We tested 12 popular flatware sets. We used each to eat soup, salad, chicken, and more, evaluating their design, handle comfort, durability, and value. | Continue reading
A Shake Shack Shack Burger wouldn't be complete without creamy, tangy Shack Sauce. This versatile condiment is a great fit for a variety of burgers, though, or even a grilled chicken or vegetable sandwich. | Continue reading
Here are the kitchen tools we think are worth buying multiples of (with product picks from our equipment reviews). | Continue reading
Each bottle was subjected to range of tests to see how well it performed and how easy it was to fill and clean. | Continue reading
We tested seven pasta makers to find the best manual models, as well as stand mixer attachments. They had to roll and cut dough well, and be easy to use. | Continue reading
The Breville Pizzaiolo pizza oven hits 750ºF in just 15 minutes (that's very fast!), and it’s currently 20% off. | Continue reading
We tested nine oil dispensers to find which poured and drizzled the best and was easy to clean. | Continue reading
A KitchenAid stand mixer is a great investment, but it is a machine. This means keeping it in tip-top shape just takes a little know-how. | Continue reading
These two kitchen appliances are both versatile, but how (and what) you cook will determine which one you should buy or use. | Continue reading
We go over the basics of offset spatulas, like what they are, why you should get one, and which models are our favorites. | Continue reading
What it is, where it comes from, and how to use it. | Continue reading
After testing 20 milk frothers, we named the Miroco our favorite model. It’s capable of making hot and cold foam, and it’s currently 19% off. | Continue reading
Honing straightens the blade's edge, while sharpening a knife removes metal. Here's when you should do both (and what tools we recommend). | Continue reading
Air fryers work similarly to convection ovens. So do you need an air fryer if you already have a convection oven? Here's what our testing and researched showed. | Continue reading
We rounded up our favorite last-minute, food-related Valentine’s Day gifts for the cook in your life (including products that have won our equipment reviews). | Continue reading
We tested the Lomi for six months, reviewing how well it performed over the long term, as well how easy it was to use. | Continue reading
Take a look into our cupboards, all stocked to the brim with flavorful ingredients. | Continue reading
From crispy onion rings and creamy potato salad to crunchy homemade chips and Korean corn cheese, these sides are the ultimate complement to that juicy plate of wings. | Continue reading
We rounded up our favorite kitchen shoes (the ones we wear in the test kitchen and at home), according to the Serious Eats team. | Continue reading
We break down how air fryers work and why we think it’s worth buying one (as well as our tested recommendations). | Continue reading
We tested the all-in-one multi-cooker—that promises to air fry, pressure cook, slow cook, and more—and evaluated its performance, usability, and cleanup. | Continue reading
From mouth-numbing Sichuan peppercorn wings to Korean-style fire chicken and anchovy banchan, these spicy snacks pack a fiery punch. | Continue reading
After testing 13 wine decanters, we have two top picks. These are the best, all-purpose wine decanters that were easy to pour into and from. | Continue reading
Easy noodle recipes that come together quickly and are packed with flavor. | Continue reading
We rounded up all of the essential tools you need to make great baguettes at home (including products that have won our equipment reviews). | Continue reading
We tested carbon steel pans to find the best ones by searing chicken, cooking delicate crepes, and making tarte tatin. We evaluated their performance and usability. | Continue reading
After testing, we named the Baratza Virtuoso+ and Baratza Encore two of our favorite coffee grinders. There are a number of reasons we think they’re worth the investment. | Continue reading
We tested eight mini whisks to see which ones mixed and blended the best, were comfortable to hold, and were easy to clean. | Continue reading
A tender cake of black-eyed peas that can be steamed in ramekins or packages formed out of sturdy moin moin leaves. | Continue reading
From oysters Rockefeller to a classic Greek moussaka, these recipes will help you prepare a lovely meal for your special someone, no matter the occasion. | Continue reading
We tested 11 bundt pans to find out which were durable and baked golden cakes that released easily. | Continue reading
An assortment of banchan (side dishes), a dollop of gochujang, and a drizzle of sesame oil makes this comforting homestyle bibimbap a favorite in Korea. | Continue reading
We researched the best ways to clean your Dutch oven (including how to remove stubborn stains). | Continue reading
We tested the consistency, coffee quality, ease of use, and new user-friendly features (like auto-dosing and auto-tamping) of Breville's new espresso machine. | Continue reading
We tested 11 bento boxes to find ones that were leakproof, portable, and easy to clean. | Continue reading
Grilled skewers of lamb or beef, marinated in onion, red wine, and tomato paste, are a classic Armenian staple. | Continue reading
We peeled potatoes, lemons, butternut squash, and parmesan cheese to find the best vegetable peeler that worked efficiently and was easy to use and clean. | Continue reading
A flavorful stew of silky amaranth leaves and tender cubes of beef, seasoned with ground crayfish. | Continue reading
We tested and researched Nespresso and Keurig machines to find out which was easiest to use, made the best coffee, and was the easiest to clean. | Continue reading
We tested 13 popular nakiri knives to see which ones sliced, diced, and chopped the best. We evaluated each knife's sharpness, handle, and balance, too. | Continue reading
Tuck into this rich Sardinian dish of homemade semolina pasta swathed in an earthy pork ragù. | Continue reading
Zingy, grilled lamb or beef patties seasoned with onion, red bell pepper, parsley, tomato paste, allspice, and biber salçasi. | Continue reading
We breakdown the pros and cons of baking stones and steels (spoiler: they both work great), to help you decide which one is right for your pizzas and breads. | Continue reading
In this classic Roman dish, crisp, juicy shreds of puntarelle, the mild-mannered bitter green, are tossed with a potent anchovy- and garlic-heavy dressing. | Continue reading
We researched and tested instant cold brew coffee makers, evaluating them for flavor quality, ease of use, and cleanup. | Continue reading
Recipe ideas for those with new kitchen equipment. | Continue reading
We tested three types of coffee canisters to figure out whether they’re worth buying or if the best way to store coffee is right in the bag. | Continue reading
Butternut squash is sweet and starchy, and its versatility makes the ingredient a favorite among many home cooks. Here's how to roast squash that's creamy and tender every time. | Continue reading