Mother’s Day is coming right up, and with it the usual barrage of suggestions for celebratory brunches and gifts. There’s a lot to take in, so we simplified things a bit by rounding up a list of what we’re actually gifting our mothers this year. Order her a caramel cake, or bake up an angel food cake in one of our favorite SAVEUR Selects pans—either makes a sweet surprise on a day that’s intended to honor thy mother. 

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Lovers of food, travel, and stories from around would love to receive a subscription to SAVEUR, whether they’re mothers or not. Our Fall/Winter issue is already filled with exciting recipes, photos, tips and tricks, and valuable intel for anyone who loves to cook and eat. Maybe get really wild and send her one of our gorgeous market totes in SAVEUR’s signature tomato red. And while you’re at it, we’re big fans of the spice blends our editors put together with Burlap & Barrel for our print launch, and we know Mom will be too. Snag all three blends—gumbo, ceviche, and chicken Basquiase. They’re all versatile, bold, and stamped with SAVEUR’s seal of approval. —Ellen Fort, Senior Editor, Special Projects

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The dessert gene runs deep on the maternal side of my family, so for Mom this year, I’ll spring for a bottle of the hyper-limited 10-year-old Brenne 10 and a few jars of exceptional tiramisu from Trenchers Farmhouse. I can’t get over this elegant single malt from Cognac country. Founded by American ex-ballerina Allison Parc in 2012, Brenne’s base spirit is distilled from locally grown organic barley, then aged for six to eight years in French oak barrels and Cognac casks. The resulting whisky is particularly smooth and fruit-forward, and very nicely suited to pairing with stone fruit and chocolate. —Kat Craddock, Editor-in-Chief

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While I never related to the food writing narrative of cut fruit as immigrant parents’ love language, it did ring true in one way: my mom is truly excellent at cutting fruit. Even with the dullest knife, she can make quick work of everything from apples and pears to kiwis and mangos, leaving behind only the thinnest of peels. I can only imagine what she’d be able to do with the right tool for the job, which is why I’ll be getting her this handsome petty knife from New West Knifeworks for Mother’s Day. Not just for slicing fruit, the thin, versatile blade works well for trimming vegetables, mincing garlic, deveining shrimp, filleting fish, you name it. The knife also comes in a bunch of fun colorways and includes a lifetime warranty plus free lifetime sharpening, so it’s really a gift that keeps on giving. —Frances Kim, Digital Director

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As a Southerner, I can tell you that the caramel cake reigns supreme at any special occasion, from birthdays and graduations to weddings and funerals. And, of course, Mother’s Day. Caroline’s Cakes are the result of one woman’s quest to perfect the caramel cake for her family—and her success, now apparent in the growth of a mail-order bakery business that has expanded to include a plethora of fine cakes like a 7-layer Coconut Cloud  and a deliciously pink strawberry cake. I am ordering one for my own mother to enjoy on Mother’s Day (and let’s be honest, I want a slice, too). —Ellen Fort, Senior Editor, Special Projects

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Hot off the presses (April 2024), this inviting, vibrant cookbook is a big anthology of small bites. Pintxos—the Basque answer to tapas—run the gamut from a humble toothpick stacked with anchovies and olives to a cheffy seared scallop swimming in ajoblanco and espresso vinaigrette. This expansive volume covers the full breadth with recipes from the Spanish Basque Country and beyond: The greatest-hit pintxos from Pamplona, Bilbao, and San Sebastián are all here, including desserts like La Viña’s burnt cheesecake that started the trend. For a mom who loves to put out nibbles for guests, The Book of Pintxos is a veritable goldmine of ideas that also happens to be quite the looker on the coffee table. —Benjamin Kemper, Senior Editor, Travel

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If your mom, like mine, appreciates efficiency almost as much as she does nourishing home-cooked meals, she’ll love that this collection has a wide range of spices—Turkish maras biber, Greek oregano, and citrus-and-herb-infused Aegaen salt, to name a few—that would be excellent in countless dishes. If you aren’t able to cook for Mom personally this Mother’s Day, arming her with some of the ingredients to make a scrumptious Mediterranean-inspired meal (not to mention saving her a trip to the grocery store) might be the next best thing. —Megan Zhang, Senior Editor, Food & Beverage

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Mimosas seem to be the default beverage for Mother’s Day brunch, but that doesn’t always work. I’m planning to give the gift of relaxation without the booze, swapping out Champagne for a hemp-infused nonalcoholic spirit with citrus and herbal botanicals. It can be enjoyed straight over ice or mixed as desired, with all the pleasure of a traditional spirit but none of the hangover. I suggest using it to shake up a refreshing orange flower margarita for mom this year. —Jessie YuChen, Senior Culinary Producer

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Consumables. They’re the only gift allowed when it comes to my mom. Thankfully our maternal line has a strong chocoholic gene stretching through its southern roots, so my options are vast. Yet this beautiful torte stands out as an indulgence worth giving. Traditional Swiss Engadiner Nusstorte layers caramel, shortcrust, and walnuts, but this interpretation swaps in pecans and weaves chocolate throughout. Then each slice is veiled in a gorgeous chocolate cloak kissed with a chocolate seal. It’s almost too pretty to eat, but it won’t last long. —Stephanie Pancratz, Managing Director, Editorial Operations

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What do Dolly Parton and Lodge Cast Iron have in common? They are both products of Tennessee. It makes sense, then, for native Tennessean Dolly to partner with Lodge, which was founded in South Pittsburg, Tennessee in 1896. I’m a big fan of Lodge Cast Iron across the board for its craftsmanship and wide array of products, from classic skillets to Dutch ovens and bakeware. There are several designs to choose from (including this mini guitar-shaped skillet!) but I’m partial to this design featuring Dolly’s signature butterfly. Since my mother is also a product of Tennessee, I’ll be giving her one of these fun skillets. Give it to your favorite mom/Dolly fan and get cookin’. —Ellen Fort, Senior Editor, Special Projects

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I’m in the camp that the best gifts are the ones that the recipient would never have thought to buy for themselves, or even better, even knew existed. This adorably delicate, completely unnecessary trinket makes a fine tabletop accompaniment for seafood, salads, and whatever else—and there’s no chance your mom has it already. —Toni-Ann Gardiner

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One of the best ways to improve your culinary skills (or give someone else’s a loving boost) is to season the food properly. Salt is the flavor backbone in any dish, whether savory or sweet. I’m giving this nifty pack from Jacobsen that includes everything to help your favorite home cook level up their dishes. From fine sea salt for baking, kosher salt for everyday use, flaky crystals for finishing dishes, and even some fun flavored options for adding a little twist, your bases will be covered. Not to mention, it includes several Disco di Sale (little salt pucks perfect for seasoning a pot of pasta water), as well as a beautiful ceramic dish for keeping your favorite salt variety within arm’s reach. —Ryan McCarthy, Editorial Assistant

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If you’re trying to impress a mother (your own or someone else’s), one of the best things you can do is cook for them. If that’s not in the cards, this pan will help your favorite mom achieve sweet success in the pastry department. A nonstick surface and an almost airtight clamp allow make it easy to bake any type of round cake. Perhaps you could even buy it and bring it to Mom with a fresh confection inside? In that case, I’d recommend this cheesecake, which, in my opinion, is not only one of the classiest desserts out there, but also a great way to show your love and appreciation. —Ryan McCarthy, Editorial Assistant

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If I could only choose one type of alcoholic beverage to keep around at home, the choice would be easy: sake. With its nuanced fragrance and delicate flavor, the Japanese rice-based brew tends to drink smoothly, making it a versatile accompaniment to all kinds of foods. This Mother’s Day, I’m sending my mom a lovely bottle that will pair delightfully with anything Dad might be cooking: Junmai Daiginjo from Sake ONO, brewed in Niigata, Japan. As a category, Junmai Daiginjo sake is considered among the most sophisticated; made from only water, yeast, koji, and rice polished to a minimum standard of 50 percent, the recipe results in a pure and refined flavor profile. Sake ONO’s elegantly balanced 15 percent-ABV drink—with subtle honeydew and lemon-peel notes and a crisp, dry finish—is just as refreshing served chilled alongside a sunny al fresco brunch as it is mixed into a classic cocktail, be it a spritz or martini. —Megan Zhang, Senior Editor, Food & Beverage

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Strawberry season is upon us, which inevitably comes with one of my personal favorite desserts: angel food cake. That fluffy, spongy texture is heavenly (pun intended) when topped with juicy macerated strawberries and a dollop of homemade whipped cream. Plus, it’s one of the simplest cake recipes out there, using equal parts sugar, flour, and egg whites (plus a little cream of tartar and vanilla, and salt for good measure). But truly, it cannot be made without the iconic baking pan that gives it that perfect, round shape. This 10-inch pan is nonstick and dishwasher safe (a prerequisite of mine for any kitchen implement), allowing cakes to slip out easily for slicing. Pro tip: Buy this pan and make Mom a cake for a double whammy of gift giving. You’re welcome. —Ellen Fort, Senior Editor, Special Projects

Every product is independently selected and vetted by editors. Things you buy through our links may earn us a commission.

The post The 14 Best Gifts for Moms Who Love Food appeared first on Saveur.

Known for its reliability and durability, stainless steel cookware has long been a favorite of professional chefs. Though figuring out how to cook with the metal can come with a bit of a steep learning curve, once home chefs master it, they rarely look back. “Stainless can be used for everything from sweating vegetables to searing meats at high temperature,” says Joshua Resnick, chef-instructor at the Institute of Culinary Education. “As long as you’re using the right-shaped pot or pan for the right job, there is very little that stainless steel cookware can’t do.”

If properly cared for, the right stainless steel cookware set can last decades. We’ve curated a selection of the best stainless steel cookware sets that will suit any home cook and kitchen below.

Our Top Picks

• Best Overall: All-Clad D3 Stainless Everyday Cookware Set
• Best Budget: Italic Temper Stainless Steel 5-Ply Cookware Set
• Best for Small Kitchens: Made In The Stainless Set
• Best Time-Saver: Fissler Original-Profi Collection Cookware Set
• Best Splurge: All-Clad Copper Core 5-Ply Bonded Cookware Set

Best Overall: All-Clad D3 Stainless Everyday Cookware Set

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Construction: tri-ply construction | Number of pieces in set: 10 | Induction stove compatible: yes | Oven-safe: up to 600°F

Why we chose it: An industry favorite gets an upgrade with even more features home cooks have requested.

Of the experts we spoke to, the highest number recommended the All-Clad brand for its quality and reliability. This stainless steel cookware set’s tri-ply construction means its outer layers of stainless steel sandwich an aluminum core, which conducts heat better and more consistently than stainless steel alone. The pots and pans are fully clad, meaning the aluminum core runs through the entire pan rather than just the bottom, which eliminates hot spots. 

This cookware set was curated based on All-Clad customer feedback: Its skillets have 30 percent more surface area than those in its traditional 10-piece set, and its lids are interchangeable to both save space in your kitchen and ensure each piece of cookware in the pot and pan set has an accompanying lid. As is true with most All-Clad products, the set is expensive: Its retail price is $1,405. However, it is sometimes offered on sale for prices as low as $599.99.

