The concept of an air fryer almost sounds too good to be true: crispy fried chicken, golden brown empanadas, crunchy chips, and more, effortlessly whipped up at home—with a fraction of the greasiness or calories as the deep-fried versions we know and love. It’s no wonder orders spiked when many Americans were homebound in 2020—almost 2 million more fryers sold in a 13-week period compared to the year before.

If you’re thinking of joining the masses, Meredith Laurence, author of Air Fry Everything! and cooking site Blue Jean Chef, recommends a jack-of-all-trades model. “Multi-function ovens with regular bake, convection bake, toast, broil, and rotisserie settings allow you to do more with one appliance, so it’s better value for your money and your countertop real estate.” Ahead find standout options to consider on your quest for the best air fryer, as vetted by pros.

Our Top Picks

• Best Overall: Instant Pot Vortexx Plus Air Fryer
• Best High Speed: COSORI TurboBlaze
• Best Hybrid: Ninja Foodi Deluxe Pressure Cooker
• Best Family Size: Instant Pot Omni Plus
• Best Basket Style: Philips Premium Airfryer
• Best Smart: COSORI Pro III Air Fryer Dual Blaze

Best Overall: Instant Pot Vortex Plus 6-in-1 Air Fryer

Check Price

Capacity: 6 quarts (available in four sizes, ranging from 2 to 10 quarts) | Temperature Range: 95 to 400 degrees Fahrenheit |: Weight: 15 pounds 

Why we chose it: An ultra-versatile air fryer that comes with six cooking functions, it’s easy to use and compact in size.

Laurie Fleming, author of The Essential Air Fryer Cookbook For Beginners and founder of cooking blog Fork to Spoon, recommends Instant Pot’s Vortex for its compact design and do-it-all functionality. She’s not the only one—it has over 40,000 ratings on Amazon and is a consistent bestseller. Beyond its six-in-one capability (it can fry, roast, broil, bake, reheat, and dehydrate at the touch of a button) it’s available in a basket-style or oven version and four different sizes ranging from 2- to 10-quart capacity. As an aesthetic bonus, its look is “sleeker” than most air fryers, Fleming notes (especially in this stainless steel version that eschews the typical shiny plastic exterior).

Best High Speed: COSORI TurboBlaze 6.0-Quart

COSORI

Check Price

Capacity: 6 quarts | Temperature Range: 90–450 degrees Fahrenheit  | Weight: 13.2 pounds

Why we chose it: The COSORI Turboblaze uses a powerful combination of rapid air circulation and precise temperature control to quickly cook and crisp any food.

COSORI’s newest innovation is the TurboBlaze, a highly efficient air fryer that claims to cook up to 46% faster than its other machines. After testing, we can attest that this bad boy masterfully crisps and can even cook from frozen at a rapid pace. It has nine settings that tailor cooking style from grilling, roasting, baking, and dehydrating to good old-fashioned air frying. It has a large, 6-quart capacity that makes it easy to cook enough for the whole family all at once; it comfortably fits an average-sized whole chicken, which cooks up in 30 minutes complete with crispy skin.

Best Hybrid: Ninja Foodi Deluxe Pressure Cooker

Check Price

Capacity: 8 quarts | Temperature Range: 80 to 450 degrees Fahrenheit  | Weight: 26 pounds

Why we chose it: This multitalented machine doesn’t just switch seamlessly from air frying to pressure cooking (perfect if you don’t yet have a pressure cooker in your kitchen)–it has an impressive range of a dozen cooking functions, too. 

Fleming suggests this unique hybrid design for the “best of both worlds.” Segue between both functions quickly and easily: Just add the lid to immediately switch from pressure cooking to air frying, which means you can achieve that mouth-watering moist-on-the-inside, crispy-on-the-outside finish without compromising on time. It’s ideal if you have limited counter space and like to cook for a crowd, too. Despite its relatively small footprint, Ninja’s model has an 8-quart capacity, which fits a whole chicken with ease.

Best Family Size: Instant Pot Omni Plus 10-in-1 Air Fryer Toaster Oven Combo

Check Price

Capacity: 19 quarts  | Temperature Range: 170 to 450 degrees Fahrenheit | Weight: 29.6 pounds

Why we chose it: Stylishly designed with a sleek display that tracks cooking progress, plus rare-for-air fryer options for baking, toasting, and pizza making.

Fleming likes this multi-talented model so much, she owns several of them: “I have three; they’re great machines!” (She uses them when her son’s hockey team comes over for dinner, in case you were wondering). Its air frying function replicates the crunchy exterior and tender interior of traditional deep frying, with 95 percent less oil. Aside from frying, the Omni Plus serves as a broiler, mini-oven, rotisserie, dehydrator, roaster, toaster (with five toast settings), warmer/reheater, and convection oven. Its temperature settings range from 170 to 450 degrees Fahrenheit, with a double-layer glass door that retains heat while cooking. You can even make crisp-crusted pizzas in the Omni, which can fit a 12-inch pie.

Best Basket Style: Philips Premium Airfryer

Check Price

Capacity: 4.1 quarts | Temperature Range: 80 to 350 degrees Fahrenheit | Weight: 15 pounds

Why we chose it: A compact basket-style fryer for extra-crispy, non-greasy food, ideal if you’re cooking for one or two people. 

“When it comes to basket-style fryers, I think Philips makes very good ones,” Laurence says, praising that they’re “well made and have a solid feel.” The basket’s mesh base allows for better airflow around the food, speeding up the cooking process and helping the food crisp, cook and brown on all sides, while the machine’s unique “fat removal technology” means all the oil you aren’t consuming gets collected during frying in the device’s base so you can incredulously dump it out and feel even better about that crispy yet less caloric feast. Having a mesh layer underneath the basket also serves a key safety purpose: to keep foods from flying up into the heating element while frying. Also, the Philips Premium is particularly easy to clean because its basket is simple to dismantle—and dishwasher-safe, to boot.

Best Smart: COSORI Pro III Air Fryer Dual Blaze

Check Price

Capacity: 6.8 quarts | Temperature Range: 175 to 400 degrees Fahrenheit  | Weight: 13.7 pounds

Why we chose it: A top-rated, high-tech option with smart integration features and a generous capacity. 

Rolnick uses this 6.8-quart high-tech pick at home. It consistently delivers “full-encompassing crispiness” and is roomy enough for “batch cooking for a family or reheating for just a couple,” he explains. It also connects to an app on your phone and can connect to Alexa or Google Assistant, so whoever is cooking can still spend time with the family or their guests—you can set the temperature and time, as well as monitor cooking progress, via voice command (through your smart home gadget of choice) or the app. There are also 12 preset options for things like fries, seafood, steak, and more, which are enabled either manually or via the app’s 100-plus recipes, which integrate with the presets. It’s safe and straightforward, too: “the tray has a secure lock as well as a strong handle. It’s basically two trays in one as the inner tray is perforated so grease drips down and heat circulates best,” Rolnick says.

How We Chose These Products

We tapped professional chefs and air fryer cooking experts to determine these top picks: Meredith Laurence, author of Air Fry Everything! and cooking site Blue Jean Chef; Chef Glenn Rolnick, director of Culinary Operations at Virgil’s Real Barbecue and Carmine’s restaurants in NYC; and Laurie Fleming, author of The Essential Air Fryer Cookbook For Beginners and founder of cooking blog Fork to Spoon. The trio of pros divulged their own tried-and-true favorite models, in addition to sharing specific features they love or avoid in general when it comes to the air fryer category. Also, it was important to include a range of price points, capacity sizes, basket as well as oven-style air fryers, and simpler vs. hybrid or multifunctional appliances. There isn’t a universal one-size-fits-all type of air fryer: Personal preferences about all of those features differed greatly among the pros we consulted–and the same goes for home cooks!

Features to Consider When Shopping for an Air Fryer

Size and Capacity

“If you have limited space, you might think that you want a small air fryer, but I disagree: A small model needs to be put away and probably won’t get that much use,” she says. Besides the physical dimensions of an air fryer, pay attention to how much it can hold inside. For a family of four, Laurence suggests a minimum 5-quart capacity. “Anything smaller than that will require cooking in batches,” she says.

Cooking Temperatures

“Almost everything that you want to cook in an air fryer will be cooked between 350 and 400 degrees Fahrenheit, so when in doubt, go for 375 degrees Fahrenheit and keep a cooking time chart handy,” Laurence says. Although presets can be helpful for first-timers, she recommends adapting the settings based on what you’re cooking for best results.

Timer

Some fryers have optional timers to automatically power down when cooking is complete. Chef Glenn Rolnick, director of Culinary Operations at Virgil’s Real Barbecue and Carmine’s, says it’s a key feature to look out for. “I highly recommend built-in timers because you can cook it low and slow or fast when necessary.” Laurence warns that they can be misleading, though. “All cooking times depend on the size, width, and weight of the food, and being able to manually alter the time and temperature is important.”

Smart Integration

Rolnick likes models that connect to a smart home device or phone because they make life easier for the chef or host: “whoever is cooking can still spend time with the family or their guests,” he explains. Even if you pass on high-tech abilities, digital controls are “critical,” per Laurence, because they’re easier to set than manual dials.

Multifunctionality

Do you want a straightforward, goof-proof device that’s only, or mainly, for air frying, or a versatile Swiss army knife of a machine? That’s a key decision to make when shopping for an air fryer, and a choice based on what your kitchen is already stocked with, and functions you realistically would—or would never—use. For Rolnick, simpler and focused is better: “an air fryer is for frying without oils, I feel that’s why I purchased it—I prefer to bake and broil in the oven or under the broiler, but it really comes down to personal opinion,” he says. Adventurous cooks may be interested in models that offer a slew of cooking types, like dehydrating, roasting, and baking, in addition to the classic air frying function.

Style: Basket vs. Oven

Oven-style fryers look a lot like convection or toaster ovens, with the door and display interface on the front, while a basket-style model is more akin to a pressure cooker in shape, accessed on top rather than the front of the fryer. Oven-style designs generally offer more cooking functions than basket-style counterparts, which could be a pro or con depending on your cooking habits and other devices you already own. For small kitchens, Laurence likes “an air fryer oven that does take up space, but has more functions so could be used for multiple things” instead of a more compact but more limited device. 

Tips for Using an Air Fryer

• Opt for a model with more settings for more control and versatility over your air fryer adventures. “I highly recommend one that has temperature controls and built-in timers. You can cook it low and slow or fast when necessary,” Rolnick says.
• Air fryers aren’t just for tonight’s dinner—they can work wonders on those limp leftovers, too: Revive soggy or mushy stuff inhabiting your Tupperware, especially previously fried foods, by air frying them. Unlike the oven or the microwave, which will turn crispy things soggy, the hot, convection effect of an air fryer is just the thing to reheat crispy foods so they stay crispy.
• Don’t rely too heavily on programmed settings. Laurence warns that air fryer presets, while often very easy to use, can be misleading, so you’ll want to choose a model that allows you to manually tweak both heat levels and cooking times when needed. “All cooking times depend on the size, width, and weight of the food and being able to manually alter the time and temperature is important.”

Ask the Experts

Q: How does an air fryer work?

Air fryers don’t technically fry food, which requires full submersion in oil. Instead, air fryers rapidly circulate or blow hot air via a fan, around food, positioned in a raised basket, grate, or drawer so every side and inch of food gets crispy and golden brown. In other words, it works similarly to a compact countertop convection oven. 

Q: How much do air fryers cost?

It really depends on the capacity, model, and brand, ranging from around $50 for a simple, straightforward, smaller capacity device that is only, or mainly, capable of air frying, to $250 or more for a large-capacity model with a dozen-plus cooking functions and more sophisticated safety and/or smart integration. 

Q: How do I preheat my air fryer?

Some air fryers have built-in preheat settings; if yours doesn’t, you can set it to 375 or 400 degrees Fahrenheit for 5 to 7 minutes. While some models don’t require pre-heating, it may make for even crispier food by adding a little warm-up time to the process.

Q: What’s the best way to clean an air fryer?

Clean the appliance every time you use it—“If you let grease get baked on, you’re destined for heartbreak or at least a lot of scrubbing,” says Laurence. Wash the walls with soapy water by hand and wipe the heating element with a damp sponge. Baskets, drip trays, or drawers can usually go in the dishwasher, but check your manual first. “If you treat it well, you can have a well-made machine for years,” says Rolnick.

Q: Can I put foil in an air fryer?

Yes, though be sure to check your air fryer’s instructions first, as it’s not recommended for every model. It’s best to only use in basket-style fryers; avoid using foil with acidic foods like citrus and tomatoes that can react with aluminum, and be careful to use smaller foil pieces so you don’t block overall airflow.

Q: Do I need to take any safety precautions?

“Make sure that you put something underneath [to protect] your counter,” says Fleming, who has received “hundreds of complaints” about counters that crack from the device’s heat.

