Homo sapiens have been threading food onto sticks and cooking it over open flame for millennia. Kebabs, shashlik, kushiyaki, satay—whatever the local moniker, nearly every culture has some succulent take on skewered protein and vegetables. That’s the beauty of kebabs: There’s a literal world of recipes out there to discover. Some are minimalist and let the main ingredient shine (meat, flame, fin), while others, such as Turkish adana kebabs and West African dibi hausa, are so lavishly spiced the neighbors might come knocking while you grill. The throughline in all of these dishes, of course, is the gratifyingly macabre step of stabbing stuff—objectively fun, no doubt, so long as you don’t accidentally skewer yourself! 

Adana Kebabs (Turkish-Style Ground Lamb Skewers)

Dried chiles and red pepper paste lend this grill house classic its signature heat. Get the recipe >

Grilled Chicken Tikka Kebabs

The key to these Indian-style kebabs is the marinade, a heady mix of yogurt, lime, and a half a dozen spices. Get the recipe >

Paneer Tikka Kebabs

Skewers get stacked with creamy paneer and crisp veggies in this meatless barbecue knockout.

Machli Kebabs (Indian-Style Swordfish Skewers)

These dill-flecked kebabs from India are at their summery best when served alongside saffron rice, kachumber, and thinly sliced onions. Get the recipe >

Grilled Marinated Lamb Kebabs

Lamb shoulder is an oft-overlooked cut that takes marvelously to marinating and grilling. Get the recipe >

Galilee-Style Grilled Fish Kebabs

Once you try the spicy garlic marinade that this recipe calls for, you’ll be slathering it on everything from chicken to lamb to beef. Get the recipe >

Filipino Barbecue Chicken Skewers

These craveable kebabs rely on banana ketchup for their signature tang. Get the recipe >

Shish Kebabs

A lemony marinade with plenty of garlic makes these Persian-style kebabs both tender and tart. Get the recipe >

Satay Jamur (Javanese Oyster Mushroom Satay)

The classic Indonesian street food from the island of Java takes mushrooms to new, meaty heights. Get the recipe >

Dibi Hausa (West African Grilled Beef Kebabs with Tankora Spice)

A ginger-garlic marinade and a roll in spicy crushed peanuts add flavor and texture to these barbecued skewers. Get the recipe >

Sweet and Sour Eggplant Satay

Bite-size chunks of velvety charred eggplant are now a staple in our summer grilling rotation, thanks to this deceptively simple satay recipe inspired by Indonesian street vendors. Get the recipe >

Satay Udang (Shrimp Satay)

Ground candlenuts mellow out this spicy shrimp satay that hails from coastal Singapore. Get the recipe >

Mitarashi Dango (Japanese Rice Dumplings with Sweet Soy Glaze)

These soft glutinous rice balls with a sweet soy glaze are festival food in Japan, but they’re equally satisfying as dessert at home. Get the recipe >

The post 13 Sensational Skewer Recipes for July 4 Grilling appeared first on Saveur.

Sharpening a knife is like riding a bike. Once you’ve learned how to do it, muscle memory takes over, no matter how long it’s been. The most essential tool in the kitchen, a sharp knife makes just about all your tasks faster, more efficient and precise. Most importantly, a properly sharpened knife is also a matter of safety. A dull blade can slip or even get caught in thick-skinned vegetables, leading to accidents. 

There’s no absolute timeline on how often you should sharpen your knives, which depends partly on the quality of the steel, but also on how often the knife is used. Professional cooks and butchers, sharpen as frequently as weekly or even daily. For the average home cook? Once every few months or so should do it. Ask yourself, is your favorite knife crushing a ripe tomato rather than slicing smoothly through its skin? Are tears streaming down your face while you hack into an onion? Then it’s probably time to sharpen that blade. 

While professional sharpening services are a quick-fix, they aren’t always easy to find (and some pro sharpeners use a heavy hand and mechanized belts which can wear blades down over time). Knowing how to sharpen your own knives at home is a priceless skill which also allows you to invest in a good knife, because now you’ll know how to take care of it. Here’s how I like to do it.

Choosing Your Stone

Some people like to use an electric sharpener, or other gadgets to maintain a razor-sharp edge. An old-school sharpening stone, however, is not only gentler on your knife—it’s also more precise, portable, compact, and relatively inexpensive. Also called whetstones, these are available in different “grits,” ranging from 100 to 6000, or more—the lower the grit, the more coarse the stone. 

I like to use a double-sided stone, which has both a fine and coarse side. You’ll want to start with the coarser side to remove any dents or chips, then flip your stone over to finish sharpening on the finer side. Most stones found in the market need to be soaked in water to soften the grit; check the packaging details to see if you need to soak yours (typically 30 minutes is enough.)

Angle Up

Most Western-style knives are ambidextrous, with what is known as a 50:50 bevel, meaning it comes to a V-shaped, 45-degree edge. (Traditional Japanese-style knives like the deba, have a steep, one-sided bevel, designed for making extremely precise cuts.) For our purpose, maintaining that 50:50 balance as you sharpen both sides of the blade is crucial for creating a sharp edge. This is where practice makes perfect. 

Soak your stone in clean, cool water for 30 minutes. Dampen a towel and place it on a clean work surface. Remove the stone from the water and position it vertically atop the towel with its coarse side facing up. (The towel will prevent it from slipping as you work.) Before starting, mentally divide your knife into three working sections: The heel, the center, and the tip. Also think of your knife’s sharpness: The duller it is, the more strokes you’ll need to make on the stone. For example, if it’s been bruising herbs instead of shaving them into ribbons, start with 75 strokes or more on each section of both sides of the knife. 

To begin, grip the knife in your dominant hand, with your thumb and index finger gripping the steel where it meets the handle. Then, with the blade facing away, place the tip section of your knife at a 45-degree angle at the bottom end of the stone closest to you. Place the fingers of your non-dominant hand along the sharp edge of the blade. Begin pushing the knife away from you, dragging it along the stone applying even, firm pressure. Once you get to the top of the stone, loosen your pressure, but keep contact with the stone as you pull your knife back down. Repeat this movement, gliding the blade away from you and back again. (Just make sure to keep track of the number of strokes, as you’ll repeat the same all along the knife and again on the opposite side.)

Work Your Core

Once you’ve reached your intended number of strokes, you can test the tip by very gently running your thumb over it. If it’s getting sharper, it might snag at your skin, while a dull knife would just glide over. If you still find the edge dull, you can keep working on that section, again counting your strokes. Making sure to maintain the same angle, move the knife over so that the middle section of the blade is now in contact with the stone. Applying the same amount of pressure as before, continue sharpening your knife in long strokes. Repeat the same number of total strokes as you did before. Don’t worry if you’re not moving quickly; at this point, precision and control are key. 

