Can newfangled designs improve on—or even stand up to—the tried-and-true pots and pans we’ve used for years?
We’ve happily made do with Weber’s basic kettle for years. But would newer, more tricked-out charcoal cookers be worth the upgrade?
The success of our favorite—but very pricey—Dutch automatic drip model spurred the launch of new rivals. Could any brew a great cup with less pain to our wallets?
The convenience, ease, and (yes!) safety of the modern pressure cooker will put dinner on the table fast—and make it taste as if you spent the whole day at the stove.
This everyday gadget has been designed and redesigned a thousand times. But does a fancier mill mean the perfect grind?
When our affordable favorite went kaput after less than a year, we had to wonder: How much would we need to spend for durability and a little peace of mind?
Why do some peelers skin produce with ease while others barely make the cut?
A box grater has always been the go-to tool for shredding cheese and vegetables by hand. But given that most of us only ever use one side, shouldn’t there be something better?
These big, straight-sided vessels have their uses, but how much should you pay for a pan you don't pull out every day?
For cutting through grease, grime, and food splatters on counters, stoves, and cabinets, which household cleaning spray is best?
Nine pieces of matching cutlery, plus a block for easy storage? It could be a bargain—or a rip off.
We thought we’d picked a winner—until our favorite board warped after just a few years. This time we upped the ante: three months of test kitchen boot camp.
The difference between a good cooler and a great one isn’t add-ons like cup holders and telescoping handles. The decisive element is much more fundamental: air.
Do you really need to spend $250 to get a good piece of toast?
If a food processor is supposed to be a faster, more convenient alternative to your chef's knife, why do so many models fail to make the cut?
We pitted inexpensive ice cream makers against their pricey counterparts to see if it is really worth more than $200 for a bowl of ice cream.
For years we've paid top dollar for a nonstick skillet, only to throw it out when food starts sticking. We wondered if a cheaper pan could work just as well.
The best baking stone in the world does you no good if it is not the proper fit for your oven.
Just a spatula? Sure, but it’s a tool you use every day. So having one that really works can be as important as having the right knife.
Just because honey has crystallized and solidified in the jar doesn’t mean it needs to be thrown away.