Maybe the first product from H&B that I didn't feel was way overpriced… Maybe?
Gimmicky? Absolutely. But it's a pretty damn good gimmick (if you have long enough fingers).
Ixta's latest book has us mixing things up.
Illyanna Maisonet's culinary love letter to the Puerto Rican diaspora is a delicious gift to us all.
When all you have is a French technique hammer, everything looks like a snail.
Stanley Tucci's second cookbook is all about his family, but feels a little out of tucc.
Somewhere between the story of a complex father-son relationship and a simple bowl of lamb and noodles, we fell in love with a cookbook.
Danny Bowien's second book absolutely kills it with his trademark creative dishes and immaculate vibes. This book will make even carnivores question everything...
Molly Baz succeeds with the classics in her gorgeous first book, but struggles with creativity (except on recipe titles).
This week, Fuchsia Dunlop's classic had us brushing up on our wok skills to bring Sichuan's famous flavors home.
Sarah spent the week simmering pots of beans with preserved lemons, sautéing veggies in schmaltz, and making labneh from scratch to give this review of "The Modern Larder".
Sarah spent the week pairing global comfort foods with tasty wine and took a quick trip into some deep 90s nostalgia.
Sarah spent a week making more hummus, pita, and lamb than she's ever made in her life.
Sarah dives into African cooking for the first time in this review of In Bibi's Kitchen — a cookbook that explores East African cooking through the lens of American immigrants.
Sarah brought the heat while recreating some of Night + Market's iconic dishes in this month's episode of Cooking the Books.
Sarah spent a week cooking from the menu of David Chang's first three restaurants: Noodle Bar, Ssam Bar & Ko.
I thought this was the most promising scale when I bought it, but... it just couldn't pull its weight.
I'm torn. In a lot of ways this scale is great, but there are enough issues that I can't wholeheartedly recommend it.
Despite my lack of love for KitchenAid and their over-reliance on old patents, I'm super impressed with this scale design.
This scale is super inaccurate, feels bad to use, ugly, and you shouldn't buy it.
This was the unit that started this whole review process. The review unit is actually my second — and I loved the first right up until it started failing.
Sleek, friendly design. A little lacking in accuracy.
This device is clearly made to be inexpensive and it's successful at that. Unfortunately, it's also just extremely slow in-use.
Nicer to look at than its brand-mates, but still too inaccurate to recommend.
An excellent secondary scale for super fine measurements. It's really not versatile enough to be your primary scale, but it's very effective at smaller measurements.
I now understand why so many home cooks love this scale: it really is great for a $20 scale.
I've had a number of OXO scales over the years and this was the first one that was accurate and reliable.
Aesthetically pleasing despite some confusing design decisions.
I think this model is genius and I wish more manufacturers would take this approach to add versatility without requiring a completely separate unit.
I'd seen this blender around TikTok, so I was excited to give it a shot but immediately on picking it up I knew that it would be disappointing. It's that feeling of when a tool is *too* lightweight — which makes sense for a blender made of super thin aluminum and plastic. But those are notoriously soft materials that I wouldn't expect to survive long in frequent use.
I've got a huge commercial blender from Waring for producing big batches of condiments that I love. It's an absolute beast that quickly works through anything I put in front of it. This is its polar opposite. Basically useless.
I miss the old Braun — the one that made pretty, useful home products.
In many ways, this is the quintessential hand blender. Despite all the flashy colors it comes in, this is very much a minimalist blender design.
A great blender for the price, but there's one thing that keeps me on the fence: the charger design.
This is the blender that started this whole search due to a piece of plastic panel coming off the top. It's still in production, but it's been out of stock for over a year — otherwise I probably would've just bought another one.
I've had a number of Breville kitchen tools over the years and generally I think they feel really cheap and are lacking in the performance department. This is an outlier for me — my second-favorite corded blender. It does a lot with its fairly low wattage and its dome design is one of my favorites. On the other hand, its plastic body doesn't feel very resilient and I expect it to have a shorter lifespan than many of its counterparts.
Vitamix upholds their reputation as the best in the blitz biz with their new, stunningly powerful hand blender. Vroom vroom.
In a category full of ugly tools, this one is probably the sleekest.
