You might think of a panini press as having a singular purpose—making paninis—but that’s far from the truth. Those with grooved plates can act as an indoor grill, but without smoking up the joint, whilepanini presses with flat plates double as skillets that can cook pancakes, scrambled eggs, and more. At its best, though, a panini press upgrades a regular, plain-Jane sandwich to an indulgent, luxurious meal. Every sandwich is improved by toasting the bread and melting the cheese, and pressed sandwiches have a certain allure that’s different than those cooked in a pan or broiled in the oven—more pressing equals more opportunity for all the melty, juicy insides to meld together, while the outside crisps So, no matter what your preferred function is, you’ll definitely find that your panini press is more of a multipurpose tool (and will receive more use) than you may have imagined. To purchase the best model for your needs, shop our favorite panini presses below.

Our Top Picks

• Best Overall: Breville ® Panini Duo Sandwich Press
• Best Budget: Yabano Panini Press
• Best Splurge: Revolution Cooking Panini Press
• Best Multipurpose: Cuisinart Griddler Grill, Griddle & Panini Press
• Best Classic: George Foreman 4-Serving Removable Plate Grill and Panini Press

Best Overall: Breville ® Panini Duo Sandwich Press

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Nonstick: Yes | Price: $79.95 | Sandwich capacity: Two

Why we chose it: Breville’s panini press grills two sandwiches at once, with adjustable thickness levels for toasting and pressing melts.

Breville’s panini press made crisp sandwiches with gooey cheese in just a few minutes. We loved the adjustable heights, which are intended for toasting traditional sandwiches or making open-faced sandwiches and dishes like tuna melts. Plus, the machine is compact enough to fit in a cabinet but large enough to press two sandwiches at once. Users have mentioned using their panini press for omelets, French toast, and pancakes, though we stuck to sandwiches for testing purposes. The inner plate is non-stick and doesn’t require any butter or oil before use, which is a bonus for preventing overly greasy bread. , But, it is flat on one side and ridged on the other, so If you prefer for your entire sandwich to have grill marks,this may not be the model for you. Otherwise, we have no complaints about Breville’s sturdy sandwich press.

Best Budget: Yabano Panini Press

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Nonstick: Yes | Price: $44.49 | Sandwich capacity: Two

Why we chose it: An affordable but basic panini press that yields crispy sandwiches with gooey cheese.

Though it may not have the bells and whistles of other appliances, the Yabano panini press certainly delivers on hot, crispy sandwiches with melted cheese inside. We found that the press cooked both sides evenly, and were satisfied with its nonstick coating and fast heating. However, the panini press doesn’t come with temperature settings, and the outer lid gets very hot, so use caution when opening and closing the appliance. Additionally, the press emitted a strong burning smell when first turned on, though that did fade away once it was fully heated. Overall, it’s a solid panini press at a winning price point.

Best Splurge: Revolution Cooking Panini Press

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Nonstick: Yes | Price: $70.67 | Sandwich capacity: One

Why we chose it: An insertable panini press that pairs with the Revolution InstaGlo Toaster.

Not every panini press is its own machine. This handy little accessory allows you to build a sandwich and insert it into the Revolution InstaGlo Toaster, a digital toaster that customizes its settings for the type of bread you’re using and how toasted you want it to be. The panini press itself is very easy to use, but it’s a bit small and will only fit sandwich-style bread. We found that our paninis were well-toasted, but the cheese wasn’t as melted as it was with other panini presses. Still, we love it for how customizable it is, the digital screen on the toaster, and because the panini press is dishwasher safe. Though it’s pricey, the panini press is a must-have accessory for a Revolution toaster.

Best Multipurpose: Cuisinart Griddler Grill, Griddle & Panini Press

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Nonstick: Yes | Price: $99.95 | Sandwich capacity: Two

Why we chose it: A true workhorse in the kitchen, the Cuisinart Griddler can serve as a grill, griddle, and panini press.

A panini press may seem like a one-trick pony, but this Cuisinart model can truly do it all. With interchangeable plates for a griddle, grill, and panini press, this handy machine can cook everything from pancakes to kebabs, and opens wide enough to easily flip whatever’s cooking inside. Though not included, you can purchase separate plates to turn it into a waffle iron, too. When testing paninis on this model, we found that it didn’t heat as quickly as the Breville and that the bread toasted a bit more on the bottom than it did on the top, but the difference was minor and not enough to deter us from using or recommending it. As a bonus, once you’re done cooking the plates can go right in the dishwasher, so it’s easy to clean up, too. If you want an item that you’ll truly get use out of, you can’t go wrong with the Cuisinart Griddler.