(If you are sharpening a very short knife, you may only need to divide the work into 2 sections, while longer blades like carving knives may need to be sharpened in four or more stages.)

Sharpen The Heel

Depending on the width and shape of your blade, sharpening this last bit can be a little tricky. While maintaining a consistent angle, you now need to make sure not to bump the handle of the knife into the stone. Reposition your hand as necessary to continue sharpening, making sure to remember the fundamentals: the angle of the blade, the pressure against the stone, and a consistent number of strokes.

Moisturize Frequently

As you sharpen your knife, you may notice your stone beginning to get dry; it’ll feel unpleasant, like the blade is grinding versus gliding across the surface. When this happens, sprinkle on a few tablespoons of water. This will add lubrication that will make the sharpening easier and more gentle on your knife. The water also helps the stone to slough off some of its grit, creating a slurry of stone and metal which acts as a gentle abrasive, creating a finer edge.

Repeat On The Other Side

For the second side of the knife, the steps are the same, though sharpening with your non-dominant hand may take a bit more practice. Make sure to work slowly, making purposeful strokes and maintaining the angle and pressure you kept on the first side of the knife. In order to achieve that even bevel, remember to repeat the same number of strokes as you did on the first side. Once you’ve finished the second side, you can test your work by trying to slice into a tomato, or chop a scallion. If the knife is mashing the ingredient versus slicing into it, you need to take it through the stone again. Depending on the sharpness, it may require another 75 strokes, or fewer if it just needs a little more refining.

Refine The Edge

Once you have fully sharpened both sides of your knife and are happy with your work, flip the stone over to the finer grit and repeat the previous steps. This will polish and refine the blade to a razor edge. You’ve already done all the hard work on the coarse side, shaving away the blade to a sharp edge, so you won’t need as many strokes on this side. You’ll notice the knife glides a lot more smoothly here, and that the fine stone doesn’t release as much of a slurry as the coarser side. You can retest your knife’s edge by once again trying to slice into a ripe fruit or herbs. Once you’re satisfied, rinse your knife and stone. Pat both dry with a clean towel and set the stone aside at room temperature to dry completely before you put it away.

Hone the Knife

Use a sharpening steel, or a hone, right after you’ve finished sharpening your knife to further refine the edge of your blade. (A hone may also be used between sharpening sessions to quickly revive the edge). Choose a hone that’s long enough for the knives you’ll be using it on (11–12 inches should be suitable for most knives). Most hones are made of durable stainless steel. These are fine, but I prefer a ceramic steel, which is more fragile, but also more gentle on your knife.

To begin using a hone, hold the handle tight in your non-dominant hand; grip your knife in your dominant hand, with your thumb and index finger on either side of the base of the blade. With the blade pointed towards the handle of the hone, rest the sharp edge of the blade on the end of the hone at the same 45-degree angle you used on the sharpening stone. Using a slow downward stroke, slide the knife to the hilt of the hone. Five to ten strokes on each side of the knife is plenty here. 

Once you’ve honed your knife, give it another rinse and pat dry. Your knife is now sharp, safe, and ready to use! Now that your knife is at its best, make sure to take care of it. Keep the edge free of nicks and chips by only cutting on wood or plastic cutting boards. Don’t leave it sitting in the sink and take care to hand-wash and dry immediately after using. This will maintain the tool and lengthen its life, keeping work in the kitchen easy, efficient, and a true pleasure.

The post Hone Your Knife (And Sharpening Skills) With This Simple Method appeared first on Saveur.

Our Top Picks

• Best Overall: Shun Hikari 8″ Chef’s Knife 
• Best All-Purpose: Wüsthof Ikon 8” Chefs Knife
• Best Value, Western: Victorinox 8 Inches Chef’s Knives, Rosewood Handle
• Best Value, Japanese: Tojiro | DP | Gyuto 180mm
• Best For Beginners: Material 8″ Knife: Thoughtfully Designed, Affordably Priced
• Best Modern: 8 Inch Chef Knife: Modern Chef Knife with Comfort Handle | Hast

Best Overall: Shun Hikari 8″ Chef’s Knife 

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Blade length: 8 inches | Brand: Shun | Handle material: Birch pakkawood

Why we chose it: An excellent all-purpose knife that’s as beautiful as it is functional.

This knife is a true gem in the kitchen. Useful for chopping larger vegetables like butternut squash, which requires length and leverage to cut through, and for evenly slicing delicate items like fish. The blade’s “hornet’s nest” pattern helps it stand out in a crowd, and the high-carbon, high-chromium stainless steel edges are hand-sharpened to 16 degrees for durability and easy maintenance. Details like an embossed end cap on the handle cement this knife’s position as an all-around kitchen star.

Best All-Purpose: Wüsthof Ikon 8” Chefs Knife

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Blade material: Forged stainless steel | Handle material: Synthetic

Why we chose it: Wüsthof is a solid, trusted brand that consistently produces long-lasting knives with good balance and blades.

A Wüsthof chefs knife is an excellent investment for a cook who wants to invest in one reliable knife to do it all in the kitchen. It has a hefty feel with a bolster (the thick junction between the handle and blade) that helps counterbalance the knife. It’s great for mincing and dicing, chopping, cutting through tough vegetables, butchering chickens, and pretty much any task you throw at it in the kitchen.

Best Value, Western: Victorinox 8 Inches Chef’s Knives, Rosewood Handle

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Blade material: Stainless steel | Handle material: Rosewood  

Why we chose it: Victorinox is a another storied brand, using Swiss steel in its lightweight blades that are functional and versatile.

Looking for a knife to take with you on trips, to other kitchens, or simply just use to the extent of its abilities without worrying too much about price? This Victorinox knife will do everything you need and more, for a very affordable price. Swiss steel is durable and stiff, making it ideal for tough kitchen tasks, while its rosewood handle gives it a little bit of an upscale appearance.

Best Value, Japanese: Tojiro Gyuto – 180mm

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Blade material: Stainless steel | Handle material: Reinforced laminated material

Why we chose it: In the Japanese knife category, Tojiro’s Gyuto knife is a great, affordable option made from beautiful steel.

For enthusiasts of Japenese steel who aren’t looking to break the bank, Tojiro’s 8-inch gyuto is an ideal compromise, featuring the super-durable, hard steel at a lower price. The handle is Western-style, with an ergonomic shape designed to prevent tiring.

