Father’s Day 2024 is coming right up, and we’re pretty sure that by now dear ole dad has collected enough socks and mugs emblazoned with “Best Dad Ever” to last a lifetime. If your pops is a food lover, there are so many wonderful Father’s Day gift ideas this year, and we’ve rounded up the best options. From wagyu ribeyes to a SAVEUR magazine subscription (wink, wink), these are the gifts our editors are giving the father figures in their lives this year.

Courtesy Holcomb Studio

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My dad is very much a “steak guy.” He’s always on the lookout for cool new gear to up his grilling and broiling game and when it comes time to serve, he tends to keep things simple: Salt and pepper, maybe a glug of A1, and a big California cab. This year, I’m upgrading his plastic grocery store peppermill with this cool wood-and-stone version from father-daughter design duo Holcomb Studio, a big ol’ wagyu ribeye from D’Artagnan, and a bottle of something special from Napa. As for the A1—that’s up to him! —Kat Craddock, Editor-in-Chief/CEO

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Give the gift that keeps on giving: a subscription to SAVEUR. Subscribers receive a gorgeous, glossy magazine every six months, chock-full of recipes and features everyone will love. The first issue he’ll receive is the Fall/Winter issue, filled with valuable intel for anyone who loves to cook and eat. Honestly, it’s a gift that benefits the whole family. —Ellen Fort, Senior Editor

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This year I’m giving my dad the gift of good soup—or at least the starter for a good soup: Kayanoya dashi stock powder. The Japanese maker started out as a small soy sauce producer in Kyushu in 1893 and now has a whole line of condiments to its name that includes seasoned salts, aged soy sauces, and a wide variety of dashi powders. My favorite is the original, which consists of roasted flying fish and sardines in addition to the traditional dried kombu (kelp) and katsuobushi (bonito flakes), yielding a beguilingly savory broth with whispers of smoke and sea. Dads will love having this shortcut in their back pocket to make miso soup, oyakodon, soba, rolled omelets, okonomiyaki, braised chicken, and so many more Japanese favorites. There’s also an equally flavorful vegetable-only option for vegetarian and vegan dads—both are available in a handsome gift box with your choice of wrapping paper. —Frances Kim, Digital Director

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This year I’m giving my husband—and father of my children—an afternoon of peace and quiet. But also, this absolutely delicious-smelling tomato-scented candle from Nashville-based company Ranger Station. Its smell is described as “vine-ripened tomato, wet earth, dirt under your nails” and it delivers on that promise. While the beauty of this candle is that it gives “sunny day in the garden” vibes without the gardening, it also comes with a packet of tomato seeds for planting, in case he feels like getting down and dirty this summer. —Ellen Fort, Senior Editor

Photo: Murray Hall • Food Styling: Jessie YuChen

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Dads appreciate the right tool for the right job, which is why you should get yours a proper wok to up his stir-frying game this Father’s Day. This flat-bottomed, carbon steel number from SAVEUR Selects is quick and painless to season, and the resulting nonstick surface makes it easy to slide out anything you’re cooking (might we suggest our Stir-Fried Rice Cakes, Red-Braised Chicken, or Mapo Tofu?). With the right care (hand wash only, please!), it’s got the heft and durability to last a lifetime. —Frances Kim, Digital Director

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I’ve never read a book on food that elicited more belly laughs than this 2024 release by New York Times book critic Dwight Garner. Its pages go down like popcorn, and if you’re not careful, you’ll finish it sooner than you like. The book is equal parts autobiography (“I’m a big eater and have never been possessed of either an El Greco thinness or a strong impulse toward exercise”) and anthology of colorful quotes from writers and public figures (“Ask not what you can do for your country. Ask what’s for lunch,” wrote Orson Welles). Overflowing with anecdotes from seemingly every era and corner of the globe, The Upstairs Delicatessen is a clean-out-the-fridge salad of literary miscellany that tickles the brain and gets the stomach growling. For the person in your life who likes to read as much as he likes to cook, this book is an essential buy. —Benjamin Kemper, Senior Editor

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My kids’-table-style cravings for hamburgers and buttery, crispy grilled cheese sandwiches have given the dads in my life plenty of practice toward perfecting them. And, after I give this stainless steel chef’s press to my favorite fatherly sandwich flippers, I expect even crispier grilled cheese sandwiches and skillet-sizzled smash burgers with crunchy and seared edges. It’s available in 8-, 13-, and a ginormous 18-ounce size—which ups dad’s game to pressing the heck out of pork chops and even coaxing a crisp out of cauliflower. According to one reviewer, these pro kitchen contraptions have “8,486 uses.” How many can you think of? —Stephanie Pancratz, Managing Director, Editorial Operations

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My father-in-law hails from Southeastern Texas, where Cajun food is more ubiquitous than barbecue. For Father’s Day, I’m sending him a veritable feast of Deep South delicacies from one of my favorite spots in New Orleans, Cochon Butcher (shipped via Goldbelly). Boudin, andouille, Cajun spice, and, most importantly, gumbo, will arrive at his doorstep in Florida, just in time to celebrate the day with family. —Ellen Fort, Senior Editor

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My dad has always loved to cook, but it wasn’t until recently that he became a bit of a baker—a shift I attribute to my parents’ move to rural Northern Michigan, where fresh pastries are hard to come by if you’re not making them yourself. His go-to has become scones, and he’s even started making his own cinnamon chips to emulate the ones he used to get at his favorite coffee chain back in the day. (He’s also been a Starbucks fan since before it was a thing.) And while no one needs something as specific as a scone pan to bake scones (a baking sheet will do nicely), I can already envision how delighted my dad will be at the professional uniformity and even browning this pan will lend them. And unlike most single-purpose kitchen gadgets, so frequently relegated to the back of the cupboard for all eternity, I think he’ll actually use it. —Alex Testere, Senior Editor

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The greatest gift you can give someone is the time to free-read before a great meal. So for Father’s Day, I’m handing my husband my favorite recent read in food fiction: Piglet by Lottie Hazell. Twisty, compelling, and full to the brim with irresistible food descriptions, it’s a book that demands to be puzzled out in heated conversation, preferably over a bottle of great wine while sitting on the porch on a hot summer night after the kiddo has been put to bed. (Bottle of choice: the gorgeous and delicate rosé from Souleil Wines.) —Jessica Carbone, Contributing Editor

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The term “wood-roasted” was what initially prompted me to sample Portland, Maine’s Speckled Ax. Their bold packaging—specially designed to look and feel like a traditional matchbox, down to the faux strike strip and slide-out inner tray—makes each bag of coffee feel like a work of art. Beyond the enchanting look, it turns out the unique roaster (one of only a handful in the U.S. using wood fire) is making some exceptional coffee as well. This gift box is for the dad who appreciates the precision of grinding his own beans (and cooking over a live fire). —Toni-Ann Gardiner, Brand Partnerships Lead

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These beautifully designed flasks aren’t meant to be hidden away—not for long, anyway. They’re vacuum-insulated and capable of keeping drinks piping hot or ice cold, and they come with two built-in tumblers so you can raise a glass with a special someone. With a 750-milliliter capacity, High Camp Flasks fit any standard bottle of wine or liquor, and can easily manage a batch of Negronis or enough lemonade to last you an entire afternoon at the beach. If your dad likes to spend time outdoors, the stainless steel construction will keep the drinks safe and secure until it’s time to take that first sip. —Ryan McCarthy, Editorial Assistant

Courtesy Salt & Straw

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Neither my husband, nor my father, spends much time in the kitchen, but they both enjoy eating, and lingering with family at the dinner table. Since Father’s Day falls right at the beginning of summer, I’d like to give a gift the whole family can enjoy together, in the form of a Pick Your Pints ice cream pack from Salt & Straw. Not only does the Portland, Oregon-based maker nail the classics, but they also debut intriguing new flavors every month, including collaborations with small businesses like Diaspora Co., whose spices are used in their pistachio with saffron and rose water flavor. I’m definitely going to include the salted, malted, chocolate chip cookie dough for myself when I put in my order and pretend I thought it was my husband’s favorite flavor. —Fatima Khawaja, Contributing Editor

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My dad has always been hard to shop for. Years ago Father’s Day gifts were always golf equipment, cooking gear, or historical novels. As he’s gotten older, his need for physical gifts has lessened, but he’s never stopped having a thirst for learning new things—which is why a subscription to MasterClass is a perfect fit. He can take courses with all kinds of pros, from space exploration with Chris Hadfield, the former commander of the International Space Station, to Texas-style BBQ with Aaron Franklin, the owner of Austin’s legendary Franklin Barbecue. —Thomas Payne, Photography Director

The post The Best Father’s Day Gifts for Dads Who Love Food appeared first on Saveur.