Best Classic: George Foreman 4-Serving Removable Plate Grill and Panini Press

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Nonstick: Yes | Price: $38.58 | Sandwich capacity: Two

Why we chose it: A tried-and-true favorite, the George Foreman grill heats evenly and doesn’t break the bank.

Though it’s been in the game since 1994, the George Foreman grill is still going strong. This model sets itself apart from the pack with removable plates, which are dishwasher safe for easy cleaning. The grill heats evenly, with both sides of our sandwich toasted and marked. Plus, it can be used for everything from burgers and hot dogs to grilled vegetables and fish. It is on the smaller side, though, and definitely won’t hold more than two sandwiches at a time. It doesn’t allow you to set the temperature, and the nonstick coating can flake over time, so take extra caution and don’t use metal or other harsh utensils. Ultimately, though, you can’t beat the price and easy cleaning of this classic model.

Things to Consider Before Buying a Panini Press

Versatility

Mary Kastman, executive chef at Driftless Café in Viroqua, Wisconsin, says versatility is the number one factor to consider when purchasing a panini press. She recommends the Breville Panini Duo Sandwich Press because of its adjustable height feature. “An open griddle space is an added bonus if you want to cook eggs or pancakes,” she says. 

Customization

Basic panini presses will heat to a certain level that cannot be changed. More advanced models will allow you to adjust things like temperature or the height between the plates, and may offer specific settings for certain dishes or ingredients. If you are a more detail-oriented cook, you may be disappointed with the lack of settings on a basic panini press. However, if you’re just looking to grill or press sandwiches, they’re certainly capable of getting the job done. 

Material

Panini presses can be made of stainless steel, anodized nonstick, or cast iron, which is traditionally used in Italy. “In Italy, the Panino alla Piastra is synonymous with street food,” says Diego Puddu, Head of Culinary at Eataly North America. “It’s usually sold from kiosks during street food fairs, and lately many shops have opened with a focus on panini only — the beloved Paninoteca. So choosing the right panini press to reflect the flavors of street food is not taken lightly. Cast iron is very versatile, easy to use, and clean, and it doesn’t occupy much space in your kitchen. When deciding on one main characteristic, I’d suggest looking for a wooden handle so you have more grip when pressing on the pan.”

Cleaning

A nonstick surface isn’t required, but it will make using and cleaning a panini press much easier. “A nonstick surface is helpful as it’s easier to clean,” Kastman says. To clean it, she recommends using mild soap and a soft cloth, but never an abrasive sponge.

Ask the Experts

What is the difference between a panini press and a sandwich press?

Per Kastman, a panini press “relies on weighted plates whereas a sandwich press is a bit more basic and not as precise.” 

What can you cook on a panini press?

While panini presses are primarily used for sandwiches, you can use them for many other things depending on the style. Mario Pesce, founder of Panineria in New York City, also uses his panini press for garlic bread, while Puddu uses his to cook meat. “Meat is definitely a perfect fit to cook with a press,” he says. “In particular, I suggest making Bombette Pugliesi, a typical Apulian dish made from high-quality pork wrapped in Caciocavallo cheese, pancetta, and parsley — it’s very easy to cook.” Don’t ignore the paninis, though. As Pesce says, “Eat more sandwiches and you’ll have a happy life.”

What is the best cheese for paninis?

“You want a cheese that is able to melt,” Pesce says. He says mozzarella is the best, but will use a soft cheese like fontina, too. Kastman agrees, citing havarti, fontina, or mozzarella as her favorites. Steer away from hard cheese that doesn’t melt well, like feta or cotija.

Final Thoughts

Panini presses are useful kitchen tools that can upgrade sandwiches and serve as grills, skillets, or more. In our experience, the best ones allow you to customize the experience through different settings or plates. This will give you the most control over your cooking. 

Methodology

To test the best panini presses, we made dozens and dozens of sandwiches. Though the style ranged from Italian sandwiches to Cubanos, we made sure that each one had a meat, cheese, vegetable, and condiment component. Whether or not the sandwiches were oiled depended on recommendations from the manufacturers. The Breville panini press, for example, did not call for fat or butter, so we didn’t use it. The George Foreman grill recommended a light brush of oil, so we followed those guidelines. 