Best for Beginners: Material 8″ Knife

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Blade material: Stainless steel | Handle material: Laminate

Why we chose it: Material took the best features of Western and Japanese knives to create an easy-to-use hybrid that’s perfect for those who aren’t quite sure what they’re looking for in a knife.

Material layers high-carbon and corrosion-resistant stainless Japanese steel for a blend of durability, sharpness, and a pleasing weight. After heat treating and then cryogenic freezing, the knife’s blade becomes harder and less flexible, keeping its edge longer than knives made of softer steel. At the price point, it’s a great place to start building your stable of knives, particularly if you’re not sure which style suits you best.

Best Modern: Hast Modern Chef 8 Inch Chef Knife

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Blade material: Matrix powder steel | Handle material: Matrix powder steel   

Why we chose it: A newcomer to the scene, Hast’s knives are both aesthetically pleasing and supremely sharp.

I have truly never encountered a knife this sharp straight out of the box. It is lightweight, easy to handle, and the powder-coated metal handle is very comfortable in the hand. This knife is a do-it-all kind of item with a blade that’s flexible enough to maneuver around bones, but stiff enough to easily slice through tough vegetables. The minimal design is a delightful bonus for those whose kitchens lean into the current trends of minimalism.

How We Chose These Products

Throughout her career, Ellen Fort has used a variety of knives, both in professional kitchens and at home. She’s tested a large swath of new products on the market to determine which chef knives are the cream of the crop. Input from knife experts helped form opinions and gave insight into some of the determining factors when choosing a knife.

Features to Keep in Mind When Shopping for Chef Knives

Size

Chef knives typically range from 6 to 12 inches. “Most people end up right in the middle with an 8-inch chef knife,” says Josh Donald of San Francisco’s Bernal Cutlery. Home cooks should consider their storage space, countertops, and cutting board size, and what they’ll be using their knife for. When Matt Horn, pitmaster of Oakland’s Horn BBQ, isn’t using his 12-inch slicer at the restaurant, he prefers a smaller blade. “My favorite knife is the Wüsthof 6-inch chef knife,” says Horn. “It has a nice feel to it, a nice weight, and it’s extremely versatile. I find myself really relying on that knife.” 

Balance

Balance is key in a chefs knife, keeping equilibrium between the handle and the blade and allowing more control of the knife. An unbalanced knife is unwieldy and makes certain kitchen tasks like fine dicing and chopping more difficult.

Weight

Weight is a matter of preference for most cooks. I like a knife with a bit of weight behind it, a sturdy blade that feels like it can really hack through a rutabega, chop chicken bones, or easily dice a butternut squash. Lighter knives have their place in the kitchen too, favored for easily slicing through vegetables and fish without the need for a lot of weight behind the blade.

Ask the Experts

Q: What is a chef knife used for?

A chefs knife is typically 6 to 10 inches long, and is used for almost any task in the kitchen, from finely mincing garlic to butchering meat. 

Q: How often should I sharpen my knife?

It truly depends on how often you use your knife. If you’re cooking most nights, then you should sharpen your knife twice a month. This can be accomplished by sharpening it at home with sharpening stones or home sharpeners, or sending it to a professional knife service. (Many cutlery shops also offer this service, such as Bernal Cutlery in San Francisco, and Korin in New York.)

Q: What is a forged knife?

A forged knife is created from a single piece of steel that is shaped and hardened by hand, versus mass-produced knives that are stamped from large sheets of steel.

Q: Is a Santoku knife a chef knife?

A santoku knife is an all-purpose knife that is slightly shorter than a typical chefs knife. It also has a rounded tip and flatter edge that makes it better suited for cutting vegetables than, say, butchering a chicken or trimming a brisket. 

Q: How long does a chef knife last on average?

When cared for properly, a chef knife can last for decades. However, sharpening removes some of the metal from the blade each time, which can ultimately reduce the size of the blade. That implies some serious use and frequent sharpening that most home cooks won’t require; the average chefs knife in a home kitchen could be passed down through generations. 

Q: Where should I keep my chef knives?

The main concerns in choosing storage for your chefs knife: safety for you and your knife. There are lots of options to achieve those goals, from a countertop knife block to a drawer dock to a magnetic knife holder on the wall. If you’re traveling with your knife, an inexpensive knife guard like this one will protect the blade and prevent cuts. 

Our Take

Like so many kitchen tools, a knife is a very personal item. Liken it to the process of choosing a wand in Harry Potter—the knife really chooses you. But since most of us don’t have the luxury of trying every knife on the market, we’ve identified a good selection that will suit a wide variety of preferences, budgets, and cooking styles. Ultimately, it’s best to head to a store to test the weight and balance for yourself, but we know that there’s a knife in this guide for you.

The post The Best Chef Knives Do It All appeared first on Saveur.

That time of year has arrived, when I haul my vintage 1940s electric roaster out of storage and crank it on for the annual holiday turkey roast. The generations of home cooks in my family who did so before me are long gone, but that old Nesco Roastryte keeps going, re-anchoring me to this season from which I’ve occasionally disconnected when loss or upheaval intervened. Each time its red light blinks on, I’m a little more grateful. 

“Years and years of turkeys in that roaster,” my father-in-law Kevin Hennessy recently recalled. “I don’t think we ever had to repair it.”

The Milwaukee-based National Enameling and Stamping Company released the first iteration of its portable electric roaster oven in 1931—which was then toted around rural parts of the state by the Wisconsin Electrical Company to promote the use of electricity in homes, which until then relied on wood-burning stoves. (Today, the snappier-named Nesco makes all manner of slow cookers and pressure cookers, meat grinders and dehydrators, and a sleek line of porcelain-walled roasters that scarcely resemble those early models.) 

My family’s Roastryte—a hulking, enameled-steel cooker whose manufacture date we unscientifically placed sometime in the 1940s—has endured through four generations and counting. My husband Sean’s late grandmother, a no-nonsense Irish American named Pat Hennessy, probably inherited the roaster from her mother Margaret McGuire. Pat in turn passed down the roaster to her son Kevin and his wife Betsy (my husband’s parents) when they took up the mantle of hosting Thanksgiving at their suburban Chicago home, with scarcely enough oven space for Betsy’s legendary pies. She would, therefore, balance the cooker on a card table in the den, amidst baskets heaped with her knitting supplies and stacks of Kevin’s historical-nonfiction reads that spilled over from the bookcase. Sometimes, when living-room space was scarce, the roaster was relegated to the basement—the bird’s delicious, muted aromas wafting up the rickety staircase.

