Articles
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1 week ago |
seriouseats.com | Rochelle Bilow
At Serious Eats, we’re not just cooking people. We’re cooking gear people. Not only do we believe that the essential kitchen tools make cooking better and easier, but we love testing new stuff and finding the latest and greatest versions of our favorite gear. However, our utensil crocks and cabinets aren’t just full because we like collecting whisks. We have two (or more) of some cooking utensils because it’s just better to have more than one.
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2 weeks ago |
seriouseats.com | Rochelle Bilow
If you buy one cookie sheet, it should be the Nordic Ware Natural Aluminum Commercial Baker’s Half-Sheet Pan. Its rimmed edges are warp-proof, it’s versatile, and it’ll last you for years. If you’re into perfectly baked, fresh-from-the-oven, homemade cookies (and let’s be honest, who isn’t?), you need more than a recipe: You need great cookie sheets. The material and construction matter, so we’ve spent years testing and re-testing cookie sheets.
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3 weeks ago |
seriouseats.com | Le Creuset |Rochelle Bilow
There’s no way around it: If you want to cook, you need a good knife (or two, or three!). My team at Serious Eats has been testing and reviewing them for years, and we’ve noticed a common theme: Great knives don’t often go on sale. Although a well-made blade is worth the investment, I’ll never turn down a nice knife deal. This year, I went on the hunt, searching through pages and pages of Amazon’s Big Spring Sale in search of great discounts on kitchen knives.
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1 month ago |
seriouseats.com | Rochelle Bilow
Blender technology has come a long way over the last few decades, which is why Vitamix recently unveiled a new, techy line of blenders called the Ascent X series. The Ascent X line includes four blenders: the X2, X3, X4, and X5. While these blenders share some design elements, the features—and price—increase with each number.
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2 months ago |
simplyrecipes.com | Rochelle Bilow
If I've heard it once, I've heard it a thousand times: the most important tool for any cook is a sharp knife. I've also heard that a sharp knife is safer to use than a dull one, which is true! A dull blade requires the cook to apply more pressure, which is dangerous if the knife slips during use. What does “sharp” really mean, though? How often should I be sharpening my knives, anyway? And can that honing rod that’s been sitting in my knife block for years do the same job?
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Sometimes you go on a cute little date and get takeout Thai food to eat in the car but you forget to hold onto the container during a turn so you spill saucy noodles and stir fry all over their car, including under and in between the seats.
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