Laurence also recommends putting water in the drip pan underneath the basket when cooking fatty foods (think: wagyu burgers, chicken wings), because they will “spit and drip grease which accumulates in the pan below and can smoke or hit the heating element causing a little spark.” A bit of H2O helps dilute the grease that drips down, prevents it from smoking and “is just a good habit to adopt,” Laurence suggests.

Q: Are there any foods you should avoid cooking in an air fryer?

Unlike with deep frying, foods dipped in liquid batter like fried chicken can make a total mess in an air fryer as the batter can drip through the fryer’s basket’s holes; it’s best to stick to breaded or dry-seasoned preparations instead. While lots of vegetables play nice with an air fryer, opt for thicker, larger types and cuts, like Brussels sprouts, cauliflower, or potato wedges; too-delicate or finely sliced ingredients, like spiralized squash, cook less evenly and can even burn in an air fryer. 

Our Take

Options abound more than ever in the air fryer category–and not just if you’re a first-timer simply seeking an easy to use, affordable device. Seasoned enthusiasts have lots of options to parse through, too, whether in the market for a second air fryer to increase how much you can cook up simultaneously or perhaps you’re ready to upgrade to a high-tech machine with smart integration. 

The post The Best Air Fryer Is Absolutely Worth the Countertop Space appeared first on Saveur.

Cuts of meat and marinades aside, it’s the smoke that makes barbecue taste—and smell—so irresistible. But having a smoker in your home cooking arsenal is useful for a whole lot more than fall-off-the-bone ribs and flawless brisket. You can upgrade deviled eggs, create unique sandwich-elevating condiments, DIY your own smoked salmon, and so much more.

Smokers are a sprawling but nebulous category of culinary tool: The term itself is often used interchangeably with “grills” and “barbecues,” with many smokers making no mention of “smoker” in the branding at all. Some smokers are highly specialized, while others are more versatile multipurpose cookers—and what constitutes a “smoker” at all depends on who you ask. Traditionalists will say it’s the specific type of fuel, design, and smoking process that defines a smoker, while others view smoke simply as more of a flavor. And with so many ways to cook with smoke, the best smoker for you will largely depend on what you’re using it for, what your space and ventilation situation is like, and how dedicated you are to the craft.

There is one key requisite, however, for properly smoking food. According to Steven Raichlen, author of over 15 books about all things grilling, and TV host of series like Project Smoke and Barbecue University, it’s all about maintaining a low, constant temperature. The optimal heat level is 250°F, he says, with 225° to 275° as “the magical zone for smoking. You don’t get a lot of smoke flavor at higher temperatures.”

Beyond that, though, smokers can vary wildly in terms of size, features, and price. Chef, food columnist, and cookbook author Elizabeth Karmel, who specializes in barbecue, grilling, and Southern food, says that for any type of grilling purchase, be it smoking-centric or otherwise, she has a simple rule of thumb: “Buy the biggest and the best that you can possibly afford, because the better the grill is, the more you’re going to use it, and the more you use it, the better griller you’ll become.” Here are 8 top-notch, expert-loved smokers that will seriously elevate your meals, through summer and beyond.

Our Top Picks

• Best Overall Smoker: Traeger Grills Ironwood 650 Wood Pellet Grill and Smoker
• Best Value: Z Grills ZPG-550B Wood Pellet Grill & Smoker
• Best Charcoal Smoker: Weber Smokey Mountain Cooker
• Best Gas Smoker: Masterbuilt Sportsman Elite Propane Smoker
• Best Electric Smoker: Bradley Smoker BS611 Electric Smoker
• Most Versatile: Weber Original Kettle Grill
• Best Indoor Smoker: Camerons Large Stovetop Smoker
• Best Offset Barrel Smoker: Horizon Classic Smoker

Best Overall: Traeger Grills Ironwood 650 Wood Pellet Grill and Smoker

Material: Cast-iron | Max temp: 500 °F | Hopper capacity: 20 Pounds | Power source: Wood pellets | Fuel type: Electric

Check Price

This is Karmel’s current favorite smoker: “The thing that really sold me is the ‘super smoke’ feature,” she says, which is also included in the brand’s Timber Line series. (The Traeger Timber Line 850 is one of Raichlen’s top pellet grill recommendations). “The complaint that people have about pellet smokers is that if you’re going to do brisket, ribs, pulled pork, and more traditional barbecue items, they don’t get enough of a smoke flavor. That super smoke button gives you an extra burst of smoke; if you cook below 225F, which you generally are doing when you’re smoking meat anyway, it just gives a more intense smoke flavor,” she says. “The other night I did a tri-tip with cherry wood pellets and oh my goodness, the difference that a little extra smoke makes! It’s like cooking meat with salt or no salt.” She underscores that it’s worth the price tag. “Anytime anyone asks me, I try to steer people to spend a little bit of extra money to get a grill with super smoke function; because if you really are buying a pellet grill to smoke, that’s what you’re looking for.”

Best Value: Z Grills ZPG-550B Wood Pellet Grill and Smoker

Material: Cast-iron | Max temp: 450 °F | Hopper capacity: 10 Pounds | Power source: Wood pellets | Fuel type: Electric

Check Price

Karmel recommends the Z Grills brand for when “someone has a small space, or just wants to dip a toe into the whole idea of smoking,” but isn’t quite ready to commit to a four-figure price tag. She tested one of the brand’s models recently and found it to be “very functional, though it doesn’t have the super smoke mode I love.” At under $500, this pellet smoker is a great entry point into the barbecue game, but also boasts six functions in one, so you can use it as a grill or oven with reliable temperature precision.

Best Charcoal: Weber 18-Inch Smokey Mountain Cooker

Material: steel | Max temp: 350 °F | Hopper capacity: N/A | Power source: Water | Fuel type: Charcoal

Check Price

“I test most of my recipes on a Weber’s Smokey Mountain grill, because so many people have them,” explains Raichlen. “They’re easy to operate and inexpensive,” he says of this “water smoker with charcoal that looks like R2D2 from Star Wars,” thanks to its capsule-shaped porcelain-enameled steel exterior. Inside, it houses two nickel-plated 18.5”-wide cooking grates, and there’s enough space to fit an entire turkey and an entire ham simultaneously. Raichlen calls this the “gold standard” smoker, and he likes its design and output so much, he owns six of them. There’s also a smaller 14” version as well as a bigger 22” model, if you’re looking for a bit less or more smoking space.

Best Gas: Masterbuilt Sportsman Elite Propane Smoker

Material: Cast-iron | Max temp: 700 °F | Hopper capacity: N/A | Power source: Wood and/or water | Fuel type: Gas

Check Price

When it comes to gas models, Raichlen recommends Masterbuilt’s gas-powered Sportsman Elite model, with a stainless steel burner and a generous spread of cooking space, thanks to its four chrome-plated cooking racks. Temps stay consistent thanks to a separate door for replenishing wood and water when needed, so you don’t have to open the smoking chamber while it’s working its magic. Because the smokiness factor actually comes from wood chips, Raichlen likes that this gas smoker will “give a slightly more complex flavor” than most other gas or electric smokers.

Best Electric: Bradley Smoker BS611 Electric Smoker

Material: Stainless steel | Max temp: 280 °F | Hopper capacity: N/A | Power source: Wood bisquettes | Fuel type: Electric

Check Price

If you’re looking for an electric version, Raichlen says Bradley is the go-to electric smoker brand; he suggests the company’s Smoker Original, which is powered by ash-free proprietary wood bisquettes (hardwood chips that have been bound together into a hockey puck-shaped disc) available in a dozen flavor varieties and capable of providing up to nine hours of continuous smoking. Its four dishwasher-safe racks, as well as meat hooks for pit-barrel-style smoking of foods like sausage and jerky, make it as versatile as it is efficient.

Most Versatile: Weber Original Kettle Grill

Material: Porcelain | Max temp: 600 °F | Hopper capacity: N/A | Power source: None | Fuel type: Charcoal

Check Price

If you’re just starting to dabble with smoking and are hesitant to commit the budget and space to a highly-specialized appliance, Raichlen recommends a classic Weber Kettle Grill. You can smoke on it by using “half the amount of charcoal that you normally would” and maintaining a very low temperature, while with the full amount of charcoal, it’s capable of “indirect grilling at a higher heat, direct grilling, or rotisserie cooking.” Or, he says, ”you could do what I call ‘caveman grilling,’ or grilling right on the embers, which is another form of smoking,” for making smoked vegetable dishes like baba ganoush. “If you lay an eggplant on the embers and you char the skin, it drives the smoke to the center of the eggplant, and gives you smoked eggplant flesh.” Purée it and combine with garlic, lemon juice, and olive oil, for the classic Mediterranean spread. We recommend using lump charcoals for cooking directly on the embers, both for their excellent flavor and because they’re a cleaner fuel source, with fewer chemicals that could be imparted into your food.

Best Indoor: Camerons Large Stovetop Smoker

Material: Stainless steel | Max temp: varies | Hopper capacity: N/A | Power source: Wood chips or water | Fuel type: Stovetops, ovens, grills, etc.

Check Price

Don’t have any outdoor space in your abode? No problem, thanks to this stovetop model that Raichlen uses to make “totally amazing” smoked hard-boiled eggs, as well as smoked tofu and salmon (that he cures first). “It’s basically a rectangular box with a lid that pulls back. You put hardwood sawdust on the bottom, and there’s a little drip pan and grate,” he says. Add whatever ingredients you want to smoke, and fire up the burner; “the smoke stays in the box until you open it, and just a little puff of smoke releases” that will quickly dissipate with an exhaust fan on a high setting. “For years and years, that’s how I used to make my own smoked salmon, and it was really good!” Raichlen says. The Camerons smoker is designed for indoor use but is easily brought outside, where it can be used with a simple camp stove or click burner as the heat source.

Best Offset Barrel: Horizon Classic Smoker

Material: Steel | Max temp: 325 °F | Hopper capacity: N/A | Power source: Wood | Fuel type: Charcoal

Check Price

If you’re in the market for an offset barrel smoker, a.k.a. a conventional stick burner, Raichlen says the “gold standard” brand is Horizon, and this 16” option “is a great starter model.” A stick burner is typically used for “your classic Texas brisket and beef ribs, Southern ribs, and pork shoulder. These take up a lot of real estate,” he says, “so you need to have the space. A stick burner does not work well on a rooftop in Brooklyn. They’re expensive, and they require a lot of fuel.” But for the true barbecue devotees, the work is certainly worth the effort. “You typically have to fuel them every hour,” Raichlen says, “so you need a big pile of wood, and you’ve got to split the wood, which is why guys like me like them: They’re all about the process.”

Features to Keep in Mind

Type

The biggest difference between most smokers is the type of fuel they use, and how hands-off or high maintenance the smoking process is. First up is charcoal, that familiar staple of backyard cookouts and camping trips, which is a traditional, if finicky, approach to smoking. Raichlen calls it his “preferred fuel for smoking, with wood chunks or chips added as an enhancement,” which he loves for its process as much as the end result. “I’m a live fire guy: I love the act of lighting, building, and attending to a fire, and though it’s not necessarily the most convenient or easiest option, I think you get the best smoke flavor with that combination of charcoal and hardwood,” he explains. Charcoal is also used in pit barrel smokers: “You generally hang the food from a bar on the top, and charcoal goes in the bottom,” Raichlen says. “It’s not quite as effective for smoking, but a lot of people like them because they’re very affordable.”

Then there are pellet smokers, which use puck-like compressed hardwood pellets for fuel (charcoal and sawdust pellets are options, too), which burn in a separate, lower compartment. The resulting smoke circulates throughout the smoker’s interior and cooks the food that’s on the grill grates above, kind of like a smoky convection oven. “An electric fan controls the temperature, so you get a very even, consistent temperature throughout your entire crop, which is very important,” says Karmel, who loves pellet grills for smoking. Raichlen, however, thinks they offer “great convenience, with perhaps a little bit less complex smoke flavor,” when compared to charcoal.

Electric smokers use metal heating elements, with wood pucks for the smoke element. “The real advantage is convenience since you can set the temperature and time” instead of doting constantly on its progress, Raichlen explains. He finds, however, that with electric models, “the smoke flavor is not quite as good, pronounced, or complex as a wood chip or chunk-and-charcoal combination.” Propane smokers, also called gas smokers, “work on the same principle,” Raichlen says, “by using a heated burner to ignite.” It’s easier to control the temperature, and the preheating times are speedier on propane and electric models versus the charcoal or pellet versions.

Finally, if you’re already a fairly experienced griller and want to “graduate up to the big boys,” as Raichlen puts it, consider an offset barrel smoker, also called a stick burner smoker. They’re significantly pricier and require a lot of attention, and the name refers to the fuel type: The “sticks” in this case are whole logs, rather than charcoal or wood chips. Offset barrel smokers are typically made from steel oil piping and a 16 to 20-inch-diameter barrel, and feature an “offset” firebox. “Some of them have metal boxes instead of metal piping, but they all work the same way: There’s the firebox on one side, a cook chamber in the center, and a chimney on the other side that draws the air out,” Raichlen says. Despite their higher price tags and maintenance, “when you get them right, they produce really fantastic barbecue.”