The first time I laid eyes on the Roastryte, I’d brought my parents and sister over to my future in-laws’ home for our first Thanksgiving together. Sweating anxiously through my collared polyester dress, I perched on the couch opposite the roaster, its windowed lid beading with condensation while a 20-pound turkey sizzled away inside. Though the living room was furnished with reminders that this was not a place for cooking, this disembodied oven with its chipped facade industriously subverted that order. Something about that heartened me. I’d later come to associate that image with the roaster’s genially subversive then-owner Betsy, whose snowman turtleneck and sweater-vest sets belied a deceptively progressive core. 

A few years later, barely three weeks after Thanksgiving in 2009, Betsy died of ovarian cancer, and Sean and I inherited the Roastryte somewhere in an unending fog of grief. We shoved it into a storage locker while trying to survive a holiday season that, for us, held only pain and loss. 

In 2012 after Kevin remarried, and Sean and I bought our first place on Chicago’s northwest side, it was our turn to host a newly knitted-together family for Thanksgiving dinner, served on Betsy’s toile-patterned china. Oven space was scant, owing to my overwrought lineup of appetizers and sides, so we hauled out the Roastryte and set it on a wooden end table in the office, its edges looming precariously above the newly re-carpeted floor. 

When I cracked the appliance’s lid to check the turkey’s temperature an hour later, Betsy materialized in my mind amid the rush of steam to hover approvingly over my shoulder in her favorite frilly apron. She cheerfully recounted one year when the baster misfired and sprayed the carpet instead of the turkey. 

Unsure if that story was real or imagined, I felt comforted all the same, my shoulders relaxing a few inches—new carpet be damned! The cooker belonged wherever it was, roasting the centerpiece of a holiday feast. And in the end, the bird came out flawlessly—the skin golden and crackly, the meat miraculously moist. The rest of the dinner, however, flopped spectacularly. Someone didn’t like the wine; someone else had too much and decided to bring up politics. Or was it religion? 

The following year, Sean and I flew to Palm Springs for a steakhouse Thanksgiving of prime rib and ice-cold martinis. For a few more seasons, the roaster lay dormant as we spent holidays away from home—skipping one Christmas, gifts and all, to fly to Austria with my sister and brother-in-law; driving up to Taos, New Mexico, another Thanksgiving to grill stuffed chickens. But inevitably, Sean and I would return from these trips with a hankering for a stuffed holiday turkey and plug in the roaster for a late-January feast. Its light would kick on to register its approval at another year of burnt turkey fat decorating its already well-seasoned interior.

On the Roastryte’s lustrous gold temperature panel is a whole host of suggested temperatures for the many dishes one might cook in the appliance: 275 degrees Fahrenheit for baked beans; 325 for poultry, custard; 375 for onions, cakes, and fish (my favorite tier); 400 for cookies and apples. Each year that we bring the roaster out, I announce that this time I will cook something other than turkey in it. But I never do. 

When I asked Kevin if previous Roastryte owners ever used it for, say, a pork roast or cobbler, he replied decisively: “Roaster was used only for turkeys. It had a turkey funk in it.”

As another holiday season descends, the roaster again hibernates in a storage unit some 1,500 miles away from its longtime Chicago home, along with the rest of the life that Sean and I uprooted to Southern New Mexico this past fall. We’ll haul it out just in time for Christmas, but our new high-desert home, buried in boxes, isn’t quite up to hosting yet. 

This year, it’s my sister’s turn to convene her first-ever holiday feast on the good talavera china in her yellow adobe house in Las Cruces, New Mexico. My parents will pass through en route to Tucson, and there will be stuffed turkey, of course. She’s worried there’s not enough oven space, but I’m not.

The post The Chipped Plug-In Roaster That Anchors My Holidays appeared first on Saveur.

There are many tasks in the kitchen that require both good skills and good knives, from butchering fish and whole animals or chopping vegetables to carving a turkey at Thanksgiving dinner. The best kitchen knives will ensure that no matter your skill level, you’re starting out on the right foot.

Selecting the knives for your home kitchen will depend on a number of factors: how often you cook, your skill level, preferred cuisine, budget. Will you be hacking apart chickens and sides of beef? Skillfully dicing brunoise vegetables for classic French dishes? Or simply preparing dinner each night? There’s also an aesthetic quality to consider: Knives can be both beautiful and functional, with a variety of blade and handle materials to suit the personality of the person wielding them.

“The right tool for the job is key and depending on how detail-oriented you want to be with your cooking, might influence what you would choose, ” says Josh Donald, co-owner of San Francisco’s Bernal Cutlery. “There is no empirically ‘this is the best knife’ for one person’s style of cooking.” Personal preference will always be a strong driver when choosing knives, but quality, brand, and style are a good place to start.

• Best Chef’s Knife: Shun Hikari Chef’s Knife
• Best Santoku: Misen Santoku Knife 
• Best Paring: Wüsthof Classic Paring Knife
• Best Bread: Shun Sora Bread Knife
• Best Carving/Slicing: Mac Knife Professional Slicer
• Best Shears: KitchenAid Multi-Purpose Scissors
• Best Set: Victorinox Swiss Classic Knife Block Set

Our Top Picks

Best Chef’s Knife: Shun Hikari Chef’s Knife

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Blade Length: 8 inches | Brand: Shun | Handle Material: Birch pakkawood

Why we chose it: An excellent all-purpose knife that’s as beautiful as it is functional.

This knife is a true gem in the kitchen. Useful for chopping larger vegetables like a butternut squash, which requires length and leverage to cut through, and for evenly slicing delicate items like fish. The blade’s “hornet’s nest” pattern helps it stand out in a crowd, and the high-carbon, high-chromium stainless steel edges are hand-sharpened to 16 degrees for durability and easy maintenance. Details like an embossed end cap on the handle cement this knife’s position as an all-around kitchen star.

Related: The Best Chef’s Knives for Every Type of Cook

Best Santoku: Misen Santoku Knife

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Blade Length: 7 ½ inches | Brand: Misen | Handle Material: Birch pakkawood

Why we chose it: Misen’s santoku beats out more established knife brands with a high carbon-to-steel ratio that keeps it sharper longer; plus, it’s stain resistant. 

At 7 ½ inches, Misen’s Santoku is slightly longer than others in this category, giving it a similar feel to a traditional chef’s knife. Its sloped bolster provides more control when cutting and performing delicate tasks, and its mix of carbon and stainless steel puts it directly in the middle of the durability of German and Japanese knives. The company also offers a 60-day test period, plus free returns, and a lifetime guarantee that makes investing in nice knives a less daunting proposition. It’s an investment, but one with a little more wiggle room to branch out in the future.

