Menu
Search
Menu
Close

Equipment Reviews

  • ONLINE EXTRA

    Carving—or Slicing—Knives

    Whether you call them carving or slicing knives, a good one should make it easy to slice through pounds of roast beef, ham, or chicken.

    View this equipment review
  • Wine Stoppers

    We found two ways to keep our wine quaffable.

    View this equipment review
  • Baker's Edge

    Could this simple redesign of a conventional baking pan really eliminate the problem of undercooked middles and burned edges when baking foods like brownies?

    View this equipment review
  • Alligator Chopper

    This gadget promises a tear-free solution to chopping onions, but does it deliver?

    View this equipment review
  • Potato Ricers

    We pressed our way through six ricers to find the best.

    View this equipment review
  • Stand Mixers (High-End)

    KitchenAid has dominated the standing-mixer market for decades, but can it cream a new batch of competitors with 1,000-watt motors, cavernous bowls, and lofty price tags?

    View this equipment review
  • Pastry Bags

    Plain canvas may be traditional, but it doesn't make the best pastry bag.

    View this equipment review
  • Serrated Knives

    Do you really need a bread knife, a tomato knife, a sandwich knife, and a cake splitter? We wanted one all-purpose serrated knife.

    View this equipment review
  • Electric Kettles

    The best electric kettle should be easy to fill, pour, and clean.

    View this equipment review

2008

March/April

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection