue reading
We’ve tested lots of pots and spans of pans. These are the Made In pieces that keep us coming back for more. | Continue reading
It’s lightweight and can boil two cups of water in two minutes flat. | Continue reading
A thick and creamy sauce that holds together without breaking, with the fatty richness of butter balanced by a bright note of acidity. | Continue reading
We tested nine universal knife blocks, evaluating their magnet strength, capacity, and more. | Continue reading
These are the best delivery services for natural wine, orange wine, sparkling wine, and more. | Continue reading
Lightweight, protein-packed, and brought to life with water, we found 10 backpacking meals that are truly good eats for camping adventures. | Continue reading
Honey, olive oil, cheese (!), and herbs, herbs, herbs are just a few of the compelling ingredients you'll find in these recipes. | Continue reading
It’s easy to use, makes crunchy, chewy pellet ice, and even features app control. | Continue reading
Got basil plants that just won't quit? Here are all the recipes you need—for main dishes, salads, dessert, and drinks—to put them to use. | Continue reading
Its durable fine-mesh removed more fine particles than any other strainer we tested, and its sturdy bowl rest makes it easy to use. | Continue reading
We explore the pros and cons of both types of cookware—and give our tested recommendations for each from our equipment reviews. | Continue reading
We made two types of sourdough bread to see which proofing baskets shaped dough the best, absorbed the most moisture, fit easily in your fridge, and were easy to clean. | Continue reading
It browns Belgian waffles evenly and is literally gleaming: you won’t find a prettier, better functioning waffle maker. | Continue reading
There’s an entire genre of cookware and kitchen gear that should last forever (think: cast iron, carbon steel, great knives). Many even have lifetime or decades-long warranties. | Continue reading
To make this St. Louis specialty, fill thin pasta dough with a mixture of ricotta and mozzarella, then bread and fry your ravioli until lightly crisp—and don’t forget the marinara sauce for dunking. | Continue reading