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Equipment Reviews

  • Vegetable Peelers

    Vegetable peelers are a standard in every kitchen, but are the new peelers an improvement on the classics?

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  • Wok-Style Pans

    Wok-style pans split the design differences between a skillet and a wok; we wondered how they compared to our favorite pan for stir-frying.

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  • Reusable Pan Liners

    The choices are growing for this relatively new product—can any really beat out parchment paper?

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  • Cooling Racks

    A cooling rack is an essential piece of baking equipment—but which one is the most efficient?

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  • Pot Handle Covers

    It can be too easy to grab a hot pan handle and burn yourself; do these offer a solution?

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  • Chestnutter Chestnut Cutter

    It's a single-use gadget, but if you roast a lot of chestnuts it can save time.

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  • Herb Garden

    It promised fresh herbs all year—but does it deliver?

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  • Portion Scoops

    Portion scoops—essentially ice-cream dippers made in specific sizes—should be easy to squeeze with either hand.

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  • Rimmed Baking Sheets

    The flimsy jellyroll pans sold in most stores are useless. But a heavy-duty rimmed baking sheet is an unheralded workhorse every cook should own.

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  • Refrigerator and Freezer Thermometers

    Maintaining the proper refrigerator and freezer temperature is essential to keep food as safe as possible—our favorite model simultaneously monitors the temperature in both the freezer and refrigerator.

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  • Kitchen Torches

    We tested a hardware-store propane torch against petite kitchen torches fueled by butane.

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2007

November/December

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