Maki Ogawa realized the power of a well-placed anime character after she sent her three-year-old son off to kindergarten for the first time. Like most toddlers, he would cling to his mother when it was time for her to drop him off. “I thought a cute bento box would help him,” says the Saitama-based Japanese cookbook author of the kawaii packages she started preparing for him.

At that point, Ogawa immersed herself in the world of kyaraben, or decorative bento boxes (sometimes shortened to deco-bens): creatively assembled meals arranged to look like popular cartoon characters—think Hello Kitty, Doraemon, and Pikachu. The kyaraben helped her toddler break the ice at school: “[His] classmates started looking forward to seeing [his lunches], and he made more friends,” says Ogawa. The mom-son duo even developed an after-school ritual of browsing through illustrated books and magazines together to inspire the next day’s creation. 

Ogawa is now behind the bento-dedicated Instagram account “cuteobento”—and one of many creators using social media to share the increasingly popular concept that celebrates Japanese pop culture.

During the peak of the COVID-19 pandemic, the internet couldn’t get enough of kyaraben, which became a culinary outlet akin to sourdough bread making—with major points added for upping the cute factor and creative flair.

Since the inception of bentos about 1,200 years ago, the compartmentalized meal has evolved over the centuries, often reflecting the times. During Japan’s Azuchi-momoyama period, it was a symbol of luxury called Sageju, typically carried by aristocrats during outings to admire the cherry blossoms or the autumn leaves. During the Edo era, theater enthusiasts would enjoy a special lunch box called Makunouchi during intermissions. As railway-based tourism boomed in the island nation during the 1970s, the portability of bento boxes made them especially convenient for travelers, and different regions began making the parcels with local ingredients to offer tourists quick meals with a homemade touch.

Post-World War II, when Japan saw rapid economic growth, mass-produced meals lined the shelves at 7-Eleven stores across the country, and kyaraben became a sub-genre of its own. Manga and anime (like Sailor Moon and My Neighbor Totoro) soared in popularity during the 1980s and 1990s, and when bento boxes featured in the storylines, they catapulted kyaraben to a whole new level of popularity. Equipment to mold rice, trim nori, and slice sausages subsequently hit the market to help reduce prep time. Since 2014, the Japanese government and its embassies across the globe have even hosted bento competitions, helping cement the meals as a national culinary treasure. 

Tokyo-based Japanese food blogger Nishimura Ami is one artist who, like Ogawa, decided to make food her canvas and tweezers her brush. She now has nearly a million subscribers on her YouTube channel, where she teaches viewers how to make decorative bentos inspired by characters from Pokémon GO and the anime show Healin’ Good Pretty Cure (think: the sweet pink-haired Cure Grace). Now a mother, Nishimura notes, “Our culture grew up with cooking at home. This inspires people like me to cook at home” while giving kids a chance to participate. (Kyaraben fervor has gotten so intense that some school children even end up comparing and competing with each other over whose bento looks best.)

Still, most parents would consider the kyaraben a win-win dish: a way to bond over food that’s more fun and nourishing than, say, putting animal-shaped chicken nuggets into the oven. The concept is clever, cute, and “so Instagrammable,” quips Ogawa. And when aesthetic meets algorithm thanks to anime and manga culture going global, many bloggers and influencers now focus exclusively on kyaraben or bento boxes. In recent years, creators outside Japan (like the U.S.-based @packmylunchmom and Australia-based @bentokidslunch) have popped up with their own designs.

Unlike the luxurious curations or emphasis on local flavors that defined bento boxes of the past, the modern kyaraben is a playground for whimsy, experimentation, and artistic expression. It is, at its best, an art form to be devoured—even if at first glance Hello Kitty looks too cute to eat.

The post Hello Kitty In Bento Box Form Is What We All Need Right Now 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.

What’s the first blender recipe that comes to mind for you? A smoothie? Maybe a frozen margarita if you’re feeling more frisky? While the best blenders can certainly handle those sorts of pureed drinks with ease, these kitchen workhorses can crush way more than frozen fruit and ice. They’re ideal for everything from making nut butters from scratch to emulsifying salad dressings and even blitzing your own grains for flour. 

But of course, not all machines are created equal: a subpar blender that does a shoddy job of blending a dressing or soup may put you off using it all together. Luckily, avoiding that scenario is easy: we’ve rigorously tested all kinds of models to find our favorites. Read on to get the scoop on the best blenders for every type of home cook.

Our Top Picks

• Best Overall: Vitamix 5200
• Best Value: Brandless Pro-Blender
• Best Entry Model: KitchenAid K400 Variable Speed Blender
• Best Splurge: Vitamix Ascent Series A3500
• Best for Single Servings: Nutribullet Pro
• Best for Smoothies: Breville the Super Q
• Best Design: Beast Blender
• Best Mid-Size: Smeg Blender

Best Overall: Vitamix 5200

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Size: 20.5 x 8.75 x 7.25 in | Capacity: 64 oz | Weight: 10.5 lbs  | Wattage: 1380 | Accessories: Tamper

Why we chose it: The gold standard for chefs and home cooks alike.

If you’ve ever spent any time in a commercial kitchen, you’ve seen that the Vitamix is ubiquitous. Simply put, there is no other brand that purees, pulverizes, and crushes ingredients the way that these machines do. The secret is in the laser-cut, stainless-steel hammermill (a type of mill that breaks down food) and cutting blades, which together are powerful enough to crush anything from ice to nuts. The 5200 model is also incredibly simple to use—no extraneous dials or settings—and easy to clean by just blitzing some warm water and soap inside. And while the price tag is higher than most, Vitamixes are built to last: overload protection for the motor keeps it running smoothly for years, and the machines are also equipped with a 10-year warranty. 

Best Value: Brandless Pro-Blender

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Size: 9.7 x 9.1 x 19.3 in | Capacity: 64 oz | Weight: 9.3 lbs  | Wattage: 1500 | Accessories: Tamper

Why we chose it: The performance of a high-end blender with a price that’s affordable.

We had to do a double take when we pulled this model out of the box: at first glance, it’s almost identical to a Vitamix. And while there are certainly blenders that are cheaper than this one, if you’re looking for a dupe for a high end model like the Vitamix 5200, this is absolutely the machine to buy. It pulverized an ice-filled smoothie as well as pricier models, as well as making short work of whole garlic cloves and anchovies for a Caesar dressing. We also liked the large, sturdy container that was wide enough to rinse out easily.

Best Entry Model: KitchenAid K400 Variable Speed Blender

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Size: 9.02 x 7.59 x 15.8 in | Capacity: 56 oz | Weight: 16 lbs  | Wattage: 1200 | Accessories: None 

Why we chose it: An elegant and intuitive machine without extraneous bells and whistles.

If you’re buying your first blender and don’t want to be bogged down with too many high-tech features or buttons, the KitchenAid K400 is our pick for the best beginner model. Just one dial controls all functions, from the five variable speeds, to three, pre-set functions for ice crush, icy drink, and smoothie. There’s also a setting for cleaning, which takes all the guesswork out for you. When testing this model, we especially liked how the motor revved up slowly at the beginning and end of blending; it helped to incorporate the ingredients fully. And unlike many other models, this one comes in a rainbow of colors, helping to add a cheery pop to your kitchen counter.

