We often think of summer as the high season for homemade ice cream, but really, would anyone ever turn down a scoop (or two)? Frozen desserts have been around for centuries, and once old-school hand-cranked churns gave way to more compact countertop versions, which skip the potential inconveniences of ice and rock salt, it’s been pretty simple to make ice cream—and frozen yogurt, gelato, and sorbets—in small batches right at home. 

If you think you’re not brave enough to try making your own ice cream, listen to the wisdom of author and ice cream expert Max Falkowitz. “The truth is that making ice cream is really easy,” he says. While he admits that figuring out which machine to buy can be a big psychological hurdle, once you add yours to your countertop, it’ll be just like a microwave or toaster oven. In other words, you’ll use it. A lot. 

Can a home ice cream maker achieve the same quality and flavor you find at exclusive scoop shops? Without a doubt. And making your own ice cream is also fun, says Jessie Scarola, owner of Vanilla Jill’s ice cream and Elegant Elephant Fine Foods in Eugene, Oregon. “Home ice cream making is just so much more forgiving than commercial production,” she adds. “It’s easy to make at home, and you know, homemade is always best.”

Falkowitz agrees: “Most home ice cream recipes are pretty foolproof,” he says since you get to control what goes in and what doesn’t. Once you’ve made a few batches, you’ll get a feel for it, and then you can start messing around with flavors and add-ins. If you make a few mistakes as you perfect your technique, no matter, he adds: “Even bad ice cream is better than most other things.”

• Best Overall and Best Value: Cuisinart Frozen Yogurt and Ice Cream Maker
• Best for a KitchenAid Mixer: KitchenAid Stand Mixer Ice Cream Attachment
• Best Splurge: Breville Smart Scoop Ice Cream Maker
• Best for Soft Serve: Cuisinart Soft Serve Ice Cream and Slushy Maker
• Best Non-Electric: Chef’n Sweet Spot Ice Cream Maker

A Few Things to Keep in Mind

Size

Though single-serve and quasi–industrial size electric ice cream makers can be found on the market, most home ice cream makers are in the 1- to 2-quart range.

Design and Look

All of the ice cream machines we discuss here are designed to look good on the countertop. You’ll find classic white models and stainless finishes, plus fun, bold colors to match your kitchen décor.

Freezing Mechanism

Ice cream needs to be frozen somehow, and thus all countertop ice cream makers rely on either old-fashioned added ice, a freezer bowl, or a self-contained freezer. Self-contained ice cream makers with their own compressors are certainly an option, but they come with a hefty price tag, so they may not be a beginner’s first option.

Kid-Friendly Options

If novelty and fun are important—or you’re looking for a device to use with kids—a soft-serve ice cream maker might be just what you’re looking for, emulating the commercial experience right down to the mix-ins. 

Our Top Picks

Best Overall & Best Value: Cuisinart Frozen Yogurt and Ice Cream Maker

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This takes the top slot in both categories, thanks to Cuisinart’s quality and thoughtful design. Almost everyone who uses it loves it, and the price is reasonable. This machine, which relies on a freezer bowl, is a Falkowitz favorite for many reasons, including its simplicity. “There’s like, one moving part,” he says, “and very little that can break.” Plus, the design offers easy access at the top of the bowl, which is crucial once the churn has done its work. “You’re in a race against time when the ice cream is finished turning,” says Falkowitz, “because it’s going to start melting really fast while you’re trying to get it into the container.” Get past the minimal inconvenience of having to freeze the bowl in advance by keeping the bowl frozen all the time, or at least being sure to pop it in the freezer the night before you plan on making a batch. With that little bit of planning and about 20 minutes on the counter, you’ll be rewarded with a homemade quart of ice cream to share. Gift-wrap this Cuisinart with a good ice cream recipe book and it’s a best-bet present for the novice—practically foolproof. 

Best for a KitchenAid Mixer: KitchenAid Stand Mixer Ice Cream Attachment

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If you already own a KitchenAid mixer and want to start experimenting with homemade ice cream without adding to your countertop appliance array, this special freezer bowl is a great acquisition. This is the machine that Scarola started on at home before she took on commercial batches at Vanilla Jill’s. Freeze the bowl overnight, attach it to the mixer, start at a slow churn, add your ice cream base, and in less than half an hour, you’ll have two quarts of homemade ice cream. Assembly can be tricky for some: As with many KitchenAid accessories and the strength of the mixer’s motor, you have to be certain everything is put together correctly before turning it on. You’ll also want to plan how to add your ice cream base as the bowl is moving, pouring around the mixer head, but if you’re attuned to the way your KitchenAid works that will come naturally.

Best Splurge: Breville Smart Scoop Ice Cream Maker

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If you want something that’s self-contained—no freezer bowl required—and are willing to spring for the extra expense of a countertop ice cream freezer, this Breville choice offers the best features, including controlled temperature that allows the user to decide how hard the finished ice cream will be. It’s not the thriftiest option, and it does have a larger countertop footprint, but this maker allows for more impromptu desserts. Just be certain to use a reliable ice cream recipe and follow Breville’s instructions.

Best for Soft Serve: Cuisinart Mix It Soft Serve Ice Cream Maker

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Cuisinart’s novel soft-serve ice cream maker requires a bit less planning, as the ice cream you’re making in its freezer bowl is meant to be eaten fresh out of the machine. In other words, it’s not cured before serving, so you’re not battling with the one element Falkowitz notes is so often overlooked in ice cream making: speed from churn to pint. As a bonus, it also allows you to add mix-ins as you serve. Fun.

Best Non-Electric: Chef’n Sweet Spot Ice Cream Maker

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This ice cream maker operates on the same principle as rolled ice cream, which has its roots in Asian and Middle Eastern cultures—no electric churning required. It makes just a few servings, but it does so almost instantly. Spread your ice cream base out over the pre-frozen surface, scrape it up in rolls, and voila! Just remember that you still have to work from a recipe with the right proportions of fat, sugar, and flavor, because that’s what makes ice cream so creamy and soft.

Ask the Experts

How long does it take to make ice cream in an ice cream maker?

Whether you opt for a self-contained machine with its own compressor or one that relies on a freezer bowl, an irresistible batch of homemade ice cream can be churned up in about 20 to 30 minutes. A soft-serve machine is quicker on the counter, but that’s for instant eating. In almost all cases, you’ll want to be sure you start with a good recipe that uses the right proportions and have your base mixed, melded, chilled, and ready to go before you start. Do you have to chill it overnight? That’s up for debate, says Falkowitz, who adds that while overnight chilling “is not strictly necessary, it just does something to the flavor.” 

Prep is important when making homemade ice cream, but don’t let that scare you off. It’s no more trouble than chilling a pie crust before rolling it out. Scarola likens freezing the work bowl to the process of making whipped cream: “You want it to whip up quicker, right, so you chill the bowl and mixers first.” Same with the ice cream maker bowl: Just freeze it in advance.

The bottom line is that homemade ice cream is well worth the effort, and certainly not the Olympic undertaking you might think. “Really,” says Falkowitz, “if you can make box brownie mix, you can make ice cream.” Grab your spoon and your sprinkles — it’s time to get started.

The post The Best Ice Cream Maker Is Also the Simplest appeared first on Saveur.

When it comes to desserts, nothing says “summer” quite like ice cream. Cold, creamy, and satisfying, the quintessential sweet treat can’t help but conjure memories of childhood. But there’s no need to wait for the nostalgic jangle of an approaching ice cream truck to satisfy your cravings; with all the excellent, artisanal ice cream options available in stores these days, you’ll likely be more satisfied just serving yourself. With that in mind, we asked some of our favorite ice cream experts—Michael Palmer, CEO and owner of McConnell’s, Christina Seid, owner of Chinatown Ice Cream Factory, and Tyler Malek, co-founder of Salt & Straw—to share their go-to ice cream scoop. The overarching pick: Zeroll’s 1020 Original Ice Cream Scoop. Read on to find out why it’s considered the best ice cream scoop among pros and to get the scoop on a few other prime options.

• Best Overall: Zeroll 1020 Original Ice Cream Scoop
• Best Value: OXO Good Grips Stainless Steel Ice Cream Scoop
• Best Design: Belle-V Ice Cream Scoop
• Best Functionality: Midnight Scoop Stainless Steel Ice Cream Scoop
• Best Durability: Sur La Table Stainless Steel Ice Cream Scoop

Our Top Picks

Best Overall: Zeroll 1020 Original Ice Cream Scoop

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Material: Aluminum Alloy | Capacity: 2 ounces | Dishwasher Safe: No

Why we chose it: A classic scoop that easily cuts through hard ice cream, and is warmed by the palm of your hand.

There was no debate among our experts over the superiority of this scoop, and with good reason. For starters, it’s been available since 1933, and the patented design featured a conductive fluid in the handle that warms to roll the ice cream, rather than compress it. While there are a lot of more intricate options out there—think: fancy triggers and creative shapes—the Zeroll “provides the perfect ergonomics and a sharp, even blade that cuts through the ice cream,” says Malek. What more could you want?

Best Value: OXO Good Grips Stainless Steel Ice Cream Scoop

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Material: Stainless Steel | Capacity: 1.6 ounces | Dishwasher Safe: Yes

Why we chose it: A nonstick handle gives extra traction when scooping, while the pointed shape makes it easy to get every last bite from the corners of the carton.

If you’ve got fidgety hands, the OXO Good Grips Stainless Steel Ice Cream scoop is the scoop for you. It features a pointed tip that easily scoops ice cream and flat edges designed to reach deep into the crevices of any container to collect every last bite. The comfortable, nonstick grip is easy to hold and helps position your hand for a tight grip with minimal effort and strain. Sturdy and heavy, this scoop gives you great leverage.

Best Design: Belle-V Ice Cream Scoop

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Material: Stainless Steel | Capacity: 3 ounces | Dishwasher Safe: Not recommended

Why we chose it: An heirloom-quality scoop that’s as beautiful as it is easy to use.

With its angled head and unique shape, Belle-V’s Ice Cream Scoop is beautiful, durable, and highly functional. Made of hand-polished stainless steel, it has a weighted sculpted handle and spade-shaped leading edge to easily scoop and access tough-to-reach areas. Adds Palmer: “It’s great for showing off your scooping prowess at a summer ice cream party.” Your guests are sure to be impressed.

Best Functionality: Midnight Scoop Stainless Steel Ice Cream Scoop

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Material: Stainless Steel | Capacity: 3 ounces | Dishwasher Safe: Yes

Why we chose it: The shape of the scoop and handle are designed to relieve pressure on the wrists when scooping hard ice cream, while turning heads around a tub of ice cream.

You can’t put a price on quality, and the Midnight Scoop allows you to utilize your arms and shoulders to ergonomically dig into the ice cream for maximum scoopage. The curved handle is specially designed to plow through ice cream, and the spear-shaped front is capable of piercing rock-hard surfaces. It’s no wonder, then, that this scoop was featured as one of Oprah’s favorite things.

Best Durability: Sur La Table Stainless Steel Ice Cream Scoop

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Material: Stainless Steel | Capacity: .5 or .37 ounces | Dishwasher Safe: Yes

Why we chose it: A precise option for ice cream that doubles as a multi-functional tool in the kitchen.

The Sur La Table Stainless Steel Ice Cream Scoop is built to last, and frankly, we expect nothing less from the purveyor of luxury cookware. Made of sturdy stainless steel, the scoop comes equipped with a handy spring lever to serve up optimum-sized, picture-perfect portions every single time. It works wonders for ice cream, but can also be used for cookie dough, muffins, and meatballs. The possibilities are endless.

Features to Keep in Mind When Shopping for Ice Cream Scoops

Solid vs. mechanical vs. heated

The simpler the scoop, the better. Mechanical ice cream scoops often break, while heated scoops are considered a hoax by many insiders. “Even if [heated scoops] did work, they’d just melt ice cream instead of properly scooping it,” says Malek. He also cautions against using a scoop with a pointy tip. “It can lead to major wrist injury when it twists out of control on you.”

Handle design

Whether the handle is metal or rubber, the most important thing to keep in mind is a tight grip. “Make sure the handle fits nicely in your hand and doesn’t wiggle or twist,” says Malek.

Material

Throwing a party? If you’re going to be scooping a lot, Palmer advises using a solid, single-piece cast aluminum scoop, like the Zeroll.

Ask the Experts

Q: Why did my ice cream scoop turn black?

According to Palmer, this can happen when an aluminum scoop gets oxidized. “It’s just a superficial tarnish,” he says. “Take a clean dish towel with some vinegar or Bar Keepers Friend and your trusty scoop will look brand new in no time.” Malek assures us that discoloration is totally common. “If anything, it proves that you’ve got some ice cream street cred,” he says.

Q: What’s the best way to clean an ice cream scoop?

Because most scoops are either cast in aluminum or stainless steel, Malek recommends steering clear of the dishwasher. “I always hand-wash my scoops to ensure they’re not damaged and keep a nice long life,” he says. Both Seid and Palmer suggest cleaning with water and mild dish soap.

Our Take

Whether you’re scooping dozens of scoops at a party or simply making yourself a cone, the right ice cream scoop will save you (and your wrist) from stress. Our favorite, the Zeroll, is ergonomic to relieve stress on the hand and wrist during repetitive movement, the most important feature in an ice cream scoop in our opinion. Others, like OXO’s scoop, have a sturdy, flexible rubber grip for those who need a little more traction while scooping. Regardless of quantity, these are the scoops to get you through summer, no matter how cold the ice cream or arduous the task.

The post The Best Ice Cream Scoop Is an Under-$20 Classic appeared first on Saveur.

While bread may be the first use that comes to mind, there’s more to a great serrated knife than just slicing through sourdough. While chef’s knives are great for chopping and dicing, when it comes to slicing, especially with softer foods, a serrated knife has a distinct advantage.

Its magic lies in its individually pointed teeth, which act like a saw when used in a gentle back-and-forth motion, gliding through thick crusts and slippery tomato skins with ease. Because of the serration, bread knives are ideal for soft, spongy foods that might otherwise flatten under the pressure of a chef’s knife (such as bread, tomatoes, and cakes), and also for cutting through thick-skinned veggies and fruits (such as watermelon and squash) without requiring much force. Plus, with proper maintenance, a good serrated knife should last you over a decade, and with minimal need for sharpening.

We asked a few seasoned chefs their top picks for the best bread knives on the market and ranked them according to value, versatility, craftsmanship, performance, and budget. Here’s everything you need to know before investing in a new blade.

• Best Overall: Shun Sora Bread Knife
• Best Value: Victorinox Swiss Army Serrated Bread Knife
• Best On A Budget: Mercer Culinary Millennia Bread Knife
• Best Versatility: Global Classic Bread Knife
• Best Offset: Shun Classic Bread Knife
• Best Performance: Dalstrong Frost Fire Series Bread Knife
• Best Curved: Opinel Curved Bread Knife

Features to Keep in Mind

Shape

When it comes to shape, it’s all about personal preference. Blade shape can vary from curved to straight, and handle shapes can vary as well; some, for example, are offset so that your hand doesn’t knock into the cutting surface with each pass of the blade. Curved blades allow for a rocking motion when cutting fruits and vegetables, while a pointed edge helps pierce through tough bread.

Length

“The most common length is 9 or 10 inches because it allows the chef to cut everything from ripened tomatoes to a loaf of bread,” says Dimitri Viaud, Executive Chef at Mille Feuille Bakery in New York City. “The bigger the bread, the longer the blade will need to be,” he says, so a blade of at least 9 inches should work for most loaves.

Sharpening & Maintenance

Most knives are not dishwasher safe, bread knives included, so it’s always best to hand-wash them to preserve their sharpness. Chef Christos Bisiotis, former Executive Chef at Avra Madison and Estiatorio Milos in New York City, recommends drying them properly, oiling them, and maintaining sharpening as often as possible. Due to the irregularity of the blade, it’s usually best to bring your serrated knives to a professional sharpener, who probably has a machine that can make quick work of the job.

Another thing to consider is the type of cutting board you’re using. “A wooden or plastic cutting board is great and it’s what most chefs use,” says chef Anthony Caturano, owner of four Massachusetts restaurants, including The Blue Ox and Tonno Gloucester. Caturano warns that hard surfaces like stone or glass can damage the blade or cause it to lose its edge more quickly.

Our Top Picks

Best Overall: Shun Sora Bread Knife

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Ask any chef about their favorite bread knife and the Japanese cutlery company Shun is bound to come up. It’s an absolute favorite for chef Caturano: “I’ve had my Shun knife for 10 or 11 years, and it’s as sharp as the day I bought it,” he says. “A serrated bread knife is pretty versatile. It’s my go-to knife for cutting tomatoes, especially fine diced. I also use it to cut tougher things, like butternut squash and pumpkin.”

Featuring wide, low-frequency serrations, the 9-inch blade of the Shun Sora bread knife provides a smooth, precise cut. Since the serrations are angled front and back, you can easily slice through tough bread or veggies using both forward and backward strokes. It’s also lightweight and durable.

Best Value: Victorinox Swiss Army Serrated Bread Knife

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Chef Christos Bisiotis recommends the Victorinox Swiss Army because of the “nice balance of the handle and blade. Who can deny that light handle?” At under $40, it’s also a great value. Featuring a curved blade with a serrated edge, the non-slip, ergonomic Fibrox handle offers ample knuckle clearance while slicing through crusty breads and hard-skinned vegetables. Made in Switzerland, this 10.25-inch bread knife weighs only 4 ounces, making it one of the lightest in the roundup, too.

Best on a Budget: Mercer Culinary Millennia Bread Knife

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Mercer Culinary’s bread knife features a high-carbon Japanese steel blade and ergonomic handle made from durable rubber-like plastic. The 10-inch-long serrated edge makes quick work of even the largest loaves, while the textured finger points provide slip resistance. Dimitri Viaud, executive chef at Mille Feuille Bakery in New York City, says this is one of his top three favorite bread knives: “Let’s be honest, not a lot of professionals want to spend more than $50 for ‘just a bread knife.’ This Mercer, in my opinion, is the best compromise. It doesn’t require a lot of maintenance or sharpening due to its high-carbon steel, and the handle is well-balanced with a good grip. It’s a mix of plastic and rubber that prevents slipping, which makes it easier to use, especially when slicing veggies.” It also happens to have more than 10,000 five-star reviews on Amazon, and at less than 20 bucks, it’s an easy investment.

Best Versatility: Global Classic Bread Knife

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Another favorite brand pick for chef Caturano is the Japan-based company Global. “They have a cool look to them and a lot of chefs use them,” he says. While the 9.5-inch version is beloved by many for its grip and versatility (so much so that it’s entirely sold out online), the available 8.5-inch version is just as good.

Manufactured using a method inherited from the Samurai sword, the modern design features a signature dimple pattern on the handle to improve grip, while the stainless-steel blade is ice-tempered, hardened to 56-58 on the Rockwell scale, and sharpened by a ceramic water sharpener and whetstone. The steel handle is hollow and filled with sand for extra weight, a unique approach that makes for a particularly well-balanced knife.

