Sous vide cooking—cooking foods in vacuum-sealed pouches in precisely controlled water baths—is no longer the exclusive preserve of fancy restaurant kitchens. The Anova Precision Cooker is one of the best home water bath controllers on the market, with an easy-to-use interface, Bluetooth support, rock-solid construction, a sleek look, and an affordable price tag to boot.
The angled end of a fish spatula means it's one of the few kitchen tools out there that is not ambidextrous. And unfortunately, a lot of manufacturers, including the two above, don't make a left-handed version of their spatula. So if you're a lefty, go for the LamsonSharp Chef's Slotted Turner. It's a bit more expensive than the Victorinox (the lefty version is currently around $23, while the righty is around $30), and the flipper doesn't curve as much, which makes it trickier to slide under things. But overall, it's quite comparable to our favorite spatula, and you can get it with either a walnut handle or a dishwasher-safe polyoxymethylene (POM) handle. (It also gets a stamp of approval from Serious Eats' resident lefty, Daniel.)
The Instant Pot Duo60 is a fantastic value and performed almost as well as the top pick among countertop pressure cookers we tested. It's easy to use, the company has a reputation for great customer service, and there's an avid and helpful community of users online to boot.
Whether you're baking cakes from scratch or from a mix, giving the batter more room to grow will minimize doming, for thicker, more level layers. Light, reflective metal also minimizes browning to keep the cake crust delicate and pale. Because the pans are nonreactive, they can also be used with poke cakes that involve acidic liquids, like lemon juice.