Best Budget: Italic Temper Stainless Steel 5-Ply Cookware Set

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Construction: five-ply construction |  Number of pieces in set: five | Induction stove compatible: yes | Oven-safe: up to 480°F

Why we chose it: A set that gives you everything you need, and nothing you don’t.

Professional chefs agree that you get what you pay for when it comes to stainless steel. Though there are less expensive stainless steel cookware sets on the market, they’re often constructed with lower-quality materials that don’t stand the test of time. To save money, opt for a small set like this one from homeware startup Italic, which sources products from the same manufacturers as other big-name brands on the list. This set includes three kitchen workhorses that are the ideal pots and pans to start off your stainless steel collection. Reviews of this set repeatedly call it a “steal” and say it’s “indistinguishable” from big-name competitors. 

Priced at $255, this is the least expensive set in the lineup. But it’s also the smallest of all the sets, featuring just five pieces. Italic as a brand is also not as established as many of the power players on this list.

Best for Small Kitchens: Made In The Stainless Set

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Construction: five-ply construction | Number of pieces in set: six | Induction stove compatible: yes | Oven-safe: up to 800°F

Why we chose it: This small set from a chef-trusted brand includes quality stainless steel pieces, along with a must-have nonstick pan.

Made In’s six-piece stainless set includes an 8-quart stock pot with a lid, 2-quart saucepan with a lid, and two 10-inch skillets, one nonstick and one stainless steel. For those with small kitchens or limited storage space, this set checks every box. Add a cast iron skillet and Dutch oven, and your cookware collection will be complete.

Though similar to the set from Italic, the added bonus for this set from Made In is that it includes a nonstick skillet perfect for scrambled eggs or other tasks that require its slick surface. Like Italic, Made In is a newer brand, though it has quickly become a favorite amongst chefs. This set, among the most affordable on the list, also includes fewer pieces than others.

Best Time-Saver: Fissler Original-Profi Collection Cookware Set

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Construction: tri-ply construction | Number of pieces in set: 10 | Induction stove compatible: yes | Oven-safe: up to 450°F

Why we chose it: A comprehensive set with handy measuring guides. 

Most of the chefs and home cooks we spoke to for this list prefer fully clad stainless steel cookware, but some, like The Forked Spoon founder Jessica Randhawa, prefer disk-bottom pans like the ones in this set. In these pans, the better heat conductor, usually aluminum or copper, is sandwiched between two layers of stainless steel on the bottom of the pan. Randhawa prefers this construction because she says it eliminates hot spots, which can be an issue if fully clad pans are poorly engineered or constructed. 
This set is the only one on our list that includes etched measurement markings on each pan in the set. “Having this integrated measuring scale in my pots and pans allows me to measure the liquid amounts I need directly in the cookware while saving me time on the back end with fewer dishes to clean,” Randhawa says. 

This set is pricey, though. With a retail price of $919.95, this is among the more expensive sets.

Best Splurge: All-Clad Copper Core 5-Ply Bonded Cookware Set

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Construction: five-ply construction | Number of pieces in set: 14 | Induction stove compatible: yes | Oven-safe: up to 600°F

Why we chose it: A beautiful set with all the bells and whistles.

Of the sets on this list, this 14-piece set from All-Clad is the largest, along with being the only one that features pots and pans with a copper core. Copper is revered by chefs for its responsiveness and its ability to heat quickly, but it’s more expensive than both stainless steel and aluminum. This set’s five-ply construction features outer layers of stainless steel, two inner aluminum layers, and a copper core. It is fully clad. This set’s copper detailing is beautiful, and it includes everything a home chef could need for excellent stainless steel cooking. 

This set’s biggest con is that it’s expensive: Its normal retail price is $2,729.92, though it does go on sale occasionally. Plus, with 14 pieces, it also takes up a significant amount of storage space.

Things to Consider Before Buying a Stainless Steel Cookware Set

How much home cooking you do

Stainless steel is an incredible material, but it requires some work to learn how to best use it. It must be preheated before adding butter or oil to create the nonstick layer that allows your food to sear properly. “If you don’t preheat it, you will more often than not end up with a burnt, harder-to-clean mess on the bottom,” Randhawa says. If you’re still a novice home cook, it could be better to buy one stainless steel pan to decide if you like cooking with it before investing in a set. 

How much storage space you have 

Those who love cooking with stainless steel will find ample use for all the pots and pans in the large sets on this list, but they do take up a considerable amount of storage space. Several experts we spoke to said all you really need from a stainless steel cookware set is a saute pan, saucepan, and stock pot (with lids). That being the case, the Italic and Made In sets on this list will fit the bill. 

Care Instructions

If you’re averse to hand-washing, stainless steel might not be for you. Some of the brands on this list tout the fact that their sets are dishwasher safe, but the Institute of Culinary Education’s Resnick recommends hand-washing in all cases. “Being in a moist environment for so long can cause water spots to appear,” he says. “Always make sure the pan is cool before cleaning, and dry immediately so it keeps it luster. Don’t use a tough abrasive to clean it.”

Construction

All of the sets on this list are either tri-ply or five-ply. That means the core metal is clad, or sandwiched between layers of stainless steel. Always look for stainless steel pans that are at least tri-ply. Consider if the cookware is fully clad or disk-bottomed as well. Most chefs prefer fully clad cookware.

FAQs

What is the highest grade of stainless steel?

Many brands tout the makeup of the material they use, such as 18/10 or 18/8 stainless steel. The first number refers to the amount of chromium in the steel, and the second to the amount of nickel in it. The presence of both of these metals makes the stainless steel food-safe and resistant to rust and corrosion. The higher the numbers, the more resistant.

There are dozens of different types of stainless steel and multiple different rating systems. For cooking purposes, the highest grade of stainless steel is 304 stainless steel, which is what 18/10 and 18/8 stainless steel are. 

Which stainless steel is nickel-free?

Nickel-free stainless steel is grade 430 and 18/0, or 18 percent chromium and 0 percent nickel. Its primary usage in cooking is for silverware. If you have a nickel allergy or sensitivity, it is not advisable to seek out 18/0 cookware because it will corrode easily due to the lack of nickel. Consider ceramic-coated cast iron cookware instead. 

How can you tell if stainless steel is good quality?

Touting its metal makeup is a way brands attempt to set their cookware apart from the competitors. To be considered food-safe, stainless steel must contain 18 percent chromium. Good-quality stainless steel also contains either 8 percent or 10 percent nickel. If a stainless steel cookware set is marketed as 304, 18/10, or 18/8, it is considered good quality.

Final Thoughts

Each of the sets featured on this list has its pros and cons, but based on size, price, and expert recommendations, the All-Clad Everyday Set is the best stainless steel set on the market. Its solid construction and smart features make it ideal for passionate home cooks who want to step up their game.  

Methodology 

To compile this list, we spoke to professional chefs, food bloggers, and home cooks about what they look for in a stainless steel cookware set. We researched which features matter when it comes to cooking with stainless steel—and what’s just marketing. We evaluated which sets included pots and pans that would actually be useful to the avid home cook. 

We prioritized tri-ply or five-ply construction because that’s what most experts recommend. We also prioritized fully clad cookware because the largest number of chefs prefer working with pans that are fully clad. All of the sets on this list are induction stove compatible and oven safe, which is necessary for chefs and home cooks who need their cookware to be versatile. 

The post The Best Stainless Steel Cookware Sets for Restaurant-Worthy Home Cooking appeared first on Saveur.

Among all the fancy, niche gadgetry to stock a kitchen with, an espresso machine might seem like a luxury meant for bean savants and latte snobs—not to mention those willing to fork up the cash and the counter space for a highly specific, often temperamental, one-hit wonder gadget. After all, even the best espresso machine isn’t much of a multitasker (unless, say, you like to alternate between an Americano, doppio, and cappuccino on a very regular basis). Espresso, which is what you call the brewing method and the resulting caffeine shot, is distinct from other coffee preparations because it must be brewed under a certain level of pressure (9 bars, equivalent to 640 pounds).

You don’t need to be an avowed enthusiast to fully appreciate an at-home espresso machine these days, thanks to quality options at many price points and sizes. Whether only the most sophisticated, high tech, barista-vetted device will satisfy, or if your only parameter for a caffeine fix is something utterly foolproof and straightforward enough to operate half asleep, read on for the best espresso machine for all sorts of caffeination predilections.

• Best Overall: Breville Bambino Plus Espresso Machine
• Best Bang for the Buck: Capresso Ultima Pro Pump Espresso Machine
• Best Upgrade: Breville Barista Touch
• Best Splurge: La Marzocco Linea Mini Espresso Machine
• Best Manual: ROK Manual Espresso Maker
• Best Air Press: AeroPress Coffee and Espresso Maker
• Most Customizable: Breville Barista Pro
• Best Nespresso: Nespresso Essenza Mini
• Best for the Connoisseur: Slayer Single Group Espresso Machine
• Best Steam: Bialetti Moka Express

Our Top Picks

After getting acquainted with the myriad parts and functions that comprise the complex and quite impressive engineering involved in masking espresso, you’re ready to shop around for the best espresso machine for your budget, skill level, and space constraints. Breville is generally the gold standard of home espresso makers and popular among baristas, chefs and other industry folk. If you’re looking for a professional-grade machine and are ready to spend well into four figures for the experience (and you have the space to store it), you’ll want to consider the brands you probably recognize from your coffee shop, like La Marzocco or Slayer Espresso. Just beginning your relationship with espresso? We’ve got you covered with affordable and simple entry-level options.

1. BEST OVERALL: Breville Bambino Plus Espresso Machine, $500

Breville is famous for its luxe kitchen appliances and the Australian brand’s coffee gear in particular has always stood out in the crowded world of kitchen gadgetry. A few years ago, the brand added an ultra-compact machine to their range of espresso makers: the Bambino Plus model has a 64-ounce water reservoir, draws flawless shots of espresso, and steams milk just as well as its pricier big brothers. This model lets you opt for a single or double espresso, and choose your preferred milk format (steamy, frothy, or very frothy). At nearly 11 pounds (without water), the Bambino has the heft necessary for pulling shots like a pro, and yet it has a petite footprint that will warm your efficiency apartment-dwelling heart, leaving plenty of room on the counter (and in the budget) for a stack of pretty new mugs and a reliable matching grinder. If you’re upgrading from a $50 French press and 5K seems like a hell of an investment for a coffee maker, a Breville model like the Bambino Plus is a savvy in-between: La Marzocco’s team love to see people buying high quality, more affordable machines like the Breville models, understanding that those are the folks who, in 5 or 10 years, will consider upgrading to their machines.

2. BEST BANG FOR THE BUCK: Capresso Ultima Pro Pump Espresso Machine, $200

Sometimes, less is more with kitchen gadgetry. Such is the case for the Capresso Ultima, which has streamlined options for double espresso, steam (for frothing milk, via the attached steam wand), and hot water, and you can adjust the brew volume for a less or more potent espresso than the default 1.5-ounce setting serves up. A relatively small water filter means you’ll need to change the water more frequently, though that’s not necessarily a bad thing, since a fresher water supply makes for fresher espresso. The Capresso Ultima gets bonus points for the coffee-measuring spoon and spare coffee filter storage space tucked beneath the lid.