Best Offset: Shun Classic Bread Knife with Offset Handle

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Shun’s Classic 8.25-inch bread knife features an offset handle with a a steel-core blade that glides easily through bread, veggies, and even tender deserts such as angel food cake. The offset position of the handle allows for additional clearance (so your knuckles aren’t constantly knocking into the cutting board), and the blade features a premium hardness to help maintain its razor-sharp edge. A top pick of chef Bisiotis, the Shun Classic is not only impeccably made, it’s also versatile: “You can simply take it everywhere. It’s light, it cuts really well and it’s chic. Chefs love their toys—for me, this is one of them.”

Best Performance: Dalstrong Frost Fire Series Bread Knife

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Chef Viaud calls the Dalstrong Frost Fire Series 8-inch bread knife his top pick. The ergonomic design features a “very good handle and grip,” he says, making it “light and very well balanced. The blade is thick and sharp,[and the pointed serration is perfect for heavy duty uses.” It’s great for cutting through “sourdough toast or any type of bread with a hard crust, and the TPI (teeth per inch) makes the cut easier with fewer crumbs.” Plus, it’s still relatively affordable at $80.

Featuring a scalpel-like sharpness, the 7-level high-carbon, high-chromium steel is sandblasted for a frosted look that enhances its non-stick properties. The handle is made of white resin and enclosed in an aluminum mesh designed to improve durability.

Best Curved: Opinel Curved Bread Knife

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Lightweight and efficient, the Opinel curved bread knife is an affordable and elegant addition to your knife rack. The serrated 8-inch blade is made in France (and assembled in Portugal) from anti-corrosive stainless steel. Sophie Couche, project manager of Four & Twenty Blackbirds Bakery in New York City, says the Opinel curved bread knife is one of her top picks. It’s “good for at-home use, long lasting, affordable, and looks nice,” she says. Opinel has been making timeless knives in France for more than 100 years, and you’ll be delighted to show this one off on your kitchen counter.

Ask the Experts

How long should a bread knife last?

According to chef Bisiotis, “If you take care of things and you want them forever, you might be able to keep them forever; a bread knife with proper care could last for up to 15 years.” But it all depends on the quality of the knife to begin with, and how well you maintain it. Wash by hand, dry immediately, and sharpen as necessary to keep the blade and handle in tiptop shape.

What’s the best way to sharpen a serrated blade?

Chef Bisiotis prefers to use a round ceramic hone: “I gently pass it through each serration. It works!” he says. It can be time-consuming, though, and the finesse required might lead to mistakes and possible injuries for less experienced home chefs. Chef Caturano recommends foregoing the DIY approach and visiting a pro instead: “There are professional companies out there with machines that can sharpen the serrated edge for you,” he says, which will save you time (and your fingers!).

The post Our 7 Favorite Bread Knives Are a Notch Above the Rest appeared first on Saveur.

Whether you’re a novice or seasoned cook, baking sheets are a reliable workhorse in the kitchen. Simple as they are, there’s a certain alchemy that happens when food hits their metal surface, arguably making these humble kitchen staples the most important tool in your arsenal. To help us on our quest to find a perfectly weighted, holy-grail sheet, we tapped Tyler O’Laskey of Perenn Bakery in Reno, Nevada, and Rita-Ashley Cunningham of Cupcakes by Ritaa in Atlanta for their recommendations. Whether you’re on the hunt for a no-frills workhorse to help you perfect tomorrow’s sheet-pan dinner or a stylish matte-gold option that deserves to be on display, we’ve found the best baking sheets to level up your next recipe.

• Best Overall: USA Pan Heavy Duty Nonstick Baking Pan
• Best Value: Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
• Best Splurge: Williams Sonoma Goldtouch Pro Nonstick Sheet Pan
• Best Stainless Steel: Wildone Stainless Steel Sheet Set
• Best Design: Matfer Bourgeat Tapered Edge Blue Carbon Sheet Pan

Features to Keep in Mind

Material

According to O’Laskey, you can’t go wrong with bare aluminum if you’re on a budget and cooking in large quantities. “At our bakery, we use 18-gauge or heavier aluminum baking sheets lined with parchment,” he says. It’s less expensive than aluminized steel (which is made by dipping steel in an aluminium-silicon alloy) or tri-ply construction (aluminum sandwiched between stainless steel) and distributes heat evenly. That said, O’Laskey recommends splurging if you want one that’ll last for years. “For baking at home, I use a nicer quality aluminized steel pan,” he says. “They will last a lifetime, so they are worth the slightly higher investment.” Stainless steel is a good option for anyone who prefers to avoid aluminum altogether. Plus, stainless steel retains heat well and helps ensure that food cooks evenly.

Size

When it comes to sizing, a full sheet measures 26 x 18 inches with sides about one inch high. A half sheet is—you guessed it—precisely half the size of a full sheet at 18 x 13 inches. A quarter sheet and an eighth sheet go down in size accordingly, and a jelly roll pan is between a half sheet and a quarter sheet. Which sheet is best for you, of course, depends on what you’re baking and the size of your oven, so pay close attention to what the recipe calls for and check the oven rack dimensions before buying.

Gauge

A heavier gauge is also important, but it comes down to budget. “The heavier the gauge, the more expensive, and the heavier the pan, the better the pan conducts heat and the more even your baking will be,” O’Laskey explains.

Our Top Picks

Best Overall: USA Pan Heavy Duty Nonstick Baking Pan

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O’Laskey’s mom gave him a hand-me-down USA Pan when he moved to college—and it’s going strong more than a decade later. “My wife and I still use it several times a week at home,” he says. “It looks and bakes the exact same as it did when my mom gave it to me.” That’s because the commercial grade aluminized steel sheet is reinforced to prevent warping and covered in a patented nonstick, BPA-free silicone coating, ensuring even cooking and high-performance baking.

Best Value: Nordic Ware Commercial Baker’s Half Sheet

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A less expensive but solid alternative to pricier options, Nordic Ware’s rustproof aluminum sheet is a fan favorite for bakers of all experience levels with nearly 20,000 reviews and an unwavering 5-star rating on Amazon. “The finish might fade and not look as shiny after a few uses, but silicone mats or parchment paper fixes all that and cuts down on messes at the same time,” O’Laskey says. To keep it looking like new, avoid using it to cook acidic foods like vinegar and tomatoes.

Best Splurge: Williams Sonoma Goldtouch Pro Sheet Pan

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If you’re looking for a more elevated design, this nonstick option from Williams Sonoma will do the trick. With its matte-gold finish and signature heft (fair warning: some reviewers complained about the weight), this commercial-grade aluminized steel sheet is bound to become a family heirloom if cared for properly. “It’s beautifully designed and long-lasting—low maintenance!” O’Laskey says.

Best Stainless: Wildone Stainless Steel Sheet Set

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For those concerned about aluminum possibly leaching into food, try going the stainless steel route. This one is a reliable must-have for its sleek finish, sturdiness, and rust-free surface. Rita-Ashley Cunningham of Cupcakes by Ritaa prefers this pan because it’s easy to clean and is available in five sizes (choose from a mini 9-inch to an extra large 18-inch option). A word of warning, though: some buyers mention that the base can warp over time, so make sure you distribute food evenly across the surface and heat it slowly to prevent the metal from buckling.

Best Design: Matfer Bourgeat Blue Carbon Sheet Pan

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“This is the cast iron pan of sheet trays,” says O’Laskey, who recommends this design for anyone who “nerds out” over quality cookware and takes care of their tools “like a significant other.” It’s also a great option for anyone who’s completely opposed to aluminum. When properly cared for, it develops a “seasoned” nonstick coat over time, like cast iron, that won’t wear off like other nonstick coatings. Plus, the sleek blue design makes it a sheet pan you’d be proud to serve straight from the oven.

Ask the Experts

What’s the difference between a baking sheet and a cookie sheet?

It all comes down to the rim. Cookie sheets have one raised edge to allow baked goods to slide off onto the cooling rack or plate with ease, whereas baking sheets have four raised edges that are each about one inch tall. It’s a matter of personal preference: “I prefer the security of the rimmed sheets [because] there’s less chance of dropping pastries,” O’Laskey says.

How do I clean my baking sheet?

No need to overcomplicate it—a general purpose Scotch-Brite pad and soapy water will do. Let it soak for 2-3 hours if the grime is especially bad.

What’s the best way to prolong the life of a baking sheet?

Follow O’Laskey’s golden rule and always line your sheet to keep it in pristine condition. “I don’t really know anyone professionally that doesn’t use some type of barrier between the food and the cooking tray,” he says, noting that either a silicone mat or parchment paper will do the trick. “Soak a silicone mat after baking [and] it will shorten the cleaning up by a ton.”

The post The Best Baking Sheets Are More Than Just a Backdrop for Your Next Recipe appeared first on Saveur.

Named for a small town in Thailand, created by a Chinese immigrant from Vietnam, and made in California, Huy Fong Foods’ Sriracha became the standard hot sauce for anyone eating Southeast Asian food in the United States in the 21st century. Vietnamese American food writer Andrea Nguyen holds a theory as to why that is: “It has the texture of ketchup.”

When David Tran started making the famous “rooster sauce” in the U.S. in 1983, few other hot sauces shared the space in North America, and Nguyen notes that Tran did his best to appeal to a wide audience by using multiple languages on the bottle. It worked: its ubiquity and lack of competition in the category helped propel it to viral popularity. Tran’s Vietnamese background meant that his version of sriracha landed on the table of restaurants specializing in pho, and for many non-Vietnamese people, it became the assumed topping for the dish—a fact that makes Nguyen sigh in despair. “I find that to be an insult to the pho broth,” she says.