Related: Best Santoku Knives

Best Paring: Wüsthof Classic Paring Knife 

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Blade Length: 3 ½ inches | Brand: Wüsthof | Handle Material: Birch pakkawood

Why we chose it: This paring knife easily executes kitchen tasks that require more nuance than a hefty chef’s knife.

Sturdy and classic, Wüsthof’s high-carbon steel gives all of the brand’s knives tough, durable blades. This paring knife is no exception, combining delicate maneuverability with lasting sharpness. It is forged of tempered and hardened steel with a 14-degree blade that makes it easy to maintain. Use it for peeling tough vegetables, coring tomatoes, or any number of detailed jobs. 

Related: Best Paring Knives

Best Bread Knife: Shun Sora Bread Knife 

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Blade Length: 9 inches | Brand: Shun | Handle Material: Textured polymer blend

Why we chose it: The tough serrated blade stands up to thick crusts, hard vegetables, and more. 

Shun is known for its super durable, lightweight blades that keep their edge over time. The Sora bread knife’s wide, low-frequency serrations provide a smooth cut through even the toughest artisanal bread crusts. The serrations, which are angled front and back, make it a good choice for cutting through tough veggies like winter squash, too, as well as delicate-skinned items like tomatoes or peaches.

Related: Best Bread Knives

Best Carving Knife/Slicer: Mac Knife Professional Series Slicer

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Blade Length: 10 ¼ inches | Brand: Mac | Handle Material: Pakkawood 

Why we chose it: Same high quality as more popular knife brands, but with greater staying power and a reasonable price tag. 

Although they may be a lesser-known brand as far as the slicing scene goes, chef Kieron Hales of Zingerman’s Cornman Farms swears by Mac Knives. And for carving, you can’t go wrong with the MKS-105 model. Why? Hales lists hardened steel (high-carbon chrome Molybdenum steel, to be exact), a Japanese angle cut, and the ability to retain a sharp edge longer than most blades he’s used as the main reasons. “They all also feature an incredibly comfortable handle and tang, which makes it easy to use during long kitchen shifts,” he shares (which means at-home tasks will be a breeze). 

Related: Best Carving/Slicer

Best Kitchen Shears: KitchenAid Multi-Purpose Scissors

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Blade Length: 5 ¾ inches | Brand: KitchenAid | Handle Material: Soft grip plastic

Why we chose it: Shears that are versatile and sharp enough to snip through the bones of a chicken or bunches of herbs while remaining comfortable to handle. 

Sharp and practically-sized for daily use, these shears do it all in the kitchen. They’re made from heavy-duty stainless steel that’s rust resistant, even through the endless washes that will result from cutting open packages of ground beef and spatchcocking chickens. The soft-grip handle saves your hands from stress, and the selection of bright colors is an added bonus.

Related: Best Kitchen Shears

Best Sets: Victorinox 9-Piece Swiss Army Classic Knife Block

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Blade Length: Varied | Brand: Victorniox | Handle Material: Plastic

Why we chose it: The maker of the original Swiss army knife is still producing all-in-one knife solutions— like this 9-piece block that covers all the bases. 

For those who appreciate a full range of options, a knife set is a good way to go from zero to 60. Victorinox’s practical set includes paring, chef’s, utility, boning, and bread knives, plus kitchen shears and a honing steel, all stored in a sturdy wood block. While the handles of these knives are simple black plastic, they have proven to be a very durable option for heavy use.

Related: Best Kitchen Shears

How We Chose These Products

Every chef or home cook has their own preference in terms of style and weight. But despite the subjective nature of knives, there are certain standards of quality and versatility that can be universally applied. To choose our favorites, we used our own experience in professional kitchens and recommendations from trusted professionals — both chefs and knife experts. Reputation is always important, with legacy brands like Shun, Wüsthof, and Victorinox delivering consistent, reliable options.

Features to Keep in Mind When Shopping for Kitchen Knives 

Western vs. Japanese Knives 

The two major styles of knives are delineated by region: Western knives—which include French, German, and American knives—and Japanese knives. “Japanese steel is going to be a harder, higher carbon content material, which means it will hold an edge longer, and have a bit narrower range of utility,” says Donald. “A lot of people use a Western chef’s knife for things like breaking down a chicken. Japanese knives tend to be one-purpose knives, like fish, vegetables, or meat.” 

King prefers Eastern knives in her own kitchen. “The difference is often in the handles, angle of the blade, type of steel,” she says. “Knives are very personal and it really comes down to what feels right in your hand. Consider the comfort of the handle, the maintenance of the blade, and your skill level.” She adds that Eastern knives require whetstone sharpening, versus Western ones, which use oil stones.

Weight

The weight of knives varies by style, maker, blade, and handle material. Ultimately, how heavy your knife is remains a matter of preference, at least when it comes to a multi-purpose chef or santoku knife. Heavier knives, typically Western style, tend to “fall” more easily, meaning that the weight of the knife itself aids in making clean, easy cuts. Heavier knives work better for tougher tasks, such as cutting through bone and sinew, while lighter knives are better suited for smaller, more delicate tasks like peeling, mincing, and dicing. 

Size 

Chef knives typically range from 6 to 12 inches. “Most people end up right in the middle with an 8-inch chef knife,” says Donald. Home cooks should consider their storage space, countertops, and cutting board size, and what they’ll be using their knife for. When Matt Horn, pitmaster of Oakland’s Horn BBQ, isn’t using his 12-inch slicer at the restaurant, he prefers a smaller blade. “My favorite knife is the Wüsthof 6-inch chef knife,” says Horn. “It has a nice feel to it, a nice weight, and it’s extremely versatile. I find myself really relying on that knife.” 

Maintenance 

When investing in high-quality knives (or any knife, really), maintenance is key to keeping it in good shape. The first rule of knife club: Never, ever put your knife in the dishwasher, no matter what the manufacturer says. “There are some that will be damaged faster than others, but all knives will get destroyed in the dishwasher,” says Donald. “Handles will be ruined and edges will be dulled. Stainless steel is still a metal that can corrode in hot, caustic water.” And, keeping the knife edge sharp is paramount. “If you’re going to invest in a fancy, premium knife, do take the time to learn how to maintain it,” says King. “If you aren’t sure how to maintain the edge yourself, outsource to an artisan knife store that can help you sharpen it.”

Ask the Experts

Q: What’s the best way to sharpen my kitchen knife? 