3. UPGRADE PICK: Breville Barista Touch, $1000

More powerful than the Bambino Plus, Breville’s Barista Touch model has lots to offer both aspiring and seasoned espresso fans. Passionate beginners will dig the convenient touchscreen controls complete with easy to follow tutorials, and a mix of quality and convenience features, like a top-notch grinder that’s built in and an adjustable automatic milk froth setting. Advanced controls and even an optional manual mode makes this a great choice for more-experienced users and people who want to get creative.

4. BEST SPLURGE ESPRESSO MACHINE: La Marzocco Linea Mini Espresso Machine, $5400

Described by industry vets as the “iPhone” of espresso machines, for its ubiquity, consistency, and high price tag, the 91-year old Italian brand knows a thing or two about making great espresso drinks. La Marzocco is widely used by coffee shops and restaurants and it is easy to get them serviced and find replacement parts. For the best results, La Marzocco suggests giving their machines a thorough daily cleaning. The Linea Mini can be plumbed directly into your home’s water system, or it can brew out of a refillable reservoir. La Marzocco’s standard portafilters that come with the machine are fitted with removable spouts designed to pop off for easier cleaning, but they can be nearly impossible to snap the little widgets back on, so (much like the iPhone’s famously annoying headphone jack converter), they’re easy to loose. While it is possible to pull shots without the spouts, doing so makes for a somewhat splashier, less streamlined brew. (La Marzocco has recently started selling portafilters with screw-on spouts to remedy this issue.)

5. BEST MANUAL MACHINE: ROK Manual Espresso Maker, $199

For those with more of a history-hewing “if it ain’t broke…” approach, or if you crave full control (and have enough espresso-pulling experience to manage that control), a bold and stylish ROK might be the move. The hand crank, Italian lever-powered machine is basically indestructible, hence the generous decade-long warranty, and its fully manual, electricity-free design doubles as an upper-body workout. And, if you’re into this kind of thing: its industrial aesthetic and engine-grade aluminum construction are just the stuff steampunk dreams are made of.

6. BEST AIR PRESS DEVICE: AeroPress Coffee and Espresso Maker, $30

The Aeropress is tiny and lightweight enough to tuck into your suitcase or camp pack and it gets top marks for ease of cleanup. It’s not technically an espresso maker, since it’s capable of only .35 and .75 bars of pressure (just 25-50 poundsThough the soothing ritual of brewing) far below the typical 9 bars of pressure (equivalent to 640 pounds of pressure) that true espresso-making requires. The resulting caffeine won’t be as concentrated, potent, or crowned in crema like an authentic espresso, but you will get a significantly more concentrated and balanced coffee experience than pour-overs or French presses. (For more on manual coffee making, check out “Our Guide to the Basics of Unplugged Coffee Making.”)

7. MOST CUSTOMIZABLE: Breville Barista Pro, $800

A bit of espresso-making knowledge and fledging technique comes in handy for this high-performing automatic Breville model, featuring 30 grind sizes and five temperatures to select from. There’s also a steam wand and four filter baskets (two for whole beans, two for pre-ground java). With less pre-programmed functions than the Barista Touch, you can get more creative and nuanced with your sippable masterpieces.

8. BEST NESPRESSO MACHINE: Nespresso Essenza Mini, $150

Maybe you’re looking for a blessedly easy, durable model simply to ascertain if DIY latte artistry is actually going to enter your weekday morning routine for the long haul. Consider taking it slow with your espresso courtship with a Nespresso machine, like the compact, chic Essenza Mini. Though it’s small in stature, perfect for minuscule kitchens, it’s surprisingly strong for its slender footprint and very straightforward to use. The Essenza Mini makes many of the same espresso-driven drinks as bigger and pricier Nespresso models, sans snazzy features you might be fine doing without, like Bluetooth integration. Plus, it’s easier to clean than its flashier counterparts. That said, its all-plastic exterior and unlined drip tray, while not dealbreakers, leave some things to be desired.

9. BEST FOR THE CONNOISSEUR: Slayer Single Group Espresso Machine, $9450

Seattle-based Slayer was started in 2007 by Jason Prefontaine, a Canadian with a background in coffee roasting and espresso machine maintenance, and has since made a name for itself by reverse-engineering the quirks of espresso-making that Old World manufacturers have accepted as fixed, and by incorporating those developments into its luxurious machines. Slayer’s patent-pending “dry steam” tech transforms milk into a velvety froth without diluting it with excessive water, while the company’s machines feature a needle-valve mechanism which pre-blooms the grinds in the portafilter with water for an adjustable length of time before pulling a shot, gracefully balanced in sweetness and acidity. Slayer’s heft and styling is a nod to American-made vintage muscle cars; like La Marzocco, Slayer’s primary market is the café and restaurant industry, but serious coffee obsessives have locked onto both brands as aspirational lifestyle buys and status symbols. All of Slayer’s machines must be plumbed into a water line, so you’ll want to choose a home for it and stick with it—but at 110 pounds, you wouldn’t want to move it around much anyhow. These machines are built with the pleasure of operation as well the quality of the resulting coffee in mind; the brand’s happiest customers are the gearhead types who enjoy taking care of routine maintenance themselves.

10. BEST STOVETOP ESPRESSO MAKER/BEST POUR OVER: Bialetti Moka Express, $35

Many different Italian brands produce iterations of the spiffy, hourglass-shaped classic Moka pot, though Bialetti designs are the most ubiquitous and widely available nowadays. Technically, it’s not an espresso maker due to the lack of necessary pressure to call it such, but a Moka pot does produce more potent coffee than its fellow pour-over counterparts and drip options.

Tips for Buying and Using an Espresso Machine

• Be realistic about how self-sufficient versus hands-on a machine you really need, and what you want out of your espresso maker. As a general rule of thumb, the more autonomous the machine, the less room for error—and also less opportunity for customization (which couldn’t matter less for most espresso beginners). More advanced enthusiasts (or those aspiring to sharpen their barista skills) might feel limited creatively by a machine that doesn’t allow a ton of human input.
• Expect some ongoing maintenance for any crème de la crème machines. If you find yourself fortunate enough to own a top tier espresso machine, you’ll not likely be keen on replacing the whole shebang when something goes wrong. Much like a luxury sports car or watch, these machines need regular maintenance and they work best in the hands of a well-trained operator. On the plus side: top-of-the-line espresso manufacturers have begun offering education programs and subscription packages to ease the customer into their purchase.
• How you grind your beans is (almost) as important as the espresso machine you’re using. A coffee grinder is, indeed, a one-trick pony, true. But freshly ground coffee does taste noticeably better than pre-milled—and let’s be honest: just the smell of just-ground coffee first thing in the morning could be enough of a selling point. Check out this SAVEUR-vetted list of the best espresso gear, including grinders, like the Hario Skerton Ceramic Coffee Mill.

Features to Consider When Buying an Espresso Machine

So, what makes for the absolute best espresso machine? It’s pretty subjective on a couple counts: budget, counter space, and level of java prowess are all important to consider. Once you’ve figured out your budget and general needs versus nice-to-haves, it’s time to get acquainted with espresso making anatomy to understand what parts perform which functions. To really be able to decode what any machine’s features actually do, start by getting a grasp on the key components that go into making espresso, and why they matter.

Types of Espresso Machines:

The first major choice to make: what type of espresso machine makes the most sense for your level of barista know-how, caffeine format preferences, and how much time you’ll realistically devote to DIY espresso making? There are pros and cons to each option, and they really vary in terms of techiness, versatility, and practicality:

1. STEAM: Using only steam pressure to push water through finely ground coffee beans is a low-tech, time-tested way of producing espresso-like drinks; because steam-powered machines max out at 1 to 1.5 bars of pressure, they’re not technically espresso makers, since the ideal pressure is 9 bars. The most familiar type of steam-powered device is the moka pot, like the popular Bialetti Moka Express. There are slightly more tech-enabled electric moka pots available as well. By far the most affordable options in the espresso landscape, steam espresso makers are quick and easy to use thanks to their simplicity, and particularly low maintenance, too, though you run the risk of unpalatable over-extraction (which makes for a thin and bitter flavor).
2. PUMP: Most espresso machines are powered by an electric pump, which pushes pre-heated water into a brew chamber and then a bed of ground coffee and ensures consistent high pressure of 8 to 9 bars. Since arriving on the market in the 1960s, pump-powered devices have become the most ubiquitous type of espresso machines and encompass three primary categories: semi-automatic, automatic, and super-automatic, with variations within each category, from the number of water boilers to the pump type to the techier addition of computerized programming options.
3. AIR: An air pressured device is a particularly easy, cost-effective means of making espresso-esque coffee at home, given that its pressure capabilities are far weaker than the standard 9 bars needed for espresso making. But an air-powered device, like the popular AeroPress, requires no electricity and is very compact, which might be attractive for frequent travelers, apartment dwellers, or if you’ve got a chronically cramped kitchen counter. The minimalist set-up requires only very finely ground coffee, a small amount of hot water, and a very rapid plunge or press.
4. LEVER: Lever-driven machines require physical strength to pull a shot, and are either manual or spring-loaded. Manual lever machines allow (or require, depending how you look at it) more user control of the time and what flow rate at which pre-heated water saturates the coffee grounds, and how much pressure is applied. Spring-loaded models extract espresso at a uniform timeframe and pressure level: when the spring’s tension is released, the lever pops up the piston, which pushes water down onto coffee grounds.

Manual vs. Automatic

A manual espresso machine uses air pressure, manual lever, or spring-loaded lever force. It allows you to get more intimate with your caffeine fix and, as the name indicates, will require more elbow grease than more technologically adept semi-automatic and automatic models. Manual machines are also quite sensitive to stale beans, subpar grinding, or temperature fluctuations. Think of it as the driving stick-shift version of espresso making: manual makers have their own distinct blend of old-school charm and history, and offer more control than semi-automatic and automatic machines, but they’re not newbie-friendly, take more time to get the hang of (expect a couple busts/failed pulls while learning the ropes)—you’ll have to really work for that shot. Semi-automatic machines date back to the 1940s, invented by Italian company Gaggia and offering a more convenient and intuitive way to whip up espresso than the industry standard at the time, a piston-style brewer.

Shot or Double Shot

A double shot, otherwise known as a doppio, is usually made with anywhere from 14 to 20 grams of ground coffee, while a shot, or single shot, tends to contain 7 grams of ground coffee. However, a double shot isn’t all standardized, and interpretations vary quite a bit: it’s usually anywhere from 1 to 2 ounces, and is prepared with a bean-to-water ratio between 1:1 and 1:3, depending on how many grams of grounds are utilized.

Portafilter

A portafilter is the piece that holds the filter-lined basket that holds the coffee grounds and then gets locked into the group head when a shot is being pulled (aka the extraction process). Usually, portafilters have handles for convenience, plus spouts underneath that pour espresso into a cup. A fancier machine will sport a chrome-coated copper or brass portafilter with wood, bakelite, or plastic handles, while cheaper ones are typically composed of lesser metals like aluminum or steel.