Best Splurge: Vitamix Ascent Series A3500

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Size: 11 x 8 x 17 in | Capacity: 64 oz | Weight: 15 lbs  | Wattage: 1440 | Accessories: Tamper, cookbook

Why we chose it: An incredibly powerful blender with thoughtful tech integration.

While we wouldn’t recommend this blender as your first model due to the price, if you find you’ve been using your current blender for everything from homemade cashew butter to attempting a fine-grain oat flour, this is the splurge we wholeheartedly recommend. Like its sister the 5200, the A3500 also features the same durable mill and blade; what sets it apart is the integration of tech features like built-in wireless connectivity, touchscreen controls, and programmable settings (for recipes like hot soups and frozen desserts) that stop automatically when finished blending. This model can also accommodate any size container from the Ascent series, which means you can use this blender as a food processor or purchase special containers specifically for items like dry grains.

Best for Single Servings: Nutribullet Pro

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Size: 12.01 x 7.72 x 15.94 in | Capacity: 32 oz | Weight: 4.7 lbs  | Wattage: 900 | Accessories: Cups, lids, recipe book

Why we chose it: A no-frills, powerful mini blender ideal for single use recipes.

While many of us probably first discovered the nutribullet during late-night commercial viewings, there is a reason this portable blender has remained a favorite. While it’s not going to be your go-to for large batches of guacamole, this small-but-mighty tool is perfect for single servings of smoothies, salsas, and soups. And the design couldn’t be more simple: load your ingredients into the cup, twist on the lid, attach to the base, and push down to start the motor. While there are no variable speeds on this machine, the push-to-activate movement gives you a surprisingly large amount of control, since you can opt to pulse or let it run. We also love that it comes in an unusually large amount of colors; for the price, you could grab a different hue for every member of your family.

Best for Smoothies: Breville the Super Q

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Size: 8.2 x 10.6 x 18.1 in | Capacity: 68 oz | Weight: 18 lbs  | Wattage: 1800 | Accessories: Tamper, spatula, personal blender cup, recipe book

Why we chose it: Commercial-grade tool for fast, silky smoothies.

This ultra-powerful machine from Breville boasts the highest wattage of any blender on our list. And with blade tips that spin at an impressive 186 miles per hour, even the iciest smoothies pour out uniformly blended with nary a lump in sight. But apart from its mighty motor and blades, the Breville is also our pick for smoothies because it boasts not one, but two presets for the drink: one for the regular variety and one especially for green recipes. Each one uses a combination of speeds to blend ingredients together without any bits getting trapped underneath the blades. And, with an included personal blender cup, taking your breakfast on the go is as easy as popping the container off the base.

Best Design: Beast Blender

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Size: 4.92 x 4.92 x 15.75 in | Capacity: 34 oz | Weight: 12 lbs  | Wattage: 1000 | Accessories: Storage and drinking lids

Why we chose it: A personal blender so good-looking (and high-performing), that you’ll want to leave on the counter.

If you’re a smoothie buff, or just one person looking to have a beautiful, useful, and space-saving product, the Beast is truly a delight to use. Its tall, slender profile is one of the best-looking personal blender designs on the market, period, and we loved the sturdy construction and rubberized elements, which make the glass containers easier to handle. You can choose from two sizes of canisters, and the hydration system comes with a beautiful glass bottle you can use for smoothies or infused water. The carrying lid fits all of the canisters, as do included storage tops.

The simplified set-up was appreciated, and the pre-programmed, one-minute cycle or pulse option are all powerful enough for regular kitchen tasks (even if you have to run the cycle a couple of times). It managed to blend a blueberry-banana-ginger smoothie to delicious consistency that was easily drunk through a metal straw without blockage. A beloved dressing recipe zipped up smooth and frothy in the one-minute cycle, with no errant clumps of cheese, anchovies, or garlic to be found. Not having to scrub a huge pitcher afterward was a bonus, too, and storing leftovers right in the canister makes fewer dishes in the end. Take care to follow their guidelines on layering in ingredients so you avoid jams around the blade or on the edges—it’s a good idea to give it a shake before blending. Cleaning it is a breeze, as well; the blade base unscrews and the glass material doesn’t carry any lingering smells.

Best Mid Size: Smeg Blender

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Size: 16 x 8 x 7 in | Capacity: 48 oz | Weight: 8 lbs  | Wattage: 800 | Accessories: None

Why we chose it: A reliable brand with a distinct look, Smeg’s blender brings the 1950s vibes with 2020s power at just the right size.

Even with its relatively small footprint and straightforward design, Smeg’s blender brings serious functionality. The machine, which features four speeds and two presets for crushed ice and smoothies, is powerful, space-conscious, and easy on the eyes. We love that it looks great on a countertop (no need to tuck it away unless you need the extra space), and that you can pair it up with other similar-looking appliances from the brand for a cohesive cohort. It took on a thick smoothie packed with fresh fruit, frozen fruit, and nut butter with ease—take note, though, to layer your ingredients in with liquid and ice on the bottom for ease of blending. A built-in measuring cup in the lid doubles as a key to remove the blades for cleaning and maintenance, but we found that it could sometimes get stuck and become difficult to remove. It would be great for a household of two or a small family that uses a blender on occasion but not every morning.

How We Chose These Products

To find the best blenders, we used a combination of research, product testing, and interviewing experts like Jenn Mudge, the electrics buyer for Sur La Table. For the initial fact finding phase, we researched dozens of blenders, paying careful attention to customer reviews, durability, special features, and performance. We also tapped the vast knowledge of Saveur staffers to see which models were near and dear to their hearts. Once we whittled down our list, we tested many models to see how they performed with ice crushing, pureeing, and pulverizing large items; as well as how easy they were to use, store, and clean. Mudge provided crucial details on what we should look for in terms of power, blades, and maintenance, among other features.

Features to Keep in Mind When Shopping for a Blender 

Size, Capacity, & Weight 

Blenders are not a one-size-fits-all tool: “You should consider what you are planning to use the blender for most and how often you’ll use it,” says Mudge. “For example, are you making a daily smoothie for one or occasionally making pureed soups for eight? As for size and weight, decide where you’ll be storing it: Will it live on your counter or will you need to put it away after each use?”

Power 

“Like size, optimal power depends on what you are intending to use it for,” explains Mudge. “So, you’ll want to look for callouts that a blender is good for crushing ice, or making green smoothies, or nut butters if those are specific functions you are looking to use it for.”

Blades 

“You should look for high-quality, stainless steel blades,” says Mudge. “Many premium brands will list the type of steel or origin (i.e. German forged blades). Blade shapes will vary from brand to brand, but many are specifically designed to prevent the blender contents from falling to the bottom when blending thick foods—so you don’t have the issue of food getting stuck and the blade just spinning with no contact.”

Presets 

Mudge says that the most common presets are for smoothies, nut butters, and ice crush, along with texture settings like blend or puree, and cleaning. “Presets are helpful for taking the guesswork out of what you are blending, but depending on your ingredients, you may need to modify,” she explains.

Accessories

“The most common included accessory is a smoothie or to-go cup (some even have a special blade attachment just for that size), but some brands also offer these as an add-on accessory you can purchase separately,” says Mudge. “More premium ranges can include a tamper, like you would see in a commercial blender, as well as additional options like different size carafes or special blade attachments for specific types of blending.”

Care & Maintenance 

The manufacturer’s instructions is always the place to start for specifics. Mudge advises that a quality blender can last for many years if cared for properly. “Make sure to clean after each use and be sure that harder ingredients, like ice or nuts, are acceptable for your specific blender,” she points out. “Many suppliers also offer replacement parts, so if you drop and break your jar, for instance, you can likely order a replacement versus replacing the entire unit.”

Ask the Experts

Q: What is an optimal wattage for a good blender? 

“A good, all-purpose blender that will perform well should be at least 1000W (and up to 1800W for a high performance blender),” says Mudge. “But wattage alone won’t determine if a blender will meet your needs; the design and construction will also impact the user experience.”

Q: How do I wash a blender? 