Many knife shops, including Bernal Cutlery and Williams-Sonoma, offer sharpening services for customers by mail, which is a great option for novices. But Donald recommends learning to sharpen knives at home, using a whetstone or oil stone. This involves running the blade of the knife across a gritted stone at a specific angle to sharpen it. “Using a sharpening machine can cause irregularities in the shape of the edge, and could affect how well it comes into contact with the cutting board,” says Donald. “You can get better at sharpening, but a machine never will.” 

Q: Do I need to sharpen my kitchen knife every week? 

Definitely not. In fact, your knives should be fine with a professional sharpening just one or two times a year, depending on how often they’re used. Each time a knife is sharpened, metal is removed from the blade, decreasing its size over time; sharpening it too much will more quickly whittle down the blade of your favorite knife. Honing your knife with a honing steel—a tool used to realign the knife’s blade—after every two to three uses will keep the edge straight, without removing metal to create a new edge. To keep your knives sharp, do not use glass or bamboo cutting boards, says Donald, as those surfaces will dull blades more quickly and cause knives to require more frequent sharpening. 

Q: How do I store my knives?

A magnetic knife strip is an easy way to keep knives within reach and safely stored. An in-drawer knife dock works well for various sizes of knives, and keeps them from taking up valuable counter space. Similarly, knife guards are an easy way to safely store sharp knives in a drawer. For those with ample counter space and the desire for a full set, a knife block is a good option. Above all, ensure that your knives have a designated home with their blades covered at all times to prevent accidents (and dulling your blade on random kitchen implements rolling around in your drawers). 

Q: What is the most important knife?

A chef’s knife is the true workhorse of the kitchen, and should be the first consideration when building your block. All knives are subject to personal taste, but a chef’s knife should feel like an extension of your arm in the kitchen, with the weight, grip, and maneuverability that works best for you. Second in command is a paring knife for smaller, more detailed tasks like coring tomatoes, peeling vegetables, and other tasks requiring precision. Chef Melissa King, winner of Top Chef All-Stars, Season 17, counts these two knives as the most important to have on hand. “You can accomplish most tasks with just a chef’s knife and a paring knife,” King says. Meanwhile, a traditional Japanese santoku knife falls somewhere in between the larger, straight chef’s knife and a smaller paring knife. It has a flat cutting edge and rounded curve at the tip, making it a multi-purpose blade for cutting both meat and vegetables.  

Q: Should I buy a set?

As for choosing between a few sturdy knives and a complete set, it depends on how many people in the household will be using the knives, and for what purpose. “We typically don’t sell sets” says Donald. “Every now and then we’ll get something but very very rarely because we typically are of the mind to have somebody focus on what they’re really going to use the most, which is a chef’s knife and a utility or paring knife. I think that putting the bulk of your knife budget in the knife that you’re going to pick up and use most is really important.”

Our Take

The best kitchen knives are chosen with usage in mind, so consider what you’d like to accomplish in the kitchen when making a big purchase. A solid, all-purpose knife like the Shun Hikari and a classic Wüsthof paring knife is a great starting place for someone looking to build up their collection over time.

The post The Best Kitchen Knives Are the Ultimate Sous Chefs appeared first on Saveur.

If you think all your kitchen needs is a bit of fancy wood for slicing and dicing, think again. While a chunky butcher block can double as an impressive platter for appetizers or cheese, you’ll often find that the best plastic cutting boards are doing the heavy lifting behind the scenes, especially in restaurants. And there are plenty of instances where it’s the preferred surface, especially for raw meat and fish. 

At The Meat Hook, a butcher shop in Brooklyn, New York, production manager Kimberly Plafke’s team breaks down whole animals into everything from sausages to charcuterie. Sure, the process may start with a wood board, but it ends on recyclable, high-density polyethylene plastic (complete with a stamp of approval from the National Sanitation Foundation). “We need to make sure we use sturdy, easy-to-sanitize cutting boards to keep everything clean and tidy,” she says, pointing out the non-porous, stain-resistant benefits of plastic, which is not only crucial in her commercial kitchen, but helpful at home, too. 

Usually inexpensive and easy to store, you can even stock up on a few and delegate them specifically for poultry or produce, reducing your chances of cross-contamination. Peeling garlic or chopping an onion? Plastic is also odor-resistant, whereas wood will often require a lemon and baking soda mixture, at a minimum, to rid it of strong smells. For all these reasons and more, we rounded up six of our favorites (including a few stylish enough to even keep out on your counter) that are well worth having in your arsenal. 

• Best Overall: OXO Good Grips Utility Cutting Board
• Best Value: Nicole Home Collection Flexible Plastic Cutting Board Mats Set
• Best Durable Design: Thirteen Chefs Large Cutting Board
• Best System: 6-Board Color-Coded Cutting Board System
• Best Sustainable: Material The ReBoard
• Best Blend: Tenryo Hi-Soft Cutting Board

A Few Things to Consider 

Material 

When it comes to the best plastic cutting boards, you’ll want to choose a high-quality, high-density polypropylene or polyethylene. If properly maintained, the construction shouldn’t crack, warp, or chip. 

Knife Compatibility

You’ll want a thick cutting board to ensure proper cutting. Jeremy Watson, founder of Chubo Knives, recommends a 3/4-inch thick board if going the plastic route. “Slightly thicker boards offer more stability and absorb the impact of your blade on the surface more than thinner boards,” he notes. “Whatever board you buy, we recommend choosing one on the softer side, with a little give. A super hard, unforgiving surface will dull your knives more quickly.” It might go unsaid, but to keep blades sharp, take them to a honing rod more frequently

Maintenance and Care 

One of the biggest draws of plastic cutting boards? They require less maintenance than their wood counterparts. Nearly all are dishwasher-safe, meaning you can give them a quick rinse and stack them in with your plates and cutlery. Unlike wood, plastic doesn’t require any regular oiling or scrubs; all you need is water and soap. 

Our Top Picks

Best Overall: OXO Good Grips Utility Cutting Board

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Can a plastic cutting board be flexible without being flimsy? It sure can. In fact, that’s our favorite aspect of this incredibly affordable three-pack. These thin, colorful boards are great for siphoning chopped food into a bowl or mixer—just pick the whole thing up, curl the edges inward, and guide the food right where you want it. These boards are also BPA free and odor resistant. And while they probably won’t last forever like a wooden cutting board, it’s hard to beat that price.

