July 2013Can newfangled designs improve on—or even stand up to—the tried-and-true pots and pans we’ve used for years?
May 2013We’ve happily made do with Weber’s basic kettle for years. But would newer, more tricked-out charcoal cookers be worth the upgrade?
March 2013The 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?
January 2013The 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.
November 2012This everyday gadget has been designed and redesigned a thousand times. But does a fancier mill mean the perfect grind?
September 2012When 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?
July 2012Why do some peelers skin produce with ease while others barely make the cut?
May 2012A 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?
March 2012These big, straight-sided vessels have their uses, but how much should you pay for a pan you don't pull out every day?
January 2012For cutting through grease, grime, and food splatters on counters, stoves, and cabinets, which household cleaning spray is best?
November 2011Nine pieces of matching cutlery, plus a block for easy storage? It could be a bargain—or a rip off.
September 2011We 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.
July 2011The 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.
March 2011
Do you really need to spend $250 to get a good piece of toast?
November 2010
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?
September 2010We 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.
September 2010For 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.
September 2010The best baking stone in the world does you no good if it is not the proper fit for your oven.
September 2010Just 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.
May 2010Just because honey has crystallized and solidified in the jar doesn’t mean it needs to be thrown away.