“The most important step is to always follow the manufacturer’s instructions,” says Mudge. “Most removable parts are dishwasher safe and many blenders have a cleaning function that is simple to use: just add warm water and a little bit of soap. Of course, take caution when cleaning the blade as it is very sharp. For the base, make sure you unplug first, then wipe clean as needed.”

Q: Can I use the same attachments on different brands of blenders?

“Do not mix attachments from blender to blender unless they are from the same manufacturer and specified to be used with your specific blender base,” says Mudge. “Using an attachment that is not meant for your blender could damage both the attachment and the base.”

Q: Can I use a blender to crush ice? 

“Yes, many blenders are capable of crushing ice but you should refer to the manufacturer’s information to make sure your blender is suited for ice,” Mudge advises.

Q: Can I grate vegetables in a blender? 

“I would not recommend using a blender for grating vegetables – in most cases you would find that your blender works too quickly and your vegetables would be too finely chopped or partially pureed,” says Mudge.

Our Take

There are many superb blenders out there, ranging from single-serving size to those ideal for batch cooking. But if you want a machine with a large capacity, powerful motor, and a long life, there is no better option than the Vitamix 5200.

The post The Best Blenders Makes Smooth Work of Your Stickiest Recipes appeared first on Saveur.

The best steak knives are designed with a singular task in mind: slicing through steak. Though they can, of course, be used on other types of meat (or even an ambitious cauliflower “steak”), every element from the shape of the handle to the curve of the blade is designed to optimize your steak-slicing experience. However, unlike other cutlery in your kitchen, steak knives have another mission: Looking good on the table as part of a place setting.  

As accustomed as we now are to wielding these sharp table knives for steaks, this style of table cutlery was actually the norm until post-WWII. The dull, barely serrated knives that are found in most flatware sets took the place of sharper, thinner table knives when they became mass produced, says Josh Donald of San Francisco’s Bernal Cutlery. “Before knives were mass produced, everyday table knives were thinner and sharper, so there was no ‘steak knife,’” says Donald. “Instead, these table knives had thin, sharp blades.” During this era, knives were less of a mealtime essential and more of an ever present personal tool. “Everyone had their individual knife and would use it at the table and beyond,” says Jackie Blanchard, owner of Coutelier Nola. “They’d cut their steak with it, peel their apple, cut a rope.”

But today, despite the prevalence of mass-produced knives, many high-quality makers are producing great sets of steak knives that are readily available and blend right in to an elevated table setting. Our recommendations from the gamut from classic German steel to an upgraded version of the classic table knife that would suit any purpose.  

Our Top Picks

• Best Overall: Zwilling J.A. Henckels Pro 4-pc Steak Knife Set
• Best Value, Wood handle: Opinel Olive Wood 4-Piece 
• Best Value, Plastic Handle: Victorinox Gaucho 4-Piece
• Best Modern: The Table Knives
• Best Classic: Forge de Laguiole Set of 6  
• Best Single Material: Wusthof 8-Piece Stainless Steel
• Best Gift: Rainbow Steak Knives Set of 12

Best Overall: Zwilling J.A. Henckels Pro 4-pc Steak Knife Set

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Type of Edge: Straight | Blade Material High carbon stainless steel | Handle Material: Plastic 

Why we chose it: Full-tang construction and an easily sharpened blade make this knife a safe bet for daily use for decades.

Zwillings J.A. Henckels has almost 300 years of experience forging their knives in Solingen, Germany, and it shows in every one of their knives. Each knife in this set of four is made with all the care of a hardworking chef’s knife: full tang construction means they’re made from a solid piece of steel, from tip to end, and the handle is triple-riveted to the blade. Their ability to slice through gristle and tough cuts of meat also rivals that of an 8 inch chef’s knife, with the lightweight benefits of a table knife. The shape of the handle and curve of the blade allows for an easy, smooth motion when slicing. With regular sharpening, this set of knives will last decades.  

Best Value, Wood Handle: Opinel Olive Wood 4-piece

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Type of Edge: Straight | Blade Material Stainless steel |Handle Material: Olive wood 

Why we chose it: Classic French craftsmanship at a great price makes these knives an indispensable set. 

Opinel has manufactured classic French knives for everyday use since 1890, when its first wood-handled knife was designed “for the working man,” by Joseph Opinel. Their straight, strong blades are now available as chefs knives, mushroom foraging blades, pruning shears, and of course, steak knives. “I don’t like serration because I like knives to be able to be resharpened,” says Blanchard. “That’s a nice feature to have because plates can dull serration over time, just like carving onto ceramic or glass would.” This set is excellent for everyday dining, while giving your table the rustic elegance of a languorous lunch or dinner in the French countryside. 

Best Value, Plastic Handle: Victorinox Gaucho 4-Piece

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Type of Edge: Straight | Blade’s Material High Carbon Stainless Steel | Handle Material: Plastic  

Why we chose it: These Swiss-made knives are basically indestructible and razor-sharp, perfectly at home at the dinner table or in the kitchen.   

Victorinox, the company that produces the iconic Swiss Army Knives, is also known for its high-quality, affordable knives. Made from Swiss steel, this set of four knives is a great option for heavy-duty usage, from weeknight steak dinners to taking along on a camping trip. The Gaucho knife style is inspired by the knives carried by South American cowboys, or gauchos, who needed uber-sharp all-purpose knives. These smaller versions are just as versatile, and their plastic handles are easy to clean and disinfect. 

Best Modern: The Table Knives

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Type of Edge: Straight | Blade’s Material Stainless Steel | Handle Material: Matte composite

Why we chose it: Reminiscent of classic French knives and sleek Japanese style, these knives are a sharp, modern take on classic table knives.

While perfect for steaks, chops, and other cuts of meat in need of a sharp blade, these knives are ideal as part of any table setting. The handle is easy to grip, and comes in a variety of colors that fall within the Millennial colorway, from a warm persimmon to offwhite “glazed”; order them in a set of one color, or choose the mixed option for one of each color. A maple holder comes with the set that can either lay flat in a drawer or display them on your countertop or dining room console. These knives were made with modern diners in mind. 

Best Classic: Forge de Laguiole Set of 6

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Type of Edge: Straight | Blade’s Material Stainless Steel | Handle Material: Juniper 

Why we chose it: This set of hand-forged knives is beautiful, sharp, and iconic, making them a great investment for years to come.

The village of Laguiole in the Aubrac region of France is the location of storied knifemakers. None are more renowned than the Forge De Laguiole, which has been hand-forging knives with handles of wood, horn, coral, and more, that have been the centerpiece of French tables since 1828. Unlike many knives that are sold as “Laguiole,” these are true representatives of the traditional and authentic French style of knife-making. The knives themselves feel sturdy in hand, with a well-balanced blade and bolster. The Juniper is one of many gorgeous options for handle material, but are elegant and simple enough for everyday use. With proper care, these knives will become family heirlooms. 

Best Single Material: Wusthof 8-Piece Stainless Steel

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Type of Edge: Serrated | Blade’s Material Stainless Steel |Brand: Wusthof 

Why we chose it: The sturdy steak knives are stainless steel from blade to tip, rendering them nearly indestructible, while blending in with the rest of your everyday flatware.  

Wusthof’s legacy extends beyond its very reliable kitchen knives to this set of stainless steel steak knives. Saveur editor Samantha Weiss-Hills loves how they fit right in with her contemporary Mepra flatware, and they are as sharp as the day she and her husband got them seven years ago as a wedding gift. They are hefty in the hand, and don’t feel flimsy one bit. They come in a handy storage box that keeps the blades protected. The one drawback is that they easily show fingerprints, so one must be prepared for that even on a beautifully set table.

Best Gift: Rainbow Steak Knives Set of 12

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Type of Edge: Serrated | Blade’s Material Carbon Stainless Steel | Handle Material: Acrylic

Why we chose it: We couldn’t resist this rainbow array of knives in the classic Laguoiole style, a gift that satisfies both aesthetically and functionality. 

This set of brightly-hued knives was designed by Laguiole craftsman Claude Dozorme, credited as the first cutler to manufacture the Laguiole style of knife with a fixed blade (traditional Laguiole knives fold). The handles are acrylic, while the blades are a sturdy high-carbon stainless steel that will hold its sharpness for long periods of time, even with high usage. While billed as steak knives, this set is perfect for setting the table for any meal, from cheese boards to vegetable dishes.