Size & Capacity

Raichlen recommends considering a smoker’s diameter and height in relation to what you’re smoking to determine the right size for your needs. “If you’re cooking brisket, that’s around 16” to 18” inches across, so you need at least that much space with a few inches on either side to let the smoke circulate,” he says. But you can also often modify ingredients to comfortably fit a smoker, he says: “A rack of ribs is around 20 inches, so if you were to get a really small smoker, you would probably need to cut the ribs in half, or else hang them,” which many taller smokers can accommodate.

But in the end, for Raichlen, as with Karmel, bigger is usually better: “You’re going to be so happy that you have a grill with more capacity,” he says. “A lot of first time grill or smoker buyers are like, ‘Oh, I’m only gonna make hamburgers or hot dogs,’ but when you see that a lot of these grills are designed better than your indoor oven and cook really incredible food, you’re going to want to use it more and more and more.”

Versatility

While many smokers serve that one singular purpose, a standard kettle grill offers the most versatility, Raichlen says. If you use a large amount of charcoal, you’ll get a higher temperature, which is great for direct grilling, but if you opt for less charcoal, you’ll end up with lower heat, making it function equally as well as a smoker.

Portability

Most smokers are pretty stationary, but while designed for indoor use, a stovetop smoker is considerably more compact than outdoor-only options, and its portability factor means you can absolutely take it alfresco, too. Raichlen has used his on the side burner of his gas grill, and he says if your outdoor space is grill-less (like a rooftop, for instance, or a balcony) you can use a stovetop smoker on a simple click burner as the heat source.

Ask the Experts

How does a smoker work?

While it depends greatly on the specific fuel type and design, smokers generally involve a low, steady heat source (whether that’s generated by charcoal, gas, wood logs, wood pellets, or electricity) and a closed chamber where smoke circulates and infuses into whatever food you’re smoking. Many foods are cooked in the process of smoking, too, but the technique can also be used to provide smoky flavor into pre-cooked or partially cooked foods. Make sure you have a high-quality grill thermometer on hand to ensure that the smoker is staying at the correct temperature throughout the cooking process.

How long should a smoker last?

“If you buy a good one, it should last pretty much forever,” Karmel explains, especially in light of the considerable investment factor of most smokers. “This is buying a major appliance!” For electric smokers like Traeger, almost any part can be replaced, from the hardware like grill grates to the fan motor or fire pot.

What are your tips for cleaning and caring for a smoker?

“A good smoker is built to withstand the elements,” Karmel says, and though she notes that brands do sell covers should you want to shield your smoker from snow, showers, and the like, it shouldn’t be necessary, from her experience: “I don’t use a cover and I never have, even when living in Chicago and New York, and my grills and smokers are all in great shape,” Karmel says.

The post The Best Smokers for True Grilling Enthusiasts appeared first on Saveur.

Half the fun of outdoor grilling is the ability to do it basically anywhere. While portability isn’t a top priority when selecting a backyard grill, whipping up a feast further afield, be it a beachside BBQ or campsite cookout, requires one that’s as ready to hit the road as you are.

Just like their full-size, stationary counterparts, portable units are available in an array of fuel types, shapes, sizes, and price ranges. Once you’ve landed on the best option for your needs, “don’t forget your accessories!” says Jess Pryles, live fire cooking expert and author of Hardcore Carnivore. Grilling on the go means “you’re going to need some tongs; they’re all too easy to forget,” and the last thing you want at a summer cookout is to find yourself hamstrung and hungry.

We’ve tapped Pryles and three more seasoned experts for their go-to picks, plus their tricks and tips for outdoor grilling all summer and long beyond.

• Best Overall: PKGo Camp and Tailgate Grilling System
• Best Gas: Blackstone Adventure Ready Griddle
• Best Value, Charcoal: Weber Smokey Joe Portable Grill
• Best Value, Gas: Weber Go-Anywhere Gas Grill
• Best Technology: Spark One Precision Grill
• Best Ceramic: Big Green Egg MiniMax
• Best Cast Iron: Lodge Cast Iron The Kickoff Grill
• Best Pellet: Pitts & Spitts Rendezvous Travel Pellet Grill

Our Top Picks

Best Overall: PKGo Camp and Tailgate Grilling System

Check Price

Weight: 39.5 pounds | Type: Charcoal | Materials: Aluminum exterior with cast iron grates

Why we chose it: A multipurpose grill that doubles in size when flipped.

David Gill, co-owner of Wildwoods BBQ in New Jersey, loves the innovative, sleekly-designed PKGO. “It’s super lightweight, small, and works fantastically. It’s so portable, yet you could easily feed 50 people,” he says. The two hibachi-style grills are encased in a rust-resistant aluminum exterior that holds up to saltwater— perfect if you’re grilling near a beach. And its proprietary four-point venting shape allows tons of grilling versatility. “You can directly grill on high heat if you’re cooking steaks, hog dogs and burgers, but you can also treat it as an oven to get smoky flavor and do some slow cooking,” he says. As his personal pick, Gill’s used this portable wonder for four years, with nary a sign of rust. “I’m gonna say this one’s lasting the distance!”

Best Gas: Blackstone Adventure Ready Griddle

Check Price

Weight: 64.5 pounds | Type: Gas | Materials: Stainless Steel

Why we chose it: A flat-top griddle that makes quick work of everything from pancakes to paninis.

Going with gas? Campbell loves this large, griddle-style pick that runs off either a 1-pound or 20-pound propane tank. “It’s a great portable option that provides 22” of flat top griddle space for cooking, plus it’s lightweight, and it comes with a built-in stand and side table that fold up.” And using propane means a variety of temperature options for full menu planning. “I recently took this grill to the mountains and enjoyed an array of foods including pancakes, bacon and sausage in the morning, smash burgers with griddled onions for lunch, and a nice filet with griddled vegetables for dinner,” he shares. Staying closer to home? It’s also an ideal tailgate option because “it cools down and cleans up quickly to make sure you don’t miss any of the game,” Campbell says.

Best Value, Charcoal: Weber Smokey Joe Portable Grill

Check Price

Weight: Nine and a half pounds | Type: Charcoal | Materials: Porcelain-enameled exterior with plated steel grates

Why we chose it: A lightweight grill that can go from the mountains to the beach.

This 14” charcoal model is a “classic that works really well,” says Elizabeth Karmel, a chef, food columnist, and cookbook author who specializes in barbecue, grilling, and Southern food. It’s also particularly affordable at under $40. The Smokey Joe has a traditional grill silhouette, with short legs propping up its stout porcelain-enameled lid and bowl. Karmel’s top tip? “Make sure you have really good charcoal. With a grill that size, it’s hard to get a good, consistent heat with charcoal that has a lot of filler in it.” Consider selecting a charcoal variety that’s 100% hardwood.

Best Value, Gas: Weber Go-Anywhere Gas Grill

Check Price

Weight: 13.5 pounds | Type: Gas | Materials: Porcelain-enameled exterior and grates

Why we chose it: A travel-friendly grill that’s more user-friendly than charcoal alternatives.

Karmel likes this simple, affordable,“very serviceable” gas grill that runs on a lightweight 1-pound propane tank (purchased separately). True to its name, “it’s perfect for camping, taking to the beach or tailgating, and easier [to use] than a charcoal grill,” explains Karmel. Newbie grillers will appreciate the fuss-free design and functionality. “Turn it on and in 10 minutes you have a grill that you can cook on—there’s nothing more convenient than that!” And it’s one of the most pint-sized choices around: “The legs fold up so you can carry it, or put it in a tote bag. For real portability you can’t beat it,” says Karmel.

Best Technology: Spark One Precision Grill

Check Price

Weight: 103 pounds | Type: Charcoal | Materials: Porcelain-enameled exterior with cast iron grates

Why we chose it: A grill that offers the flavors of charcoal with the convenience of gas.

“The Spark is literally a game changer. Who knew the charcoal grill needed a makeover?” says Karmel, of this “super innovative and cool” direct-to-consumer offering. It’s unique point of difference? Instead of “The Spark is literally a game changer. Who knew the charcoal grill needed a makeover?” says Karmel, of this “super innovative and cool” direct-to-consumer offering. Its unique point of difference? Instead of traditional charcoal, “it uses a compact, compressed charcoal brick, so it’s a huge advantage to not have to wrestle with a big, messy bag of charcoal,” Karmel says. Plus, clean-up is a cinch: “The grill is designed to be so efficient it doesn’t even have a drip pan; everything falls right back on that brick and is instantly vaporized or burned up,” she says. A dial-operated fan controls the temperature (which can reach 900 degrees, allowing it to moonlight as a pizza oven, too), while an app connected to a phone via bluetooth makes grilling fool-proof. As for its portability quotient, it requires electricity and weighs in at over 100 pounds, making it ideal for a week-long Airbnb stay, less so for a night or two camping. “You can’t fit this grill into a tote bag, though it is on a cart with wheels,” says Karmel. In a pinch, purchase the battery pack to propel the fan if an outlet isn’t available.

Best Ceramic: Big Green Egg MiniMax

Check Price

Weight: 76 pounds | Type: Charcoal | Materials: Ceramic with a stainless steel cooking grid

Why we chose it: A beautiful grill that cooks everything from pizza to ribs.

If versatility ranks high on your list, opt for a Kamado, an oval-shaped ceramic contraption inspired by ancient Indian and Chinese earthenware ovens and fueled by charcoal. Campbell recommends the Big Green Egg MiniMax because it “provides all of the versatility of the original Big Green Egg cooking system in a small and portable form,” he explains. From traditional grill fare (burgers and hotdogs) to low-and-slow BBQ or a perfectly seared steak, the MiniMax can manage it all, and does so fumed by easy to find lump charcoal. Campbell also praises its generous size and optional accessories such as a stand and side tables which “make the grilling experience even better.”

Best Cast Iron: Lodge Cast Iron The Kickoff Grill

Check Price

Weight: 28 pounds | Type: Charcoal | Materials: Cast iron

Why we chose it: A reliable cast iron product that’s made for searing steaks.

It’s tough to beat the durability of cast iron and if your grilling repertoire involves plenty of searing sans lid, à la kabobs, shrimp, vegetables and s’mores, Karmel suggests looking at Lodge Cast Iron’s portable options. She’s partial to the brand’s Portable Sportsman Grill, which is currently sold out from various retailers, but this even smaller model is very similar, and is especially ideal for tailgating, as its name indicates. “You can bring a pie pan along as a makeshift cover,” Karmel suggests. The Kickoff works best for occasions or settings you can drive right up to versus walking lengthy distances to the destination. “Despite the relatively petite dimensions, it’s cast iron, so it is heavy,” Karmel notes of it’s 30 pound weigh-in.

Best Pellet: Pitts & Spitts Rendezvous Travel Pellet Grill

Check Price

Weight: 90 pounds | Type: Pellet | Materials: Stainless steel

Why we chose it: A grill that makes it easy to smoke meats on the go.

Partial to pellet? Pitts & Spitts has you covered. Pryles recommends this “brand new” and quite innovative travel-sized Rendezvous model that allows you to “smoke on the go.” With its smaller footprint and fold up legs, this petite smoker still employs the same smoking technology as the full-size options, so there’s no compromising in quality. It does require electricity, though Pryles notes many tailgating enthusiasts have a solution. “In Texas, a lot of people have trucks, and a lot of truck tailgates have a power outlet in them. When you live in a state where tailgating is life, you need to make it work!”

Things to Consider Before Buying a Portable Grill

Size

“​Select the size based on where you are going, how many people you are cooking for and what you are planning to cook,” says pitmaster Chris Campbell, owner of Campbell’s BBQ Co., a catering company in Augusta, Georgia. Some small grills are deceptively heavy, so always consider the scenario and mode of transportation— walking miles to a campsite versus driving up to a tailgating spot. Pryles also notes that smaller isn’t always more convenient. “I’ve seen some grills that are so small, they kind-of become useless; especially if you’re cooking over charcoal, you want something with great airflow to feed the fire.” As a general rule of thumb, Pryles suggests erring on the side of practicality; select something that’s “really easy to throw in the car to go with you throughout the summer.” After all, the best pick is one you’ll actually use.

Fuel

Fuel is a key differentiator among grill types of any size and it’s common to have a strong personal allegiance to one variety. “Grills are a lifestyle decision; people identify as a charcoal griller or a gas griller or, these days with the rise of pellet grills, as a smoker,” says Karmel. 