Once each sandwich was pressed, we evaluated each one to see how toasted the bread was and how much the cheese melted. We also checked whether the sandwiches were evenly grilled on both sides, and made note of how many sandwiches each press could hold. For most tests, we assembled sandwiches with panzanella, but used sandwich bread for the Revolution press, since that was the only size that fit. We also evaluated the presses to see whether they had temperature settings, how versatile they were, and how easy they were to clean and store.

The post The Best Panini Presses Are Multifunctional Kitchen Tools appeared first on Saveur.

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

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

Our Top Picks

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

Best Overall: All-Clad D3 Stainless Everyday Cookware Set

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

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

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

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

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

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

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

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

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

Best for Small Kitchens: Made In The Stainless Set

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Things to Consider Before Buying a Stainless Steel Cookware Set

How much home cooking you do

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

How much storage space you have 

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

Care Instructions

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

Construction

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

FAQs

What is the highest grade of stainless steel?

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

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

Which stainless steel is nickel-free?

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

How can you tell if stainless steel is good quality?

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

Final Thoughts

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

Methodology 

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

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

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

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

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

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

Our Top Picks

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

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

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

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

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

3. UPGRADE PICK: Breville Barista Touch, $1000

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

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

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

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

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

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

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

7. MOST CUSTOMIZABLE: Breville Barista Pro, $800

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

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

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

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

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

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

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

Tips for Buying and Using an Espresso Machine

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

Features to Consider When Buying an Espresso Machine

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

Types of Espresso Machines:

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

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

Manual vs. Automatic

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

Shot or Double Shot

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

Portafilter

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

One-Touch Function

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

Pre-Built Grinder

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

Heating System

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

Single Boiler

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

Steam Wand

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

Drip Tray

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

Water Reservoir

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

Ask the Experts

How long will my espresso machine last?

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

How do I clean and maintain my espresso machine?

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

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

Like the alchemy of acid and fat, the balance of sweet and salty, and the classic pairing of peanut butter and jelly, two is so often better than one in the world of food. This is Culinary Duos, a series by senior culture editor Megan Zhang spotlighting dynamic pairs—from couples to siblings to friends—whose partnerships produce flavor-filled magic.

When Lani Gobaleza first met Amy Truong in Japan, she noticed Truong seemed to always have tea around. “It was just consistently there in the background,” says Gobaleza. Whenever they met up, “we would go to a cafe and get tea, or go to a little teahouse.”

The two became friends in Yokohama while attending an international studies program at Meiji Gakuin University during their junior year of college in 2010. “I was a little bit shy,” says Truong, recalling that she’d offer tea to her peers to get to know them better. “Everyone else was going out to the clubs,” she adds with a laugh. “I decided just to stay in and try to live more, like, day-to-day life in Japan. I think Lani also had similar values.” Amidst the delicate fragrance of cherry blossoms permeating the air during sakura season, the quietude and simple pleasure of sharing a pot of tea allowed them to bond over the newness of their surroundings.

This theme that defined the early months of their relationship led them, seven years later, to co-found PARU Tea, a San Diego shop purveying specialty loose-leaf and matcha varieties from around the world, with an emphasis on the lesser-known, sustainably grown teas of Southeast Asia. The now-married couple works closely with small producers, many of whom operate family-run farms, to import their leaves for PARU’s two shops in La Jolla and Point Loma, California.

A few months of studying abroad certainly strengthened Truong’s interest in tea, but the beverage was by no means new to her. Truong’s maternal grandfather had worked in Japan and spoke the language fluently; he developed a love for tea which trickled down to Truong’s mother, who spent part of her childhood in Paris drinking herbal teas such as lavender and chamomile. The refreshment was omnipresent in Truong’s own childhood, and Truong grew up appreciating the ritualized aspects of preparing, serving, and drinking tea. While living in Yokohama, she learned more about the art and performance of Japanese tea ceremonies, from the equipment used to the gestures exchanged between the host and guests. “Even just the way you’re holding the cups is really important,” she says.

Gobaleza, on the other hand, tended to sip coffee more than tea before living in Japan, as her mother had grown up on a farm in the Philippines that cultivated coffee beans. “It was this whole new world that I was intimidated by,” she says of tea culture, as she didn’t want to accidentally flout any conventions surrounding the beverage in Japan. However, she realized over time that, while tea drinking can certainly be refined and ceremonial, it is also simply a part of everyday routine. “Our host families were just so easygoing about tea,” she recalls. “It was always free at restaurants, and to me, that made it seem like more of a communal thing.” 