Features to Keep in Mind When Shopping for Steak Knives

Straight Versus Serrated Edge

Be honest with yourself about how often you plan to sharpen your knives. To properly care for a straight blade, you’ll want to have them sharpened (or do it yourself) at least twice a year. Serrated knives do tend to hold their edge longer but are also harder to sharpen when they finally do need it. It’s really personal preference, says Blanchard. “I believe the serrations tear the meat, allowing the juice to run out and dry the meat; you retain more moisture and flavor with a straight edge, and damage less of the cellular structure.”

Handle Material

Steak knives are both functional and beautiful additions to a table setting; for that reason, they come in a wide range of materials, from durable resign and plastic, pakkawood and olive wood, or horns. Depending on how often the knives will be used is one consideration, as some materials will degrade in appearance and texture over time. Ultimately, handle material preference comes down to comfort (textured or smooth?) and style (rustic or contemporary?). 

Manufacturer 

There are many forges and manufacturers who have been honing their skills in the world of knives for hundreds of years. Zwillings and Wusthof offer solid German manufacturing while French makers like Chateauz Honoré, Laguiole, and Opinel offer a slimmer blade and style of handle. Knives from trusted manufacturers can last a lifetime—and may even come with a warranty stating as much. 

Storage & Care

Steak knives deserve the same care and attention as the rest of your cutlery— possibly  more, depending on what they’re made of. The main rule: never, ever put your steak knives in the dishwasher. Hot caustic water and detergent will dull, nick, and otherwise damage every part of your knife. Always wash knives by hand, dry them thoroughly, and return to their box or dock. When knives become dull, have them professionally sharpened (or if you’re comfortable with sharpening stones, do it yourself).

Ask the Experts

Q:  Can I use a regular knife for cutting a steak?  

If your steak is tender enough to cut with a regular table knife, then go for it. However, dull or lightly serrated knives will saw unnecessarily roughly through the tissues of your steak, letting flavor and juice out along the way, says Blanchard. 

Q: How do I sharpen my steak knife? 

A steak knife with a straight blade, like that of a chef’s knife, can be sharpened exactly the same way: either through a professional knife sharpening service, or at home with a home sharpener or whetstone. Blanchard recommends using a honing steel on straight-edged steak knives, in between sharpenings. “Cermaic honing rods are ideal,” says Blanchard. “I’m not looking for [steak knives] to be as sharp as a chef’s knife; I want it to cut cleanly to retain the juices and fat from the meat.” Depending on how often you use your knives, they could stay sharp for up to a year or more. 

Q: How long does a steak knife last? 

A well-cared for knife can last for generations. Like all sharpened knives, the blade will decrease in size over time, as the act of sharpening actively removes some metal on the blade to create a fresh, sharp edge each time. Make sure all knives are stored securely with their blades covered, whether in a box or block, and always washed by hand. 

Our Take

Steak knives are as much about aesthetics as the rest of your table setting, from the plates and napkins to the room you’re dining in, so choosing the right ones for you is often style-focused. However, we highly recommend that you also look to high-quality manufacturers like Wusthof or Victorinox, regardless of price; high carbon stainless steel blades will last longer when well-cared for. 

The post Sharpen Your Dinner Table Style with the Best Steak Knives appeared first on Saveur.

At the risk of sounding like a coffee snob, brewing the perfect cup of coffee in the morning is absolutely crucial. It sets the tone for the rest of my day, and I spend too much money on good coffee beans to grind them in a machine that’s just going to pulverize them into dust and rob me of their precious, complex tasting notes. 

Of all the factors that contribute to the final flavor of a cup of coffee, grind size is one of the most important—and, after purchasing your beans, the very first step. For regular, automatic drip machines, you’ll want medium grind. For my preferred brewing method, a pour-over, medium-coarse is best. With most brewing methods, grinding coffee too fine can slow the brewing process and extract mostly bitter flavors—which is fine for something like espresso. But if you want something more complex, with layers of flavor, and a rich mouthfeel (which comes from the natural oils in the roasted beans), a consistent grind is key. 

To determine which grinders are the best for precise and adjustable grinds, I used a Kruve Sifter. This device comes with a variety of sieves in different sizes that ensure that the coffee you’re using is all the same coarseness. And though many grinders have set options for grinds—like fine, medium, coarse—they aren’t always accurate. 

Our Top Picks

• Best Overall: Baratza Virtuoso+
• Best Value: Capresso Infinity Plus
• Best Upgrade: Fellow Ode Brew Grinder

Best Overall: Baratza Virtuoso+

Capacity: 8 oz. | Weight: 8 lbs. | Number of Grind Settings: 40 | Display: Digital | Warranty: 1 Year

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Why we chose it: The Baratza Virtuoso+ is touted by coffee aficionados as one of the best grinders on the market.

The Baratza is consistently chosen among reviewers as the best coffee grinder–heck, even my most discerning coffee friend has one at home. So it was no surprise when this grinder came out on top during testing. Even as I watched it grind, I could tell it was producing the most accurate medium grounds, just based on sight. When I sifted and weighed the grounds, this grinder produced a whopping 90 percent correctly sized grounds–the highest of any of the grinders tested. The hopper holds 8 ounces of beans, though I personally keep my beans in a vacuum-sealed container, so this wasn’t of use to me. The grind size is selected by twisting the hopper, and you can select the grind time with a dial. This is where things might get tricky for novice users. The machine grinds beans at a rate of 2 grams per second, so if you choose to keep your beans in the hopper, you’ll need to do a bit of math to figure out how long to grind based on how many grams you need for your chosen brew method. Of course, this may not be an issue if you make coffee the same way every time–set the machine up once, and then you can just hit start every time you need fresh grounds and let the grinder do the rest. 

I love how quickly this machine grinds–it takes about 15 seconds to grind what I need to make my morning carafe of pour-over. The machine is also relatively quiet, which is its own kind of blessing, especially for those early starts when everyone else is still asleep. With the huge range of settings and the consistent grind, this machine is great no matter how you brew your coffee from super-fine espresso to extra coarse for French press and cold brewing. The major drawback on this machine is the price–it’s among the most expensive grinders I tested, but it’s hard to argue with the results.

Best Value: Capresso Infinity Plus

Capacity: 11 oz. | Weight: 4 lbs. | Number of Grind Settings: 16 | Display: N/A | Warranty: 1 year

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Why we chose it: The Capresso Infinity Plus is one of the highest-rated, best-selling grinders on Amazon.

The Capresso Infinity Plus has one of the highest capacity hoppers of all the machines tested, which is a plus if you like the convenience of having your beans already waiting to be ground in the machine. This machine had a pretty decent ratio of medium grounds at about 70 percent, though not as good as our Best Overall pick. Of the three winning grinders, this was the loudest, but that wasn’t a dealbreaker for us. The interface is pretty simple with just 16 grind settings, but the timing mechanism is a bit more intuitive than our Best Overall pick–you simply select the number of cups you’re brewing and the machine grinds exactly what you need. Between the price and the intuitive controls and settings, the Capresso Infinity Plus is a great value, especially for beginners.

Best Upgrade: Fellow Ode Brew Grinder

Capacity: 3 oz. | Weight: 13 lbs. | Number of Grind Settings: 31 | Display: N/A | Warranty: 1 Year

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Why we chose it: While Fellow is a relatively new company, they’ve made their mark in the coffee industry with high quality, stylish products.