Propane provides fast, predictable and accurate heat, but lacks that classic campfire flavor charcoal gives off. For that, Gill likes Kingsford briquets, which get another vote from Pryles. “They’re uniform in size so you know exactly what kind of heat you can expect,” she explains. “Sometimes portable grills have really limited space for the actual fuel— you don’t want a huge lump of charcoal that doesn’t even fit under the grate.”

And to bring a bit of smokiness to a traditional grill, Pyrles suggests mixing in wood chunks and wood chips with the briquets. “For pork, you might do something like cherry wood with a bit of sweetness, or for beef, you could do mesquite or hickory. It’s a great way to add a little extra flavor.”

Time is another factor when considering fuel type, with propane being the fastest cooking option. And don’t forget to “plan ahead in terms of letting your grill cool down,” advises Pryles. “You don’t want to take the food off right before you plan to leave, because the grill might be too hot to handle. It depends on the grill’s material and fuel, but usually it’ll take at least an hour to get to the point where you can pack it into the trunk of your car without melting inside of it,” she says.

But ultimately convenience is key— even avowed fans of a particular fuel will mix it up depending on the setting and scene. “I think charcoal always tastes better than gas, but it also takes longer to heat up and cool down, so I pick my grill and fuel type based on where I’m going, what I’m cooking and how many people I’m cooking for,” Campbell explains. “It may not always be feasible to pack a bag of charcoal, but I can always find room for a one-pound cylinder of propane.”

Maintenance

Gill recommends a “good wipe out and clean after every use; don’t let the old ash stick in there, it’s a fire hazard,” he warns. “Careful for grease as well, which can cause grease fires.” He prefers to clean sans soap, just with “an abrasive brush, to leave all the flavors” on the grill grates. Karmel also underscores the importance of good, consistent grill hygiene habits, without aggressively or overly cleaning and possibly stripping flavor. Another indicator your grill needs some TLC? “A lot of times people open the lid and think, ‘Oh no, the paint is peeling!’ It’s not paint at all— it’s actually the carbon buildup from the smoke peeling off,” Karmel explains. “If that happens, and you’re seeing a few black flakes on your food, you know it’s time to clean your grill.”

Ask the Experts

What is the best material for a portable grill?

Karmel suggests looking for a “well constructed, heavy duty” option, regardless of how compact it is. “Make sure it’s not rickety; that a strong wind wouldn’t blow it over,” she says. Gill notes aluminum and ceramic exteriors will last a long time. For grills with a lid or door, Karmel warns against glass options. “When the fats and juices vaporize they turn into smoke, and that smoke gets collected on the inside of the grill, turning the glass black,” she explains. “So, you won’t be able to see through it, and it’s never as heavy duty as solid metal.” As for the interior construction, Pryles prefers stainless steel grates “because they’ll never rust. Portable grills go into storage, and you don’t want a rude surprise.” Karmel also suggests avoiding grills with too many cascading racks that cramp functionality.

How do I clean my portable grill?

High heat will do most of the hard work for you. “Always preheat your grill, no matter how big or small, with all the burners on high for a gas grill, or if it’s charcoal, put the lid on with all the vents open so it gets the maximum amount of oxygen in there, and it’ll burn off anything left over from the last cook,” Karmel explains. “Then, brush the cooking grates with a grill brush, which will also sterilize the grates before you cook on them,” After cooking, she says to essentially repeat the heat cleaning process then clean the grates with a brush. “If you do this every time you cook, it’s never going to be a big job to clean,” she says. Pryles also relies on “really high heat to clean the grates,” and if you’re using a brush, she recommends one made of natural bristle, not wire, which can leave pieces of metal behind. An annual deep clean with soapy water will also boost longevity. Pyrles cautions against Brillo pads, oven cleaner or other more aggressive cleaning methods, “because a grill is like a cast iron skillet,” she says. “The more you use it and get it seasoned, the better the food is going to taste, so you don’t want to wipe all that seasoning off. Don’t overclean it.”

How long will my portable grill last?

A quality grill with proper maintenance should last a long time. Before purchasing, it’s worth noting the warranty. “Many grills have a limited lifetime warranty, which means that the company stands behind it,” says Karmel. A grill without such guarantee may be a red flag. And, cautions Pryles, if the price is too good to be true, “that’s usually commensurate to how long you can expect it to serve you.”

Final Thoughts

A portable grill is a must-have for tailgates, camping trips, and beach vacations. For the best size, versatility, and durability, we recommend the PKGo Camp and Tailgate Grilling System as our top choice. 

Methodology 

We spoke with several experts to get their picks for the best portable grills. Additionally, we scoured retailers and searched through reviews, comparing them across sites to ensure accurate feedback. When looking for portable grills, we compared their size, material, and whether they need charcoal, propane, or pellets. Lastly, we made sure to include a range of price ranges and sizes to suit everyone from campers to football fans. 

The post The Absolute Best Portable Grills for Your Next Outdoor Adventure 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.

While you can’t argue with the reliability of a good old Mr. Coffee, there are a lot of reasons you might find yourself drawn to the myriad unplugged grinding and brewing options out there. Affordable electric options rarely heat water sufficiently to get the most out of your beans, and sometimes you just don’t want another appliance cluttering up your countertops when there are so many great manual choices. Plus, a manual grinder is typically a lot cheaper than its electric equivalent.

Sure, you may work up a sweat grinding by hand, but the subsequent mug of coffee makes it all worth it. Read on for our top picks, as well as everything else you need to know about selecting the best manual coffee grinder for your needs.

1. BEST OVERALL: Snow Peak Barista Field Grinder, $136

2. BEST BANG FOR THE BUCK: Hario Skerton Ceramic Plus Coffee Mill, $38

3. UPGRADE PICK: Peugeot Bresil 8.75″ Coffee Mill, Walnut, $109

4. ULTRA-LIGHTWEIGHT GRINDER: Hario Mini Mill, $34

5. INVESTMENT BUY: Zassenhaus Santiago Coffee Mill Grinder, $94

6. TOP TRAVEL GRINDER: Porlex Mini Stainless Steel Coffee Grinder, $78

7. TOP TRAVEL GRINDER, UPGRADE PICK: OE Fixie Travel Grinder, $200

8. RUNNER UP, TRAVEL GRINDER: 1Zpresso Q2 Manual Coffee Grinder, $99

9. BEST PORTABLE LARGE CAPACITY GRINDER: Akirakoki Manual Coffee Bean Grinder, $55

10. WEARABLE PICK or BEST DESIGN: VSSL Java Handheld Coffee Grinder, $145

How to Select The Best Manual Coffee Grinder For Your Needs?

So how do you choose the right manual coffee grinder? There is no one-size-fits-all answer—with high quality beans and the right technique, you can brew a great cup of coffee using any of these standout manual grinders. And don’t forget that good water is essential for good coffee: start with cold, filtered tap or bottled water. For hot brewing methods, bring water up to a full boil then wait a few seconds before pouring; for the best extraction of flavor, aim to get the water between 195 and 205° F.

What to Consider When Buying the Best Manual Coffee Grinder

Once you start grinding your own beans, it is hard to go back to the packaged, powdery stuff. The number one tip? 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.

Size & Capacity

Consider how many cups of joe you tend to brew at a time when choosing a manual coffee grinder. Sipping solo? A 20-gram capacity grinder, the sort of size you’d also be looking for in a travel-friendly model, should do the trick. But if you’re caffeinating a couple people at once or want a refill at the ready, pick something that’ll hold 100 grams of beans.

Material & Overall

Quality Blade grinders are essentially small blenders; they are inexpensive, but they grind irregularly and the heat they generate (friction!) destroys the beans’ aromas and nuance. Ceramic or stainless steel burr grinders are pricier but yield superior results. Stainless steel burrs are a better bet if you’ll be taking your grinder on the go (say, for a camping adventure or road trip), as they’re easier to clean and more durable.

Grind Settings

Because different coffee making methods require different grind levels—medium for drip pots, coarse for French press, et cetera—it’s best to pick a grinder with adjustable settings.

Maintenance & Cleaning

Frequent and thorough cleaning of your manual coffee grinder will not only extend its lifespan, but also impact the quality of your coffee, too. (A dirty machine doesn’t do its job as well.)

Portability & Weight

Less is obviously more when it comes to portability. However, if you’re not concerned with traveling with your coffee grinder, feel free to opt for a larger style that can grind larger quantities if that makes sense for you.

Noise

A manual grinder is generally much quieter and more compact an electric versions, though it’ll require some real elbow grease. But for some, a sore arms may be far preferable to a din of an electric model.

Tips for Buying and Using A Manual Coffee Grinder

• Consider the settings in which you’ll be using your grinder. If you want to grind on the go, consider buying something that incorporates a sleek, cylindrical shape that makes it easy to store and easy to grip. A slim, compact design is also a lot more practical for a tiny kitchen where there isn’t room for such a niche device.
• To figure out the right grind for your selection, follow this simple rule: The less time the coffee is going to be in contact with the water, the finer the grind needs to be. Classic espresso machines, moka pots, and Aeropresses are lightning-fast methods that require very finely ground beans. Alternately, French presses and, even more so, cold brew systems, keep the water in contact with the coffee for an extended period of time; to avoid a sludgy and acidic mess with these slower techniques, you’ll want a very coarse, even grind.
• It pays to be ultra-precise with measurements. Like bakers, serious baristas tend to believe in the superiority of metric measurements. Eliminate the guesswork of brewing your morning cup by ditching the measuring spoons and investing in a digital scale. Aim for 13 to 15 grams of freshly ground beans per cup (227 g) of water. Also, be mindful that different types of beans with different grinds will have irregular volume-to-weight measurements.

Our Top Picks for The Best Manual Coffee Grinder

Many coffee shops will grind a bag of beans to your specifications, but nothing beats freshly-ground. Ready to invest in your own grinder? Here’s our top picks.

1. BEST OVERALL: Snow Peak Barista Field Grinder, $136

The downside to a manual grinder—and it is a significant one—is that it takes a great deal of effort to grind a usable amount of beans. The Snow Peak is slender, fits easily in your hand, and its long handle spins with a minimum of force, which is good, because it’s going to take a good 8–10 minutes of vigorous milling to yield enough beans for a single cup. While the grind levels on this model aren’t marked as clearly as we’d like them to be, they’re easy to find and lock-in once you know where to look.

2. BEST BANG FOR THE BUCK: Hario Skerton Ceramic Plus Coffee Mill, $38

This SAVEUR team favorite from century-old Japanese brand Hario has a lot going for it. The ceramic conical burrs provide uniform and precise grounds, and it has a hopper capacity of 100 grams—enough for about four cups of coffees. Its simple design is easy to clean and disassemble, and the slip-free rubber base prevents spills of those hard-earned, hand-ground beans. You can even attach the hopper to a mason jar or container to grind larger quantities at once. It’s useful for French press or drip java purposes, but doesn’t offer much for slower methods—it’s grind levels are limited.

3. THE AESTHETIC CHOICE: Peugeot Bresil 8.75″ Coffee Mill, Walnut, $109

Peugeot’s grind settings are easy to change and lock-in, and its top-loading burr mill feeds grinds into a tidy lower drawer. This beauty’s classic wooden casing is available in a range of colors and finishes to match your kitchen, making for a real countertop statement piece. Like the Snow Peak, this Peugeot table-top model is extremely slow to grind. One other downside? Its good looks come at a cost—the device lacks the heft required to hold itself down; without a stationary handle to steady it, turning the crank is awkward and clumsy.

4. ULTRA-LIGHTWEIGHT GRINDER: Hario Mini Mill, $34

Hario has a ton of compact, effective manual grinders to choose from, and at just over 10 ounces, the adorable Mini Mill is their slightest model. Its adjustable burrs can grind beans for various coffee types, and this versatile device can also be used to grind spices, as the SAVEUR Test Kitchen is fond of doing.

5. INVESTMENT BUY: Zassenhaus Santiago Coffee Mill Grinder, $94

From 154-year-old German company Zassenhaud, this grinder features impressive craftsmanship inside (carbon steel burrs) and out (love the Scandi-chic varnished beechwood exterior). Like the Peugeot, there’s a convenient front drawer to access and dispose of used coffee grounds; it’s also similarly hefty to Peugeot’s designs, so this is definitely best kept at home (we suggest displaying it prominently).

6. TOP TRAVEL GRINDER: Porlex Mini Stainless Steel Coffee Grinder, $78

As we’ve noted, two of the most compelling advantages of manual grinders over more high-tech versions are the smaller dimensions and that fact that you don’t need electricity to get fresh-ground coffee on demand. These traits are also perfect for traveling, particularly with further-flung journeys that places with various voltage sources, and adventures of the outdoor ilk. This grinder from Osaka-based company Porlex is easy to use and small enough to stash inside an AeroPress. For real! Its pint-sized proportions do come with a caveat: It can only grind enough coffee for one serving at a time due to its 20-gram capacity.