When the program in Yokohama ended, Gobaleza and Truong went back to UC Berkeley and UC Irvine, respectively, to finish their degrees. A few years passed before Truong reached out to Gobaleza asking her if she wanted to catch up—over tea, of course. They’d been on each other’s minds in the intervening years, and their reconnection blossomed into romance. After two years of a long-distance relationship (during which Gobaleza returned to Japan to study the language more deeply) and time spent living together in the Bay Area, the couple moved down to Gobaleza’s hometown of San Diego.

Throughout the years, Truong had been toying with the idea of starting her own entrepreneurial venture. She was passionate about tea, but the idea of pursuing a business around importing it didn’t become concrete until 2017, when Truong won a trip to Japan—an experience she wound up turning into a sourcing trip. “To this day, we carry tea from the farmers I met there,” says Truong. Gobaleza credits that event for encouraging the two to take a leap of faith: “I don’t know how long it would have taken us if we didn’t see some sign that, like, this was meant to be.”

The world’s introduction to PARU Tea came in the form of a pop-up. “I was selling iced teas because I thought people just wanted a nice little beverage to go,” Truong recalls. “But then people started asking, ‘Oh, what’s this tea blend? How do you make it at home?’” Encouraged, they launched a digital storefront and began hosting more events around San Diego. After two years, they decided to open up a brick-and-mortar shop—even though “everyone advised against it,” says Truong. But they had built up enough of a following that, when the storefront finally debuted, a long line of customers wound out the door. 

Inside, Truong’s aesthetic sensibilities are on full display. Clean and minimalist, with lots of natural wood and soft lighting, the shops are thoughtfully designed to make the colorful tea varieties lining the white walls stand out. Truong and Gobaleza also have plans to unveil a photo exhibition featuring images captured by their farmer partners, so customers can get better acquainted with the artisans behind the leaves.

San Diego is already home to a strong specialty beverage scene teeming with small breweries and coffee roasters. Yet, there isn’t anyone focusing on the diversity of tea culture, much less spotlighting the artisans and cultivars behind the craft. Though Gobaleza had grown up wanting to leave San Diego, it was living in the similarly coastal environment of Yokohama that made her reconsider her perspective on her hometown (which just so happens to be Yokohama’s sister city). “[San Diego is] this international city where a lot of amazing things have been imported and exported,” she says. 

Now, the two are carrying on the port city’s tradition as a gateway for international culture by working directly with small tea producers across Asia—and making it a priority to develop and nurture strong relationships with these farmers. Rather than ordering one single variety from many different sources, the pair aims to source multiple teas from a handful of long-term partners, in hopes of making a more meaningful impact on the farmers’ lives. “Something we thought about was, is that really going to help them support their family and their workers—just the one tea?” says Gobaleza. By keeping their partnership network small as PARU Tea grows, “we’re also ordering more from our tea partners, so they grow each year, too,” explains Truong.

In addition to stocking popular varieties such as Longjing (also called Dragon Well), hojicha, and chrysanthemum, the duo emphasizes lesser-known tea-producing countries. PARU’s inventory includes—to name a couple—tea cigars from Phongsaly, Laos, the leaves of which are hand-picked by Phou Noy minority women, as well as a raw pu’er-style tea called Witch’s Broom from Tây Côn Lĩnh in Vietnam’s Hà Giang Province. Gobaleza and Truong also source from regions in China and Japan that aren’t as recognized as their more famous neighbors. “[Tea from] Kyoto is huge, and we do source from Kyoto,” says Gobaleza, “but Nara is right next door, and nobody really talks about Nara.” Now, Taro Toki, a tea cultivator in the city who has become a long-term partner of PARU, is helping develop the shop’s very own 10-acre tea estate, where varieties are cultivated specifically for the business. That includes “many things I have never done before, such as growing mint,” notes Toki. “Through [their] offers, I am exploring new areas, always.”

To promote sustainable tea-growing practices, not only do Truong and Gobaleza seek out leaves that are cultivated without pesticides, they also try to support farmers’ efforts to minimize waste. Another partner of the shop in Wawee Village, in the Thailand city of Chiang Rai, produces a tea blend from the year’s leftover harvests, which PARU sells as Thai Earl Grey.