The way that it sits in the broth without disappearing—thanks to that aforementioned ketchup-esque thickness—appeals to Americans, theorizes Selah Kendall, an account executive at Snuk Foods. “Unlike a traditional hot sauce, which is really runny and has that vinegary kick,” she explains, “sriracha has that really nice, thick, luscious texture. So when you add it to dishes, it really feels more like a salt than a heat.”

Though it gained popularity in Vietnamese restaurants, sriracha originated in Si Racha on Thailand’s east coast, about an hour south of Bangkok. “Vietnamese food is full of rolling hills,” describes Nguyen, “whereas Thai food is full of these lusty peaks and valleys of sharpness.” Sriracha goes well with those bigger flavors, she says. If people really love the classic version of the condiment, she advises that they branch out and explore the Thai brands. “There are many versions of [sriracha],” Nguyen reminds people. “The rooster brand isn’t the only brand.”

How We Tested Them

A team of testers from a variety of culinary backgrounds tasted each sauce alone and on a selection of foods—namely noodles, eggs, and potatoes. Among the bottles that tasters enjoyed, ranking became a matter of individual preference, but when it came to the best on individual foods, the choices became much clearer.

After tasting a slew of different styles of sriracha, one conclusion stood out to us: The Huy Fong style so dominates the category in the U.S. that it served as a reference point for comparison. Tasters declared sauces “sweeter,” “saltier,” “runnier,” or “spicier,” but always used Huy Fong as the anchor.

• The Original: Sriraja Panich Chilli Sauce
• The Classic: Huy Fong Sriracha Chili Sauce
• Best for Noodles: Shark Brand Sriracha Chili Sauce
• Best for Meat: Fix Sriracha
• Best Nontraditional: Bushwick Kitchen Weak Knees Gochujang Sriracha

Features to Keep in Mind

Ingredients and Taste: 

A set of five core ingredients and a fermentation-based process define what makes a sauce a sriracha. Each sauce begins with a red pepper (type varies) that gets aged. The length of time at this step brings in a second variable to the flavor equation: Versions from Si Racha use a red chile pepper similar to tabasco peppers, explains Kendall. Milder than traditional Thai peppers, these yield a much sweeter flavor than the sriracha most Americans know. Vinegar, sugar, salt, and garlic round out the core ingredients, and the amount of each ingredient used creates the wide differences between the various styles. 

Preservatives:

The other big difference between various types of sriracha comes from whether the sauce uses thickeners and preservatives. Sauces with xantham gum or modified tapioca starch felt smoother and more luxurious on the tongue. Other sauces use MSG to boost the flavors, and many use sodium benzoate to stay fresh longer. These ingredients seemed to have little effect on the outcome of the taste test, but if you have a preference, check the bottle before purchasing.

Our Top Picks

The Original: Sriraja Panich Chilli Sauce

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The woman who is said to have created the original version in Si Racha back in the 1930s was looking for the perfect sauce for seafood, as Kendall tells it. After more than 85 years, it’s still made entirely in Thailand and bottled there with just the core ingredients. Even without the use of preservatives, it comes out of the bottle thick and silky. It leans garlicky and sweet, and the spur peppers keep the spice level mild. As with the texture, the flavor is smooth, with fewer of those sharp peaks Nguyen mentioned earlier, and with more complexity than any of the other brands, which worked particularly well with Thai omelets. The pleasant tang and balanced flavors come from the longer fermentation process, Kendall notes.

The Classic: Huy Fong Sriracha Chili Sauce

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The sauce that needs no introduction fared well in the tastings, but it also left our tasters wondering whether that was out of familiarity more than anything else. “The American palate is built around this,” says Kendall of the jalapeño-based sauce. Still, it stood out in two ways: as the least sweet and the smoothest option we tried. (The smoothness comes, at least in part, from its generous use of additives and preservatives.) Without the sweetness to temper the vinegar and spice notes, it comes off sharp and bold, with a heat that lingers on the tongue. Nguyen finds it most useful when she stirs it into mayonnaise to spread on banh mi.  

Best for Noodles: Shark Brand Sriracha Chili Sauce

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The runny texture of this sauce was a bit off-putting to our testers initially, at least on its own. But in dishes already prepared with a sauce—like noodle dishes—the thinness rarely mattered. Once this sriracha was incorporated into a dish, the brightness of the vinegar-forward sauce won praise, and the mild heat carried a strong pepper flavor, giving it a complexity that kept it among the favorites. Despite using both preservatives and a thickener, Shark Brand’s loose texture keeps it from being an all-purpose favorite, but for adding to anything where the runniness doesn’t matter—or can be an asset—it’s an essential.

Best for Meat: Fix Sriracha

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At first the unique flavor of this sauce out of Vietnam felt slightly off. It sticks only to the core ingredients, but while many srirachas use acetic acid (undiluted, unflavored vinegar), this one uses rice vinegar, and the sugar used is specified as cane sugar. The end result carries a slightly smoky, meaty flavor that deterred diners in most of the tasting applications but felt right at home in a marinade for grilling. Without thickeners, the texture leans runny, but it carries a hefty spice. Nguyen also recommends the company’s lemongrass-tinged, spice-forward green version.

Best Nontraditional: Bushwick Kitchen Weak Knees Gochujang Sriracha

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Though it felt the least like the classic sriracha, this version brought a fun new twist to the style. Instead of using peppers, the heat comes from Korean gojuchang paste, which includes tapioca syrup, brown rice, red pepper powder, salt, alcohol, soybeans, garlic, and onion. Bushwick Kitchen then added more sugar, garlic, and vinegar to give it more of the expected sriracha flavor profile. It ends up extremely mild, with a fair amount of natural sweetness from the gojuchang. Kendall recommends it for people already knowledgeable about sriracha and in search of something different. The low tang and minimal garlic flavors are accompanied by a thick, slightly grainy texture, which Kendall suggests works well in sandwiches.

Ask the Experts

Q: Does sriracha expire?

“Condiments don’t live forever,” says Kendall. She recommends using any sauce without preservatives within a month or two of opening, and even the ones with preservatives within a few months. While some people believe that the darker color in older bottles of sriracha adds flavor, eventually the vinegar flavor takes over and the sauce loses any nuance it once had.

Q: Should you keep sriracha in the fridge?

Kendall notices that people sometimes keep their Huy Fong Sriracha in the cabinet, but she likes to keep hers refrigerated. Because this version uses preservatives, the label suggests that you simply “store in a cool dry place,” but Kendall feels it stays fresher when chilled. Preservative-free sauces should uniformly be stored in the fridge.

Our Take

“It’s a great condiment, but it should be used with moderation,” says Nguyen, summing up much of what our taste test proved. “It should complement or supplement, not overwhelm.” With more options for which sriracha best fits the meals you cook or the way you eat, this becomes easier—you can pair the exact right version with the right flavors and dishes. But in the end, if faced with limited room or budget, you can’t go wrong with keeping a bottle of Huy Fong’s version in your fridge.

The post Our Testers Agree: These Are the Best Srirachas appeared first on Saveur.

The best anchovies are pleasantly salty, umami-rich, plump, and luxuriating in good-quality olive oil or salt—ready for snacking or mixing into a bright vinaigrette or dip. They’re tinned or jarred, but they taste fresh; they’re a commodity with European panache, and tastes of the coasts from which they came, whether it’s the cold waters of the Pacific Ocean, the Atlantic Ocean off the coast of Spain, or Italy’s Amalfi Coast. 

There’s also a booming anchovy scene in the San Francisco Bay Area, where the season runs roughly from April to October. There, they are the star of The Anchovy Bar, a culmination of the chef Stuart Brioza’s longstanding love affair with the oily little fish. Brioza receives anchovies at maximum freshness, less than an hour from having been in the water. “We cure our own during the season and serve them as fresh boquerones,” says Brioza. “We use lime juice, not vinegar. That’s the sort of heart and soul and inspiration of The Anchovy Bar, the Bay Area local anchovies.”

But when anchovy season is over in the Bay Area, Brioza brings in the best cured anchovies from around the world to pinch-hit, primarily sourced from Spain and Italy. “The goal was to really focus on ingredients that have strong ties to a specific place and that have either transformed or make that cuisine,” says Brioza. Based on his recommendations and our own depth of knowledge, we tested over a dozen anchovies to choose the very best, from budget grocery staples to traditional hand-processed delicacies from Europe. 

Our Top Picks

• Best Overall: Callol Serrats L’Escala Anchovies
• Best Splurge: Don Bocarte Cantabrian Anchovies
• Best Grocery Store Brand: Ortiz Anchovy Fillets
• Best for Cooking: Delfino Battista Anchovy Fillets

Best Overall: Callol Serrats L’Escala Anchovies

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Quantity: 8–10 fillets per tin |  Region: L’Escala, Spain | Flavor: Clean ocean, tangy salt

Why we chose it: The plump texture and mellow saltiness make these anchovies stars of the show, best eaten out of the tin or draped across pan con tomate. 

One of the oldest producers in the Spanish town of L’Escala, which is known for its anchovies, Callol Serrats are a combination of Cantabrian anchovies caught in the local Mediterranean Sea and the Costa Brava, and cured for about six to nine months. “This renders a plumper anchovy, a little more rustic of an anchovy,” says Brioza. “The longer they’re cured, the more the skin really molts off, and they are pinker/redder with less time.” During the tasting, these were consistently described as plump, pleasantly salty, and sassy, with a springy, melt-in-your-mouth texture. 