7. TOP TRAVEL GRINDER, UPGRADE PICK: OE Fixie Travel Grinder, $200

Orphan Espresso is an Idaho-based purveyor of innovative manual grinders, and its newest model, the Fixie weighs less than a pound. How’d they make it so light?, Not through Honey, I Shrunk The Kids-esque miniaturization; instead, by simplifying its functional elements. Gearheads will also appreciate the precision dual-bearing system, which helps ensure grind stability.

8. RUNNER UP, TRAVEL GRINDER: 1Zpresso Q2 Manual Coffee Grinder, $99

This high-quality grinder is the smallest in 1ZPresso’s roster—it weighs just .85 lbs—and it features the same top-notch materials and attractive design as its bigger counterparts, but at a far more affordable price point.

9. BEST PORTABLE LARGE-CAPACITY GRINDER: Akirakoki Manual Coffee Bean Grinder, $55

With its solid wood exterior, the Akirakoki grinder is crack-proof and naturally lightweight, yet holds four times more coffee beans (85 grams) than most travel-ready grinders. Its cast iron burr, which is rust-resistant and produces less heat than other materials, also sets it apart.

10. WEARABLE PICK or BEST DESIGN: VSSL Java Handheld Coffee Grinder, $145

Measuring just 2″x6″, and intended for rugged outdoors activities, this grinder looks cool enough to wear thanks to its copper-trimmed, aircraft-grade brushed aluminum construction. And yes, in fact you can don the VSSL Java: the innovative handle, which gets flipped up when grinding coffee, does double duty as a carabiner, so you can clip it on while trailblazing until it’s time for a coffee break.

The Advantages of Owning The Best Manual Coffee Grinder

Realistically, a manual coffee grinder isn’t an absolute must in every coffee obsessive’s regular gear rotation. But for portability, nothing beats a hand-cranked, no-power-needed secret weapon for ensuring quality java no matter where you find yourself.

FAQs About Manual Coffee Grinders

Some common questions about manual coffee grinders, answered.

Are manual coffee grinders better than electric?

Manual grinders don’t require power and weigh less than electric versions, but it really depends on personal preference.

Why are manual coffee grinders expensive?

They’re actually comparable in price to electric grinders, if not more affordable. Pricier models tend to have the same high-quality caliber gears as their electric pers, and decades of craftsmanship has gone into those parts.

How long does a manual coffee grinder take to make a coffee?

Since there’s more elbow grease involved in manually grinding, you might spend a solid 10 minutes cranking away before prepping that pour-over.

How long will my manual coffee grinder last?

At least 5 to 10 years if you clean and maintain properly; hopefully, far longer if you purchase from a heritage company like Zassenhaus—their devices come with a 25-year warranty.

How do I clean my manual coffee grinder?

As with your favorite espresso machine or beloved Chemex, your manual grinder needs cleaning to extend its lifespan and ensure the best flavor from your coffee of choice.

The post Our Guide To Basics of Unplugged Coffee Making: The Best Manual Coffee Grinder appeared first on Saveur.

The omelette pan has a lot in common with its more famous cookware cousin, the frying pan: flat, wide bottoms, high and even heat capabilities, and nonstick (or at least low-stick, easy-to-clean) interiors. Even if you’re not a devoted egg enthusiast on a quest to achieve the perfect omelette, these pans are an attractive stovetop addition for a number of reasons, like flawlessly transitioning food from pan to plate. Here’s how to find the best omelette pan for you, whether you’ve got all sorts of artful wrist flicks in your cooking repertoire, or haven’t yet been able to nail a photo-worthy egg dish of any kind.

• BEST OVERALL: Calphalon Contemporary Hard-Anodized Omelette Pan
• RUNNER-UP: Great Jones Large Fry
• BEST VALUE: Caannasweis Nonstick Omelette Pan
• BEST JAPANESE: IBBM Tamagoyaki Japanese Omelette Pan
• BEST FOLDING: Nordic Ware Italian Frittata and Omelette Pan
• BEST CAST IRON: Iwachu Medium Iron Omelette Pan
• BEST PAN WITH LID: Calphalon Classic Nonstick Omelette Fry Pan
• BEST SET: All-Clad Nonstick Fry Pan Cookware Set

What to Consider When Choosing an Omelette Pan

There are a couple essential qualities you’ll want in an omelette pan, as well as more subjective features to consider.

Type

There are a few types of omelette pans. Of course there’s your basic round model, which looks like a frying pan. Then there’s folding-style, which has a clamshell design that allows you to fold one side over the other, doing the flipping for you. Japanese omelette pans, also called tamagoyaki pans, are rectangular or square-shaped with sloped edges.

Material

Omelette pans can be made of a range of materials, like aluminum, cast iron, carbon steel, ceramic, granite stone, copper, or a layered combo. While there are pros and cons to consider for every type of cookware material, a nonstick option makes for the smoothest flipping, folding, and plating possible. Whatever you get, make sure it’s compatible with your stovetop.

Size

Omelette pans generally come in 8-inch, 10-inch, and 12-inch sizes, with 10-inch being the most popular. Japanese omelette pans that are rectangular (versus square) in shape often come in slightly smaller dimensions.

Handle

While a sturdy, well-designed handle is desirable for pans of all purposes and sizes, a handle that you can easily, securely grasp is crucial for turning out expertly folded eggs. Long handles that are evenly balanced weight-wise tend to work best.

Bottom Design

Look for a pan with a flat, thick bottom that’s relatively wide in relation to the side walls, so there’s ample space for eggs to cook evenly.

Tips for Buying and Using an Omelette Pan

Once you have a sense of what sort of omelette pan might jibe with your stove type, skills, and general cookware preferences, here are a few more considerations to keep in mind.

• Pick a pan size based on your egg-making (and eating) habits. Think about how many eggs you’re flipping into omelette perfection at a time: An 8-inch pan will hold two or three eggs, so it’s perfect for solo cooks, while pans 10 inches and up will accommodate at least five or six eggs, great for whipping up brunch for your family or guests. A smaller pan might also be preferable if you want something nimbler and a bit easier to manage on the stovetop, or for compact kitchens.
• Besides length and balance, you’ll want a handle that stays cool. Look for handles made out of materials like stainless steel or silicone, which remain at a lower temperature for maximum comfort during use.
• Pay attention to the angle and height of a pan’s sides. You’ll have an easier time flipping flawless omelettes using a pan with higher, slightly sloped sides.

Our Top Picks

Whatever material, size, and style of omelette pan speaks to you most, here are eight notable picks for any budget that will elevate your egg-making prowess.

BEST OVERALL: Calphalon Contemporary Omelette Pan

This quality pan is constructed of lightweight, durable heavy-gauge aluminum with a triple-layered hard-anodized nonstick coating. The pan’s sides are slightly flared, which helps with seamless folding and plating, and is suitable for oven use up to 450 degrees Fahrenheit. Plus, its comfortable, long, hollow brushed stainless-steel handle stays cool and helps you flip and plate like a pro. However, note that it’s not safe for induction stovetops.

RUNNER-UP: Great Jones Large Fry

A smartly designed, stylish 10 ¼-inch pan from innovative cookware startup Great Jones, The Large Fry’s exterior is stainless steel bonded with aluminum for quick, even heating, with a nonstick ceramic interior. The ergonomically designed handle stays cool—also a nice touch.

BEST VALUE: Caannasweis Nonstick Omelette Pan

Constructed with an alloyed aluminum exterior, magnetized base, and nonstick stone coating meant to mimic volcanic rock, Caannasweis’ omelette pan can be used on induction, ceramic, gas, and electric stovetops, though you can’t use it in the oven. The pan’s even heat distribution and easy clean-up get rave reviews, as does the soft-touch, ergonomic faux wood handle. The dishwasher-safe pans come in a range of sizes from 8 to 12 inches, many available with or without a lid; there’s also an affordable $38 set of the 8- and 10-inch sizes on offer.

BEST JAPANESE: IBBM Tamagoyaki Japanese Omelette Pan

IBBM’s rectangular pan has a non-stick coating made of quick-heating, easy-release maifanite stone and a sloped shape for flawless flipping. Thanks to its stainless steel bottom layer, IBBM’s pan is compatible with induction cooktops, as well as electric, ceramic, and gas.

BEST FOLDING: Nordic Ware Omelette Pan

One of the biggest challenges of making a perfect omelette is folding it, and this pan’s nonstick, easy-to-use lid takes care of that for you. One word of caution: The handle can get hot, according to some reviews, so take care while cooking.

BEST CAST IRON: Iwachu Medium Iron Omelette Pan

In general, cast iron is a good option if you’re wary of nonstick coating because of potential toxins or concerns about scratching up the coating. This oval-shaped pick from Japanese brand Iwachu is handmade from Nambu iron, a high-quality material that’s been in use for more than four centuries. Although cast iron can’t be completely nonstick, it is a low-stick material (with proper care). Iwachu’s unique, swoopy silhouette resembles a giant spoon, and the handle is smartly designed to stay cool during use. There’s also a larger version with a 9.5-inch diameter, ideal if you’re typically making eggs for a group.

BEST PAN WITH LID: Calphalon Classic Omelette Fry Pan

Calphalon’s aluminum, nonstick-coated pan comes with a glass lid that lets you closely monitor while cooking without interrupting the process. It can also handle high temps and is oven-safe up to 450 degrees Fahrenheit.

BEST SET: All-Clad Hard Fry Pan Cookware Set

This All-Clad pair gets rave reviews for its great heat conductivity, long handles, and a durable finish that’s nonstick and scratch-resistant. Use the smaller 8-inch pan for a quick solo weekday breakfast, and break out the 10-inch for Sunday brunch.

The Advantages of Owning an Omelette Pan

As niche as an omelette pan might sound, there’s a lot to appreciate about having one around, whether or not you use it solely for its super-specific intended purpose.

• Omelette pans can definitely be used for more than just eggs… If versatility and saving space are priorities when shopping for cookware, an omelette pan in the 10- to 12-inch range can come in handy for things like frying up bacon or making grilled cheese, while an 8-inch pan could be useful for sautéeing vegetables.
• …Though some people prefer keeping an egg-exclusive pan. Whether you’re making omelettes, over-easy, or scrambled, having a pan solely used for egg dishes (along with the proper tools, of course) helps ensure a scratch-free, truly non-stick surface for flawless eggs every time.
• Some versions are oven-safe, too. Great for when you’re making other egg-centric dishes, like a frittata or shakshuka. Just be sure every part of your pan (handle included) can withstand high temps.

Ask the Experts

Maybe you’ve got strong opinions on cookware materials, regardless of type. Or perhaps you need all the help a pan can provide for perfectly folded, evenly cooked omelettes, given a track record of messy failed attempts that inevitably become scrambles. No matter your egg-cooking expertise level, here’s some more omelette pan intel to know.

What is the difference between an omelette pan and a frying pan?

Not much, and they’re often used interchangeably. Both have flat bottoms and nonstick materials or coating, but an omelette pan has slightly sloped sides to help with cleanly flipping eggs compared to a frying pan’s straight sides, which are designed to keep food safely in the pan while cooking.

How do I clean my omelette pan?

Some are dishwasher safe, but it definitely depends on the pan’s materials and any specific care instructions. No matter what, though, avoid using abrasive brushes or sponges on nonstick finishes.

The post The Best Omelette Pan For Anyone Who Is Serious About Brunch appeared first on Saveur.

Whether you’re headed to the beach or just a friend’s backyard, you can’t make the most of the great outdoors this summer without a bottle of wine in tow. But before you break out your finest glass stemware—or worse, the red Solo cups—consider this: Even the pros rely on plastic glasses for every kind of outdoor situation. “For me, plastic glasses are an example of form following function,” says Matt Crafton, winemaker at Chateau Montelena in Napa Valley. “I use them for picnics, camping, or large events where I don’t want to clean dozens of glasses carefully by hand.”

That’s because the best plastic wine glasses look a lot like the real thing, are more durable (and, therefore, sustainable) than the tumblers of yesteryear, and are more practical than their fragile tableware cousins. They’re also way more low-key. While you’d probably sip a bright Prosecco in a totally different shape, style, and size of glass than an intense Malbec or refreshing rosé, the experts we spoke to take a one-glass-fits-all approach when imbibing outside. Vanessa Price, wine writer, teacher, and author of Big Macs and Burgundy: Wine Pairings for the Real World, says there’s no need for separate red, white, and sparkling sets. Any occasion that calls for sipping from plastic, “my assumption is it’s an entry-level, everyday, crowd-pleaser wine” being served, so you only need a single all-purpose shape. “If the wine crosses a certain threshold of ‘fine,’ put it in a proper glass, in terms of both shape and material,” she suggests.

For Arden Montgomery, sommelier and cofounder of Argaux, an online wine retailer and membership club, “the key to a quality classic plastic wine glass is durability and weight,” she says. “I find that many plastic glasses are flimsy, and I worry they might blow over in the wind, even with wine inside!” Not so with these six expert-vetted picks that are perfect for your next impromptu park hangout, lively garden party, and everything in between. Whether you want something petite or generously sized, here are our picks for the best plastic wine glasses for any occasion.