Truong herself produces blends for the shop, including Ingat (which means “take care” in Tagalog), which was inspired by the Filipino herbal tea salabat. Ginger is “such an important ingredient in so much Filipino food,” says Gobaleza, and the root’s refreshing pepperiness takes center stage in the blend. Another creation Truong loves is Pandan Waffle, the aroma of which reminds her of the bright green pandan coconut cakes her mother would buy when Truong was a child. “I went down a nostalgic path of recreating memories of my favorite desserts growing up,” she says, adding that the flavor combination of pandan and coconut is beloved in the Philippines as well and was similarly nostalgic for Gobaleza. Though many tea purveyors shun blends, Gobaleza and Truong hope to inspire customers to look at blends differently, as they can be a way to highlight flavors from different parts of the world in a single cup.

Likewise, the couple themselves make a dynamic pairing. PARU wholesale partner, Julie Nguyen, describes the two as “yin and yang”—opposite personalities who bring out the best in each other. “A few months out of our lives,” says Truong of that fateful study-abroad program in Yokohama, “really changed the course of everything.”

The post Rebelling Against the Status Quo Led to the Success of This SoCal Tea Shop appeared first on Saveur.

For those hunting deals for cooking and kitchen items, there’s no better time than the present: Way Day 2022 is here! Wayfair’s biggest sale of the year is overflowing with discounts on all manner of high-ticket items, from Vitamix blenders and Le Creuset Dutch ovens to wine fridges, chest freezers, cookware sets, and more. There are thousands of products available, many of which rarely go on sale.

It’s happening now through Friday, April 29 at 3 a.m. EST. We’ve picked some of the best cooking tools and appliances to help you navigate this overwhelming sale event. But, act fast: We can’t guarantee what will sell out along the way.

The Best Kitchen Appliance Deals at Wayfair

• KitchenAid Artisan Series 10 Speed 5 Qt. Stand Mixer for $399.99 (Save $50)
• Vitamix Ascent A2300 Blender for $449.94 (Save $50)
• Vitamix Explorian E310 Blender for $289.95 (Save $160)
• Breville Bambino Coffee & Espresso Maker for $299.95 (Save $150)
• KitchenAid Semi-Automatic Espresso Machine for $299.95 (Save $150)
• Waring Hand Immersion Blender for $245 (Save $255)
• Whynter 2.1 Cubic Feet cu. ft. Upright Freezer with Adjustable Temperature Controls for $274.65 (Save $124)
• GoWISE USA 5.5 Liter 8-in-1 Electric Air Fryer for $84.99 (save $113)

The Best Cookware Deals at Wayfair

• Staub Ceramic 2-piece Rectangular Baking Dish Set for $49.95 (Save $79)
• All-Clad D3 Stainless Steel Saute Pan with Lid for $199.99 (Save $133)
• Le Creuset 3.5 qt. Sauteuse Round Oven with Lid $239.95 (Save $60)
• Viking 3-Ply 11 Piece Cookware Set for $399 (Save $1,000)
• Cuisinart 9 Piece Copper Cookware Set for $339.95 (Save $330)

The Best Knife and Knife Set Deals at Wayfair

• French Home Laguiole 4 Piece Steak Knife Set for $24.60 (Save $17)
• Zwilling Pro 4-piece Steak Knife Set for $248.97 (Save $203)
• Henckels Classic Precision Starter 3 Piece Assorted Knife Set for $99.95 (Save $191)

The Best Wine Refrigerator Deals at Wayfair

• 46 Bottle Dual Zone Built-In Wine Refrigerator for $699 (Save $100)
• 33 Bottle Freestanding Refrigeration Single Zone Wine Refrigerator for $499.69 (Save $363)
• 166 Bottle Single Zone Built-In Wine Refrigerator for $1,829 (Save $350)

The post The Best Deals on Cookware, Kitchen Appliances, and More During Wayfair’s Way Day Sale 2022 appeared first on Saveur.

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

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

Our Top Picks

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

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

Check Price

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

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

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

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

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

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

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

Check Price

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

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

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

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

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

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

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

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

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

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

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

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

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

Best for Maintenance: Messermeister Diamond Oval 12” Sharpening Rod

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

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

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

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

How We Chose These Products 

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

Features to Keep in Mind

Ease of Use

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

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

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

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

Manual vs. Electric Knife Sharpeners

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

Abrasive Material and Grit

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

Size

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

Ask the Experts

Q: How long do knife sharpeners last? 

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

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

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

Q: Can a knife sharpener sharpen scissors?

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

Q: How does knife sharpening work?