Best Splurge: Don Bocarte Cantabrian Anchovies

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Quantity: 10-12 fillets per tin | Region: Bay of Biscay, Spain, and the Mediterranean Sea | Flavor: Buttery, mellow saltiness 

Pros

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• Firm but giving texture
• Mellow saltiness
• Excellent olive oil that’s great for dipping and drizzling

Cons

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• Expensive
• Can be hard to find

Why we chose it: The absolute Cadillac of anchovies with a buttery, melt-in-your-mouth texture and a clean, not overly salty taste.

Don Bocarte is highly favored among chefs, including Brioza, who serves them at The Anchovy Bar atop a creamy white bean anchoiade that’s been slathered onto fried sourdough and topped with long-roasted broccolini and orange zest. Part of their appeal is a longer cure time. “Essentially great anchovies are just salt and anchovies, and what makes great anchovies is the selection of the fish, the fishing and handling of anchovies, and the time from the moment they’re plucked from the water to the time they’re preserved in salt.” Their size is another factor, says Brioza, and the fact that they are tinned, not canned (which means that they never go through a heating process). ”Don Bocarte is after a very specific size and obviously they shrink as they’re cured; the whole process is all by hand,” says Brioza. “Hence the price tag.”

Best Value: Ortiz Anchovy Fillets

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Quantity: 3.3 oz jar | Region: Bay of Biscay, Spain | Flavor: Highly salty, deep ocean  

Why we chose it:  While slightly more expensive than other commonly available brands, Ortiz has the quality and versatility to justify being called the best bang for your buck.

Hailing from Northern Spain, Ortiz is most often found in jars, often with a tiny anchovy fork attached for easy removal. These filets have a firm bite, and good texture, according to testers, as well as a salty, deep ocean flavor. While clearly less bespoke than other brands like Don Bocarte and Callo Serrats, they stood up in both texture and flavor, and the olive oil in the jar is high quality as well. Testers felt they’d be good for sauce, with the right amount of saltiness and umami without being overly fishy. 

Best for Cooking: Delfino Battista Anchovy Fillets

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Quantity: 14.5 oz jar | Region: Cetara, Amalfi Coast, Italy | Flavor: Salty, clean umami

Why we chose it: A high-quality, multi-purpose anchovy that’s packed in sunflower oil and ideal for inclusion in almost anything. 

“These are my workhorse anchovies,” says Brioza. “I’ll make a caesar dressing with these anchovies. I’ll make a little anchovy salsa, a puttanesca sauce, or top a deviled egg with these. They’re not center of the plate anchovies, but they’re delicious, a little saltier.” Tasters agreed that these anchovies had a “clean taste,” and smooth texture with just enough saltiness. These are great for whizzing into a spread or dip like Brioza’s anchoiade recipe. Testers described these as oily and luxurious in the mouth, and not overpoweringly salty.

Runners-Up

The anchovies that scored least favorable among testers were both the cheapest and mass-produced, as well as the most available on grocery store shelves. No surprises there: You usually get what you pay for, but anchovies might be one of the best examples of quality that increases proportionally with price. The carefully caught anchovies that are immediately hand-processed and packed with high-quality olive oil won the taste test hands down. However, that doesn’t mean that brands like Cento, Roland, or Crown Prince aren’t worth keeping on hand in the kitchen. They’re perfectly serviceable in a batch of sauce or dressings—not eating on their own— but they won’t provide ‘wow’ factor or change the mind of anyone who doesn’t already love anchovies. All three had spikey bones, extreme salt content, and very fishy-smelling oil in their tins.

How We Chose These Products

We spoke with chef Stuart Brioza, chef-owner of San Francisco’s The Anchovy Bar for his insight and recommendations; Brioza has traveled to the production facilities for many of the anchovies recommended and tasted his way through dozens to find the very best to use in his restaurant. He also has a deep knowledge of the little fish and cures his own. A group of tasters, including contributing editor Ellen Fort, blind-tasted over a dozen different anchovies to determine the very best in terms of flavor and texture.

Features to Keep in Mind When Shopping for Anchovies

Salinity Level

After anchovies are harvested, they’re cured in salt for 6-12 months, depending on the producer. When the anchovies are “ripe”, they’re rinsed and tinned or jarred in olive oil, or packed in salt once more. During this process the anchovies shrink as the salt dehydrates them, giving them a concentrated, fishy, salty taste. When cooking with anchovies, like a pasta sauce or salad dressing, it’s a good idea to taste them on their own to determine their salinity to avoid oversalting your dish.

Texture

Texture is a surprisingly important component of what makes an anchovy one of the very best. The best anchovies are free of bones with a plump, toothsome texture. Good quality anchovies should retain their shape, even when removed from the tin with a blunt instrument (one reason the aforementioned Ortiz forks are handy). Our testers identified texture as one of the main differentiators between the mass-produced brands like King Oscar and Crown Prince versus hand-processed brands like Don Bocarte and Callols Serrats. 

Freshness

Anchovies are tinned, not canned, which means that they are sterilized and sealed but are not heat treated. As a result, it’s best to keep tins and jars of anchovies in a cool or refrigerated space until they are opened; once opened, make sure that they remain covered in oil or brine and tightly sealed in the refrigerator to maintain freshness. An unopened container will continue to cure until opened, much like wine or cheese, though the texture of the anchovies may degrade over time. 

Salt-Packed or Oil

While both are excellent methods of preserving anchovies, oil-packed are Brioza’s choice. “They’re doing the least amount of work [with salt-packed],” says Brioza. “They’re kind of like a peel and eat shrimp: they do have value there’s just a lot more work on your end. [Salt-packed] are still on the spine, and need to be to soaked and peeled and tossed with olive oil. I think they have incredible value, but I haven’t found one that I’m in love with that has been a ‘center of the plate anchovy’.” Brioza’s choices for use at The Anchovy Bar—Don Bocarte, Delfina Battista, and Callol Serrats—are all packed in oil and ready for immediate use. 

Sustainably Sourced 

Anchovies are sustainable by nature: They are small schooling fish that are often caught as bycatch while fishing for the larger fish that like to feed upon them. The producers based in Cantabria and the Mediterranean Sea are forced to keep their fishing local because of the importance of processing the fish while fresh during the season.

Ask the Experts

Q: Why are anchovies so salty?

Anchovies are cured in salt after they’ve been harvested and had their heads and innards removed. They’re laid flat in large drums, layered in sea salt, and allowed to cure for anywhere from 4-12 months, depending on the size of the anchovy. The salt removes water from the fish during this time, deeply concentrating the flavor. They’re washed and dried before they’re then submerged in olive oil and tinned or jarred, but the salt-cure remains a very prevalent component.  

Q: How do you eat anchovies?

Anchovies can be consumed a variety of ways. The highest quality anchovies are a treat—albeit salty—straight from the tin, or simply on a piece of good bread spread with great butter.

Q: How long do anchovies last in the fridge?

As with most cured and preserved items, anchovies can improve over time in the fridge. However, it’s best not to let them linger too long after opening. Make sure to keep any leftover anchovies covered in oil or brine to prevent spoilage. Ortiz recommends eating opened anchovies within five days of opening, while others recommend several weeks. Just make sure there’s no mold or rancid fishy smells (you’ll know the difference between regular fishiness, we promise) before consuming.

Q: Do I have to cook anchovies?

No. Anchovies are already cured and preserved, whether in salt or olive oil. However, cooking with anchovies is a great way to add a punch of umami to a dish, that nutty, salty, earthy component that makes things like pasta with garlic, anchovies, and chili flakes, really pop. Besides pasta sauces, preparations like caesar dressing, dips, or spreads are also great uses. Brioza uses them in all those ways and more, including an anchovy salsa that’s an adapted version of a bagna cauda from chef Renee Erickson that incorporates currants, hazelnuts, chopped anchovies, garlic, and parsley served on raw slivers of fennel or apples. 

Q: What country has the best anchovies?

While the Northern Anchovy can be found in various parts of the world, Brioza ascertains that the best anchovies come from Spain, specifically Cantabria, the Northern coast. “Cantabrian anchovies are gorgeous, these are from Northern Spain and they are a type of anchovy that is sort of superior to all anchovies in the world, mainly because of their size. The size of them can be six or seven inches long which is big compared to the anchovies we see here in the Bay Area that are four to five inches long, and that makes all the difference.” 

Our Take

While the best anchovies are harder to get and cost a little more, the payoff is worth it for fans of tinned fish, and are easily the star of a dish where they’re draped across a toast, salad, or deviled egg. If you plan to use your anchovies in applications where they might take second fiddle to other ingredients, like a cooked tomato sauce, then standbys like Cento or Ortiz will certainly do it justice. Regardless of which you choose, this list has many fine fish.

The post The Best Anchovies Are Perfect on Their Own appeared first on Saveur.

Outdoor cooking season is in full swing, but not everyone feels confident firing up the grill to sear steaks and char vegetables. In fact, using a grill can be downright intimidating, despite how easy your favorite grill master may make it seem. Luckily, there are plenty of  cookbooks that are chock-full of approachable tips, tricks, and recipes to empower grilling novices. 

“A good grilling cookbook is one that helps you reimagine possibilities,” says Carsten Johannsen, executive chef of Lindens at Arlo SoHo and managing partner at Renwick Hospitality Group. “Grilling is one of the oldest forms of cooking and is seemingly very straightforward. However, if you really explore the intricacies of heat sources, temperature, and technique, you can be opened to a new level of cooking.”

Below, you’ll find the best cookbooks to help you grill like a pro, from basic barbecue to innovative showstoppers.