• Best Overall: Michley Unbreakable Tritan Shatterproof Wine Goblets
• Best Value: Tossware Pop Plastic Wine Glasses
• Best Splurge: Fortessa Tableware Solutions Outdoor Wine Glasses
• Best Stemless: Vivocci Unbreakable Plastic Stemless Wine Glass
• Best Special Occasion: Juliska Isabella Acrylic Flute
• Best Goblet: Juliska Isabella Acrylic Goblet

Features to Keep in Mind

Stem vs. Stemless: According to Montgomery, the main difference is temperature: “Wine is bound to get warmer quicker” in stemless vessels (that said, she and Crafton both prefer them). Stems also ensure your wine tastes and looks its best, says Price. “Fingers are full of oil that can make a glass look gross, quick, so keep your paws off the bulb and use the stem.” Aesthetics aside, there’s practical value in a slim handle: “A stem may seem hoity-toity, but really, it just allows you to serve and re-serve the same glass without changing it out or washing it,” Price says.

Material: The crème de la crème of plastic glassware, Tritan is a co-polymer that’s shatterproof and free of harmful chemicals like BPA (bisphenol-A) and BPS and those that cause EA (estrogenic activity); it’s also the most convincing glass lookalike because it’s clear, not cloudy or streaky like some plastics. Other options include polycarbonate, which is shatterproof but not BPA-free; acrylic, which is shatterproof and BPA-free; and slightly cloudy polypropylene, which is BPA-free but may feel more rubbery when compared with Tritan and acrylic’s glass-like rigidity.

Dishwasher Safe: Tritan is safe to go in the dishwasher; materials like polycarbonate and acrylic are not. If you’re unsure what your plastic wine wares are made of, check the resin identification code—that numbered, triangular recycling symbol found on the bottom. “Some plastic can’t withstand dishwashing with hot or even warm water,” says Montgomery. For handwash-only sets, “the most important part is to dry the glasses right away,” she says.

Our Top Picks

Best Overall: Michley Unbreakable Tritan Shatterproof Wine Goblets

Check Price

Price used this kind of stemmed glass at a Montauk pop-up she hosted last summer: “Some people thought they were glass until they actually picked them up,” she says. “I prefer something that is closest to the look and feel of an actual wine glass, and these have a minimal seam—some plastic glasses have a thick seam, which can ruin the aesthetic effect—and they’re very clear, like glass.” Safety-wise, Price likes that they’re BPA-free, as well as dishwasher-friendly. Because why spoil the buzz of sharing a deliciously funky natural wine among friends with a sink full of glasses to gingerly hand-wash afterward?

Best Value: Tossware Pop Plastic Wine Glasses

Check Price

A responsible choice in more ways than one, Tossware’s 100% recyclable POP glasses are ultra-affordable (they’re just over a buck each) and sustainably made from a BPA-free recycled polymer derived from repurposed water bottles. They’re also stackable thanks to the ‘pop and lock’ notch near the base. In other words, you can easily fit a dozen into your beach tote. With over 4,000, mostly 5- and 4-star ratings on Amazon, reviewers rave about the light weight, plastic-free taste, and impressively scratch- and shatter-resistant construction. Just don’t accidentally throw them in the dishwasher or use them in extremely steamy situations, like, say, when the forecast is heading toward triple-digits: They’re not heat-friendly, which some reviewers learned the hard way.

Best Splurge: Fortessa Tableware Solutions Outdoor Wine & Cocktail Glasses

Check Price

Elevate your next pool party or backyard bash with a different kind of six-pack: These sleek all-purpose glasses, constructed from Tritan, are ultra-clear, so they look remarkably like real glass. Their stems are on the short side, ideal for stashing in a picnic basket or beach cooler, but worthy of filling with that mid-range Spanish cava you’ve been excited to pop open. “Use a stem for a wine that someone put the time and energy into you consuming and enjoying,” says Price.

Best Stemless: Vivocci Unbreakable Plastic Stemless Wine Glass

Check Price

This 12.5-ounce option is made of Tritan and can absolutely pass for glass thanks to its thick base and thin lip. Plus, it has over 3,500 ratings on Amazon, the vast majority of which are 5-star raves praising their sturdy, versatile, and easy-to-hold design. Like Price, Crafton also recommends Tritan over other materials, but he’s a fan of this stouter, sturdier silhouette: “Stemless all the way; they’re easier to pack and more stable on a table, beach blanket, or rock,” he says.

Best Special Occasion: Juliska Isabella Acrylic Flute

Check Price

Toasting a pal’s recent engagement, a well-deserved promotion, or another festive occasion with something bubbly? Montgomery recommends these sophisticated eight-ounce Juliska flutes, which are way more stylish than your average plastic vessel and are trimmed near the lip with a pattern inspired by 17th-century Bohemian glass motifs. “These are more durable, the stem is shorter, and the flute is a bit wider than a standard [glass] champagne flute,” she notes. Bonus: That extra width means “more champagne in the glass.”

Best Goblet: Juliska Isabella Acrylic Goblet

Check Price

“Don’t make it more complicated than it needs to be,” Montgomery says. For everyday use (and sipping more than just bubbles) Montgomery likes using a goblet because it’s a “universal shape” that works for white, red, rosé, and sparkling wines. This one has the same Bohemian-inspired glass design and acrylic materiality as Juliska’s Isabella flute, but with a more generous 12-ounce capacity and a super-short stem that makes it sturdier than other stemmed options.

Ask the Experts

Are acrylic drinking glasses safe?

Yes: Like Tritan, acrylic doesn’t contain or release BPA when it comes into contact with liquids, says Price. However, you’ll have to hand-wash acrylic glasses, which aren’t dishwasher-safe.

How long do plastic wine glasses last?

Provided you take good care of them, “they should last a long time,” says Montgomery. She hand-washes glass and plastic stemware even if it’s dishwasher-safe to extend their life. To keep plastic glasses ultra-translucent and sparkling clean, “the most important part is to dry them right away,” she says.

The post The Best Plastic Wine Glasses for Stress-Free Sipping appeared first on Saveur.

Conscientious and discerning carnivores, take note: you don’t need to venture far from home to source dry-aged porterhouse or succulent grass-finished beef. In fact, you don’t have to leave your kitchen (or couch) at all. According to chefs, the best cuts can be purchased online—if you know where to look.

“I think many of us in the food community are becoming more mindful about what meat we eat and how often we eat it,” says Emily Fedner, a New York-based cook and co-founder of pop-up dinner series Petite Pasta Joint. Indeed, the must-haves versus nice-to-haves of how animals are raised and meat is produced make for some extremely personal choices, mired in various ethical, sustainability, and budgetary considerations. You don’t have to compromise to find the ideal cut, though. Ahead, we spoke with chefs to uncover the eight best places to buy meat online, whether you’re looking to order in bulk or prefer to support local farms and butchers.

• Best Overall: Debragga
• Best Frozen: D’Artagnan
• Best for Lamb: Silver Fern Farms
• Best for Big Groups: Vermont Natural Beef
• Best Grass-Fed Pasture-Finished: Acabonac Farms
• Best Locally Sourced:  Dickson’s Farmstand Meats
• Best for Cured Meats: Despaña Brands
• Best Splurge: Cinco Jotas

Considerations

Meat Grade and Transparency

Meat is typically graded for quality—assessing tenderness, juiciness, and flavor— as well as yield, or the amount of usable meat is in a particular cut. The USDA’s beef grading is Prime, Choice, and Select, and higher-graded meat is typically from younger cattle and has more fat marbling.

Transparency can also be a very important factor in terms of sustainability and ethical farming practices—like much of the food industry, many online purveyors tout local sourcing, environmentally-friendly packaging, and/or humanely raised animals.

Fresh vs Frozen

For Cédric Vongerichten, chef and owner of French-Indonesian restaurant Wayan, meat “100% has to be fresh. When it’s fresh, the quality is unmatched,” he notes. There’s an exception to that rule, though. Meat quality doesn’t deteriorate if it’s kept at minus 76 degrees Fahrenheit, explains chef Michele Casadei Massari, executive chef and owner of Italian restaurant Lucciola. For example, he prefers getting A5 Wagyu “super frozen” due to the premium cut’s high content of perishable fat.

Packaging

Massari suggests ordering meat that is tightly vacuum packed to avoid unwanted bacteria, though he notes that this will only ensure it arrives fresh, not stays fresh. Vongerichten looks for compostable materials, and tries to “avoid at all costs anything that won’t break down naturally, like plastic or styrofoam.”

Individual, Bundles, and Specialized Boxes

This comes down to a matter of personal preference as well as the occasion: specialized boxes make for great holiday gifts, while bundles are ideal for entertaining a crowd. Bundles usually consist of different pre-selected cuts and can offer more value than buying a la carte. They are also a nice way to sample a variety of meat types and maybe even find a new favorite cut in the process.

Our Top Picks

Best Overall: Debragga

Massari raves about Debragga’s meat quality and grade, as well as their knowledge about different cuts and sourcing methods. “Their website is more than just a repository of items; it’s like talking to them directly and taking advantage of their expertise and honest approach to the world of meat,” he says. A few of his favorite cuts are the 36-ounce Prima Reserve Niman Ranch, dry aged Porter House (aged for 45 days), bone-in 20-ounce NY Strip wagyu, 28-ounce Frenched cowboy steak wagyu, Miyazaki Ribroll A5, 16-ounce Australian Wagyu Boneless Ribeye (which has an 8-9 grade, he notes), the “outstanding” Elysian Fields Lamb, and 14-ounce Gloucester Pork Chop. Both Massari and Vongerichten praise Debragga’s excellent specialty sets, which Massari likes for holiday gift giving, both personal or professional.

Best for Frozen: D’Artagnan

Felipe Donnelly, partner and executive chef at Colonia Verde and Disco Tacos restaurants, says D’Artagnan is his favorite place to buy meat “without a doubt.” “The quality is superior to anything else I have tried, and I trust where their meat is coming from,” he says of the company’s impressive sourcing transparency. Its shipping and packaging protocols are topnotch, too: “The majority of their meat arrives vacuum sealed and frozen, guaranteeing flavor.” We particularly appreciate the eco-friendly packaging, which is completely compostable. He says his “obsessions” are the brand’s pork chops, ribeye steaks, and moulard duck breasts. Vongerichten is a fan of D’Artagnan’s specialized boxes, if you’d rather opt for a set instead of a la carte cuts.

Best for Lamb: Silver Fern Farms

Emily Fedner is “beyond impressed” with the quality of Silver Fern Farms’ humanely-raised lamb and beef, which are grass-fed and pasture-raised in New Zealand, “so you can almost taste the terroir.” Plus, the company’s online ordering set-up is “super easy” to navigate, Fedner says, thanks to options that allow you to mix and match or order bundles. She prefers the company’s lamb steak, which she recommends dusting with salt, pepper, and cumin seeds, grilling for three minutes on each side, and serving over plov, an Uzbek rice pilaf.

Best for Big Groups: Vermont Natural Beef

If you’re planning a big cookout like an extended family reunion or birthday bash, or prefer the double-whammy of savings and superior sourcing that CSAs or food co-ops provide, consider Vermont Natural Beef. “It’s a small family farm, so you have to order in advance, and you can only purchase quarter- or half-cows, so they recommend you go in on a share with others,” says Stephanie Venetsky, a New York-based chef and nutrition expert.

Best Grass-Fed Pasture-Finished: Acabonac Farms

Guiding priorities and values when it comes to meat sourcing are so subjective; for Ventesky,  grass-fed, pasture-finished is “paramount” while local is ideal, but secondary. “Without the pasture-finished indicator, cows can be loaded up on grain towards the end of their life, after living on grass for a brief time,” she explains. (Pasture-finished meat is a more specific type of grass-fed, but not all grass-fed meat is pasture-finished, she notes.) Venetsky says she orders grass-finished beef most frequently from Long Island-based Acabonac Farms, because “the quality and taste is unmatched,” in addition to their great service and quick shipping.

Best Locally Sourced:  Dickson’s Farmstand Meats

If provenance and ethics are top priorities, Dickson’s Farmstand Meats sources solely from small, family-run farms in Upstate New York and handpicked for their humanely-raised, high-quality animals. “The farms are selected based on quality, commitment to sustainability, and human handling practices,” says Vongerichten, with a number of supply chain requirements in place. Farms must be no more than 400 miles away, not use any animal-based feeds, prophylactics antibiotics, and added hormones, and their animals must spend their entire lives on a farm versus CAFOS or feedlots.