Best Value: Nicole Home Collection Flexible Plastic Cutting Board Mats Set

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Can a plastic cutting board be flexible without being flimsy? It sure can. In fact, that’s our favorite aspect of this incredibly affordable three-pack. These thin, colorful boards are great for siphoning chopped food into a bowl or mixer—just pick the whole thing up, curl the edges inward, and guide the food right where you want it. These boards are also BPA-free and odor resistant. And while they probably won’t last forever like a wood cutting board, it’s hard to beat that price.

Best Durable Design: Thirteen Chefs Large Cutting Board

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Designed for commercial use, this ultra-durable cutting board looks simple, but stands up to regular use. The lightly-textured board is made with HDPP (high density polypropylene), which has a better wear and heat tolerance than other options on the market. It’s BPA-free, which means it’s made without an industrial chemical called bisphenol A, which some research has shown can seep into food (though the FDA says it’s still safe at low levels). It comes in a wide range of colors, including a not-often-seen black that can hide stains better than a white one.

Best System: 6-Board Color-Coded Cutting Board System

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Whether it’s for family, friends, or in her own kitchen, this is the NSF-approved and HACCP (Hazard Analysis Critical Control Point) color-coded set of cutting boards Plafke recommends (who also finds it adds fun color to the kitchen). The color coding system is as follows: Blue is for raw seafood, yellow for raw poultry, red for raw meat, brown for cooked meat, green for produce, and white for dairy and breads. 

“You don’t find these different colors with wooden boards very often,” adds Plafke, and another benefit is the thickness and weight. “Even once the animals are broken down into more manageable pieces, they are still super heavy, and we absolutely need boards that will support that weight without sliding around the table.” 

Best Sustainable: Material The ReBoard

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A blend of knife-friendly recycled plastic (75 percent) and renewable sugarcane (25 percent) for durability, the reBoard from Material Kitchen is a stylish, sustainable option that you could keep out on your kitchen counters. Choose from seven bright, lively colors (and perhaps even create your own system—you can snag a three-pack for $80) and count on this board being lightweight and easy to clean; just pop it in the dishwasher when you’re done. 

Best Blend: Tenryo Hi-Soft Cutting Board

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Made in Japan, Tenryo’s Hi-Soft is poly-vinyl acetate (designed to resemble the look and feel of wood) is approved by several knife brands like Korin and Chubo, as it reduces impact on the knife and stress to the hand. This, explains Wendy Yang, Korin’s New York City showroom manager, extends the lifespan for your knives. “The non-slip surface keeps your hands safe while allowing for precision and accuracy,” she explains. “Also, unlike wood, the Hi-Soft cutting board won’t crack or have dents, so bacteria won’t grow within.” Watson also prefers plastic and vinyl blends. “The material has a lot of give to it and is gentle on knife edges,” he adds. 

Ask the Experts

Q: What is the most sanitary type of cutting board? 

For sanitary purposes, plastic cutting boards are used by professionals to cut proteins like fish and meat, offers Watson. “They are the most hygienic and can be sterilized in hot water or put in a dishwasher,” he adds. It’s why after Plafke’s team breaks down an animal on a wood butcher block (to endure the weight) they move over to plastic. Because plastic boards aren’t porous, juices—whether from animals or vegetables—won’t seep in, making it easier to prevent cross-contamination. In comparison, Plafke notes, wood is the exact opposite. “Wood is very porous and also cracks over time,” she says. “There is a higher risk of not being able to clean properly. Food safety in a butcher shop is the number one priority, so the plastic boards give us that extra cushion to ensure product safety,” she shares. 

Q: How long do plastic cutting boards last? 

This all depends on how often you cook and therefore cut and prep food. Rather than follow a timeline, pay attention to the look of your board—knife marks are likely, but if they’ve turned into deep gouges or cavernous grooves (which can be difficult to clean and harbor bacteria), it’s likely time for a replacement.  

The post Take Your Food Prep Game to the Next Level with the Best Plastic Cutting Boards appeared first on Saveur.

Whether you call them slow cookers or by any other names – “Crock-Pot” is technically a brand name – these essential kitchen tools can help you become the hero of the kitchen on days when the family is going off in a million different directions. The beauty of a slow cooker is that it allows you to essentially prepare a warm, home-cooked dinner for the family before you even leave home for work. You can make amazing Sunday dinners before heading to church and cook delicious feasts in any season. These great slow cookers will get you off to a great start.

Instant Pot

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Available in a variety of sizes, this cooker is essentially seven appliances in one. Though perhaps best known as a pressure cooker, it’s also a slow cooker, rice cooker, steamer, yogurt maker and more. Many families prefer it over the traditional slow cooker because it can make food that has that “slow-cooked” quality in one-third of the time. The Instant Pot features built-in safety in the form of a safety lock and overheating protection for added safety.

Crock-Pot

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We love the digital time controller that can be set from a mere 30 minutes to as many as 20 hours. The cooker automatically switches to “warm” mode when the programmed time is reached. It has a removable stone insert that is microwave safe and oven safe up to 400 degrees. Both the stoneware and the lid are dishwasher safe. The locking lid makes this slow cooker ideal for meals on-the-go.

Elite Gourmet

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This slow cooker may be smaller in size, but it doesn’t sacrifice on features. It offers a removable stoneware pot that is dishwasher safe and cool-touch handles. The slow cooker offers three temperatures, high, low, and warm so you can keep food warm during parties, while tailgating, and more.

Ninja Foodi

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Available in 5, 6.5, and 8-quart sizes, this Ninja slow cooker offers a wide range of other abilities, such as air frying, pressure cooking, and tender crisping food. Enjoy the convenience of one-pot cooking and the flavor of slow cooking after spending only minutes in the kitchen with this slow cooker. It offers a healthy cooking alternative when air frying with 75 percent less fat compared with deep frying.

This slow cooker comes with a temperature probe so you know precisely when food is done. Cooking with this slow cooker gives you the option of three cooking styles in one. It offers the access of programmable cooking so you can leave your cooker going while away from home, and manual cooking so you can control the temperature as needed.

The post Our Favorite Slow Cookers for the Kitchen appeared first on Saveur.

Though bread boxes were historically meant for homemade (translation: preservative-free) baked goods, they still offer an improvement over the air-tight plastic bags commercial bread comes in. Think of these finds as dream homes for your loaves, both fresh and store-bought. If you’re someone who carb-loads on the regular, then the ROI on these babies will be limitless. Bread boxes keep your bread fresher for longer.

Creative Co-op

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Reminiscent of antique bread boxes, this enameled number will add vintage flair to any kitchen counter or shelf. And you don’t have to store just baked goods in it; the Creative Co-Op box is also great for stashing any kitchen essentials you’d like to keep out of sight under a convenient, tight-fitting (but not too tight-fitting!) lid.