One-Touch Function

Machines that tout any one-touch wizardry (like one-touch brewing) are either automatic or super-automatic designs. These provide more of a full-service shot preparing experience than their semi-automatic counterparts, which require some necessary prep work, since you’ll have to grind and tamp the coffee to properly fit into a machine’s portafilter, and control the extraction time. Automatic machines take care of the optimal timing for you, which is helpful for multitasking, whether that means getting dressed while your espresso brews at home or frying eggs for the family. Super-automatic models have all of the bells and whistles of an automatic machine, plus they’ll handle the grinding process, too, usually via a built-in, top-of-the-line burr grinder, and then measuring, filling, and tamping the fresh grounds into the portafilter. The full-service appeal of a super-automatic machine is useful at home or in an office, but all that built-in help limits creativity and control for seasoned espresso pros, which is why they’re less common in cafes but are perfectly servicable for many home-brewers.

Pre-Built Grinder

Once you start grinding your own beans fresh, it is hard to go back to the packaged, powdery stuff. Steer clear of blade grinders that function just like little blenders—the blade mechanism makes for an irregular grind and creates friction and heats the beans, which can adversely affect their flavor. Electric burr grinders tend to have a pricier entry point, but make for a better grind—and less expensive manual models can be found. While the manual version takes a bit more effort to operate than a push-button type, they are much quieter and more compact. (If you know you’re looking for a stand-alone grinder, check out “The Best Coffee Grinders for Maximizing the Flavor of Your Beans.”)

Heating System

An espresso maker’s heating time relates to the machine size, so smaller models intended for home kitchens usually heat in a few short minutes, while professional grade, commercial machines may take a half hour to reach their optimal temperature due to larger boilers and more parts that need to heat up.

Single Boiler

Commonly found in lever-powered espresso machines, a single boiler for heating water is pretty old-school, straightforward, yet sensitive, since the water must cool down before it reaches the coffee, and controlling the water temperature and when that water makes contact with the grounds can be inconsistent.

Steam Wand

Milk gets frothed to perfection via a steam wand, which is a speedy process when done via an auto-frother attached to a pump-powered machine, and takes longer if you’re manually steaming the milk.

Drip Tray

The inevitable spills and splatters in the espresso making process will end up in the drip tray, whether that’s espresso overflow, hot water, or a particularly buoyant blob of milk froth. It’ll catch all manner of mess in a grating-covered area beneath various liquid-dispensing parts of an espresso machine, like the groups (where shots are extracted from), steam wand, and hot water dispenser. These are typically made of metal or plastic, though metal is more durable and typically found in higher quality machines.

Water Reservoir

The water reservoir or tank stores the other essential ingredient for espresso making besides finely ground coffee beans, and typically hold 38 or 20 ounces of H2O. The reservoir’s size will determine how many shots can be pulled before refilling, so keep that in mind when deciding how much counter space you’re down to delegate to your espresso endeavors. A more compact model with a smaller water reservoir will require more frequent replenishing between shots, while a bulkier footprint hogs more real estate in the kitchen but doesn’t get thirsty as often as tinier machines.

Ask the Experts

How long will my espresso machine last?

Espresso machines typically last for 8 to 10 years, as long as you take good care of them.

How do I clean and maintain my espresso machine?

Careful cleaning and regular maintenance can extend a machine’s lifespan. Wipe down the steam wand frequently to prevent dry milk and bacterial buildup; flush the group head often, since old grounds cause stale flavors; and continually clean portafilters, filter basket, and drip tray.

The post The Best Espresso Machines for Barista-Quality Coffee appeared first on Saveur.

That moment when you’re slicing a tomato for a sandwich and realize it’s being bludgeoned into a juicy, pulpy mess, followed by the realization that you can’t even remember that last time you sharpened your knives. If you need those blades sharpened in a hurry, a home sharpener is a great solution—but a quick Google search turns up a dizzying variety of types of knife sharpeners and an even greater variety of prices and materials, not to mention bizarre and specific jargon. Who knew figuring out what kind of knife sharpener to get could be such a confounding task? How do you pick the best one when they range from $5 to $500? 

Ultimately, which knife sharpener is right for you comes down to how you prioritize three things: precise results, ease of use, and price. There’s an old saying that contractors quote for projects: “You can have it fast, good, or cheap—pick two.” Picking a knife sharpener is similar: if you’re looking for a cheap, quick fix that gets you back to chopping as soon as possible, the “best” sharpener is going to be different than if you have invested time and money in researching and purchasing a top-tier knife that will last a lifetime. Of the sharpeners we tested, the Lanksy Knife Sharpening System was our favorite, earning high (but not perfect marks) in all three categories, though the finagling required won’t appeal to everyone. While no knife sharpener was Goldilocks-perfect, we identified the best knife sharpeners options for any type of cook.

Our Top Picks

• Best Entry-Level Pro: Lansky Deluxe 5-Stone Knife Sharpening System
• Best for Premium Knives: Sharpening Supplies Double-Sided 8″ XL Water Stones
• Best Electric: WorkSharp Professional Electric Kitchen Knife Sharpener + Upgrade Kit
• Best Value: Kitchen IQ 2-Stage Knife Sharpener
• Best for Maintenance: Messermeister Diamond Oval Sharpening Rod

Best Entry-Level Pro: Lansky Deluxe 5-Stone Knife Sharpening System

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Ease of Use: Medium | Precision: Very High | Price: $62.99   

Why we chose it: Jig systems combine the precision of a sharpening stone with the convenience of a fixed angle sharpener. While the initial setup was a bit puzzling, the Lanksy system allows even a first-time sharpener to get a razor-sharp result. 

A jig is any tool that controls the location, direction, or motion of parts in a larger tool. In the Lanksy system the knife is clamped into a fixed position. The stones, which are attached to rods that slide through the clamp at various fixed angles, are moved back and forth by hand. Maintaining a proper angle is one of the hardest things to master while learning how to use freehand stones, but the fixed angle system means that you can’t mess up the angle, making it a great option for those who want to get into using stones but might feel a bit intimidated. 

The initial setup wasn’t intuitive, but watching a video tutorial was helpful, and the time from starting assembly to sharpening was less than five minutes. The biggest pain point in using this system was keeping the knife in place: overtightening the clamp will scratch your knife, but if it is installed too loosely the knife slides around. (In user forums online, one common trick for countering this is to place a small piece of electrical tape between the clamp and the blade.)

Given the huge range of options and considerations in sharpeners, we didn’t choose a “Best Overall” sharpener for this story, but the Lanksy came close. The dummy-proof fixed angles brought the very first knife we sharpened (a dull and chipped $10 filet knife) back to razor sharpness in 15 minutes. And at half the price of other premium sharpeners, this is a great entry point for anyone who wants to get serious about caring for their knives. 

Note: We chose the Lanksy Deluxe System over its sibling products because we liked the inclusion of higher grit stones to get an extremely polished edge, though the Universal System would be good for those wanting to sharpen serrated knives, the Standard System would be fine if you wanted to save a few bucks.

Best for Premium Knives: Sharpening Supplies Double-Sided 8″ XL Water Stones 

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Ease of Use: Very Hard | Precision: Very High | Price: (220/1000 Stone) $44.99; (3000/8000 Stone) $71.99

Why we chose it: Freehand whetstones are the gold standard among knife enthusiasts and professional chefs due to the superior level of precision they offer to sharpen a knife exactly to your specifications. 

Whetstones range from extremely coarse to butter smooth. “The coarser the grit, the faster it sharpens. You use your coarse stones for shaping, and finer stones to get you to a finer edge,” explains John Carmona of SharpeningSupplies.com. To use them, a knife is dragged diagonally against the surface of the knife the desired angle, moving from coarse grits to incrementally finer grits. (Note: while we tested both a 220/1000 stone and a 3000/8000 stone, a beginner would be fine to start with just a 220/1000 stone.) They offer a high level of flexibility and precision, which is particularly important when it comes to the angle of the cutting edge. When we tested knife-sharpening services, nearly all used whetstones in at least one part of their process. If you have invested in high-quality knives that you want to last a lifetime, whetstones are the best option. 

Best Electric Sharpener: WorkSharp Professional Electric Kitchen Knife Sharpener & Upgrade Kit

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Ease of Use: Very High | Precision: Very High | Price: (Sharpener) $169.96; (Upgrade Kit) $49.95

Why we chose it: If you have premium knives, want excellent sharpening, and don’t mind spending a premium for ease and convenience, the WorkSharp Professional Electric Sharpener is a great choice.

The appeal of electric sharpeners lies in their simplicity. There’s no need to learn a special technique–you turn it on, pull your blade through, et voilà. We tested two WorkSharp electric sharpener models: the E5-NH Professional Electric Kitchen Knife Sharpener (formerly the E5) and the Electric Kitchen Knife Sharpener (formerly the E2). Both models have fixed-angle slots for pulling your blade through and use timers to help prevent over-sharpening. From there the units diverge: the entry-level model has a fixed speed motor and uses spinning disc sharpeners to sharpen to a versatile 20-degree edge, while the professional model has a variable speed motor (one speed for sharpening and another lower speed for refining) and uses interchangeable belts to sharpen to a (more delicate) 17-degree angle. 

At more than three times the price of its sibling model, is the professional model really that superior? On its own, no. But the upgrade kit, which is only compatible with the professional model, includes additional belts with a range of grits as well as alternative angle guide modules. To be able to achieve that level of customization at home without having to learn any special technique is remarkable. (If the entry-level model offered any alternative grits in addition to the stock sharpening discs, the competitive price point would make that unit a no-brainer.)

Best In-a-Pinch: Kitchen IQ 2-Stage Knife Sharpener

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Ease of Use: Very Easy | Precision: Low | Price: $5.99   

Why we chose it: Inexpensive handheld carbide- and tungsten-blade sharpeners yield a middling, inconsistent edge but are good to have in a pinch, especially if you want a quick, serviceable result on a knife you aren’t attached to. We chose the KitchenIQ because it is inexpensive and one of the smaller options.

The scene is familiar: you arrive at a vacation house or an AirBnb for a getaway, excited to cook a feast for your loved ones – only to find the knives so dull they are barely usable. Whoever stocked this kitchen hasn’t thought about the condition of the knives in a long time, and any sharpening at all will be a service to you and the next guests. This is a great use case for a pull-through knife sharpener. (I keep a small one in an exterior pocket of my suitcase, right next to the TSA-approved wine key.) 

The Kitchen IQ sharpener has two steps: First, the knife is pulled through two pieces of super-hard tungsten carbide forming a V-shape, shaving off metal from either side of the dull edge to create a new one. Then the knife is pulled through two pieces of high grit ceramic, smoothing the edge from the first step. Typically, while they are convenient, inexpensive, and easy to use, these sharpeners yield lackluster results and remove a lot of metal in the process. If you’re sharpening a $10 knife, it’s fine to use a $10 sharpener. But a high-quality sharpener can make any knife sing, and if you have invested in knives that you want to last a long time, a pull-through sharpener is just too detractive and imprecise to be advisable.

Best for Maintenance: Messermeister Diamond Oval 12” Sharpening Rod

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Ease of Use: Medium | Precision: High | Price: $34.99

Why we chose it: The sharpening rod won’t bring a dull knife back to life, but this gentle sharpener is a great option if you aren’t inclined to hone your knife before every use. We like the 12-inch model over the 10-inch, as the extra length makes it easier to use. 