This book is a master class in the construction and invention of the stuff that makes a sandwich good. This book takes you way beyond the BLT and into a territory that is borderline insane.
Don't buy knife sets. Please.
Honestly, I expected this to be a very expensive gimmick. I was wrong; it kicks ass. An absolute unit that glides through anything in its path.
I hate using this knife. It's unbalanced, heavy, and the blade profile is super awkward. On top of that — in a market full of overconfident hyperbole about what a steel is capable of, they take the cake. Pass.
Mediocre generally, but terrible for the price. Bolster is super annoying when sharpening.
What an absolute gem: the combination of a short-bladed santoku with shirogami steel makes for an absolutely fantastic starter knife (or backup).
Despite having the worst grind I've ever seen on a knife out of the box, it's still maybe a good deal for the price? It's not good, but it's better than some more expensive knives.
Chunky version of my longtime favorite: the G-2. Not bad, but not better than the G-2.
A perfect everyday knife. Heavy, but well-designed and rock solid. Is it my favorite to use? Not even close, but an excellent cost/value ratio.
The easiest knife I've ever used out of the box. Doesn't hold an edge for very long, but super easy to sharpen.
Every detail of this knife is gorgeous. With that said, the thick spine is super frustrating for common tasks like cutting onions. A slight geometry change would make this a category killer.
A "chaotic neutral" knife in every way. Hard to get one with good alignment. Probably will require sharpening once you get it home.
The internet loves this knife for its low price. That is the only good thing about it.
I think this knife is fine, but I wouldn't buy it as my main knife. Just not practical enough due to the curved tip and the hollow grind adds no value.
Not great, but damn good. My road dog for most of the last 2 decades and the standard by which I judge all other knives.
Friends have described this knife to me as both "like a scalpel" and "a fucking lightsaber" after using it. More brittle than I'd like, but still my favorite knife ever.
A great entry-level knife modeled after classic Japanese gyutos. If you're curious, you could do worse. Great edge durability for the price.
I have bought 3 of these: 1 for myself and 1 for each of my siblings. Pretty, comfortable, solid steel, easy to sharpen. Nothing game-changing, but well worth the price.
This book started with a question. "What does the world's best chef eat for dinner?" The Family Meal is the answer to that question and the first book of home-cooking recipes by Ferran Adria, head chef of now closed El Bulli restaurant in Northern Spain.
Sarah digs into Yotam Ottolenghi's first book, "Ottolenghi Simple", to find out if it's for you.
Big infomercial energy and SUPER expensive for a PTFE pan of any kind.
Both pans scuffed around the rim within a day of arrival and there are rumors that olive oil completely ruins the finish?
The traditional recommendation from the old guard. This is my 3rd and it's nearing the end of its lifespan. I hid some of the scuffs with cilantro.
A classic pro pick. The beeswax it comes in is a pain, but taking the time to remove it is well worth it.
An almost exact clone of the HexClad (or vice-versa). Surprisingly comfy handle!
Stunner. This is my favorite skillet I own now (bonus points for being a perfect backdrop for twee food photos).
Lovely handle. Great construction. Love that they're very forthcoming with production and care details.
Fuckin sucks, man. I wanted to like it so badly. Knew the "7-pans-in-1" marketing had to be false, but not like this... Not like this.
Super lightweight, very slippery, and lowkey pretty. Seems like a solid deal to me.
Absolute unit. LOVE the fine-milled finish. This is my grilling skillet and it gets a ton of use and abuse.
The same design we loved in our first review of the Misen 10" Nonstick Pan, but without the fragile PTFE coating.
Best branding glow-up of 2020 and goddamn, I kinda dig that blue finish.
The marketing for this pan makes SOME CLAIMS. So far, it does seem to be compatible with metal utensils, as claimed.
I don't know how absolute garbage like this keeps getting a pass from The Wirecutter, but this pan is trash and no one should own it.
Such a stunner. Would love a riveted handle, but can't win 'em all.
Instagram seems to think this is prettier than I do. Just looks and feels super cheap to me.
In the mood for a classic? Sarah makes 25 from Madhur Jaffrey's seminal cookbook, "An Invitation to Indian Cooking".