If rice is a regular accompaniment to your dinner, you probably know the name Zojirushi. The Japanese appliance brand is synonymous with intelligent, high-quality rice cookers that offer multiple settings, and a rash of technologies and sensors inside them that work in service of perfecting the batch of rice. Zojirushis are a perennial favorite in … Read more
The lid of the Le Creuset isn’t exactly lightweight—cast iron never is—but it’s manageable, and the phenolic plastic knob doesn’t heat up nearly as fast as a metal one would on the stovetop. For super high-heat baking projects like bread you do need to replace the phenolic knob with a stainless steel one though. The … Read more
If you’re not yet cooking with carbon steel, you’re missing out. And if you’re already in the know, and you’re ready to upgrade to the best carbon-steel pan, you’ve come to the right place. We tested 16 popular and top-rated brands to find the best options for searing, roasting, sautéing, and moving seamlessly from stovetop … Read more
The best wok is a superhero. Hit it with high heat and it stir-fries veggies and proteins with ease, propels steam through a stack of bamboo steamer baskets like it’s nothing, deep-fries, braises, and produces eggs with crispy, lacy edges that cry for a drizzle of soy sauce—and a piece of bread to sop up … Read more
You should know that the person writing this Midea air fryer review is not exactly an “air fryer person.” It’s not because I’m too fancy for them —I love crispy fries and chicken tenders as much as the next person—I just think they are often more complicated than they should be. Air fryers are appliances … Read more
Though the Nalgene Grip-N-Gulp has a sippy-style top, it doesn’t look or feel too babyish for bigger kids. My eight-year-old still sometimes uses this bottle at home and at school (sans gasket), and it’s small and smooth enough to slide easily into the side pocket of a backpack or diaper bag. So far, it has … Read more
How we tested The first thing we tried cooking when searching for the best sauté pans were bone-in, skin-on chicken thighs. We seared them skin side down over medium-high heat, which showed us how quickly the pans conducted heat, and how evenly it was dispersed across the cooking surface. Once browned, we flipped the thighs … Read more
Portable induction burners allow you to cook just about anywhere or add an extra burner to your kitchen in a pinch, but the best two-burner induction cooktop might just inspire you to abandon your full-size stovetop for good. I tested five popular models to find the most powerful, most programmable, most precise dual-burner induction cooktop … Read more
To test the towels, I started by throwing all 11 in the washer and dryer to see how they fared through a clean. I took equal-sized square swaths of each towel and individually dumped them in a bowl of water for 30 seconds—weighing each swath before and after each soak to get a sense for … Read more
How we tested the toasters When it comes to the perfect piece of toast, sliced white sandwich bread is the ultimate blank slate—so we started by grabbing a few bags of Wonder Bread to gauge how each machine could handle the basics. We toasted pieces of bread at each setting on the low to high … Read more