In the last decade or so, a new category of sharpener has emerged: the sharpening rod. Borrowing the shape and technique of a honing rod, this style of rod is lightly abrasive (the Messermeister uses 800 grit diamond particles), compensating for the reality that few cooks use them every single time they reach for a knife. “When I do hone I use a diamond steel,” Botnick says. “I think it gives the best edge and the shape is easiest to use.” 

When you sharpen your knife to razor sharpness, the finest part of the edge is perfectly centered. Then, as you push down on the edge as you chop–surprise, surprise–this microscopic edge begins to bend to one side. The purpose of a honing rod is to gently push that edge back into alignment, without removing steel as you would with proper sharpening. This is widely accepted as a crucial part of knife maintenance–except few people actually do religiously. As Molly Botnick, Executive Sous Chef at Poppy’s in Brooklyn admits, “I don’t religiously hone, mostly because I think it makes you look like kind of a jerk. But I should.”

How We Chose These Products 

We selected these products to represent the full spectrum of types of knife sharpeners, evaluating them on efficacy, precision, ease of use, and cost. Given the huge range of materials, prices, and styles of sharpeners, we ultimately decided there was no single best “overall” option, instead focusing on the advantages and disadvantages of different types of sharpeners for different types of cooks, consumers, and their knives. 

Features to Keep in Mind

Ease of Use

Some sharpeners are totally foolproof (pull-through sharpeners), and some sharpeners are more versatile than others–stones, jigs, and some electric sharpeners can be used to sharpen things like serrated knives, garden tools, or scissors. 

Ultimately once you’ve mastered the technique, any should do the trick in under 10 minutes

Some sharpeners—specifically whetstones—require a bit of practice before becoming fully useful. Vincent Lau is the head sharpener at Korin in New York City and apprenticed under a Japanese master to hone his craft. Prior to the pandemic, he taught sharpening workshops on whetstones at Korin. “Everyone would leave with a sharper knife,” he explained “but few would have an extremely sharp knife.” Because the whetstone technique is freehand, the user fully controls the angle, pressure, and direction of the knife on the stone—a lot for a novice to learn. 

The good news is you’re very unlikely to ruin your knife using whetstones, as they are one of the gentler forms of sharpening. “I recommend buying a whetstone, watching some YouTube, and playing around with it,” advises Botnick. “You may make it duller at first, but try, try, and try again.” 

Manual vs. Electric Knife Sharpeners

Regardless of whether you’re using a pull-through sharpener or some sort of stone, manual sharpeners (and therefore the humans that operate them) are inherently slower than electric sharpeners. While this means that the process will always take longer, it also means that there is a smaller margin of error, as it’s harder to do anything that could seriously damage your knives in slow motion.

Abrasive Material and Grit

At its simplest, knife sharpening is using a harder material (your sharpener) to abrade a softer one (your knife). That’s the easy part. From there, there is a huge sea of features to dive into, including abrasive materials (both natural and manufactured), the forms they come in (suspended, vitrified, fused, shaped into blades, etc.), and the knife itself (different types of metal have different levels of hardness, influencing how easily or quickly it can be abraded). 

Size

Some knife sharpeners are palm-sized and made of lightweight plastic and a couple of carbide blades, others are breadloaf-sized machines with hefty motors. How much you prioritize portability will influence what option makes sense for you. 

Ask the Experts

Q: How long do knife sharpeners last? 

With proper care and maintenance, most sharpeners can last a very long time–10 years or more. Over time, whetstones will “dish” and need to be flattened with a flattening stone, while abrasive belts and discs will wear out and need to be replaced; even some inexpensive pull-through sharpener brands offer replacement blades. And while the individual components may need replacing, they are inexpensive–generally $15 or less. 

Q: When it comes to knife sharpeners, what do coarse and fine mean?

These terms refer to the level of intensity of the abrasive in a sharpener, as well as the characteristics of the grit. “Coarse grit” is literally that: larger abrasive particles that sharpen more aggressively, while “fine grit” means there are smaller particles. The numbers that are used to describe grits are a rating system (not a unit of measurement!) and can be more helpful, as “coarse” and “fine” may vary from manufacturer to manufacturer. 

Q: Can a knife sharpener sharpen scissors?

Yes! Though it depends on the sharpener. The whetstones and both of the electric sharpeners reviewed in this article can all be used to sharpen scissors. 

Q: How does knife sharpening work?

A brand new knife’s edge is a straight line of tiny particles of steel. With use, this edge gets bent, dulled, and nicked, moving the particles from a sharp straight line to a rounded, bent one. Sharpening happens in two ways: one, removing metal from the outside of the rounded edge to bring out a sharp point; two, pushing the existing particles back into alignment (honing). Depending on the sharpener, one or both of these techniques may be used.

Our Take

A dull knife is a drag—sometimes literally. Finding the right knife sharpener requires a bit of introspection: what’s most important to you as a cook? If a knife that’s sharp enough to shave the hair off your forearm is a priority, whetstones are the way to go. If you want to get back in the chopping game as soon as possible, a pull-through sharpener is for you (whether that be manual or electric). At the end of the day, the best knife sharpener is the one that fits you, your schedule, and your wallet.

The post A Cut Above The Rest: The Best Knife Sharpeners for All Types of Cooks 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.

We’ve come a long way from clumsily greasing baking sheets with remnants of butter wrappers or misting them with nonstick spray. While many bakers and cooks agree that parchment paper is an essential kitchen go-to, it goes in the trash after one or two uses. Enter the multi-use, multi-tasking game changer: the silicone baking mat. Flexible, nonstick, and reusable, silicone baking mats are fashioned out of fiberglass and food-grade silicone, a non-toxic polymer mostly made from silica (sand). According to the FDA, silicone doesn’t react with other materials or release hazardous compounds when heated, thus making it non-toxic and food safe. These close-to-magic mats prevent dough from sticking while optimizing even heat distribution and easy clean-up. The best silicone baking mat also handily stores away rolled up or lying flat.

Although many companies produce baking mats, they are most commonly referred to by one brand name: Silpats.  Experienced French baker and engineer Guy Demarle is credited with the invention of this baking mat in 1965 as a way to better prepare and bake baguettes. But you needn’t be turning out baguettes to appreciate the benefits of Demarle’s invention. 

 “I’ve been using the same Silpat mats for 20 years at least,” says Gail Dosik, formerly of One Tough Cookie, Inc. “If you treat them right, they’ll last a lifetime.”

While our hearts (and our kitchen pantries) will always reserve a soft spot for parchment paper, the best silicone baking mats can dramatically enhance baking tasks. Any accessory that promotes an eco-friendly kitchen with an eye towards efficiency and uncomplicated clean-up is a kitchen tool well worth adding to your arsenal.

Our Top Picks

• Best Overall: Silpat Non-Stick Silicone Baking Mat
• Best Value: Amazon Basics Silicone Baking Mats 
• Best For Versatile Tasks: Limnuo Silicone Pastry Mat 
• Best Set: Kitzini BPA-Free Professional Grade Silicone Baking Mats (3-Piece Set) 
• Best for Cookies: Silpat Silicone Perfect Cookie Baking Mat 
• Best for Macarons: Set of 3 Miu Macaron Silicone Baking Mats 
• Best Dishwasher Safe: Five Two Silicone Baking Mat 

Best Overall: Silpat Non-Stick Silicone Baking Mat 

Dimensions: 11 5/8″ x 16.5″ (made for a 13″ x 18″ pan | BPA-Free: Yes  | Maximum Temperature: 480 degrees F  | Dishwasher-Safe: Not recommended

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Why we chose it: The original nonstick baking liner has earned its place at the top of the baking mat pedestal. This high-quality silicone liner is freezer, microwave, and oven safe. It’s capable of handling sweet and savory bakes with ease. 

The gold standard of silicone baking mats remains many bakers’ go-to for a reason. Made of woven fiberglass and food-grade silicone, this dependable, well-crafted mat is ideal for sticky confections, yeast-driven bread doughs, buttery pie shells, delicate meringues, macarons, and dozens (and dozens) of cookies. To claim it is non-stick is an understatement; it releases baked goods like a dream and requires minimal clean-up. SIlpat is also a perfect surface for reheating or roasting vegetables, baking pizzas, crisping fish or chicken, making it an ideal companion for sheet pan suppers. We love the quality, ease of storage, and longevity of the Silpat brand. Investing in a Silpat will not only pay for itself, but will dramatically diminish your need for single-use parchment paper. This sturdy mat is best washed by hand, which can be a little challenging to maneuver in the sink, but taking good care of your investment will increase the mat’s lifespan. 

Best Value: Amazon Basics Silicone Baking Mats 

Dimensions: Approximately 11.6″ x 16.5″ (LxW) | BPA-Free: Yes  | Maximum Temperature: 480 degrees F | Dishwasher-Safe: Yes

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Why we chose it: A pair of comfortably priced silicone mats with easy-to-grab blunt edged corners that embrace high heat and clean up easily. 

Some lower-priced silicone baking mats are a disappointment, but not this one. Amazon’s set of two comfortably priced half-sheet-sized baking mats allow for multiple bakes without waiting impatiently for one sheet to cool. The mats are oven safe up to 480 degrees Fahrenheit and are designed with easy-to-grab corners to slide a mat of roasted vegetables from pan to plate with little fuss. Surprisingly enough, the mats aren’t flimsy, measuring 1/16 of an inch in thickness. Made by Amazon’s private label brand, the manufacturer claims these are top-rack dishwasher safe, but our testers suggest a quick wash in the sink to lengthen their lifespan.

Best For Versatile Tasks: Limnuo Silicone Pastry Mat 

Dimensions: 16” x 20”  | BPA-Free: Yes | Maximum Temperature: 450 degrees F | Dishwasher-Safe: Yes 

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Why we chose it: This mat serves as a fine assistant in the kitchen for anyone who prefers a built-in measurement guide when rolling out or shaping dough. 

This mat comes with built-in measurement markings, a nonstick finish, and an underside that capably holds onto countertops, making it convenient to roll pie dough or sticky fondant into specific sizes. We also appreciate its 0.6mm thickness, which is nearly double that of many other similar silicone mats. Take note: The small mat indicates markings that measure 13-inches wide by 21-inches long. If a larger surface is preferred, order one size up. It’s also easy to clean and rolls up handily for storage.

Best Set: Kitzini BPA-Free Professional Grade Silicone Baking Mats (3-Piece Set)

Dimensions: Half Sheets x 2 (16.5″ x 11.5”), and Quarter Sheet x 1 (11.5″ x 8.5”) BPA-Free: Yes | Maximum Temperature: 400 degrees F | Dishwasher-Safe: No

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Why we chose it: Edged in brightly colored bands, these high-quality mats make designating specific mats for specific purposes a cinch. Made of professional food grade silicone with a fiberglass core, they distribute heat evenly. 

Kitzini Professional Grade Silicone Baking Mats have a loyal fan base. In a home kitchen, we found the mats best suited for making sticky candies or for even heat distribution with leisurely, low-heat bakes such as granola. Their standout feature is their brightly colored bands which make them ideal for designating specific mats for specific uses. They’re less durable and heat resistant than our top pick, but still make a fine kitchen addition without breaking the bank.