Laura’s Green Kitchen

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This sturdy bamboo bread box has a magnetic door that opens and seals easily. And thanks to that front-facing plexiglass window, you can display all of your baked goods with pride, like a fancy bakery (also helpful as a reminder for when you’re running low on supply and need to buy or bake more).

Culinary Couture

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Pick a color, any color: This no-frills, glossy-white beauty also comes in purple, orange, red, and yellow. Small holes in the back allow for circulation, meaning your bread can stay dry and fresh for days.

Oggi

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If your kitchen aesthetic is more retro-modern, consider this chic stainless-steel option from Oggi. The roll-top lid wastes zero extra space once opened. But don’t worry—there’s plenty of room inside!

Brabantia

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The Brabantia Fall Front Bread Box earns its high price tag through high performance. Among the large box’s many practical features: a magnetically sealing front door; a smudgeless, fingerprint-resistant surface; and a flat top that provides storage space for canisters and jars. This durable splurge also comes with a 10-year guarantee. It’s fancy, but worth it.

The post A Bread Box Will Keep Your Loaves Fresher Longer appeared first on Saveur.

What if we told you there’s an affordable machine that can significantly extend the shelf-life of your meats, fruits, and vegetables? By sealing food in plastic bags after suctioning the oxygen out, vacuum sealers help to prevent moisture buildup and mold, freezer burn, and oxidation. As a result of the airtight packaging, both raw ingredients and pre-cooked portions can be stored in the fridge or freezer up to five times longer than if you’d stashed them in a regular plastic bag or container. Ready to join the vacuum-sealing club? One of these three options should fit the bill.

Amazon

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The NutriChef vacuum sealer is a good starter model, thanks to its no-frills design; easy-to-use, LED-lit buttons; and two simple sealing modes (“dry” and “moist”), depending on what you’re packaging. It also comes with reusable vacuum bags, which means you don’t have to worry about buying more each time you run out.

Amazon

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This number from KOIOS is for serial food-storers: It features a temperature-resistant (up to 300°F) mica sheet, which means you can seal 40 bags consecutively without overheating the machine. The built-in cutter is also useful because it allows you to cut out exactly the size of bag you need from a vacuum-seal roll.

Amazon

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If you’re after the Cadillac of airtight-packaging tools, look no further than the FoodSaver FM5200 Series 2-in-1 Automatic Vacuum Sealing System. Complete with a special viewing window that makes it easier to see and control where you seal your vacuum packs, this baby has all of the features—and then some. Take, for instance, the removable handheld vacuum sealer, essentially a mini-accessory that allows you to suction out air from receptacles other than the sealing bags (think jars, wine bottles, and more). There’s even a removable, dishwasher-safe drip tray, which catches any excess moisture that might leak during the vacuum-sealing process.

The post Vacuum Sealers Are a Meal-Prepper’s Dream Come True appeared first on Saveur.

A quality pastry brush may seem like the provenance of professional chefs, but you don’t have to be turning out croissants by the dozen to put one to use. Inexpensive and versatile, these tools are great for slathering biscuits in butter, basting chicken as it roasts, and, of course, egg-washing pastry and pie crusts. Our favorites include natural bristle, nylon, and heat-resistant silicone versions—each well-suited to certain jobs.

Carlisle

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The Carlisle Sparta Pastry Brush, made of durable hardwood and tightly-packed boar-hair bristles, excels at delivering a thick, even coat of butter or egg wash to pastry and bread—one of the reasons this brand is so popular with pro bakers. Though natural fiber brushes tend to lose a few bristles here and there, this model is better than most at retaining them, with a layer of epoxy that also keeps bacteria out of the equation. Take the time to hand wash and dry it, and this brush will last.

Consevisen

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Yes, the bright colors had us at hello, but the cushy grip and durable, one-piece design are the features that really won us over. This set of four silicone brushes is heat-resistant, with bristles that are super-flexible and widely spaced—which means they’re best at the hot and heavy jobs. Use these to apply marinade to foods on the grill or baste meats in the oven (and save precise pastry tasks for brushes with more densely-packed bristles). Bonus: These sunny little workhorses don’t require any special care. Throw them in the dishwasher for easy cleanup.

OXO

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This brush from Oxo’s Good Grips line is a sleek multitasker. Holes in the center bristles grip liquid for a thicker coating, while the slightly-tapered outer bristles keep the job from getting sloppy. Heat-resistant and easy to clean (dishwasher-safe), this is the brush we’d buy if we could only have one.

Carlisle

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Another pastry brush from Carlisle, this one features tapered nylon bristles available in blue, red, or standard white. Why nylon? Some prefer the finer texture for coating pastries with egg wash, butter, or glaze. The bristles hold a lot of liquid, and the 3”-wide brush can tackle more territory in one pass for quick and even coverage. Though you can put this one in the top rack of the dishwasher, the manufacturer recommends hand washing it for longer life.

The post Perfect Pastry Brushes appeared first on Saveur.

Formal or funky, the style you choose will help set the vibe for your next gathering. We’ve put together a list of our favorite punch bowls, in a range of styles, to help set the tone of your next event.

Godinger

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If you’re a more of a traditionalist, this chiseled crystal set is for you. It comes with 8 crystal punch cups and a stainless steel ladle. With a 1.5 gallon bowl capacity, your punch will be a real showstopper in this in elegant vessel.

Viski

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The modern lines and wide opening of this elegant clear glass bowl do a great job of showing off what’s inside, so go ahead and float the starfruit and fancy ice. It holds just over two and a half gallons, and looks as good set on a linen tablecloth at a formal soiree as it does filled with lemonade at a barbecue.

Elegance

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Hammered stainless steel earns this punch bowl points for style. It holds three gallons and is double-walled for insulation, meaning your fruity punch will stay ice cold for longer. Chill the bowl ahead of time in the refrigerator or freezer—and when the party’s over, put it in the dishwasher for easy cleanup.

Winco

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This no-fuss stainless steel punch bowl from Winco, the popular catering equipment supplier, holds a whopping three and a half gallons, is built to last, and doesn’t cost a fortune. Footed, with a tapered shape and ring handles on the sides, it can be dressed up or down, but admittedly is more workhorse than beauty queen. We love Winco products for exactly this reason.

Dailyware

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Made of curved clear glass, this set, complete with punch bowl, eight matching glasses, and a ladle, is the white t-shirt of the bunch: clean lines, goes with anything. It’s also tough enough for the dishwasher, making it our pick for a super-bargain addition to any party arsenal.

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