Rachel Wharton
Writer and Editor at Freelance
Senior Writer at Wirecutter
I’m a food writer.
Articles
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1 week ago |
nytimes.com | Rachel Wharton
In this edition of The Recommendation, our appliance expert dishes on why having a more basic fridge, dishwasher, or oven might be a good thing. Plus: How to make your home appliances last longer. Like a lot of people who rent instead of own, my kitchen appliances are basic in every sense of the word. My fridge? It’s hideous — off-white and unrefined, without an ice maker or even humidity-controlled crispers. My matching gas range is equally barebones. It has no temp display, no light, no oven window.
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2 weeks ago |
nytimes.com | Christine Cyr Clisset |Caira Blackwell |Rosie Guerin |Abigail Keel |Rachel Wharton
Listen to and follow The Wirecutter Show. Apple Podcasts | Spotify | Amazon Music | YouTube | iHeartRadio | Other platformsAppliances don't last as long as they used to—but not for the reasons you probably think. Senior staff writer Rachel Wharton explains why modern fridges, ovens, and other large appliances often won’t last more than a decade. She also reveals the strategies you can use to invest in new appliances that will last you longer.
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2 weeks ago |
nytimes.com | Rachel Wharton
When the in-door ice dispenser in Lance Hussey’s refrigerator broke after less than a year, he took it in stride. “It’s just like all the other technology we re-up every [few] years,” said Hussey, the creative director at RKS Design, a Los Angeles industrial design firm that has worked for nearly every major appliance manufacturer.
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2 months ago |
nytimes.com | Rachel Wharton
Your range hood is right in the line of fire in your kitchen, pun intended. It gets blasted with hot, greasy steam each time you cook. And unlike ovens, where high temperatures bake splatter into smooth stains, range hoods just get sticky and gross, says Cindy LeBow, the founder of Great Green Cleaning. LeBow has been cleaning homes in New York City for more than four decades, and she has learned that the best way to clean a gunky range hood is with an oil-based cleaning agent.
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2 months ago |
nytimes.com | Rachel Wharton
We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more›By Rachel WhartonRachel Wharton is a writer covering kitchen appliances. She used 72 bags of popcorn to find the best microwave (and set the office on fire only once). In our extensive testing, we’ve found that induction—which relies on magnetic properties to heat instead of a live flame or hot coil—does indeed have some significant advantages over gas or radiant-electric heat.
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RT @mattrodbard: A candid and real talk here between Rick and @rachelwharton https://t.co/XBO0QtSbsE
RT @Raykris1: Somehow I had missed this piece from April. A smart NYS Senator (and a terrific writer @rachelwharton). Food Is Not a Prop fo…
RT @mattrodbard: Needed to write about pizza plus ranch for about a decade. Finally got some things off my chest. Thanks to @rachelwharton…