Best for Cookies: Silpat Silicone Perfect Cookie Baking Mat 

Dimensions: 11-5/8″ x 16-1/2″ | BPA-Free: Yes | Maximum Temperature: 500 degrees F | Dishwasher-Safe: Not recommended

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Why we chose it: Premium quality is evident in this mat which is reusable, durable, and oven safe up to 460 degrees Fahrenheit. This bestseller releases cookies with ease and cleans up with little fuss.

There’s no doubt that Silpat brand silicone baking sheets reign supreme in professional and home kitchens. That said, there is some division amongst pros when debating the use of Silpats over parchment paper when baking cookies. Some bakers totally embrace the Silpat for its slick, easy-release surface and even heat distribution. Others claim the surface causes certain cookies to spread causing a denser end result. (In testing, our classic peanut butter cookies did spread a bit more.) However, for those who muscle through trays and trays of holiday cookies or simply bake cookies regularly, the Silpat helps keep your cookies neatly in a row and your clean-up minimal. 

Best For Macarons: MIU Macaroon Silicon Baking Sheet

Dimensions: Half Sheets x 2 (16.5″ x 11.6”), and Quarter Sheet x 1 (11.6″ x 8.3”) BPA-Free: Yes | Maximum Temperature: 480 degrees F | Dishwasher-Safe: Yes

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Why We Chose It: This set of three receives high marks from macaron makers and bakers looking for a compact set with easy to read markings. 

There’s a reason these feel thicker than some other mats; they are double woven and feature coated fiberglass making these 30-40 percent thicker than standard mats. Easy to clean and to store, bakers applaud their clear markings for piping macarons, cream puffs, or meringues. For those who prefer smaller bakes and sheet pan meals for one, the quarter-sheet sized mat is a handy addition.

Best Dishwasher Safe: Five Two Silicone Baking Mat 

Dimensions: 16.5” L x 11.5” W | BPA-Free: Yes | Maximum Temperature: 550 degrees F | Dishwasher-Safe: Not recommended

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Why we chose  it: This flexible baking mat with convenient grid markings cleans up effortlessly in the top rack of the dishwasher. 

There are many things to like about the Five Two Silicone Baking Mat. It’s sturdy yet flexible, grips a countertop easily, and features  a grid pattern to help anyone challenged by cookie spatial relations). But the ease in clean-up alone makes this one worthy of a place in your kitchen. Take a moment to roll it up (loosely) and secure it on the top rack of the dishwasher. Let the machine do the lathering and rinsing. Remove the cleaned mat from the machine, dry it, roll it up, and tuck it inside a drawer for safe-keeping.

How We Chose These Products

Our testers unanimously appreciated the eco-friendly, waste-free, non-stick capabilities of all of our picks. Mats were tested in two separate home ovens by professional bakers making strictly-from-scratch granola, classic peanut butter cookies, and oven roasted sweet potatoes. In all cases, clean-up was far easier than battling with a greasy, burnt-on baking sheet. We did note that cookies tended to spread out more than when baked on parchment paper, as the slick surface of a silicone baking mat encourages spread.

The best picks were determined based on price, ease in clean-up, durability, reviews from passionate bakers (pros and home cooks), and availability. (A combination of supply chain issues coupled with seasonal popularity made certain items timely to track down.) In a perfect kitchen world, sweet and savory silicone baking mats would work independently, sharing an oven but not sharing odors.

Features to Keep in Mind When Shopping for Silicone Baking Mats

Size 

Silicone baking mats must sit on top of a baking vessel, so it is important to make sure you have the appropriate bakeware/sheet pans to pair with your mat. Look for a durable mat that is at least 1/2 to 3/4 millimeters thick and can accommodate the items you bake most frequently. For example, half sheet pans will accommodate approximately a dozen cookies; if you are a serious cookie baker producing large batches, pair each baking pan with a silicone mat measuring 16.5 inches x 11.6 inches.

Heat Tolerance 

Many silicone baking mats claim to be heat safe up to 500 degrees Fahrenheit. However, check your mat(s) before using, as we found wide discrepancies in our research. Most mats will tolerate temperatures as low as -40 degrees Fahrenheit, making them freezer safe as well.  

Cleaning and Maintenance 

Silicone mats should be cleaned promptly after use; the longer it sits without washing, the more apt it is to hold on to odors and stains. In fact, you’re setting up an opportunity for residue to “re-bake” onto the mat the next time you use it, making it difficult to remove. Most mats will respond well to hot water and dish detergent applied with a soft cloth or sponge. Always use unscented dish soap to clean silicone mats as they tend to retain fragrance. Cascade’s Free and Clear is a good choice because it is formulated without bleach, perfume, and dyes.

Stubborn stains require a little more TLC. Sprinkle about 1/4-inch layer of baking soda on the areas that are stained, rub with a wet, non abrasive cloth or sponge and let the paste dry completely. Wash and rinse again. For lingering odors, soak briefly in a solution of baking soda and water; let it set for 10 minutes before rinsing and wiping clean. 

Truly stubborn odors may respond well to serious intervention: either a soak in lemon juice and very hot water, or in extreme cases, placing the mat on a wire rack in a pre-heated 450 degree Fahrenheit oven for 20 minutes, then using kitchen tongs to transfer to the sink for a gentle scrub using a non-abrasive sponge and grease-fighting dish soap or a non-abrasive cleanser such as Bar Keepers Friend. 

Being proactive is kinder to the mat than cleaning up after the fact. The best way to avoid crossover (savory odors contaminating sweet bakes), when budget allows, is to designate specific baking mats for specific uses. Color-coded silicone mats make this easy to do. And just because a mat is dishwasher safe doesn’t mean you should just toss it in willy-nilly. Gently position the silicone mat over two racks, creating a “U” shape, or roll it loosely and tuck it into a secure spot on the top rack. 

Ask the Experts

Q: Can a silicone baking mat start melting? 

Silicone will not melt until exposed to 500 degrees Fahrenheit or higher. To play it safe and avoid damaging the baking mat, your bakes, and your oven, silicone mats should not be used at temperatures above 475 degrees Fahrenheit, unless otherwise noted (e.g. Five Two’s platinum-grade silicone baking mat that can be heated to 550 degrees Fahrenheit). Silicone mats should not be used under the broiler, directly on oven racks, and unless specified, in toaster ovens. Mats vary on their maximum heat tolerance; always follow manufacturer’s guidelines before use. 

Q: Do silicone baking mats contain toxic substances? 

Always use high quality, food-grade silicone baking mats purchased from a reputable source. These should be made from BPA-free silicone which is non-toxic and entirely safe to use for cooking and baking. Silicone is made primarily from silica, which won’t create any toxic or dangerous fumes, even when inadvertently burned or damaged. While some baking mats are made solely of silicone, some high-quality models are made with the addition of fiberglass. The flexible woven fiberglass core coupled with a transparent silicone covering creates a durable and safe baking mat.

Q: How long can a silicone baking mat last?

With proper care, a high quality silicone baking mat can be used for a minimum of a year, generally for several years. Top of the line mats that are treated carefully have been known to last more than a decade. Avoid cutting directly on the mat, which can destroy the surface. Be sure to clean a mat before storing it, then either lay it flat or roll it up. Never store them in close proximity to sharp objects which can pierce and damage the mat.

Our Take

Silicone baking mats offer a nonstick surface that provides even heat distribution, cleans up handily, and can be used over and over again, thus making them a worthy addition to any kitchen. The gold standard of silicone baking mats is the Silpat. Always look for BPA-free materials when purchasing a silicone baking mat and follow manufacturer’s recommendations to extend the longevity of your purchase. 

The post Waste Not, Stick Not: The Best Silicone Baking Mats Are Reusable Kitchen Game-Changers 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.

Pie is one of those iconic dishes that only appears simple. A traditional pate brisée (butter-based pie dough) has only four basic ingredients: flour, salt, butter, and water. But, good pie requires attention to detail, and the truncated ingredient list belies the thoughtfulness the baker must put into every step: How to measure the flour, how to cut the butter into the dry ingredients, exactly how much water to add. So it makes sense to consider the pie plate thoughtfully as well.

Of course, personal preference ultimately determines a baker’s choice when considering the best pie pans. It also helps to do your homework and peruse the online options, but hands-on research proves to be important, too: Feel the weight of a pie plate in your hands, observe the width of the rim, the depth of the plate, and run your fingers across the finish. Traditionally, low 9” glass pans were the norm for home bakers, but times (and materials) have changed. Unadorned, round, and shallow pie plates with sloped sides are still worthy options, but so are ‘deep-dish’ pans fashioned out of show-stopping materials. That said, be mindful of the size and depth before purchasing; not every plate accommodates the same amount of crust and filling. Our top picks should help you navigate this essential category of bakeware, because as playwright David Mamet reminds us, “We must have a pie. Stress cannot exist in the presence of a pie.” 

• Best Overall: Williams Sonoma Goldtouch Pro Nonstick Pie Dish
• Best Value: KitchenDance Disposable Aluminum Foil Pie Pans
• Best Ceramic: Emile Henry Pie Dish
• Best No-Frills: OXO Glass Pie Plate with Lid
• Best Old School: Pyrex Basics Pie Plate
• Best for Gifting: Fiestaware Deep Dish Pie Baker

Our Top Picks

Best Overall: Williams Sonoma Goldtouch Pro Nonstick Pie Dish

Material: Aluminized Steel | Size: 9 1/2 inches 

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Why we chose it: A classic metal pie plate goes for gold with sturdy construction and an innovative nonstick finish. 

Made of commercial-grade aluminized steel, this sturdy pan has a ceramic-reinforced nonstick finish that turns out beautifully golden pies with perfectly baked crusts. Whether the task at hand is blind-baking a bottom crust, evenly baking a custard, or turning an intricate lattice-topped pie into a showstopper, this pan excelled in all categories. In our testing, bottom crusts baked up flaky and crispy, top crusts were golden, and even billowy meringues looked magazine-cover ready. Capable of withstanding an oven temperature of 450 degrees Fahrenheit, this pan heats quickly, so best to keep an eye on things and monitor baking time. For a fully baked (also known as blind-baked) crust, this pan is unparalleled; the baked crust literally lifts out of the pan in one piece, with a perfectly golden bottom. No more raw-bottomed quiches or gummy custard pies.

Though the pie plate is dishwasher safe, and easy hand washes with a soft, non-abrasive sponge will protect the finish and the pan’s longevity. The extended rim makes it easy to maneuver the pie plate in and out of the oven, and the ultra-durable nonstick finish releases each slice with zero fuss. One caveat: It’s best to protect this beauty by using wood, silicone, and plastic tools, or a dedicated Goldtouch Pro pie server. 

Best Value: KitchenDance Disposable Aluminum Foil Pie Pans

Material: Aluminum | Size: 9 1/2 inches

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Why we chose it: A heavy-duty yet disposable pie plate that doesn’t buckle in the middle is an asset for casual and professional bakers.

Just because you’re bringing the pie to the party doesn’t mean you have to leave your favorite pie plate behind: This sturdy aluminum version offers the best of both worlds. Made of 90 gauge aluminum foil, it far outperforms standard supermarket options, which are made of lightweight 35 to 40 gauge aluminum. The difference is notable: No buckling during baking, no soggy crusts, and no collapsing during transport. Though technically a disposable pan, this comfortably weighty pan can be reused more than once if washed, dried, and stored with care.  During our tests, we put these pans through their paces, with generously filled fruit desserts and delicate custards. In all cases, pies are baked up with crispy, evenly baked crusts. Bonus: The sturdiness of these humble pans makes it easy to place a baked pie inside a slightly larger decorative ceramic pie plate for a fancier presentation. 