Best for Cured Meats: Despaña Brands

Ruben Rodriguez, chef and partner of Nai Restaurant Group, swears by Despaña Brands for imported cured meats. “Being from Spain, quality cold cuts are a main part of my cuisine; a Spanaird must always have lomo, chorizo, jamon, and salchichon” at the ready, Rodriguez says. “Despaña offers some of the best, and large variety of, Iberico meats that you can possibly import,” available individually-packed so they’re cost-friendly and easy to store for home cooks.

“The wonderful thing about cured meats, aside from being delicious, is that you don’t have to panic about how far it was shipped from or if it took an extra day to deliver,” Rodriguez says. “They will remain in perfect condition for months” when properly stored so they’re lower-maintenance than fresh or even frozen meats. Plus, they’re extremely easy to prep: “As a chef, I cook all day long, so when I get home I simply peel the plastic off these packaged meats, let them get to room temperature, cut some bread and eat. That is the perfect night!” he says. The ease of storing and prepping cured meats is relevant for home cooks as well as the pros (think: a busy workweek, menu-planning malaise, pandemic cooking fatigue.)

Best Splurge: Cinco Jotas

Rodriguez also buys top-grade, acorn-fed jamon iberico, from Cinco Jotas, “considered by many to be the most exclusive gourmet ham in the world,” he says. “It’s on the pricey side because of its quality as well as the safety protocols,” such as “secure temperature and humidity controlled packaging technology to assure safe transportation,” Rodriguez says. Sold by the leg, Cinco Jotas’ ham is perfect for large gatherings or events— “but personally I always have a leg at home, slowly devouring it for breakfast, lunch and dinner.”

The post The 8 Best Places to Buy Meat Online When You Can’t Get to the Local Butcher appeared first on Saveur.

Blenders are kitchen workhorses, whether you’re whipping up nourishing breakfast smoothies or creamy salad dressings worth getting genuinely excited about. But full-sized versions can be clunky, noisy, and messy. Luckily, their sleeker cookware cousin, the immersion blender, avoids these issues.

For the uninitiated, an immersion blender, also called a hand blender or stick blender, streamlines the process because it’s usually inserted directly into a mixing bowl or pot filled with whatever you’re pulverizing instead of putting the ingredients into a blender, eliminating one more thing to clean (and store when not in use). It typically has “a big grip on top, is easy to turn on, and you can adjust the speed,” explains chef Radu Grigore of Elaia Estiatorio in Bridgehampton, New York, who likes to use the tool for making large quantities of purées, soups, and sauces both at home and on the line.

Immersion blenders are compact, nimble powerhouses that can really minimize cleanup, too. “Using an immersion blender saves me a mess because there’s one less thing to wash,” says Jason Goldstein, food blogger and recipe developer for Chop Happy. “Instead of pouring tomato soup or sauce from a hot pot into a blender, the immersion blender goes in the pot, and you’re done!”

Ahead, Grigore, Goldstein, and a few other culinary pros share their seasoned picks for the best immersion blender for every type of cook and budget, plus savvy tips for getting the most out of this versatile tool.

Our Top Picks

• Best Overall: Waring Quik Stik Immersion Blender
• Runner-Up: Braun Multiquick Vario Hand Blender
• Best Value: KitchenAid 2-Speed Hand Blender
• Best Ergonomic: Vitamix Immersion Blender
• Best Multipurpose: Breville Control Grip Immersion Blender
• Best Splurge: Robot Coupe Hand Held Compact Power Mixer

Best Overall: Waring Quik Stik Immersion Blender

Wattage: 100 | Number of speeds: 2 | Accessories: 0

Check Price

Why we chose it: Waring’s reputation and pro kitchen chops in a home cooking-suited size.

Both Grigore and fellow Long Island chef Eric Miller of Rita Cantina in East Hampton, New York rave about Waring’s immersion blenders, which are available in an extensive range of sizes and power levels. For pro kitchen-caliber power and reputation in a more compact scale suited to home cooking, consider this model, which has a 7-inch stainless steel blade, a. 2-speed, high-efficiency motor, a 6-foot-long cord, and a relatively generous 3-gallon (aka 12-quart) capacity. Note that it doesn’t come with any accessories (not even a blade guard), which is fairly typical of professional-grade appliances.  

Runner-Up: Braun Multiquick Vario Hand Blender

Wattage: 400 | Number of speeds: 21 | Accessories: 4

Check Price

Why we chose it: With 21 speeds and a number of accessories, the Braun Multiquick Vario is a kitchen workhorse.

Chef Glenn Rolnick, director of culinary operations at Virgil’s Real Barbecue and Carmine’s in NYC, says the brand’s older MR430 HC model is his go-to at home, but this newer option in the brand’s Multiquick range is worth considering. The popular 400-watt blender has nearly 3,000 ratings and an average 4.5 stars on Amazon. The brand’s signature PowerBell Anti-Splash shaft helps keep ingredients where they belong mid-blending, and there are an impressive 21 speed settings, plus an ultra-fast “turbo” option to quickly blitz ingredients. Like the innovative-for-its-time MR430 HC, this option comes with a blender, whisk, chopper, masher, and beaker. Fine with less accessories and speeds to maneuver? The MQ505 model, equipped with two speeds plus a whisk attachment and beaker, comes at a slightly lower price point.

Best Value: KitchenAid 2-Speed Hand Blender

Wattage: 200 | Number of speeds: 2 | Accessories: 1

Check Price

Why we chose it: This 2-speed blender offers serious power (and is easy to use and clean) at a lower price point.

Goldstein swears by this KitchenAid model, which has a removable 8-inch blending arm with a fixed S-blade, a soft-grip handle, and a lidded 3-cup blending jar to easily store leftover sauces or dressings. Reviews rave that it can blitz down ice (and tackle soap-making, should that ever crop up), is easy to clean, and surprisingly powerful for its affordable price point. It also comes in cheery hues like aqua and cherry red to brighten up your countertop.

Best Ergonomic: Vitamix Immersion Blender

Wattage: 625 | Number of speeds: 5 | Accessories: 0

Check Price

Why we chose it: An immersion blender designed to be comfortable to hold and operate.

Writer and product tester extraordinaire Jarrett Melendez loves Vitamix’s immersion blender, so much so that he says it’s the best one he’s ever used—either in pro kitchens or at home. He loves how comfortable the handle is and how solid the locking mechanism feels, as well as the pressure-sensitive variable speed controls. The blender’s slender bell and wand fit into any container that has a mouth of 3 inches or wider, and it tackles fibrous fruits and vegetables with ease. Add a 3-year warranty into the mix and Vitamix’s take on the immersion blender is hard to pass up.

Best Multipurpose: Breville Control Grip Immersion Blender

Wattage: 280 | Number of speeds: 15 | Accessories: 3

Check Price

Why we chose it: With the accompanying whisk, chopper blades, and storage bowl, this immersion blender does more than average in the kitchen.

The major distinction of this smartly designed blender from espresso mainstay Breville? Its unique rubber handle and grip, which positions the power button in a smart side spot. No more contorting your fingers at awkward angles while blending! Plus, a bigger-than-usual jar (clocking in at 42 ounces) makes it easy to store leftovers or meal-prepped soups. If you’re looking for accessories, it has a whisk and a chopper, too.

Best Splurge: Robot Coupe Hand Held Compact Power Mixer

Wattage: 280 | Number of speeds: Self-regulating | Accessories: 0

Check Price

Why we chose it: All the features are built right into this immersion blender that is a favorite in professional kitchens.

If you’re already an immersion blender devotee looking for an upgrade, consider this pro-grade stainless steel option from Robot Coupe. Miller and Rolnick both recommend this brand. There aren’t any attachments typically found in home cooking-centric versions because the bells and whistles are baked into the design of the blender itself. It self-regulates between different speeds (from 5,000 to 10,000 rotations per minute) to create smooth purées automatically. Also, the blade is removable, and so is the exterior bell surrounding the blade, so it’s a cinch to clean; there’s even an included tool to safely detach both parts. Plus, it comes with a wall-mounted holder for true blender superfans who want safe and easy access without needing to open a cabinet. Miller’s go-to is this 16-quart capacity pick with a 10-inch blade shaft, which should be plenty big for cooking at home.

How We Chose These Products

We tapped recipe developers, chefs, and food writers for our list of the best immersion blenders. We considered wattage, number of speeds, and accessory count, as well as price point, cord length, construction, and handle design.

Features to Keep in Mind When Shopping for an Immersion Blender

Power

You’ll typically find immersion blenders’ power capacities are in the 300 to 400-watt range for consumer (not commercial) devices, while more robust professional models often eclipse 400-watts for a smoother purée. Aside from wattage, speed settings are a key consideration: Goldstein prefers immersion blenders with at least two speeds to control the blend. Some have over a dozen speed settings, and pro models with self-regulating speeds do away with settings altogether. Instead, the ultra-responsive blade automatically picks up the pace or slows down as you’re pulverizing ingredients.

Handle and Grip

Look at an immersion blender’s handle and grip in terms of size, shape, material, and design. “Handle length is important as some pots or containers are deep, and you may have to get down low for full blending,” explains Rolnick. “The handle should be comfortable to grip securely for several minutes, without feeling uncomfortable or slippery,” he says.

Corded vs. Cordless

Corded immersion blenders tend to be more powerful and therefore preferred for commercial kitchens. They’re also often “more cumbersome, as you always have to watch where the cord is—especially if you’re using it near the stove or sink,” says Rolnick, who adds that cordless models are a better fit for home cooks working with smaller batches that don’t require as much motor power. “If you are not good at remembering to charge the cordless kind, get one that you plug in,” Goldstein says. “You want to be able to blend and not have to wait for it to charge.”

Attachments

For the most part, the experts we queried prefer a simpler approach to accessories. “I have only used an attachment once, maybe 10 years ago, when I used a whisk attachment for the biggest Pavlova I ever made for New Year’s Eve in Romania,” says Grigore. Going a minimalist route accessories-wise may keep things running smoother overall, since “fewer bells and whistles means less can go wrong,” says chef Eric Miller of Rita Cantina in East Hampton, New York. A blade guard to protect the interior of a pot or bowl, if that’s a concern, is one notable exception, although “you still always need to be careful as the blade is quite sharp and moves at a high rate of speed,” per Rolnick.

Warranty 

Most immersion blenders come with a warranty; our picks range from one to three years. But be sure to check the user manual or manufacturer’s website for what constitutes a replacement or covered return.

Ask the Experts

Q: What types of recipes can I make with an immersion blender?

Everything from creamy sauces and puréed soups to whipped cream, chocolate mousse, and icy blended drinks. Grigore uses an immersion blender at his restaurant to make a fava bean spread, while Miller uses one to make a fragrant mint basil oil by blending herbs and oil then straining before serving.

Q: How do I clean my immersion blender?

There are a couple (slightly) different ways to go about it. For a corded model, Grigore says to remove the blade and tuck the cord by wrapping it around the handle. Then, wash the blade attachment with a soapy sponge, taking care not to stick your fingers near the blade. (Opting for a cordless blender? Follow the above steps, sans cord wrangling and tucking.) Miller suggests snapping off the attachment to run in the dishwasher, and hand-wash the motor portion. Or, you can “blend” hot soapy water to clean, a method both Goldstein and Rolnick utilize in commercial settings. Treat it with care and you’ll be feasting on silky hummus and gazpacho for many years to come.

Q: Can you use an immersion blender as a frother?

Yes! It won’t heat milk like a milk frother, obviously, but you can use the blender attachment—or if a whisk attachment is included—to produce fluffy foam for coffee drinks and beyond. Your foam might not be as lofty as if it would be with a proper frother, but you’ll get solid results nonetheless.

Our Take

There’s a quality immersion blender available at every price point, whether you’re looking for a streamlined product, a bundle of accessories, or lots of power. Happy blending!

The post The Best Immersion Blenders Make Light Work of Everything From Gazpacho to Hummus appeared first on Saveur.

A food dehydrator can do a lot more than just DIY-ing dried fruit. “All ingredients are possible,” says Shige Kabashima, owner and bar director at NR, an oyster, ramen, and cocktail bar in NYC, who creates his unique libations with flavor infusions from dehydrated fruits and herbs. Chef Joe Schafer, of Earth at Hidden Pond in Kennebunkport, Maine, employs his dehydrator to make extra crispy chicken, pork crackling, and fish skin, plus mushrooms, which he incorporates “into pasta dough for extra flavors, or used as a spice rub for fish and meats.”

Dehydrating can even help eliminate food waste. “They are perfect for upcycling previously used fruits and ingredients to make yummy fruit leathers,” says Tom Sopit, managing partner at Employees Only bar in Los Angeles. Feeling inspired? Cooking and cocktail pros share the best food dehydrators, plus expert advice for getting the most out of these multitasking machines.