Look, I just really love the Fellow aesthetic. Clean lines, black matte finish, minimalist design–this grinder is gorgeous. The grind is as consistent as our winning pick at 90 percent medium grounds, but I wouldn’t recommend this for folks wanting to make espresso–it tends to struggle with finer grinds, which might be a dealbreaker for some. I tend to need coarser grinds since I typically brew pour-over and cold brew, and the occasional batch of drip coffee. Users favoring the convenience of a high-capacity bean storage hopper will also be disappointed here–the machine is designed for folks who favor grinding exactly what they need from fresh beans every time. So, if you’re like me and prefer storing your beans in an airtight vacuum-sealed container for optimum freshness and flavor, this is the machine for you. At a whopping 13 pounds, you’ll want to keep this grinder in one spot since it’s a bit cumbersome to move around. Why so heavy? The folks at Fellow packed this machine with sound dampeners, making it the quietest grinder I’ve ever used. This was also the most expensive grinder I tested, and the features that add to its cost may not be dealbreakers for everyone, but I highly recommend the Fellow Ode to folks who are really finicky with their coffee and appreciate the aesthetics.

Runners-Up

Breville Smart Grinder Pro

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This is a pretty decent grinder and might have been one of my top picks if it could grind a bit more consistently. It performed better than our Best Value pick at a ratio of about 74 percent medium grounds, but it struggled with coarser grinds. The digital interface was among the most intuitive of all of the grinders tested, so I would definitely recommend this machine to beginners who are willing to splurge a little. The Breville grinder also had the largest bean storage of all the machines tested with a capacity of 18 ounces. Like the winning grinders, the Breville Smart Grinder Pro comes with a one-year warranty.

OXO BREW Conical Burr Grinder 

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I really wanted to like this machine, especially the model with an integrated scale. The model with the scale had the highest capacity bean storage hopper, large enough to hold a whole pound of beans, a grind selector that lets you choose between grams, cups, and a manual mode. However, I found that the scale wasn’t terribly accurate when I was weighing the grounds before sifting to see the ratio of medium to fine particles. The regular model without a scale holds 12 ounces of beans. Both grinders were consistently able to grind at a ratio of 75 percent medium grounds to fine particles. However, both were also the messiest of all the machines I tested and would shoot grounds all over the counter during grinding, which I had hoped was user error. Unfortunately, upon checking the machine and looking at other reviews, this is a common issue with these grinders. Both models of OXO grinder come with a two-year warranty, which was the best of all the grinders tested.

How We Chose These Products

We chose these coffee grinders based on recommendations from coffee aficionados and fellow professionals, personal experience, and from testing through Amazon best-seller lists.

After cleaning and setting up each machine based on the manufacturer’s instructions, I used each machine to grind enough coffee beans for a single cup of pour over coffee (25 grams). I then weighed the grounds on a kitchen scale to check the final weight, then sifted them using a Kruve Coffee Sifter and guide to verify the grind size. I weighed the medium-sized grounds and compared this to the total weight to determine the ratio of medium grounds to fine particles. Two of the winning machines were able to consistently grind at a ratio of 90 percent medium grounds to 10 percent fine particles. This was the biggest factor in determining the winners, but consideration was also given to things like noise, size and weight of the machine, grind settings, and cost. I repeated the process multiple times with each machine, grinding about 3/4 pound of coffee per machine and averaging the results. Since drip coffee is one of the most common brewing methods, I mostly looked for machines that consistently produced medium grounds, but consideration was also given to machines that could consistently grind well on other settings. 

Features to Keep in Mind

Size and Weight

It was surprising to see the range of weights between all of the machines, from 4 pounds on the low end to 13 pounds on the high end. I was also surprised to find that the lighter the grinder, the louder it seemed to be, while the heavier grinders were the quietest. 

Grind Settings

Having lots of grind settings is great if you plan on using different brew methods, from espresso to French press to drip. However, it’s important that each grinder be able to accurately and consistently produce grounds that match those settings.  

Cleaning and Maintenance

Coffee grinders need to be cleaned regularly to prevent grounds from clogging up the burrs. I typically clean mine once with the included brush every couple of months, and this process should be as simple as possible.

Speed and Noise

Nobody wants a rude awakening from a super loud coffee grinder in the morning–that’s what the caffeine is supposed to be for, right? We looked for machines that ground the coffee quickly and quietly.

Warranty

All of the grinders, except for the two OXO models tested, come with a one-year warranty. The OXO models have a two-year warranty.

Ask the Experts

Q: What is the difference between a blade grinder and a burr grinder?  

A blade grinder works similarly to a blender–it has whirling blades that essentially chop the coffee beans. Burr grinders have two gear-like mechanisms that crush the beans at various widths to allow specific grind sizes. Blade grinders are much less accurate, while burr grinders tend to produce a more consistent grind. 

Q: What grind size should be used for regular drip coffee?

Medium is the most recommended grind size for drip coffee machines. The grounds should be roughly the coarseness and texture of sea salt. 

Q: How long does a coffee grinder last on average?

It mostly depends on how much coffee you grind in a week. On average, with regular cleaning and maintenance, a coffee grinder with steel burrs should be able to grind about 500 pounds of coffee before the burrs need to be replaced. If you grind about a pound of coffee a week, that’s just about 10 years of grinding!

Our Take

If you’re a gigantic coffee nerd like me—as in, meticulously weighing beans and water, heating to a precise temperature, and engaging in the twee ritual of making pour-over every morning—you’re going to want a consistent-grinding power house like the Baratza Virtuoso+ or the Fellow Ode. If you’re a little more casual about your coffee, though, the Capresso Infinity Plus will absolutely do the trick. Whatever your caffeine routine is, you can’t go wrong with any of our top picks.

The post The Perfect Morning Cup Requires the Best Coffee Grinder 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.

Meet your new favorite glassware: the coupe. You may already know the myth about the rounded glass’ origin: Rumor has it that it was invented in homage to Marie Antoinette’s bosom. (It isn’t true.) But did you know that this delicate, beautiful glass is optimal for everything from Champagne to a well-chilled martini? 

“A well-designed coupe class may provide the optimal tasting experience for the consumer,” says Jessica “Rabbit” King, owner and operator of Knoxville’s Brother Wolf and Osteria Stella. With help from experts, we’ve rounded up a list that we feel are the stars of the category. These best coupes deserve to grace your home bar—let’s lift a glass to them. 

• Best Overall: Nude Terroir Coupe Glasses 
• Best Value: Made In Coupe Glasses
• Best for a Champagne Fountain: IKEA SÄLLSKAPLIG Champagne Coupes
• Best Color: Estelle Colored Champagne Coupe Glass
• Best Nick & Nora: Crate and Barrel Nick and Nora Glass
• Best Eclectic Mix: Food52 Vintage French Champagne Coupes
• Best Cut Glass: Soho Home Roebling Champagne Coupes
• Best for Stocking Up for Parties: KROSNO Champagne Saucer Coupe Glasses
• Best Splurge: Lobmeyr Wiener Gemischter Satz Champagne Cup

Features to Keep in Mind

Material 

Look for coupes made from crystal, says Amy Racine, beverage director for JF Restaurants. “It reflects light in a beautiful way and makes the Champagne or cocktail sparkle,” she says. “It can also be spun thinner than soda-lime glass, but has just as much strength.”

Design

The design of your coupe will determine what you drink out of it, says Jessica King. “When drinking Champagne, the bubbles should have plenty of vertical height to rise up through the wine, while a wide bowl shape with a curved rim allows the aromatics in the Champagne to blossom,” she says. 

Maintenance

Coupes—particularly ones made from crystal—should be hand-washed, King says. “Although crystal is much more durable than glass overall, hand-washing is the best route to protect your investment,” she says. “A quick polish and storing them upside down will ensure that your coupes are clean and safely kept for their next adventure.”

Our Top Picks

Best Overall: Nude Terroir Coupe Glasses 

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With a stem long enough to wrap your hand around—no more hand-warmed Champagne for you!—this stunning piece of glassware is made from lead-free crystal. Use it for Champagne, of course, or for your favorite classic cocktail. This adaptable glass looks good with whatever you fill it with. 

Best Value: Made In Coupe Glasses

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These dishwasher-safe coupes are not only one of the best value glasses on the market; they’re also reinforced with Titanium for an extra strong, snap-proof stem. The tapered lip keeps nuanced aromas contained, and the wide bowl allows anything in it to breathe (especially Champagne). 