Best Ceramic:  Emile Henry Brick Pie Dish

Material: Burgundian Clay | Size: 9 inches

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Why we chose it: This iconic dish is popular for more than its good looks: It consistently delivers evenly baked pies with deeply golden crusts. 

Made in France of high-fired Burgundian clay, an investment in this iconic Emile Henry pie dish will pay off in the form of flawless, Instagram-worthy pies. Bakers gravitate towards the classic 9-inch pan with a 1.5-quart capacity which is still plenty deep, holding 6 1/2 cups of filling. Designed to go safely from freezer to oven without cracking, it is also capable of holding a meringue-topped pie during a brief stint under the broiler for browning. it’s 3/4-inch dimpled rim helps even novice pie bakers create an attractive fluted edge. Available in a range of colors, each dish is glazed in a scratch- and chip-resistant coating that’s also dishwasher safe. The good pie comes to those who wait: ceramic heats up more slowly than metal or glass and tends to need additional oven time. 

Best No-Frills: OXO Glass Pie Plate with Lid

Material: Borosilicate Glass | Size: 9 inches

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Why we chose it: Generations of bakers have turned to glass pie plates for steady, even heat distribution and a glimpse of the bottom crust as it bakes. 

Fashioned out of sturdy borosilicate glass, OXO’s glass pie plate is resistant to the thermal shock that causes other glass pie plates to shatter when they go from freezer to oven or oven to cold water. The pie plate delivers a golden crust and evenly baked pies with plenty of a rim for a fluted edge. It is worth noting that this 2-inch deep pan requires a little more pie crust and a little more filling than a traditional 9-inch glass pie plate, which is 1.2 inches deep. The lid is a terrific addition, making pie transport and storage a piece of cake. It even has vents so the crust won’t get soggy if you’re transporting a still-warm pie. This pie plate already has a huge fan base; OXO’s Better Guarantee also means the company will replace it if it breaks under normal use. 

Best Old School: Pyrex Basics Pie Plate

Material: Tempered Soda Lime Glass | Size: 9 inches

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Why we chose it: Simple, sturdy, and consistent, this true-to-size glass plate yields crisp and golden crusts with evenly baked fillings. 

Without the bells and whistles of decorative pie plates, this is the one many home bakers and pros gravitate to when a recipe calls for a traditional 9-inch pie plate. Tempered glass has been heating treated for durability, making it more resistant to thermal shock or breaking when dropped. (Rare reports of tempered soda lime glass shattering seemingly randomly are linked to surface damage, so if your pie plate does get chipped, it’s time to get a new one and always follow manufacturers instructions when heating up and cooling down.)

Available in most supermarkets and with a comfortable price point, the surface resists scratches and the see-through glass allows you to check for doneness as the crust turns from pale to golden. The thin edge welcomes decorative crimping or a simple sealing of a double-crust pie. 

Best Gift:  Fiestaware Deep Dish Pie Baker

Material: Ceramic Lead-Free China | Size: 10 3/8 inches

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Why we chose it: This is a party in a pie plate, seamlessly moving from oven to table. 

Microwave and freezer compatible, chip and stain resistant, the nonstick finish also encourages easy serving. The 150-year-old family-owned company produces quality, American-made tableware. A generously sized multi-tasker, this is the pie plate that bakers love to give and receive. It’s popular with dessert bakes but capably handles quiches and savory pies. Bonus points for a nonstick finish that makes serving and clean-up a breeze. Boasting an expansive high-gloss color palette, Fiestaware’s current ‘Color of the Year’ is Twilight, but you can’t go wrong choosing any of their pie baker options. Pies will take slightly longer in the oven than those baked in glass or metal, but the crusts bake up golden and crispy. It’s a dream when making freezer-centric desserts; deep enough to accommodate layered, summery ice cream pies or your favorite key lime with mounds of whipped cream. 

How We Chose These Pie Plates

All of our picks were tested in a traditional home oven; the aluminum pie plate and the aluminized steel pans were also tested in both a traditional oven and a commercial convection oven for stability/durability. Made from scratch all-butter pie dough was blind-baked in all of our picks then filled with partially cooked apples and baked with a top crust. Additionally, graham cracker crust was patted into each pan, chilled to set, then filled with a key lime filling and baked. Professionals and home bakers weighed in on their favorites. In order to make the cut, the pans needed to deliver a well-baked crust and an evenly baked filling. Our list includes reputable companies with knowledgeable and easy-to-reach customer service reps. 

Features to Keep in Mind When Shopping for Pie Pans

Material 

Glass allows you to keep an eye on the bottom and the sides of the pie as it bakes, and ceramic evenly insulates and distributes heat while receiving high marks for style. Metal and aluminum conduct heat quickly and evenly; they are also lightweight. Another consideration? Color. Dark-colored metal or ceramic pie plates absorb more heat than light colors, resulting in more browning of the crust.

Overall Design & Look 

In all of our top picks, clean, simple designs ensure the pie is the focal point of the dish. Overly intricate pans didn’t make the cut, simply because slices were difficult to remove and the pans more cumbersome to clean. The one exception? An Emile Henry with a dimpled rim that makes it simple to create a decorative edge. 

Durability

If cared for properly, pie plates should have a healthy lifespan of many years; heavy ceramic pans should last a lifetime. Although certain manufacturers cite their products as dishwasher safe, hand washing is always better for protecting the pan. Baked-on sugar from pie fillings may caramelize and turn black, but that can be removed with an overnight soak in hot, sudsy water. Tempered glass won’t scratch easily and comes with a lower price point. Glass and ceramic pie plates are generally microwave safe, but always check the manufacturer’s instructions. 

Ask the Experts

Q: Do I need to grease my pie pan before baking? 

For anything with a crumb crust, lightly buttering the pie plate helps the crumbs to stick together and encourages easy serving. But for an all-butter pie crust, glass or ceramic pie plate does not need to be greased. Spritzing a metal pie plate with non-stick vegetable oil spray helps release the stubborn first slice (and the subsequent slices), but isn’t mandatory.  

Q: Can I use a pie pan for baking a cake? 

You can, but the baking time will vary, and expect browned and/or crispy edges. 

Q: How do I clean my pie pan? 

For starters, always bake on a baking sheet lined with parchment paper; this will prevent any overflow from dripping on your oven floor. And never put cold water in a hot pie plate, it can cause cracking. Glass pans with stubborn stains can be soaked overnight in hot, sudsy water then washed with a non-abrasive cleaner such as Bon Ami or Bar Keepers Friend. Ceramic pie plates can be soaked for 10-20 minutes in warm soapy water then washed using a non-abrasive brush and cleaner. Certain pie plates are considered dishwasher safe, but you’ll always increase the pan’s longevity by hand-washing. 

Our Take

Our list offers a comprehensive assortment of pie plates for all levels of bakers. Pies baked in our top pick, Williams Sonoma Goldtouch Pro, received the highest points for a perfectly crisp and golden crust, and one that easily released from the pan. Clean-up was a breeze.

The post The Best Pie Pans to Help You Realize Your Pie Potential appeared first on Saveur.

Wild game is having a renaissance in home kitchens and restaurants across the United States. Enjoying wild-caught meat can open up home cooks to a much more diverse world of flavors, including mallard, pheasant, venison, and crab. 

Game cookbooks are a great jumping off point to learning how to prepare these less commonly eaten meats, and there’s a wide range available today. Older classics written by woodsmen often provide historical background, idiosyncratic anecdotes, and small-town sensibilities. Some are collectibles now, no longer in print. Newer additions, however, emphasize respect for nature, seasonal eating, and the joy of cooking. These books, many of which are self-published, focus on accessible recipes anyone can recreate in their kitchens. Below are some of the best volumes, both old and new, that teach us how to cook and enjoy wild game at home.

Old Classics:

The L.L. Bean Game and Fish Cookbook (1983) by Angus Cameron and Judith Jones is a terrific single source—475 pages featuring more than 800 recipes from a company known for practical hunting apparel. This volume guides readers from field to feast, accompanied by warm and often hilarious anecdotes from the hunting world. You’ll learn techniques for preparing wild-caught meats in camp or in your home kitchen, and you’ll discover hearty and comforting recipes like stewed fricassee of pheasant and leg of venison with chocolate sauce.

Outdoor Life’s Complete Fish & Game Cookbook (1989) by A.D. Livingston is a wide-ranging recipe collection befitting a legacy outdoor magazine brand. The prolific author particularly shines in the wittiness of his game food lore, with intriguing stories accompanying the delicious recipes. You’ll learn how to make the most of nature’s bounty through culinary creations like crockpot goat with beer, venison coffee roast, and even a crow hash.

The Encyclopedia of Fish Cookery (1977) by A.J. McClane, the former fishing editor of Field & Stream and a widely recognized authority on seafood, is a comprehensive guide that could serve as the first and last word on the subject. You’ll learn all about the unique characteristics of different varieties of fish and shellfish and how they’re caught. The book also offers a boatload of recipes (many of which come straight from the world’s most renowned seafood chefs), as well as techniques and best practices for preparation, preservation, and serving.

A Taste of the Wild: A Compendium of Modern American Game Cookery (1991), also by A.J. McClane, is a volume I like to think of as a companion book to the above, with a focus on game meat. The book offers lots of practical tips, including guidance in how to properly age and freeze game. You’ll learn how to prepare a wide variety of game meats, from partridge and quail to boar, buffalo, and snipe.

Bull Cook and Authentic Historical Recipes and Practices (1960) by George Leonard Herter and Bertha E. Herter brings readers along on a worldwide romp through famous eateries and food curiosities, accompanied by vintage photography, side stories, and unconventional recipes. You’ll also learn quite a few skills; the book takes readers through the art of knife sharpening, the keys to making good wine and beer, and even guidelines for making French soap.

New Classics:

The Hog Book: A Chef’s Guide to Hunting, Preparing, and Cooking Wild Pigs (2021), also by Jesse Griffiths, is a single-species cookbook in which the chef teaches readers how to hunt, butcher, and cook wild hogs. Across 420 pages, this massive self-published volume covers everything from butchering techniques—complete with helpful diagrams—to practical safety tips, all served alongside fascinating anecdotes from the field. More than 100 corresponding recipes teach readers how to cure meat, make sausage, and whip up sauces.

The MeatEater Fish and Game Cookbook (2018) by Steven Rinella, host of the podcast and Netflix original series MeatEater, is one of the best-known recent additions to the world of game cookbookery. This read is an exhaustive guide to game cooking, offering techniques and strategies for everything from butchering big game to cleaning freshwater fish. You’ll learn how to cook crayfish, snapping turtles, sea cucumbers, and mallards—with full-page photography to guide you through the steps.

Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish (2012) by Jesse Griffiths is a masterpiece from the co-owner of Dai Due Butcher Shop and Supper Club and New School of Traditional Cookery in Austin. Through Griffiths’s stories and lessons from his own hunting experiences, the book preaches the principles of living on the land, with a strong emphasis on the importance of sustainable food practices and seasonal eating. Jody Horton’s vivid photography further elevates the recipes, imbuing them with a strong sense of place.

