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Equipment Reviews
The Best Air Fryers
We cooked thousands of french fries and more than 50 pounds of chicken to answer one question: Which air fryer reigns supreme?
Top Picks
Update, September 2023
We recently tested a few more air fryers, including two with glass drawers. Our winner remains the Instant Vortex Plus Air Fryer.
What You Need to Know
The best models cook food quickly and efficiently and can be used in place of a toaster oven or wall oven. Our favorite, the Instant Vortex Plus 6-Quart Air Fryer, can fit enough food for four people, has an easy-to-use basket that slides into the appliance like a drawer, and features intuitive digital controls. We also like another Instant model, the Instant Vortex Plus ClearCook + OdorErase 6-Quart Air Fryer. It offers everything our winner does, and its viewing window, simple control panel, and odor filtering technology impressed us during testing.
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Equipment
Ingredients
The Best Can Openers
Home cooks have strong opinions about this simple, essential tool. What’s the best option for you?
The Best Pepper Mills
Freshly ground pepper is an everyday staple for seasoning food. Which pepper mill is the easiest to use?
The Best Mandolines
A good, sharp mandoline can slice food beautifully. Which is the best—and safest?
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Pan-Seared Shrimp with Fermented Black Beans, Ginger, and Garlic
Lemon-Olive Oil Tart
Plum Financiers
Pan-Roasted Pear Salad
Featured Recipe
Briam
SERVES 6 as a main course or 8 (side dish)
TIME 1½ hours, plus 20 minutes cooling
Greek cooks slow-roast vegetables in olive oil and
pair them with good bread for a lush, laid-back meal.
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How to Carve a Whole Chicken
Carving a whole bird can feel like a daunting task. These steps break it down for you (pun intended).
1. Cut chicken where leg meets breast, holding knife close to leg quarter to keep plenty of skin covering breast.
2. Pull leg quarter away from breast while pushing up on joint. Cut through joint and skin to remove leg quarter.
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The Magic Temperature for the
Creamiest, Sweetest Sweet Potatoes
Holding orange-fleshed spuds at 200 degrees produces
rich, almost fudgy flesh with deeply complex flavor.