Best for a Champagne Fountain: IKEA SÄLLSKAPLIG Champagne Coupes

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Erecting a Champagne fountain at your next party? You need a glass that’s sturdy, inexpensive, and pleasant enough to look at. Ikea’s coupe collection is elegant—but it won’t break the bank. At $16 a 4-pack, you can afford to make a fountain. Salud! 

Best Color: Estelle Colored Champagne Coupe Glass

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These hand-blown, Polish glasses come in blush, smoke, mint, and a variety pack featuring all three. Inspired by the maker’s grandmother, they bring visual interest and whimsy to the table (or the bar, depending on where you happen to find yourself). Although they’re new, these beauties look just like vintage coupe glasses, in a good way. 

Best Nick & Nora: Crate and Barrel Nick and Nora Glass

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The Nick & Nora is a stemmed glass used for cocktailing—and this version of the coupe is just as flexible as its more traditionally bowled cousin. The eight-ounce, dishwasher safe, Polish-made glasses are excellent for cold martinis, especially, since a smaller bowl helps direct strong aromas away. 

Best Eclectic Mix: Food52 Vintage French Champagne Coupes

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You may not know exactly what you’re getting with these vintage coupe glasses, but that’s part of the fun. Sets of two include the choice between classic coupes or etched coupes and come right from France. Glasses are sourced one by one, for a look that’s decidedly curated. 

Best Cut Glass: Soho Home Roebling Champagne Coupes

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These substantial crystal glasses are the kind of investment you pass down to future generations. Hand-cut lines are inspired by the Brooklyn Bridge’s cables (the glass set is named after the bridge’s engineer, John A. Roebling). Made exclusively for Soho Home’s DUMBO House outlet, these glasses are one-of-a-kind.

Best for Stocking Up for Parties: KROSNO Champagne Saucer Coupe Glasses

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Long-stemmed and elegant, these crystalline glass coupes can accommodate the fete of your dreams. Available in affordable sets of six, these are a great option if you’re looking to stock up on festive glassware. 

Best Splurge: Lobmeyr Wiener Gemischter Satz Champagne Cup

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Just one glass will set you back a pretty penny, but if you’re looking for a glass with pedigree, this is it. This stemware comes from Austria, has a pencil-thin stem that’s timeless, and looks great on any bar cart. Give a set as a gift, or, better yet, give yourself the gift of glass. 

Ask the Experts

Q: What is the best size for a coupe glass?

Ideally, says Racine, a coupe glass should hold about six ounces. “You can fill a five-ounce pour and leave the rest of the Champagne on ice,” she says. A six-ounce glass “leaves a little wiggle room at the top.” 

Q: What are the best drinks to serve in coupe glasses?

Coupes are great for Champagne, of course, Racine says, but you can do far more than bubbles in them. “For cocktails, I find sours with egg whites are great to showcase the layer,” she says. “Also, “up” drinks that have a juice or other base element with aromatics, so the nose can hover over the wide surface of the drink.” Martinis, she says, are best in a Nick and Nora-style coupe. 

Our Take

The coupe may be the most flexible piece of glassware on the market. Use it for Champagne, use it for cocktails, or use it for an expertly mixed martini: the opportunities are endless. No matter your drinking preference, there is a coupe out there that will amplify your home bar. Now you just have to decide which one you want—and that may be the hard part. 

The post Sip More Than Just Champagne in the Best Coupe Glasses appeared first on Saveur.

It’s easy to get excited about the latest kitchen technology (we’re looking at you, wi-fi enabled sous vide machines and smart countertop ovens with built-in cameras), but there are some designs that simply can’t be improved upon. Enter: the almighty mortar and pestle. 

The tool, made up of a heavy base (mortar) and pounding implement (pestle), can be traced back to the Stone Age, when it was used to crush and grind ingredients such as nuts and seeds into more edible powders or pastes. But modern cooks swear by the ancient tool as well: Unlike electronic alternatives such as a food processor, the mortar and pestle keeps the cook in full control and helps retain the essential oil in ingredients like fresh herbs and toasted nuts. It’s the perfect tool for making fresh pestos, curry or garlic paste, homemade spice blends, or simply crushing whole spices. 

While its design is exceedingly simple, there are hundreds of models on the market that come in a variety of shapes, sizes, and materials. Picking out what works best for you and your needs can be quite the daunting task, which is why we’ve put a bunch to the ultimate test to narrow down our favorites in each category. 

We’ve also enlisted the expertise of Sarah Thompson, head chef of Wynn Las Vegas’s Casa Playa, who frequently uses mortars and pestles (also known as molcajetes in Mexico — a larger model made of volcanic stone) for her most famous menu items such as salsa and guacamole.

“Everyone handles a mortar and pestle differently because manually crushing something is a very physical action,” says Thompson. “But the resulting product is worth it because it invariably retains the vibrancy and textures of the original ingredient.”

Explore our final list of the best mortars and pestles, as well as the features to look out for, below. 

Our Top Picks

• Best Overall: Samliujiu Spotted Mortar and Pestle
• Best Value: Leetoyi Porcelain Mortar and Pestle
• Best Counter Appeal: Richro Black Granite and Gold Mortar and Pestle
• Best Splurge: Hawkins New York Marble and Metal Mortar and Pestle
• Best Large Capacity: Frieling Cast Iron Mortar and Pestle

Best Overall: Samliujiu Spotted Mortar and Pestle

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Material: Granite  | Width: 5.9 inches | Depth: 2.75 inches

Why we chose it: Sturdy, well-proportioned, and boasting a padded, anti-skid bottom, this mortar and pestle will never let you down.

This model checks all of our boxes: A right-sized mortar that’s easy to maneuver without sending food flying, an ergonomically designed pestle that’s easy to grip, and a surface that’s textured enough to help break down the food, but smooth enough that it won’t emit any stone powder while grinding. 

Plus, at seven pounds it is one of the heaviest of the bunch, meaning you can mash without worrying about the mortar slipping out from under you. A padded bottom also helps to keep it in place, resisting even the most aggressive of hand movements to grind, pulverize, or mix. 

Frankly, there is nothing else on the market that excels in *every* category like this model. 

Best Value: Leetoyi Porcelain Mortar and Pestle

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Material: Porcelain  | Width: 4.6 inches | Depth: 2.5 inches

Why we chose it: At less than $15, this set is a fantastically inexpensive starter for anyone considering a mortar and pestle in their kitchen. 

Porcelain may not be the best option for a mortar and pestle used daily, but it certainly suffices when the price is right and the tasks are simple. Use this mini set to muddle herbs, grind nuts and seeds, or crush spices, but be mindful of the amount of pressure you place on the pestle — it can chip or break easier than stone versions. 

Unlike stone varieties that can absorb the flavors and odors of the ingredients used, this is a breeze to keep clean: simply run the pestle and the mortar under warm water and dry with a towel. There is also a small spout on the rim so that you can easily pour out the finished products, making it even more user-friendly for beginner chefs.

Best Counter Appeal: Richro Black Granite and Gold Mortar and Pestle

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Material: Granite | Width: 5.5 inches | Depth: 3 inches

Why we chose it: Boasting a chic, modern black and gold exterior, Richro’s mortar and pestle is as beautiful as it is functional. 

Any contemporary kitchen will benefit from this black granite mortar and pestle model with a gold-lined base and rubber mat for extra grip. It is, first and foremost, the most style-driven option on our list, but it is also heavy, large, and a great for serving, too. Prepare your favorite mashed dishes in it and serve with an oversized spoon. 

As with all black granite tools, you’ll want to first season it with white rice by grinding a handful’s worth with the pestle. Repeat the process until the white rice has absolutely no flecks of black or any sign of discoloration. Rinse with warm water, dry, and then It should then be safe to use.

Best Splurge: Hawkins New York Marble and Metal Mortar and Pestle

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Material: Marble  | Width: 5 inches | Depth: 2.25 inches

Why we chose it: Hawkins New York, a Hudson Valley based brand, sells this gorgeous white marble mortar and pestle that is as functional as it is stylish, making it worth the splurge in our book. 

