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In this book, Meathead Goldwyn, the founder of AmazingRibs.com, distills decades of research on the art and science of barbecue and grilling into a single volume that shows not just the best ways to take food to live fire, but why the techniques work. Far more than a recipe book alone (though there are tons of bulletproof recipes), this text will teach Dad the hard-tested fundamentals of outdoor cooking, giving him the confidence to cook anything, even without a recipe. The myth-busting and equipment tips alone were enough to get me hooked.
Forget those puny kitchen torches designed to make crème brûlée for ants. If you want some serious torching power in the kitchen, for putting the final touch on fancy desserts or for finishing off a sous vide steak, you want a high-output torch like this one. You'll get a deeper char than you'll ever be able to get from using a skillet alone.
We tested dozens of stovetop pressure cookers before settling on Kuhn Rikon's Duromatic. It has a heavy sandwiched-aluminum-and-steel base that gives you even heat and a pressure gauge that makes telling exactly how much pressure has built up inside visual and intuitive.
There's form, and then there's function. The aprons from Tilit are great on both fronts. Made from waxed cotton, they offer breathability along with water resistance, but they're also damned handsome. Just like Dad, right? Right.