• Best Overall: Excalibur Electric Food Dehydrator
• Best Value: Presto Dehydro Electric Food Dehydrator
• Best Splurge: Hamilton Beach Proctor Silex Food Dehydrator
• Best Expandable: Nesco Snackmaster Pro
• Upgrade Pick: Tribest Sedona Classic Digital Dehydrator

Features to Keep in Mind

Capacity

Naturally, the pros take a bigger-is-better approach: “We sling a ton of cocktails at Nomi Park, so I went for the largest I could find,” explains Corey Hayes, food and beverage director for Wayfinder and Nomi Park hotels in Newport, Rhode Island. If your bar cart at home doesn’t have the same demand, compromise size-wise with a model that lets you expand capacity (doubling or even tripling it) by buying additional trays as needed without enlarging the overall footprint.

Trays and Shelves

In addition to capacity, the number and size of a food dehydrator’s trays or shelves may impact quality, according to Angie Rito, co-owner and co-chef at Don Angie in NYC. She finds that “contents dry more evenly” in a dehydrator with “sliding trays and a drying fan on the back, versus stackable trays with the fan on the bottom.” Tray material types are another factor to consider. For Sopit, “simple plastic trays work just fine and do the job.”  If dehydrating a more fluid ingredient that won’t suit a mesh or perforated tray, just “add some parchment paper and you’re good to go,” he adds.

Temperature Control

Temperature control is an “extremely important” feature on a food dehydrator, says Hayes, since heat levels vary so much between ingredient types (and from cook to cook). For example, he suggests 145 degrees Fahrenheit for dehydrating fruit, and 160 degrees Fahrenheit for jerky. That said, some super-beginner-friendly, cost-conscious machines have just one temperature setting, which works perfectly fine for those seeking a simple, straightforward gadget.

Our Top Picks

Best Overall: Excalibur Electric Food Dehydrator

Check Price

Multiple pros raved about Excalibur’s machines, especially the brand’s nine-tray electric dehydrator. Sopit swears by its ease of use and can’t live without the timer, which runs for up to 26 hours and automatically shuts off. Rito uses this model at Don Angie, mainly for drying herbs in-house. “The resulting flavor is way more potent than that of store-bought [dried] herbs, which are typically months old and have lost much of their flavor by the time they leave the shelves,” she says. Rito also uses the Excalibur to dehydrate chilis and citrus peels for housemade spice blends and garnishes.

Best Value: Presto 06300 Dehydro Electric Food Dehydrator

Check Price

“It’s very reasonably priced, it lasts a long time, and it dries well,” Kabashima says of this simple, no-frills electric dehydrator, which is a steal at under $40. He also appreciates the convenience of customization by adding additional trays (sold separately), doubling the capacity. But do take note that its design is so beginner-friendly and foolproof that it’s free of even basic knobs and buttons like temperature control or a power switch. Instead, it turns on or off when plugged into an outlet, its temperature fixed at 160 degrees Fahrenheit, which could be limiting down the line.

Best Splurge: Hamilton Beach Proctor Silex 10 Tray Food Dehydrator

Check Price

This heavy-duty, 10-tray pick is what Hayes deems his “hands down, favorite dehydrator; I have worked with many dehydrators and this is by far superior to anything I have used,” he raves. “It’s running all the time behind my bar; in fact, I give my bartenders an immense amount of grief if I go back there and see nothing in it!” Hayes uses this 1,200-watt, top-of-the-line option to dehydrate cured eggs, beef, chilis, citrus fruits, and more.

Best Expandable: Nesco FD-75A Snackmaster Pro

Check Price

For a space-strapped cook, it’s smart to choose a model with a modest countertop footprint that maximizes expandability through additional trays. LaMara Davidson, chef and founder of Cornbread + Kimchi in Dallas, recommends this “awesome” Nesco dehydrator that can be used with as few as five or as many as 12 trays at a time. The compact unit is “easy to clean and store away after use.” In addition to dehydrating various types of fruit “to enhance summertime cocktails,” Davidson uses her Snackmaster Pro to dry wild sage from her backyard for cooking as well as a DIY potpourri.

Upgrade Pick: Tribest Sedona Classic 9-Tray Digital Dehydrator

Check Price

Emanuele Balestra, bars director at Le Majestic hotel in Cannes, France, uses one of Sedona’s souped-up, digital (versus electric) dehydrators because of the vast temperature range, which dips down to 85 degrees Fahrenheit––35 degrees lower than most options on the market. This low-and-slow approach is the key to creating his own cocktail bitters, which require “exact, perfect flavor achievable only by controlling every step in the process,” he says. He cultivates plants from the resort’s expansive gardens and is a proponent of using fresh ingredients for dehydration. “When grown as naturally as possible and picked when they are fully mature, plants exude their full aromas, and plants are much more powerful and potent in the dehydrator when they’re picked fresh,” Balestra explains.

Ask the Experts

Can I leave a food dehydrator on overnight?

“Definitely,” says Hayes, who stresses the importance of keeping the machine at a safe distance “from anything flammable as the dehydrator does generate heat.” Also, keep food at an appropriate temperature at all times to limit bacterial growth.

What’s the ideal drying consistency?

Just like cooking, “dehydrating different types of food, like fruits, veggies, meats, or fresh herbs, will all require different times and temps,” says Sopit. Plus, drying consistency is about personal preference; there’s no one-size-fits-all edict on just how crunchy zucchini chips should be, or how chewy the ideal turkey jerky is. Even within a single ingredient category there’s variance: Hayes dehydrates pineapple, lemons, and limes until they snap, but prefers a bit of hydration remains in kiwi and dragonfruit.

The post Chefs Share the Best Food Dehydrators to Make Spice Rubs, Cocktail Garnishes, and More appeared first on Saveur.

If you’ve ever encountered a surprise oil slick on a fridge shelf, a spice rack mishap, or freezer burned anything (haven’t we all?), you know that subpar containers are a major cooking buzzkill. An annoying inconvenience at best and a messy disaster at worst, food storage snafus can be reason enough to abort whatever you’re whipping up and opt for delivery instead. 

But storing smarter—whether in glass containers or high-quality, durable plastic—can make meal preparation far better. And, since the pros are used to cooking and storing ingredients in far larger quantities than home cooks, we tapped a few experts to share their storage solutions on the line and in the comfort of their own kitchens.

• Best Overall: Cambro Polycarbonate Square Food Storage Containers
• Best Value:  Ball Regular Mouth Mason Jars
• Best Set: Pyrex Simply Store Meal Prep Glass Food Storage Containers, 18-Piece Set
• Best Pantry Storage: Neoflam Smart Seal Airtight Canisters
• Best Splurge: VacPak-It VMC100P Chamber Vacuum Packaging Machine

Features to Keep in Mind

Material

Food storage containers are available in a wide range of materials, with pros and cons for each; what you choose is really a matter of personal preference. Hard plastic is the go-to for chef Joe Schafer of Earth at Hidden Pond in Kennebunkport, Maine because it’s dishwasher-safe, durable, and stackable. Josh Buckwald, founder of Orso Pasta in Los Angeles, also opts for this material as it’s “safe, reliable, and solid.” He also loves the versatility of polypropylene. “It can go in the oven, the freezer, the microwave; it looks great, and can be knocked off the counter without breaking; what’s not to like?” he says.

Though flexible plastic is cheap and gets the job done, Buckwald says you run into toxicity risks if you’re planning to heat or microwave it. Therefore, more malleable materials should only be used for cold or room temperature storage. Richard Biondo, executive chef at Morty’s Oyster Stand in Montauk, New York, prefers glass for food storage since “it doesn’t impact the flavor of the ingredients.” Buckwald also likes glass because it’s “pretty and safe, and can withstand a leftover reheat in the oven or microwave.” Schafer prefers to avoid glass, citing that “they break or shatter if they fall, so there’s clean up [and] you’ll have to throw away any food that is exposed or even in the area.”

Lid Type

LaMara Davidson, chef and founder of Cornbread + Kimchi in Dallas, says she prefers vacuum sealed, airtight, or leakproof lids. “Why put fresh food in a container that will only go stale or bad because air or moisture seeped in?” she says. While Buckwald likes vacuum-sealing foods for storage when working in commercial kitchens, snap-lock lids are his go-to for at-home use since they’re easier to work with and store when not in use. He adds that while vacuum-sealed containers do elongate the shelf life of most food, they’re less essential in a personal kitchen. “The cost and extra effort usually isn’t worth it in our house, where leftovers never last too long,” Buckwald says. 

Size

Size-wise, Buckwald suggests having 1-quart and 1-pint containers on hand, “as they’ll cover pretty much all your needs.” Other than that, he recommends staying pretty moderate scale-wise: “Anything less than a cup is kind of useless, as is anything more than a gallon.”

Set vs. Single Container 

Schafer prefers sets to an a la carte approach in order to save space; containers sold together are, he notes, “easily stored within each other when not in use.” Davidson also goes with sets, as “you always need more than just one,” she says. While most pros we spoke to choose sets over one-offs, Buckwald likes buying piece by piece. “It’s rare that you’re actually going to need everything that comes in a whole set, plus you probably won’t end up with enough of the ones you actually do use,” he says.  

Our Top Picks

Best Overall: Cambro Polycarbonate Square Food Storage Containers

Check Price

“Cambros are absolutely everything,” Buckwald raves in reference to these transparent, easy-to-clean containers that are a staple of commercial kitchens, coming in 4-quart, 8-quart, 12-quart, and 22-quart sizes. “They’re an indispensable part of every restaurant operation, and every chef worth his salt has been known to sneak a few home from time to time,” he says. Plus, the lids are sturdy and can stand up to dropping and stacking, a feature Schafer likes, as well.

Best Value: Ball Regular Mouth Mason Jars

Check Price

Biondo is a recent mason jar convert, thanks to all sorts of pandemic cooking projects. “While I was stuck at home, Ball mason jars were vital storage for fermentation, soup, pickling, creating a sourdough starter, and even cooking,” Biondo says, noting he’s been using them in the restaurant as well as at home. “They’re very durable and incredible for storage, and for preserving, jarring, and canning.” He recommends the quart- and pint-size jars as the most versatile, and also suggests the petite, 8-ounce jelly jars as ideal for sauces, marinades, and more. You can DIY a vacuum seal by boiling filled jars to preserve the contents. As the glass cools, it’s sealed when you hear the lid pop. (To wit, Biondo has homemade jarred tomato sauce that’s at least three years old.)  

Davidson also loves “good old-fashioned” Ball jars, which she uses for storing liquid items she reaches for regularly, like coffee, soups, and stocks. She suggests buying and using BPA-free plastic tops instead of the metal ones that usually come with mason jars—they’re one piece and easier to use.

Best Set: Pyrex Simply Store Meal Prep Glass Food Storage Containers, 18-Piece Set 

Check Price

Davidson loves Pyrex’s glass containers with hard plastic tops so much, she owns two sets. “These are my overall favorite containers because they come in many sizes and are glass, so you don’t have to worry about that potential toxic plastic taste,” she says, adding that she uses them for everything from meal prep to leftovers. (Plus, they’re very affordable.) Buckwald is also fond of Pyrex, which he recommends if you’re not ready to go “fully industrial” with Cambro containers.

Best Pantry Storage: Neoflam Smart Seal Airtight Canisters 

Check Price

For dry goods like cereals, pasta, beans, rice, and snacks, Davidson opts for these “stylish, clear containers that truly keep items fresh and easy to get to in your pantry,” she explains. “I love the easy turn-and-lock tops, and they make dry goods look so organized.” They’re also BPA-free and dishwasher-safe.

Best Splurge: VacPak-It VMC100P Chamber Vacuum Packaging Machine

Check Price

For storing meats and purees, Schafer prefers to vacuum seal with a VacPak-It machine and bags. The bags take up less space than traditional containers, and allows its contents to flatten out. “More surface area means faster cooling, which makes food last longer,” he explains. Bear in mind size and price, though: You’ll definitely have more room in the fridge and freezer using vacuum-sealed bags, but the hefty machine takes up valuable counter space and is not cheap. And while the VacPak-It is Schafer’s favorite, there are other affordable, highly-rated versions from brands designed and scaled for home cooks versus commercial kitchens (like this NutriChef vacuum sealer, with over 24,000 reviews on Amazon).

Ask the Experts

Are plastic food storage containers toxic?

Some may be, which is why Davidson chooses glass over plastic containers whenever possible, and for limited plastic use, she sticks strictly to BPA-free plastic. “I don’t think we can afford not to pay attention, considering all we’ve learned over the last few years about the toxins that are in plastics,” she says.

How do I clean glass and plastic food storage containers? 

“Plastic is porous, so you want to scrub really well, sanitize, and use extra soap to get proteins out and avoid cross-contamination of allergens,” Schafer says. Machine-washable containers are non-negotiable for Davidson: “I don’t even purchase items that aren’t safe in the dishwasher these days,” she says. If you’re without a dishwasher, she says her strategy for getting an ultra-thorough clean by hand is a cap full of bleach per gallon of water.

The post The Best Food Storage Containers Do So Much More Than Prevent Spills appeared first on Saveur.