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

Our Take

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

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

Like the alchemy of acid and fat, the balance of sweet and salty, and the classic pairing of peanut butter and jelly, two is so often better than one in the world of food. This is Culinary Duos, a series by senior culture editor Megan Zhang spotlighting dynamic pairs—from couples to siblings to friends—whose partnerships produce flavor-filled magic.

Some store-bought foods don’t differ much from their homemade counterparts. Tortillas, however, are not part of that category. To bite into a warm, sweetly aromatic corn tortilla—made from freshly ground masa, cradling a heap of pineapple-scented al pastor—is a revelation, one that likely means never being able to return to the grocery-aisle version. 

Shared love of tortillas is what brought together Zack and Diana Wangeman—who met as high schoolers in Oaxaca, Mexico—as partners in business and life. In 2021, the duo opened Sobre Masa, a new restaurant, retail shop, and heirloom tortilleria in Brooklyn’s Bushwick neighborhood and the first in New York City to work strictly with imported heirloom corn.

As a child, Zack became fascinated by the chemistry behind how and why ingredients work together, and he dreamed of one day becoming a pastry chef. So, in 2010, he left Mexico and moved to Manhattan, where he attended culinary school and worked at the restaurants Jean-Georges and Per Se. Meanwhile, Diana earned her medical degree back in Oaxaca, then worked part-time as a physician and the rest of the time in her mother’s restaurants. Over the years, Zack and Diana stayed in touch and caught up once or twice a year whenever Zack returned home to visit. “She’s probably one of the only people from high school that I actively kept in touch with,” he recalls. “We had a special relationship.”

In 2018, Zack began cooking Oaxacan food in a pop-up called Comadre Cocina that eventually found a permanent home in the now-closed Brooklyn brewery Folksbier. Dishes like mole almendrado, garnachas, and chorizo were his answer to the growing nostalgia he felt for the cuisine of his home region. “[The pop-up] really allowed me the freedom and the platform to do whatever I wanted,” says Zack. As much as possible, he took care to prepare ingredients from scratch, making queso fresco and drying herbs himself. 

One of the more elusive elements to his set-up was a key pillar of the whole operation: high-quality tortillas. In New York City, Zack struggled to find ones that were made with Mexican heirloom corn, or captured the flavor and essence of the tortillas he had grown up eating. “The smell is the thing I look for the most,” he explains. “You just get that aroma of, like, popcorn”—worlds apart from the faintly sour scent of most store-bought tortillas, which usually include preservatives that increase their shelf life and make them harder and drier. Perhaps, Zack thought, he could make them by hand himself. So he bought a mill and began practicing the science and art of nixtamalization.

“Good masa comes from nixtamalization,” he explains, referring to the intricate process of cooking corn kernels in an alkaline solution of calcium hydroxide, which not only breaks down the skin and makes the nutrients available for absorption, but also gelatinizes the starches and encourages pliability. The corn is then ground into masa, which is pressed into tortillas. “Good masa will only ever have three things: calcium hydroxide, water, and corn,” he explains.

When Zack returned to Oaxaca, he visited Diana to chat with her and her mother about nixtamalization and heirloom corn. If anyone in his community knew a thing or two about it, it was her family. Many farmers in Diana’s home village of Teotitlán del Valle have been growing corn for generations and continue to follow traditional cultivation techniques.

Growing up, Diana observed people implementing ancient agricultural methods like milpa, a practice that involves growing corn, squash, and beans together in what Zack calls a “symbiotic relationship”: the beans climb up the corn, while the squash provides cover for the soil. Crop diversity also helps enrich the soil, unlike the single-crop system that most agricultural corporations adopt, which can force soil to develop a dependence on fertilizers. Other methods Diana saw as a child in her village can only be explained as well-practiced intuition: “My grandparents, they just see the sky, and they’re like…‘It’s time to start planting the seeds,’” she says, explaining that farmers time this step to just before the start of the wet season.

The ancient wisdom behind heirloom corn cultivation in Mexico and the complexities of nixtamalization and tortilla-making fascinated Zack. Whenever he returned to Oaxaca, he would observe and learn from Diana’s mother while she made tortillas.

In September 2019, Zack left Folksbier to take some time off in Mexico. But in March 2020, his mother passed away, and the beginning of the pandemic forced everyone to shelter in place. As time in quarantine wore on, his mind kept returning to the idea of opening his own business, which the success of Comadre Cocina had encouraged him to consider. In the wake of a family tragedy and in the midst of a global pandemic, working on a project gave him hope and something to look forward to. He began putting together a business plan for a tortilleria and, in May 2020, moved back to New York City.

