Deeply satisfying to eat, these tender-crisp financiers benefit from nutty brown butter and ground toasted almonds. | Continue reading
We tested eight popular carving boards to find out which were the best for turkeys and roasts of all kinds. | Continue reading
We tested some of the highest-rated bar spoons the internet had to offer, using them to stir a variety of cocktails. | Continue reading
We tested five popular KitchenAid stand mixers—evaluating their performance, usability, and price—to help you figure out which stand mixer you should buy. | Continue reading
We reviewed six Traeger grills (from the least to the most expensive models) to find out how each of them performed and how easy they were to set up and use. | Continue reading
Like with cookware sets and knife block sets, kitchen utensil sets likely don’t offer the best value or performance. Here’s what we recommend buying instead. | Continue reading
We tested 11 popular air fryers to find the ones that made consistently crispy, well-browned food and were easy to use and clean. | Continue reading
We tested 10 bread lames to see which ones were the easiest to use, created the cleanest scoring, and developed the most attractive bread loaf ears. | Continue reading
We reviewed seven pie pans to find ones that could bake evenly cooked, golden pies, and that were easy to handle and clean. | Continue reading
Food is my family's love language, but a bag of dumplings from the freezer connects me to the love of a larger Vietnamese community I rarely see. | Continue reading
Usually, we’d say the best roasting pan is no roasting pan. However, the Misen Roasting Pan solves every issue we’d have with roasting pans in the past. | Continue reading
We evaluated how the BEAST blender performed by making smoothies, dressing, pesto, and by crushing ice. | Continue reading
The grown-up version of a Pop-Tart, gâteau Basque combines elements of a cookie, a tart, and a pie, with a filling of pastry cream or cherry jam. | Continue reading
Electric deep fryers are helpful for easy, relatively mess-free frying. But are they any better than frying on the stovetop? We compared one to a Dutch oven see if it’s worth the price. | Continue reading
Here's what differentiates these two styles of chef's knives and why we think it's worth owning both. Plus, our tested chef's knife recommendations for both styles. | Continue reading
We strained a variety of cocktails to find the best julep strainers that performed well, were easy to use, and were a cinch to clean. | Continue reading
How do you pick out the best coffee for your taste preferences and brewing method? Here’s what you need to know (as well as some retailer suggestions). | Continue reading
We tested eight popular braisers (they’re like a cross between a Dutch oven and a cast iron skillet) to find out which ones performed the best and were the easiest to use. | Continue reading
This homemade chutney gets its body and mellow sweetness from chewy dates and earthy palm sugar, while ground ginger and Kashmiri red chile powder add subtle spice. | Continue reading
We tested seven models to find water filter pitchers that filtered fast, poured smooth, and ensured clean, fresh water. | Continue reading
We tested 10 cobbler shakers to find out which get drinks cold fast, are easy to clean, and have a watertight seal that’s still easy to break once it’s time to serve. | Continue reading
We tested 10 popular bowl scrapers to find out which ones performed the best, were the most comfortable to use, and were the easiest to clean. | Continue reading
We tested 10 food storage containers (plastic and glass) to find out which ones were the most durable, leak-proof, and easiest to stack and store. | Continue reading
A versatile flavor enhancer in marinades, braises, and dressings. | Continue reading
Fermented bean curd adds a creamy pop of flavor to deep-fried chicken. | Continue reading
The near-translucent ginger orbs come in a versatile, gingery syrup that makes a great addition to many recipes—including pies, pound cakes, and even cocktails. | Continue reading
We reviewed six electric corkscrews to find ones that easily opened bottle after bottle of wine, held their charge, and were a cinch to use. | Continue reading
The hallmark dish of the Palestinian city of Hebron, qidreh is brimming with tender bone-in lamb and fragrant spiced rice. | Continue reading
We tested four popular siphon coffee makers—evaluating how easy they were to set up, how well they brewed, and more. These are the best ones. | Continue reading
Lamb with herbs, onions, and spices make the juiciest version of this ancient dish. | Continue reading
Vitamix makes some of the best blenders (and other appliances) out there, but they’re expensive. That’s why it’s worth taking advantage of discounts like the ones at Amazon's Prime Early Access Sale. | Continue reading
As someone who enjoys order and organization in the kitchen, I get very excited about unexciting things-like neatly cut edges on tape labels. I have plenty of text threads with industry friends where we spend a lot of time talking about the best kinds of tape dispensers and where … | Continue reading
We tested 13 dish racks for draining speed, versatility, and stability. These are the best dish racks for drying plates, bowls, silverware, wine glasses, and more. | Continue reading
We tested 7 grill pans, ranging from $20 to $200, to find which performed the best and were the easiest to use and clean. | Continue reading
Made from chickpea flour (known as gram or besan) and water, sev is a crunchy snack and important street food ingredient. Our version is easily piped directly into hot oil, saving you from having to buy a special tool. | Continue reading
With clear volume markings, a removable sprayhead, a second filter basket, and a drip tray, the OXO Brew 8-Cup Coffee Maker was one of the best models we tested. | Continue reading
We reviewed eight siphons to find ones that were easy to assemble and use, and that produced well-aerated results. | Continue reading
With its soft, brioche-like dough, sweet crust, and buttery flavor, the concha is one of the most recognizable Mexican pan dulces. | Continue reading
Jamelle Bouie reviews Kellogg's Wendy's Frosty Cereal in a new episode of Cereal Eats. | Continue reading
We tested 16 nonstick skillets (frying more eggs and making more crepes than we care to count) to find the best performing models that were also reasonably durable. | Continue reading
We tested eight of the most popular sphere ice molds. While all of them were far from perfect, the one that used directional freezing yielded the best spheres. | Continue reading
An introduction to the three main types of Thai soups so you can start cooking at home. | Continue reading
A sour, salty tom kha gai made with chicken stock and thighs, galangal, and coconut cream. | Continue reading
Want to brew a great cup of coffee every day? Here are tips (like when and how to clean your machine) to ensure your brewer gets it right every time. | Continue reading
We go through a step-by-step guide for cleaning your burr grinder (hint: it’s fairly easy, as long as you get the right stuff). | Continue reading
We tested 9 offset metal turners to find out which were the best at smashing burgers, flipping pancakes, and serving up slabs of lasagna. | Continue reading
We break down the best way to descale and clean your coffee maker, as well as how often and why you should be doing both. | Continue reading
We tested 9 of the most popular coupe glasses by serving cocktails in them, chilling them, and cleaning them. | Continue reading