The white marble is heavy, ideal for holding its own against rigorous grinding, and would look great against an expanse of marble countertop. Though some marble can be too smooth to be effective, Hawkins’ version has a pestle with a ridged, unfinished pounding surface for extra texture to help break down ingredients.The height of the pestle is nearly double the depth of the mortar, an ideal ratio in our book.

Best Large Capacity: Frieling Cast Iron Mortar and Pestle

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Material: Cast Iron  | Width: 7 inches | Depth: 4 inches

Why we chose it: At four inches deep and seven inches wide, this mortar and pestle is nearly double the size of our other favorites, yet not so large it becomes unwieldy. Perfect for pounding up a big batch of pesto, it can also manage smaller tasks without a problem.

The weighty and textured cast iron holds up to the task of grinding, especially with fibrous seeds like fennel and sesame that may be more difficult to turn into a powder. Plus, the uniquely designed pestle is easy to grip and lets you maximize surface area as you work, so every movement is more effective. 

The only downside to this version is the level of care that goes into preserving cast iron. You do not want to clean this mortar and pestle with soap. Instead, scrub gently with a kitchen brush, blot with a towel, and let it air dry. Also, be sure to keep it seasoned with a thin layer of oil (preferably soy or flax) at all times.

How We Chose These Products

The selection of mortars and pestles on the market is quite vast, with wide ranges in size, material, and price. What makes picking the best of the best difficult is that each one purports to do exactly the same thing and do it well, so differences in quality can be quite subtle and specific to individual needs and preferences. 

It is important to note that mortars and pestles are not just used in the United States. Aforementioned Mexican molcajetes and Japanese suribachi are probably the two most popular iterations of the tool (the former traditionally made of volcanic rock and the latter made of ceramic and wood) and are wonderful options for recipes native to their respective regions. 

For testing purposes, we limited our scope to items that were designed soley as mortars and pestles. Additionally, while there are a handful of popular mortar and pestle materials like wood, plastic, and even glass, we focused only on harder materials like granite to ensure that first-time buyers were not disappointed with the outcome of their purchase. (The general consensus with mortars and pestles is that the harder the material and the heavier the duo, the better the results.) 

Features to Keep in Mind When Shopping for a Mortar and Pestle

Size & Shape

While this decision is completely dependent upon your cooking needs, mortars and pestles come in an abundance of shapes and sizes to accommodate any type of cook. High-sided mortars prevent ingredients from flying everywhere, but must be paired with a longer pestle so as not to scrape the cook’s knuckles. A perfectly round shape is also essential, as oval-shaped mortars can make the grinding process more difficult and ingredients can easily become caked to its edges. 

Material 

Stone material such as granite or marble is undoubtedly your best bet when it comes to grinding ingredients most effectively— stone is heavy and has just enough texture to help break down ingredients as you work. However, it’s worth considering other materials, such as ceramic, glass or wood, that might serve different purposes, such as serving, light muddling for cocktails, or looking stylish in your kitchen’s open shelving. 

Easy Cleaning 

The best way to clean a mortar and pestle is dependent upon its material. Most stone-based varieties can stand up to warm water, liquid soap (unscented preferably), and a dish rag, but avoid anything that could scrape the inside of the mortar and cause particles to come off into your food. 

No matter the material, always be sure your mortar and pestle is completely dry before using it or whatever you’re grinding can turn into a paste!

Ask the Expert

Casa Playa’s chef Sarah Thompson shares her quick tips: 

Q: How do I judge what size of mortar and pestle I need? 

“In terms of restaurant volume production, it’s essential to use a larger size — 10-inch diameter and up. But for home use, cooking for less than 10 people, a smaller size, about 6 inches in diameter, will absolutely get the job done. If you have the space for a larger one, great! But it’s probably not strictly necessary.”

Q: How do I clean my mortar and pestle?

“It depends on the material, of course, but stone versions need to be cleaned gently, much like a cast iron — with a brush and water, salt, or even rice to remove impurities. Avoid extreme heat, like baking in an oven, as a means of sanitizing. The clay or stone will dry out, becoming brittle and eventually breaking.” 

Q: Do I need to prime or season my mortar and pestle? 

“You definitely need to salt and scrub a mortar and pestle before using [it] to get rid of that initial layer of grit. Sometimes small pieces of stone will break off — it’s normal, and it’s good to get that out of the way before you’re working with food. 

Our Take

The humble mortar and pestle has survived thousands of years in kitchen appliance innovation to remain a present-day staple in its most original form. While you really can’t go wrong with any heavy stone model, we are confident that these options (and especially our best overall pick from Samliujiu) will suit all of your grinding, mashing, mixing, and crushing needs. 

The post Level Up Homemade Curry Paste and Spice Blends With the 5 Best Mortar and Pestles appeared first on Saveur.

If you’re tired of eyeballing baking ingredients on poorly marked measuring cups or having to use inaccurate methods of portion control, it might be time to invest in a kitchen scale.

Whether you’re looking to more accurately measure your ingredients or planning on finally getting around to some healthier-eating resolutions, one of these kitchen scales is sure to suit your needs.

AmazonBasics

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This model from AmazonBasics boasts an easy-to-use LCD display, a large weighing platform that makes using bigger bowls or containers a breeze, and an automatic shut-off feature to help save battery life.

Taylor Precision Products

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For the home cooks out there looking for an old-school yet functional addition to the kitchen, look no further. This stainless steel scale features a large analog display and a removable weighing bowl that makes cleaning easy. It’s perfect for the home, but would also look great at a farmers market stall or mobile kitchen. The best part: No batteries required!

GreaterGoods

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This is a perfect scale for measuring portions and gauging the nutritional value of ingredients. With nutrition facts for 2,000 different foods pre-programmed into the device’s memory — along with up to 99 more customizable entries — this scale is perfect for any home chef who’s looking to keep track of their macros. It also features an automatic shut-off feature and a backlit display.

The post A Kitchen Scale for Every Home Cook appeared first on Saveur.

It doesn’t have to be cold outside for you to enjoy a proper cup of tea. With your water heated to the right temperature and a scoop of your favorite tea leaves, tea time can be any time you please. The only question is: what will you use to steep your tea?

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Created by Copenhagen-based Norm Architects and inspired by Scandinavian design, this heat-resistant glass teapot comes with a metal “tea egg” suspended by a silicone string. It’s the perfect size for your tea leaves and makes steeping a breeze. So does the clear glass: you can see the color of the leaves deepen as the minutes pass and know exactly when your tea is ready.

Fellow

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Though not all teapots are intended for stovetop use, this one from Fellow Raven can be used as both a hot-water kettle and a teapot. Use it to boil water on your stove, then once you’re ready to steep, toss your leaves in the steeping basket and watch the thermometer to make sure the water reaches the right temperature. This kettle-teapot hybrid comes in polished steel, matte black, and polished copper.

Wedgwood

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More traditional as far as teapots go, this Gio teapot from heritage brand Wedgewood is made of fine china with a subtle indented texture. The snow-white teapot is classic without feeling dated or old-fashioned, making it a welcome addition to any new home or teapot collection.

Elfin

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Love tea time but tend to let your tea get cold? There’s a solution for that. Elfin’s glass teapot not only features a glass top, glass handle, silicone non-drip spout, and stainless-steel basket for steeping, but it also comes with a warmer to keep tea at the optimum temperature. Simply place the teapot on the metal holder and light a tealight candle underneath it.

Blue Sky Ceramic

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From Blue Sky Clayworks comes this whimsical teapot featuring a royal blue octopus. The deep-sea creature wraps around the white ceramic teapot, and one of its tentacles cleverly serves as both the handle and the top of the pot.

Pinky Up

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Made of both glass and metal, this teapot from Pinky Up Shelby couldn’t be more stylish. The rose-gold hue of the metal really catches the eye, while the glass allows you to peek at the loose-leaf tea as it steeps in the stainless-steel basket. Take note that this teapot is on the smaller end: it only holds 24 ounces, so it’s a good choice for either a solo tea party or teatime for two.

The post The Right Tea Pot for Stepping Up Your Steeping Game appeared first on Saveur.