Grace Kelly

East Providence, United States

Associate Commerce Editor at Serious Eats

Journalist and food freak. Favorite book is a cookbook. Rarely Tweets, but you can find me on Instagram.

Articles

Gozney Just Launched a Portable Pizza Oven—I Made Dozens of Pizzas to See If It Was Any Good

2 weeks ago | seriouseats.com | Grace Kelly

Gozney recently launched a much-anticipated portable pizza oven: the Tread. In the months leading up to its release, chatter on Reddit reached a crescendo, with speculation running rampant; there were even supposed “leaked” images, adding to the anticipation. And now, it’s finally here. A few months before it launched, I got my hands on a press sample of the Tread to test it out.
I Tested 11 Brooms to Find the Best Ones for Cleaning Up Kitchen Messes

3 weeks ago | seriouseats.com | Grace Kelly

We independently evaluate all of our recommendations. If you click on links we provide, we may receive compensation. The Casabella Broom & Dustpan Set is the best broom for cleaning up kitchen messes. The compact brush head easily got into corners, and the stiff bristles swiftly collected debris. The petite Pine-Sol Mini Dustpan and Brush Set is a great handheld option for tidying up small spills. After cooking all week, my kitchen floor accumulates a lot of crumbs and scraps.
The 20 Best Amazon Spring Sale Deals You Can Still Get—Including 50% Off Lodge

4 weeks ago | seriouseats.com | Grace Kelly

If you click on links we provide, we may receive compensation. Amazon’s Big Spring Sale may be ending on Monday, March 31, but there is still time to grab some fantastic deals on some of our favorite tested kitchen gear. I pored over thousands of deals to find the best discounts on items that I, a professional gear tester, think are worth buying, especially on sale.
The Misen Chef Knife Promises a Stellar Slicing Experience for Under $100—But Can It Deliver?

1 month ago | seriouseats.com | Grace Kelly

I’ve tested dozens and dozens of chef’s knives, so I know a thing or two about what makes a good one. Sure, there are personal preferences—I like a compact handle—but there are also some objective truths: A good chef’s knife should be sharp, balanced, and easy to use. It gets bonus points if it’s affordable and easy to maintain.
I Tested 10 Ramekins to Find the Best Ones for Soufflés, Custards, and More

1 month ago | seriouseats.com | Grace Kelly

All of the ramekins performed well in our tests. Two of our favorites were the stackable Le Creuset ramekins and the practical, all-purpose ones from Dowan. I use ramekins daily. These small, squat bowls are my go-to for mise en place, snacks, serving a few scoops of ice cream (is that weird?), and, closer to their intended purpose, for making individual custards and desserts. I’ve even used them to mold and bake individual British pork pies for a Lord of the Rings movie marathon, nerd that I am.
These Are the 10 Best Japanese Knives We’ve Found After Years of Testing

1 month ago | seriouseats.com | Grace Kelly

Knife nerds (like us!) go ham over the minutiae of blades: bevel angles, carbon percentage, carbon type, esoteric blade shapes. There’s so much to discuss regarding this essential cooking tool. And one major sub-category that positively fizzes with excited chatter is Japanese knives. The sheer breadth and variety of Japanese knife styles can be overwhelming: deba, gyuto, kentsuke, honesuki, nakiri…and that’s just scratching the surface.
To Find the Best Champagne Glasses, I Poured Loads of Bubbly

1 month ago | seriouseats.com | Grace Kelly

If you want to savor all the complexities of sparkling wine, we recommend the Riedel Performance Champagne Glasses. Their tulip shape opens and funnels all those fabulous aromas and notes. If you want traditional flute glasses, spring for the sturdy but elegant Riedel VINUM Champagne Glasses. The pop of a cork and clink of Champagne glasses signifies something special is happening, be it a wedding, party, or just a toast to friends or family.
I Called It Years Ago—The Owala Is the Best Water Bottle

2 months ago | seriouseats.com | Grace Kelly

I am attached at the hip to my water bottle. It goes wherever I go, whether it’s grocery shopping, kayaking on the Welsh coastline, or road-tripping through the Sardinian countryside (I’m totally serious). So it makes sense that my first review for Serious Eats back in 2022 was testing stainless steel water bottles. I still remember the hot summer day I spent sticking an instant-read thermometer into each water bottle to take the temperature of ice water over 12 hours.
I'm Convinced the HexClad Pepper Grinder Is Better Than Its Skillets

2 months ago | seriouseats.com | Grace Kelly

In a lot of older recipes, pepper often seems like an afterthought: “Salt and pepper to taste.” But lately, is it just me or is black pepper having a renaissance? Recipes no longer mention it as an optional ingredient, instead leaning into it wholeheartedly.
The Gorgeous Masienda Tortilla Press Lets Me Make Fresh Tortillas on the Fly

2 months ago | seriouseats.com | Grace Kelly

I learned how to make tortillas when I was a prep cook at a restaurant. We nixtamalized dried corn before grinding it, then I’d spent about an hour mixing and shaping the masa into balls ready to press during service. They were truly special, ultra-fresh tortillas. While I don’t work in restaurants anymore, I still love to make fresh tortillas at home. It’s even more fun to serve them to friends and family, who are often awestruck at how good they are.