Our Top Picks

• Best Overall: Playing with Fire by Michael Symon
• Best for Beginners: Smokin’ Hot in the South by Melissa Cookston
• Best for Advanced Grillers: How to Grill Everything by Mark Bittman
• Best Celebrity Chef Cookbook: Grill It!: A Cookbook by Bobby Flay
• Best Educational: Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn
• Best Multicultural: Born to Grill by Rob Rainford

Best Overall: Playing with Fire by Michael Symon

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Print Length: 240 pages | Publisher: Clarkson Potter | Publication Date: April 2018

Why we chose it: Michael Symon’s unparalleled passion for American barbecue shines in this stunning hardcover that can easily double as a coffee table centerpiece. 

Cleveland-based Symon may be best known for his television appearances on Food Network’s Iron Chef, but the grill is where his heart is, a sentiment captured in this page-turner that is equal parts celebratory and educational. Not only does he walk us through different regions and their unique cuisine (brisket in Texas, burnt ends from Kansas City), but he also supplies photos and headnotes with detailed graphics that illustrate grilling techniques, as well as how to choose the right models, wood, rubs, and sauces.

Best for Beginners: Smokin’ Hot in the South by Melissa Cookston

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Print Length: 322 pages | Publisher: Andrews McMeel Publishing, LLC | Publication Date: May 2016

Why we chose it: Some like it hot, but we like it Smokin’ Hot with Cookston’s simple and fun approach to grilling. 

Cookston sets the foundation for successful grilling with a cookbook that brings readers back to basics. Including nine chapters of recipes with digestible bits of advice along the way, the book does a fabulous job of including  all the grilling essentials (like rubs, sauces, marinades, and fresh herbs) without cutting corners by using pre-made products.

Best for Advanced Grillers: How to Grill Everything by Mark Bittman

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Print Length: 576 pages | Publisher: Harvest | Publication Date: May 2018 

Why we chose it: Bittman takes grilling to the next level with an in-depth book that ranges from beginner basics to advanced recipes. 

When it comes to the art of grilling, this text is the holy grail. However, it can be quite intimidating for an amateur cook with more than 1,000 recipes, some of which call for specialty ingredients like quail, tongue, sweetbreads, and octopus. But, within the wide range) you’ll find a well-organized, comprehensive, and inventive cookbook that covers practically anything you can make on a grill. It’s a kitchen essential—and one that will keep you motivated for years to come.

Best Celebrity Chef Cookbook: Grill It!: A Cookbook by Bobby Flay

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Print Length: 288 pages | Publisher: Clarkson Potter | Publication Date: April 2008 

Why we chose it: A beginner-friendly cookbook that transforms basic ingredients into crowd-pleasing meals. 

Flay does an amazing job of taking staple ingredients and transforming them into complex and delicious meals. In this cookbook, he elevates everything from burgers to grilled fruit with excellent sauces, marinades, vinaigrettes, and grilling techniques. In addition, Flay supplies helpful buying guides for different types of grills, indispensable tools, pantry must-haves, and high-quality products. 

Best Educational: Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn

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Print Length: 400 pages | Publisher: Harvest | Publication Date: May 2016

Why we chose it: Meathead will educate even the most experienced of grillmasters with tips, tricks, and techniques that are researched and backed by scientists. 

This cookbook proves that grilling is so much more than just a cooking method—it’s an education in science, explaining  how and why chefs fire up proteins and vegetables to achieve charred, smoky perfection. The college textbook of grilling, Meathead includes expert opinions from  a physicist and food scientist to help answer common questions, like whether or not you should bring meat to room temperature or soak wood chips before using. We also appreciate the book’s  humorous tone, which helps to lessen the feeling of information overload.

Best Multicultural: Born to Grill by Rob Rainford

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Print Length: 288 pages | Publisher: Random House | Publication Date: May 2012 

Why we chose it: This menu-driven cookbook provides full meals for the indecisive chef. 

There’s a whole world of grilling beyond the southern United States, as Rob Rainford reminds us with his multicultural cookbook that features ingredients and recipes from across the globe. Featuring 20 full menus and highlighting regional flavors, this book is great for the passionate chef who likes to entertain.

How We Chose These Products

We asked Johanssen and other grillmasters to share their all-time favorite grilling cookbooks. We purchased a variety of their selections, read them, cooked with them, and narrowed down our list to the best six on the market, ensuring there was an option for every skill level.

Features to Keep in Mind When Shopping for Grilling Cookbooks

Experience Level

Some grilling cookbooks are beginner-friendly while others are geared towards a more experienced cook.. Read the sleeves for a general description of the book and the type of reader for which it’s recommended—you don’t want to end up with an overly technical cookbook that just collects dust on your bookshelf. 

Recipes

Not all grilling cookbooks boast hundreds of recipes, though the majority will advertise their recipe count on the front cover. Grilling cookbooks often focus heavily on techniques like building the fire, heat zones, meat prep, and more. Many recipes may include things like sauces, rubs, and beverages, so your best bet is to take a look at the table of contents to determine if it will meet your culinary needs. 

Number of Pages

The page count doesn’t always dictate the amount of recipes or information you may find in a cookbook. Keep in mind that many texts are chock-full of photos or graphics, which can occupy page space. Be sure to flip through any cookbook prior to buying to get a better sense of its general style and format. And never judge a book by its cover.

Ask the Experts

To help you master the flame, we asked Chef Johannsen of Lindens at Arlo SoHo to share his expertise and answer your most burning questions. 

Q: How do I grill better?

Johannsen recommends using a natural fuel source, if possible. He says, “store-bought briquettes and coals are often saturated with a lot of synthetic add-ons, which will ultimately affect the flavor of your food. Natural fire sources can add clean, earthy flavors without chemicals. Also, there are a lot of nuances in flavor that can be achieved by using different kinds of wood.” Oak will add a lighter flavor than hickory, for example.

Q: Can I cook everything on a grill?

“Absolutely,” Johannsen says “The way that an ingredient can be transformed on the grill is really its own kind of magic. Lately, I’ve been grilling pineapples and melons at the restaurant. There is a great complexity that comes through when the sugars in the fruit caramelize under fire.”      

Q: What are the best meat alternatives to grill?

Johannsen says, “I am a big fan of grilling mushrooms as a meat alternative. Mushrooms have a natural hearty and earthiness that works incredibly well on the grill. Marinated portobello steaks or oyster mushrooms are a few of my favorites to fire up— they maintain their texture and flavor really well throughout the cooking process and make for a very satisfying main.”

Q: What’s the difference between smoking and grilling?

“Smoking involves cooking at a low temperature for longer amounts of time,” says Johannsen. “It’s a way to infuse your ingredients with that signature smoke flavor that many love. Grilling, on the other hand, is a faster technique that involves cooking quickly at high heat. You will still achieve a smoke or char flavor, but it won’t be saturated as deeply.. 

Our Take

Whether you’re a grilling greenhorn or a propane pro, a good grilling cookbook is beneficial for any cook. These chefs are experts at their craft and will undoubtedly share knowledge that even the most seasoned grill masters can find useful.

The post The Best Grilling Cookbooks Are the Perfect Gift for Summer appeared first on Saveur.

Flat top grills, once reserved for professional kitchens, are increasingly finding their way into the backyards of homeowners joining or in some cases replacing the classic barbecue grill. With their versatility and low maintenance design, there’s good reason to sacrifice those sought-after grill marks you can only get with a traditional grill. 

Unlike the slatted grates of a charcoal or gas barbecue, a flat top grill has a smooth solid cooking surface that allows you to grill foods you’d never dream of throwing on the barbecue, including pancakes, eggs, stir fry, and chopped veggies. Of course, you can also grill steaks, burgers, chicken and other standard Fourth of July fare on a flat top. 

A flat top grill is also easier to clean. Since the surface is smooth, drippings drain conveniently into a tray that you can remove and dump after cooking, keeping the grill’s underbelly free of the grease and charred food bits that collect in the cook box of charcoal and gas barbecues. If you’re looking to add a flat top grill to your outdoor cooking arsenal, here are some of the best options.

The Best Flat Top Grills: Our Top Picks

• Best Overall: Blackstone Adventure Ready 2-Burner Outdoor Griddle
• Best Value: Country Smokers The Highland 4-Burner Portable Griddle
• Best Combo: Royal Gourmet 4-Burner Portable Propane Flat Top Gas Grill and Griddle Combo
• Best Professional: Blackstone 4-Burner Restaurant Grade Flat Top Griddle
• Best Portable: Cuisinart Flat Top Gas Griddle
• Best Indoor: Yescom 14” Electric Countertop Flat Top Griddle

Best Overall: Blackstone Adventure Ready 2-Burner Outdoor Griddle

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Burners: Two | Cooking Surface: 470 square inches | Dimensions: 32 inches by 21 inches by 13 inches

Why we chose it: The broad cooking surface and well established brand name make this one of the best all around flat top grills we could find. 

Most flat top griddles are space hogs, which won’t do if you have a small deck or patio or you’re pairing a flat top grill with an existing gas or charcoal barbecue. This 2-burner model gives you enough grilling surface for cooking multiple foods—hamburgers, veggies, hotdogs—simultaneously while still maintaining a compact profile. It measures just 21 inches by 13 inches, and it comes equipped with wheels, so you can maneuver it into a corner when not in use. 

With its two burners, it’s also possible to create the two heat zones you’ll need for simultaneously cooking different types of foods. There are other features to like about this grill too, including a side table for prepping food and a shelf where you can keep your spatulas and tongs.

Best Value: Country Smokers The Highland 4-Burner Portable Griddle

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Burners: Four | Cooking Surface: 600 square inches | Dimensions: 42 inches by 21 inches by 31 inches

Why we chose it: The Country Smoker flat top griddle is a great option if you don’t want to spend a lot of money on another outdoor cooking appliance.