A few months later, Zack opened Sobre Masa as a pop-up selling tortillas in Williamsburg, while he looked for a more permanent home for the operation in Bushwick. In December of that year, Zack suggested to Diana that she should come to New York to help him. She agreed and flew to join him, but the city shut down indoor dining shortly after, and the pop-up had to close. Throughout that winter, Zack and Diana focused on selling tortillas wholesale. “It was just the two of us pressing tortillas the whole day,” she recalls. 

In October 2021, Sobre Masa finally opened the doors of its permanent home in Bushwick. 

Zack and Diana wanted to make tortillas in a way that tasted like home, and they also wanted to “be a voice for corn,” says Zack. So they began working with Tamoa, a Mexico City-based company that sources surplus production of heirloom crops from small farms in Mexico and sets up supply networks that help generate income and opportunities for these producers.

In recent decades, an array of challenges have endangered the preservation of Mexico’s native corn varieties. US-imported corn flowed into the country after the implementation of the North American Free Trade Agreement in 1994, taking business from small local growers. Because flour brands wanted white corn, farmers cultivated less and less of the varieties that exhibited other colors. But Mexico’s heirloom corn has deep-rooted cultural value—not to mention environmental wisdom.

Mexico is home to dozens of native corn varieties that have been cultivated for millennia—inherited, guarded, and preserved by each subsequent generation. “These crops are the livelihood and identity and culture of an entire territory and country,” says Tamoa’s co-founder Francisco Musi. Corn is the backbone of Mexico’s foodways and has nourished countless generations of Mexican people. “It’s because all our ancestors, especially in Mexico, just took such good care of nurturing this plant,” adds Zack. “It’s been woven into our everyday lives.”

The flavor, nutritional value, and hardiness of heirloom corn, Musi explains, greatly surpass those of its mass-grown counterparts, which are specifically bred to achieve high yields. Those resulting profits can come at a cost: soil erosion, loss of genetic diversity, and other ecological damage.

“Heirloom seeds have an innate capacity of adapting. That’s what they’ve been doing throughout history,” explains Musi. “They’re very in tune with the environment and their surroundings.” Corn was traditionally irrigated by rain in Mexico, so the plants had to adapt to volatile weather conditions. After each growing cycle, the seeds that survived were the ones farmers sowed the following season. Over millennia of selection, heirloom seeds have evolved to be hardy, resilient, and genetically diverse. “There are all these different varieties that are designed to thrive in that particular [environment],” adds Zack. “This diversity is important to promote and protect.”

The genetic fitness of these seeds resulted from the ancient wisdom of generations of stewards, and strengthening these farmers’ sovereignty is critical for preserving native crops. “They can really be the agents of change for the future,” he says, referring to heirloom growers and their instincts for how to best nurture the land. Many of these small-scale producers also utilize sustainable agricultural approaches that protect the environment, like relying on natural compost over chemical fertilizers. By advocating for heirloom farmers, customers like Sobre Masa can help sustain heirloom seeds, build awareness around their ecological and nutritional value, and promote their stewards’ eco-conscious practices.

At Sobre Masa, Zack and Diana make an effort to educate customers about the value of Mexican heirloom corn and the stories behind them. The menu shares the rotating varieties’ names and places of origin so customers can learn more about the diversity of Mexico’s native corn. Because different types of corn behave differently during nixtamalization and milling, Jesus Perea, who handles all the tortilla-making at Sobre Masa and is now a co-owner, tweaks the steps for each variety. After pressing the masa into tortillas, Perea cooks them halfway before they are sold to customers. “That way, when they buy our tortillas and [warm them] at home, they have the privilege of seeing their tortillas being inflated,” he says. They come in a rainbow of natural colors—white, yellow, pink, and blue.

Today, the reality of Sobre Masa is a little different than the tortilla factory Zack and Diana envisioned back in 2020. During the day, the brick-and-mortar shop also sells masa, pastries, coffee, and other products, before the restaurant portion opens in the evening and serves cocktails, flan, and of course, tacos topped with al pastor, bistec, or cauliflower. The team now makes 4,000 to 5,000 tortillas a day—and Zack and Diana’s friendship has also evolved. “We were spending so much time together and, [even] more special, building something together, where you could see roots and you could see growth,” says Zack. “It just seems natural something would eventually blossom.”

Perhaps a shared goal is what it took to turn their spark into a flame. Sobre Masa’s mission of honoring and bolstering the heirloom seeds and farmers of Mexico continues to motivate the two, who are now married.