Duck, Duck, Goose (2013), Buck, Buck, Moose (2016), and Pheasant, Quail, Cottontail (2018) is a trio of cookbooks by Hank Shaw, an award-winning food writer and host of the podcast Hunt, Gather, Talk. His books are as informative as they are stunning to behold, and the recipes make wild game cooking very accessible for the average home cook. Shaw also frequently emphasizes use of the whole animal; for example, he teaches readers to prepare tartare puttanesca from duck heart, incorporates gizzards and livers into other recipes, and adds duck fat to his hollandaise sauce and pie crust.

The post These 11 Wild Game Cookbooks Will Teach You How To Prep Venison, Boar, and More appeared first on Saveur.

The art of blending is what Julia Momosé, author of the forthcoming The Way of the Cocktail: Japanese Traditions, Techniques & Recipes and owner of Chicago’s Kumiko, thinks of first when Japanese whisky comes to mind. “In America, the conversation is always about distillate, whereas in Japan, the conversation is all about blending,” she says. This contrast stems from the unique origins of Japanese whisky production and how it morphed to appeal to local drinkers.

A century ago, Suntory founder Shinjiro Torii became interested in making the spirit in his home country and Masataka Taketsuru brought home knowledge from Scotland of how to do so. But when Torii’s first whisky, made in the style of Scotch, struggled to find an audience with Japanese palates, he set out to create one that would pair well with bubbly water—in what’s known as a highball—to appeal to beer drinkers. To Momosé, that forms one of the distinctions of Japanese whisky: “It is amazing when you add water to it, either in the form of ice, or club soda for a highball.”

But while Japanese whisky started out modeled after Scotch, “it’s also its own category,” says Tommy Patrick, owner of The Ballard Cut, a Seattle bar that specializes in the style. “It’s much more delicate than Scotch; it’s softer, it’s significantly more approachable.” Early on, it was often stereotyped by U.S. customers as smooth and sweet, but that oversimplifies the complex universe of Japanese whisky. While the spirit’s characteristics were initially similar to the Scotch, Irish, and American whiskies that it started out imitating, it evolved almost entirely in Japan, isolated from other markets and catering only to Japanese tastes. “They just continued to quietly do it, even if it wasn’t getting world attention,” says Patrick. “It really shows how much they care about it.”

About a decade ago, the U.S. began to take notice, and in the last five years, Japanese whisky imports to the US have tripled, causing shortages of sought-after bottles and leaving brands scrambling to fill the demand. Production of Japanese whisky ramped up immediately after the sales jump, though the aging process means producers only recently started bottling products in larger quantities, making great Japanese whisky increasingly affordable and accessible.

The sudden arrival of an entire category, spanning price ranges across a variety of styles, means that most people need a little help navigating the nuances and understanding the geography of Japanese whisky producers. “It’s very confusing,” admits Patrick. So, for anyone looking to begin—or deepen—their understanding of Japanese whisky, this guide shares some of our favorites.

• Best For Cocktails: Suntory Whisky Toki
• Best Value: Hibiki Japanese Harmony
• Best for the Bourbon Lover: Nikka Coffey Grain Whisky
• Best Intro to Japanese Single Malt: Mars Whisky Iwai Tradition
• Best Intro to Japanese Blended Whisky: Chichibu Ichiro’s Malt & Grain
• Best Single Malt: Hakashu Single Malt 18 Year
• Best Super Splurge: Yamazaki Single Malt Mizunara 18 Year

Our Top Picks

Best For Cocktails: Suntory Whisky Toki

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“Bang for your buck, the easiest mixing whisky,” says Patrick of the entry-level whisky that Suntory makes using a blend from three different distilleries in Japan. “For someone just starting into Japanese whisky,” Momosé echoes, “That’s the place I like to take them.” Light and refreshing, it works well in highballs, which is the main purpose for which it is made.

Best Value: Hibiki Japanese Harmony

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This smooth, well-rounded whisky is Patrick’s personal favorite blended whisky, which he describes as “elegant.” Reasonably widely available and sold at well under three figures, it shows off the smoothness for which Japanese whisky is known without any harshness, and has a light sweetness that leans rich rather than cloying. “A gorgeous mid-range” whisky, says Momosé. Sure, the Hibiki bottles with age statements take those highlights and amplify them, but you’ll pay a lot more for them.

Best for the Bourbon Lover: Nikka Coffey Grain Whisky

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Named for Nicholas Coffey, the inventor of the column still in which this whisky is made, this attractive bottle transports American bourbon drinkers across the Pacific with its heavily corn-based mashbill. Momosé notes the flavors of cornflakes, vanilla, and orange, saying “it’s easy-going, with the sweetness the bourbon drinker looks for.” For anyone looking to put it in a cocktail, she says it works well in an Old Fashioned.

Best Intro to Japanese Single Malt: Mars Whisky Iwai Tradition

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Soft and slightly smoky, with a little bit of sherry cask coming through, this single malt from Mars’s Hombo Shuzo distillery gives an enjoyable lesson in Japanese single malt. The dark fruit that results from the time it spends in its sherry cask makes it good for mixing, too, says Momosé—she suggests a highball with a splash of sherry to really emphasize those flavors.

Best Intro to Blended Whisky: Chichibu Ichiro’s Malt & Grain

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Patrick describes Ichiro Akuto as “a rockstar of the Japanese whisky world,” and the many impressive whiskies coming out of Chichibu take his name. The Malt & Grain is labeled a “worldwide blend,” and forms the first step into the world of Ichiro’s Malt whisky. “Super drinkable,” says Patrick, of the spirit’s tropical and dried fruit flavors.

Best Single Malt: Hakashu Single Malt 18 Year

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“Restrained but peaty,” describes Momosé, who calls this whisky “beautiful,” and says that you can’t go wrong with it. Though not priced unreasonably ($250 to 300) in stores, it can be hard to find and secondary market prices can quickly quadruple that. But for someone looking to invest in a peated single malt, the flavors of green apple and lemon thyme that sneak around the smokiness of the peat make this a choice bottle.

Best Super Splurge: Yamazaki Single Malt Mizunara 18 Year

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Say you have a ton of money, and maybe a bit of extra time to look for an incredible bottle to just absolutely bowl you over: This is the one you want. Its bold flavors start with unmistakable notes of butterscotch, but, describes Patrick, “older oxidized butterscotch candy that hasn’t had its wrapper in a year,” rather than standard straightforward sweetness, before flowing silkily into an umami-laden finish.

Features to Keep in Mind

Regulations

Thanks to the spirit’s recent popularity spike in the United States and beyond, and in hopes to weed out imposters or lesser-quality products, Japanese producers are banding together to define what the term “Japanese whisky” really means. Earlier this year, the Japan Spirits & Liqueurs Makers Association announced new labeling standards, focusing on transparency. Though the involved producers choose to do so voluntarily, the association requires anything labeled as Japanese whisky (or using related names or symbols) to use malted grains and water extracted in Japan; to do certain elements of processing in Japan, including fermentation, distillation, and bottling (at a minimum of 40% ABV); and to be matured in wood casks for at least three years in Japan.

Terms to Know

Scotch lovers and whisky drinkers are already familiar with the term single malt, which is a malted whisky made from malted barley (as opposed to grain whisky, which is made from corn, rye, wheat, and maybe some malted barley) at a single distillery. Similarly, blended whisky is made by blending from various distilleries. However, because Japanese whisky producers often operate multiple distilleries in different parts of the country, these can all be (and usually are, unlike in Scotland) from the same producer, just from different locations. The term pure malt is no longer used in Scotland, but is in Japan, to mean a blended malt whisky. Another term specific to Japanese whisky is world whisky, which is used by distillers in Japan to describe their spirits that don’t fit the qualifications of Japanese whisky—ones that have been made or aged elsewhere, have low ABV, or any other disqualifying element.

Age Statements

Many Japanese whiskies come with an age statement, or how long they’ve matured in wood barrels, like 12-year, 18-year, or longer. But bottles that don’t include an age statement have also been aged: most Japanese whisky (and all in the new labeling agreement) is aged a minimum of three years. Any bottle with an age statement could include older whisky, but nothing younger than the statement, while a bottle without an age statement could include older whisky, but also whisky of any age. “The problem is, none of this was cool 20 years ago,” explains Patrick. “And that’s when all this stuff was being put down on oak.” So when the demand for Japanese whisky skyrocketed, many distillers leaned on bottles without age statements to sell blends of younger whisky with their longer-aged product.

Barrels

Most whisky today, in Japan and elsewhere, ages in American white oak, but different woods used in the cask change the flavor, and some of the best Japanese whisky branches out from that. Sherry casks tend to bring dark fruit flavors, while shortages during and after World War II drove distillers to use a Japanese oak called mizunara, which lends a beguiling flavor often described as sandalwood or coconut. However, the use of this wood isn’t particularly sustainable: Mizunara trees take 150 to 200 years to grow large enough to use, plus it doesn’t grow in a conducive shape to turning into barrels, making it expensive and rare.

Ask the Experts

How is Japanese whisky different from other whisky?

For one, “Japanese whisky doesn’t get over-diluted,” says Momosé, noting that there are 10-plus different servings of whisky and water in Japan, including ice, club soda, and other highballs. But the only hard and fast rule in Japan is that you can’t use koji—rice. The new labeling standards will go some distance to help solidify what makes Japanese whisky different, but as of right now, “it’s the Japanese expertise in blending that is making it so special,” says Momosé. “That is what makes it unique to Japan.”

How should I store Japanese whisky?

Storing Japanese whisky is pretty simple—keep it in a relatively cool place, out of direct sunlight. Once open, a little bit of oxygen is okay, but when you get to around 40% of the way through, says Patrick, “you have about a year until it turns.” Not that it will go bad, but he adds that “it loses about 80 to 90% of the characteristics the person who made it wanted it to have.” To keep it beyond that, both Patrick and Momosé suggest spraying a bit of argon gas into the bottle (similar to what the Coravin system uses for wine) to stop the continued oxidation. “But whisky’s meant to be drunk,” says Momosé. “So I do hope people are opening special bottles and enjoying them.”

What mixes well with Japanese whisky?

“A drink is only as good as the poorest ingredient you put in there,” says Patrick. So if you buy a bottle of Hibiki Harmony to make fancy Old Fashioneds, he says, “spend the extra money to get nice bitters and demerara sugar.”

The Last Word

Japanese whisky sits on the precipice of exciting times, as the stronger labeling standards go into place and more aged product comes onto the market. “I’m excited to see what actually happens,” says Patrick. “As of right now, it’s scarce,” but he expects the next five to ten years to bring a boom to the category, with products more sustainably-produced and accessible, plus new spirits coming to the market. If you can’t find bottles at your local liquor store, says Momosé, “check out the bar.” That’s where you can taste rarer whisky without having to spring for, or track down, entire bottles, and will find newer distilleries, like Akkeshi, which both she and Patrick mentioned as something new that they couldn’t wait to see more widely available.

The post The Best Japanese Whiskies for Cocktail Enthusiasts, Bourbon Lovers, and More 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. 

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