Its nearly 600 square inches of cooking surface gives you ample space for grilling hamburgers, veggies, or assorted breakfast items all at one time, which you’ll be able to do thanks to the four burners that let you create multiple heat zones. 

The legs are a bit spindly, making it less stable than other grills. However, they do fold into the base, making it easier to store if you have limited space on your deck or patio. At just under 50 pounds, it’s just lightweight enough to take on the road for the next tailgating event or family reunion picnic at the park.

Best Combo: Royal Gourmet 4-Burner Portable Propane Flat Top Gas Grill and Griddle Combo

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Burners: Four | Cooking Surface: 584 square inches | Dimensions: 66.1 inches by 21.7 inches by 36.6 inches

Why we chose it: If you can’t decide between a standard grill or griddle, you can get both with this combo option. 

If you want a griddle and a grill but don’t love the idea of crowding your deck or patio space with multiple outdoor cooking appliances, then this combo unit from Royal Gourmet is the way to go. It comes equipped with both a griddle side and grill side that offer a total of 584 square inches of cooking surface. 

With two burners on each side, you create multiple cooking zones on both grill and griddle. We also love the two large side tables, which provide plenty of space for food going on or coming off the grill. Though this grill griddle combo gives you the best of both worlds, at 66 inches wide it does demand a good chunk of patio or deck real estate.

Best Professional: Blackstone 4-Burner Restaurant Grade Flat Top Griddle

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Burners: Four | Cooking Surface: 720 square inches | Dimensions: 62.5 inches by 22 inches by 36 inches 

Why we chose it: its large cooking surface and four burners makes it capable of cooking a lot of food at once. 

A professional flat top grill gives the chef ample cooking space and multiple heat zones for cooking a lot of food at once. You can do just that with Blackstone’s largest flat top, which comes equipped with a vast cooking surface that covers more than 700 square inches and comes equipped with four burners. 

We also like the thick cold rolled steel cooktop, which distributes heat evenly while being easy to clean. The griddle is large at more than 5-feet long, and the side tables do not fold down. However, there are casters on all four legs that allow you to roll into an out of the way place when not in use.

Best Portable: Cuisinart Flat Top Gas Griddle

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Burners: Two | Cooking Surface: 644 square inches | Dimensions: 40 inches by 28 inches by 32 inches

Why we chose it: This portable griddle offers as much cooking surface as a standard flat top grill

A portable flat top grill generally has limited cooking surface, which isn’t ideal if you need it to feed a large gathering of tailgaters or the extended family at a campground. Cuisinart manages to make this gas griddle portable while still offering substantial cooking space and two burners. 

That’s all thanks to its collapsible design—the Cuisinart’s legs and side table fold underneath it for transport, giving it a relatively compact size of 28 inches wide and 17.5 inches high. While you’ll still need two people to lift it—it weighs 50 pounds—it’s certainly small enough to fit into a car trunk. In addition to being a great portable flat top, the Cuisinart is also a great option for those who want to store their flat top grill when it’s not in use.

Best Indoor: Yescom 14” Electric Countertop Flat Top Griddle

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Burners: One | Cooking Surface: 644 square inches | Dimensions: 40 inches by 28 inches by 32 inches

Why we chose it: A cast iron cooking surface and the ability to reach high heat makes this one of the highest-performing indoor griddles we could find. 

While there are many indoor griddles to choose from, if you’re looking for something that’s going to give you similar grilling power to the griddles you’d find in a professional kitchen, this is it. It can heat its modest 200 square inches of cooking surfaces to temperatures exceeding 570 degrees Fahrenheit, plenty of heat for searing a dark crust on your smashburgers. 

We also love the cast iron cooking plate, which holds up much better than the nonstick cooking surfaces found on many indoor cooking griddles. The Yescom does cost twice as much as other indoor models, but if you want a serious indoor griddle, it’s worth the additional cost.

How We Chose These Flat Top Grills

Having used a variety of flat top grills of various sizes, I was able to use my experience to make my selections for our list of the top models. Since heat output is key with any type of grill, I limited my selections to those that could evenly cook food by producing at least 75 BTUs per square inch of cooking surface. I also chose grills with multiple burners that allow the chef to create different heat zones for cooking different types of food at one time. My list includes both large flat top grills capable of cooking for up to 10 people as well as smaller models for portable or indoor use.

Features to Keep in Mind When Shopping for Flat Top Grills

Heat Distribution

The heat output of a flat-top grill’s burners, measured in British Thermal Units (BTUs), determines its ability to heat the cooking surface evenly. A good flat-top grill will produce between 75 and 100 BTUs per square inch of cooking surface. That means a grill with 600 square inches of cooking surface should have burners that put out a total of 45,000 to 60,000 BTUs. 

In addition to heat output, pay attention to the number of burners, which determines how many individual heat zones you can create on the cooking surface. The ability to vary the temperature of different parts of the grill allows you to cook different types of food (which require different surface temperatures) simultaneously. High and low heat zones are also necessary for certain styles of cooking, such as hibachi, which typically requires the chef to maintain two different surface temperatures on the grill. 

Temperature Range and Cooking Area

Heat distribution and BTU output is also key because it determines how hot you can get the surface of the grill. A high grill surface temperature is required for searing a crust on steaks or hamburgers. 

Cooking area is also crucial as it determines how much food you can fit on the grill’s cooking surface at once. Most full size outdoor flat top grills have between 400 and 700 square inches of cooking surface while smaller indoor models have around 200 square inches of cooking surface. 

Material & Finish

By far the best surface for a flat top grill is cold rolled steel, which won’t warp under intense heat and does an excellent job of transferring heat. It can also hold up to the constant scraping of a metal spatula. 

That said, cold-rolled steel is susceptible to rust, which makes it higher maintenance. You’ll need to make sure the grill is covered when not in use and treat it periodically with oil to prevent rust from forming. A flat top grill’s exterior typically comes in either a heat-resistant black paint or stainless steel.

Durable and Stable

With a grill top made from heavy cold rolled steel, it’s imperative that the grill legs are sturdy enough to hold it steady while you’re cooking on its surface. No one wants a wobbly grill while they’re pressing down on a hamburger patty. With that in mind, look for grills with sturdy legs and lockable casters. The body of the grill should also be made from heavy gauge sheet metal, which will stabilize the grill while preventing it from warping over time. 

Brand

As with standard grills, it’s always best to go with a well-established brand that has a reputation for producing durable products that perform well. Blackstone and Royal Gourmet are two of the most well-regarded brands in the flat top griddle market. Both have an established reputation for producing quality flat top grills for home use. Other quality flat top grill brands include Cuisinart and Camp Chef.

Ask the Experts

Q: What is the difference between a flat top grill and a griddle?

Most people and manufacturers use the terms flat top grill and griddle interchangeably to refer to the same thing. That said, there is technically a difference between the two. A flat top grill is the same as a standard outdoor grill, only it has a smooth metal surface as opposed to grates. The surface can be heated by either round gas-powered burners or another heat source, such as charcoal. A griddle, in comparison, has an electric heating element that runs the length of its cooking surface.

Q: How thick should a flat top grill be?

Flat top grill thicknesses vary depending on how heavy duty the grill is. A standard flat top grill for home use is typically about 1/2-inch thick. A medium duty grill jumps up to 3/4 inch thick while a professional flat top grill typically has a 1-inch thick cooking plate. A thicker grill plate takes longer to heat up, but better maintains a constant temperature once it reaches the desired heat level, key for a professional griddle that might run for hours. The thicker surface can also handle higher heat and extended use without warping. 

Q: How do I make my griddle nonstick?

The key to keeping your food from sticking to the cold rolled steel cooking surface is by cleaning it thoroughly after each use and seasoning it periodically. To clean the grill, use mild dish soap. Once clean, pour cooking oil over the surface of the grill then turn the heat to medium high to bake the oil into the surface. This seasoning process creates a protective coating that not only keeps food from sticking to the surface but also prevents scratches and rust.

Final Take

Flat top grills offer greater versatility than a standard grill with their ability to grill everything from burgers and steaks to pancakes and scrambled eggs. A good flat top grill should have a durable cooking surface with a sturdy base. With its durable frame and rolled steel cooking surface, the Blackstone Adventure Ready 2-Burner Outdoor Griddle is one of the best all-around flat top grills on the market. Those who want a griddle but don’t want to give up traditional grilling should consider the Royal Gourmet 4-Burner Portable Propane Flat Top Gas Grill and Griddle Combo, with its traditional grill and flat top grill cooking surfaces. 

The post The Best Flat Top Grills for Your Backyard Barbecue appeared first on Saveur.

Prime Day 2024 is upon us, which means now is the time to take the plunge on any kitchen tools and gadgets you’ve been eyeing. Whether we’re testing recipes, entertaining loved ones, or whipping up a weeknight clean-out-the-fridge meal, we here at SAVEUR are always on the lookout for products that will make our—and your!—time in the kitchen more efficient and enjoyable. To that end, we’ve rounded up some of the best kitchen deals Amazon has to offer right now, from high-speed blenders and state-of-the-art ice makers to investment-worthy grills and fancy espresso machines. And while you’re stocking up, don’t forget to swing by our SAVEUR Selects Amazon store and check out the special offers on our own cookware and bakeware. Read on for our editors’ top Prime Day picks in the kitchen category.