The Spanish phrase “sobre masa” translates as “about masa,” but the name is also a play on words: “Sobremesa is a conversation you have after dinner,” says Zack, describing the communion and repartee that often lingers long after meal companions have finished eating. The name captures the sense of community that Zack and Diana are seeing develop around the preservation of Mexican heirloom seeds, and they hope that enthusiasm continues to grow.

Sobre Masa recently broke its record of most corn cooked in a single day: 275 pounds, which will produce 500 pounds of masa. If the restaurant’s growth is any indication, the future of heirloom corn is looking up.

“We have unconditional, unlimited blind faith that the best is yet to come,” says Zack.

The post How New York City’s First Heirloom-Focused Tortilleria Is Preserving Mexico’s Native Corn appeared first on Saveur.

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

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

Our Top Picks

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

Best Overall: Vitamix 5200

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

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

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

Best Value: Brandless Pro-Blender

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

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

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

Best Entry Model: KitchenAid K400 Variable Speed Blender

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

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

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

Best Splurge: Vitamix Ascent Series A3500

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

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

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

Best for Single Servings: Nutribullet Pro

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

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

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

Best for Smoothies: Breville the Super Q

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

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

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

Best Design: Beast Blender

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

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

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

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

Best Mid Size: Smeg Blender

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

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

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

How We Chose These Products

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

Features to Keep in Mind When Shopping for a Blender 

Size, Capacity, & Weight 

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

Power 

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

Blades 

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

Presets 

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

Accessories

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

Care & Maintenance 

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

Ask the Experts

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

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

Q: How do I wash a blender? 

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

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

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

Q: Can I use a blender to crush ice? 

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

Q: Can I grate vegetables in a blender? 

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

Our Take

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

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

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

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

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

Our Top Picks

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

Best Overall: Baratza Virtuoso+

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

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

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

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

Best Value: Capresso Infinity Plus

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

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

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

Best Upgrade: Fellow Ode Brew Grinder

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

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

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

Runners-Up

Breville Smart Grinder Pro

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

OXO BREW Conical Burr Grinder 

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

How We Chose These Products

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

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

Features to Keep in Mind

Size and Weight

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

Grind Settings

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

Cleaning and Maintenance

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

Speed and Noise

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

Warranty

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

Ask the Experts

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

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

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

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

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

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

Our Take

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

The post The Perfect Morning Cup Requires the Best Coffee Grinder appeared first on Saveur.

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

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

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

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

Our Top Picks

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

Best Overall: Silpat Non-Stick Silicone Baking Mat 

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

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

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

Best Value: Amazon Basics Silicone Baking Mats 

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

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

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

Best For Versatile Tasks: Limnuo Silicone Pastry Mat 

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

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

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

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

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

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

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

Best for Cookies: Silpat Silicone Perfect Cookie Baking Mat 

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

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

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

Best For Macarons: MIU Macaroon Silicon Baking Sheet

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

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

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

Best Dishwasher Safe: Five Two Silicone Baking Mat 

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

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

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

How We Chose These Products

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

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

Features to Keep in Mind When Shopping for Silicone Baking Mats

Size 

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

Heat Tolerance 

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

Cleaning and Maintenance 

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

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

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

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

Ask the Experts

Q: Can a silicone baking mat start melting? 

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

Q: Do silicone baking mats contain toxic substances? 

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

Q: How long can a silicone baking mat last?

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

Our Take

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

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

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

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

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

Our Top Picks

Best Overall: Williams Sonoma Goldtouch Pro Nonstick Pie Dish

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

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

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

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

Best Value: KitchenDance Disposable Aluminum Foil Pie Pans

Material: Aluminum | Size: 9 1/2 inches

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

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

Best Ceramic:  Emile Henry Brick Pie Dish

Material: Burgundian Clay | Size: 9 inches

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

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

Best No-Frills: OXO Glass Pie Plate with Lid

Material: Borosilicate Glass | Size: 9 inches

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

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

Best Old School: Pyrex Basics Pie Plate

Material: Tempered Soda Lime Glass | Size: 9 inches

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

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

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

Best Gift:  Fiestaware Deep Dish Pie Baker

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

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

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

How We Chose These Pie Plates

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

Features to Keep in Mind When Shopping for Pie Pans

Material 

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

Overall Design & Look 

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

Durability

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

Ask the Experts

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

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

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

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

Q: How do I clean my pie pan? 

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

Our Take

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

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