GE Profile Opal Ice Maker

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Typically, I need more stuff taking up space on my teensy Manhattan kitchen countertops like I need a hole in the head—but for this compact wonder, I’ll make an exception. Team SAVEUR has been shooting lots of new drinks recipes in my apartment recently, and the limitations of my freezer’s built-in ice maker are wearing thin. I’m springing for a nugget ice maker now so we can enjoy more perfectly frosty tiki cocktail recipes all summer long. Painkillers, anyone? —Kat Craddock, Editor-in-Chief/CEO

Joyce Chen Original Unlimited Kitchen Scissors All Purpose Dishwasher Safe Kitchen Shears

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By far the gold standard in kitchen snips, these iconic cherry-red shears are the perfect combination of sturdy construction and persistently sharp edge. Their slender blades and delicate tips—so perfect for deftly trimming herbs and baby greens—make them a mainstay in food stylists’ toolkits. I’ve wanted a pair of my own for years, so this Prime Day, I’ll be banning my dull, stationery-aisle scissors from the kitchen for good. —K.C.

SAVEUR Selects Enameled Cast Iron 4-1/2-Quart Braiser with Stainless Steel Lid

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As a cast iron fanatic, I definitely have more cast iron pans than I need, especially considering the size of my kitchen, but the one in heaviest rotation is this SAVEUR Selects braiser. I love its wide base and thick construction, which allow for excellent heat retention and a wide variety of uses. Perfect for stirring up a risotto, tossing pasta, braising meat, and even deep frying, this versatile pan is sure to become one of your go-to cooking vessels. —Ryan McCarthy, Editorial Assistant

Pyrex Deep 5.2-Qt (9″x13″) 2-in-1 Glass Baking Dish with Glass Lid

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What’s not to love about a classic Pyrex dish? This one is large enough to fit almost any one-pot meal and will have you covered from dinner to dessert—it’s just as suitable for lasagna as it is for a batch of brownies. Did I mention it comes with a lid that doubles as a separate cooking vessel? The best part is that it’s oven, microwave, and dishwasher safe, which means not only can you cook, store, transport, and reheat your food all in the same container, but you’ll also have way less cleanup time. —R.M.

KitchenAid KSM150FEAQ Value Bundle Artisan 5 Quart Stand Mixer

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As someone with limited counter space, I’ve been Team Hand Mixer for as long as I can remember, but lately my baking ambitions have outgrown what my trusty little appliance can accomplish. It’s finally time to graduate to Team Stand Mixer, kitchen storage be damned. KitchenAid continues to be the standard-bearer in quality, and I can’t wait to take advantage of the features I’ve only used on machines borrowed from friends, from the convenient tilt-head design to the 10 different (but all hands-free!) speeds. This five-quart model can apparently mix up to nine dozen cookies, so everyone in my life is about to get a post-Prime Day sweet treat. —Frances Kim, Digital Director

SAVEUR Selects 10-Inch Angel Food Cake Pan

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My brother-in-law recently became obsessed with perfecting pandan chiffon cake, a popular dessert in his native Singapore that’s difficult to find in the U.S. As a competitive sister-in-law, I’m now obsessed with making one even better than his version, and I feel confident that this SAVEUR Selects angel food cake pan is the right tool for the job. It’s turned out flawless cake after cake during recipe testing and photo shoots, so even if you don’t need it for a personal mission like me, I highly recommend snapping one up on Prime Day so you can treat yourself to everything from a classic angel food cake to a decadent honey-chocolate cake to a luscious caramel flan. —F.K. 

Weber SmokeFire EX4 Wood Fired Pellet Grill

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It’s not too late to splurge on a high-quality grill! There’s still plenty of summer left between now and Labor Day to host cookouts for your friends and family and whip up all kinds of impressive flame-kissed meals. With a temperature range of 200 to 600 degrees and a whopping 672 square inches of grilling space, this pellet grill works equally well for searing and smoking. Bonus: The porcelain-enamel finish is as handsome as it is durable. Pull the trigger on this Weber model, and you’ll be well poised to show off your grilling skills from now until the snow arrives. —Thomas Payne, Visuals Director

PHILIPS 3000 Series Air Fryer Essential Compact with Rapid Air Technology

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My kitchen is overdue for a new air fryer, so I’m looking forward to adding this Philips model to my cart on Prime Day. Not only does it crisp food quickly and evenly, it grills, roasts, bakes, and reheats with the push of a button on the easy-to-use, super-responsive touchscreen. This air fryer also has a keep warm setting, which makes timing your fried foods with the rest of your dinner menu a breeze. Best of all, the price is reasonable even when it’s not on sale, so this one’s really a steal. —T.P.

Breville Barista Touch Espresso Machine

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If, like me, you’ve been considering upgrading your kitchen with an espresso machine, Prime Day might be the best time to strike. I have my eye on this Breville, partly because of word of mouth and partly because I know the Australian maker—and Australia in general—takes its coffee seriously. The perfect starter machine, this model takes the guesswork out of every step of the coffee-making process, from automatically timing the espresso pull to calibrating the milk settings for ultra-precise frothing (it adjusts the steam pressure and temperature based on your drink selection and milk type). —Toni-Ann Gardiner, Brand Partnerships Lead

Weston Burger Press

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Now that summer is in full swing, I’m thinking about the important stuff, like when to host my next backyard barbecue and how to get burgers from the grill to the table as quickly as possible. One trick is to prep the patties before your guests arrive using this handy burger press. All you have to do is add ground beef or turkey to the center of the gadget and press down, then out pops a perfectly shaped patty that’s guaranteed to cook evenly on the grill. Press, grill, and serve, then rinse and repeat all summer. —T.G.

Vitamix White A2300 Ascent Series Smart Blender

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A good blender goes a long way, and if it’s a Vitamix, I can attest that it will last you for years and years. Whenever I come across a Vitamix sale, I’m tempted to upgrade my existing model, but even after five-plus years of recipe testing and cooking professionally, I don’t need to. Do I want to? Now that’s a different story. Whether you need a Vitamix or, like me, are simply coveting the latest model, it’s a deal worth holding out for, and your time is now. —Fatima Khawaja, Contributing Editor

All-Clad D3 3-Ply Stainless Steel Cookware Set 7 Piece

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I always tell friends and family to invest in high-quality kitchen tools so that they don’t have to worry about replacing them. Working with solid, reliable equipment truly makes cooking so much easier and more enjoyable, and you can’t go wrong with restaurant-favorite brand All-Clad. Their cookware can be pricey, so Prime Day is an excellent time to splurge on a full set. —F.K.

COSORI Electric Gooseneck Kettle

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Most mornings these days, I find myself bleary-eyed and fighting with my electric kettle that’s on the fritz after 10 solid years of service. So this Prime Day, my goal is to eliminate that stress by upgrading to the COSORI Electric Gooseneck Kettle. This small appliance has exactly what I’ve come to love about quality electric kettles—one-touch temperature controls for press-to-start heating and a durable all-stainless-steel interior—plus “smart” mobile app functions that will enable me to schedule heating ahead of time. I’m looking forward to finally indulging in the mindfulness practice of the slow pour-over coffee as opposed to dealing with the chaotic sloshing from my current kettle’s wide-mouth spout. —Stephanie Pancratz, Managing Director, Editorial Operations

OXO Brew Conical Burr Coffee Grinder with Scale

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If my conversations with coffee pros like James Freeman (Blue Bottle Coffee’s founder) and Emily Rosenberg (director of education at Stumptown Coffee Roasters) have taught me one thing, it’s that how you grind your coffee is just as—if not more—important than what you use to brew it. It turns out, the sharp blades of standard electric grinders produce an uneven texture, resulting in unpredictable and inferior flavor. Enter this workhorse machine from OXO, which uses conical burrs to evenly break down beans into coarse or fine powder. I love that it has a built-in scale, which means there’s no need to splurge on (or store!) a second appliance. —Benjamin Kemper, Senior Editor, Travel

Vasconia 4-Cup Granite Molcajete Mortar and Pestle

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After laboring over a nice meal, hand-washing the food processor—the blade with its schmutz-catching underbelly, the feed tube with all those unreachable nooks and crannies—lowkey makes me want to defenestrate myself. That’s one reason my molcajete has so many miles on it: With a couple swipes of the sponge, it’s squeaky clean. Not only does this Mexican-style mortar and pestle tackle many of the same tasks as a Cuisinart, it has the edge when it comes to preparations like pesto (all that pounding coaxes out herbs’ essential oils like no blade can) and spice blends (do you know how stress-relieving it is, with the presidential election approaching, to smash stuff with a rock?). —B.K.

Ninja Fit Compact Personal Blender

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I used to have something like this ages ago, and I must have donated it or given it to a friend when I acquired a Vitamix—there simply wasn’t room for two blenders in my life, and this little bullet-shaped cup couldn’t possibly compare to the sheer horsepower of my new appliance. But lately, I find myself missing it. It’s ideal for single-serve smoothies, sure, but perhaps more importantly, it makes quick work of salad dressings in moments when I don’t feel like chopping garlic, shallots, and herbs (which is often). The petite blender cup means even for a small amount of dressing, everything ends up smooth and perfectly emulsified. Perhaps there’s some room in the back of the cupboard for this little guy after all. —Alex Testere, Senior Editor, Features

Rubbermaid Food Storage Containers Set

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I’m always envious of my friends who have meticulously arranged kitchen cupboards. Neatly stacked containers filled with flour, dried beans, coffee, oats, sugar—slap a label on there, and I’m in organizational heaven. That said, I’ve only ever experienced that rush of joy vicariously; I’ve never had my act together enough to get my own pantry in order like that. But with this (almost ridiculously) abundant storage container set, now might finally be my time to shine. —A.T.

The post The Best Prime Day Kitchen Deals, Hand-Picked by SAVEUR Editors appeared first on Saveur.

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

Courtesy Holcomb Studio

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

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

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

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

Photo: Murray Hall • Food Styling: Jessie YuChen

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

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

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

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

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

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

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

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

Courtesy Salt & Straw

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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