If you're tired of pancakes that fall flat, if you're sick of roast chicken that looks lovely on the outside but is dry and stringy inside, if you get paralyzed by choosing between the dozens of banana bread recipes a quick Google search turns up, if you've never made a meatloaf in your life and want to make sure it comes out right the very first time, The New Best Recipe is an invaluable resource that you'll turn to again and again.
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.
The ChefSteps Joule is the smallest circulator on the market. It's sleek, compact design fits in a drawer and it heats quickly and accurately. It has the advantage of the ChefSteps community and legacy content built into its app, though its one downside is that it requires a smartphone or tablet along with a registered account to operate.
Parsons's book doesn't try to be everything to everyone, and it doesn't pretend to be an encyclopedia of food science. Instead, it's a well-curated package of only the most useful and interesting scientific tidbits, with a straightforward, "just the facts, ma'am" approach. Each of the six chapters is about a single basic concept of food science: how frying works, how vegetables ripen, how beans and pasta soften, how meat reacts to heat, how eggs are the most useful culinary tool on the planet, and how fat, flour, and water come together to form pastries and cookies.
Interested in sous vide cooking? You're going to want this. And it's handy for way more than just sous vide cooking. A vacuum sealer makes it really easy to save meats or other foods in the freezer, and it keeps air (read: freezer burn) off it all. The Oliso sealer uses a unique resealable-bag system, which means far less wasted plastic than a conventional cut-and-seal vacuum sealer.
Kenji says that On Food and Cooking is, has been, and will probably always be the most important, most referenced, and and most cherished book in his library.
While an immersion circulator can be used with any old pot, we strongly suggest using a Cambro container, small or large (or both) depending on what recipes you have your eye on to start with. Pots aren't as ideal for sous vide as Cambros, as plastic is a better insulator.
Unlike crackable baking stones, the Baking Steel is a solid sheet of steel. Not only will it last forever, but, with superior thermal properties, it produces the best pizza crusts we've ever seen in a home oven.
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.
A good digital scale is an essential tool for bakers or home charcuterie makers. This one comes with an easy-to-clean, removable stainless steel weighing surface; great accuracy and precision; and a backlit pull-out display to make measuring easy, even for large or unwieldy items.
If you're interested in dabbling in modernist cooking, start with a gram scale. Capable of measuring to the hundredth of a gram, this is an absolute must-have when you're working with hydrocolloids, where accuracy is paramount.
A pressure cooker is a cooking vessel that just keeps on giving: Once you discover the time-saving feats it's capable of, you'll never look back. A countertop electric model gives you set-it-and-forget-it convenience. Breville's Fast Slow Pro Cooker gives you complete control over your pressure cooking but also works as a slow cooker and a rice cooker.
A New York Times best-seller! The Food Lab: Better Home Cooking Through Science, by J. Kenji López-Alt, is his column by the same name on this very website, blown up to 900-plus pages (and seven-plus pounds) of concentrated culinary science. Gorgeous color photos, detailed how-tos, and elaborate explainers cover ingredients, technique, gear, and the secrets of the universe underneath it all. May include puns.
What we find really great about both books in this series is their episodic, casual nature. Have a few spare minutes? Just flip to a page and find out what bones contribute to a good stock (collagen, baby!), or what freezer burn actually is (and find out that airtight plastic wrap isn't actually so airtight after all).
By the time you're done reading BraveTart, you'll not only know how to make Stella's favorite brownies (or Little Debbie's favorite Oatmeal Creme Pies), you'll have been sufficiently schooled in the underlying science and technique to be able to make your own favorite brownies, whether you like them fudgy or cakey (and, because of Stella's infectious infatuation with history, you'll note that the cake-fudge paradigm shift occurred sometime in 1929). Where Willy Wonka relied on magic to bring his creations to life, Stella relies on science, history, and fanatical testing and devotion to her craft. This is good news for us. You have to be born with magic, but science, history, and technique are lessons we can all learn.
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 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.
This simple attachment will transform your blowtorch into a handheld, high-octane broiler. It's perfect for searing steaks, lighting charcoal, and finishing roasts. It provides even and intense heat, without the off-putting aroma of a traditional blowtorch.
The books are set up in a question-and-answer format that really appeals to us. Best of all, these are questions that people really ask. "Does blowing on hot food cool it?" "When I cook with wine or beer, does all the alcohol burn off, or does some remain?" "I know that a calorie is a unit of heat, but why does eating heat make me fat? What if I only ate cold foods?" And so on. Each question is answered in a manner that's personable and relatable, but also authoritative.
The Cadillac of kitchen thermometers is indispensable when you're roasting meat, cooking steaks, making candy, deep-frying, or carrying out any other task where precise temperature control is needed. It's got a big display and a blazing-fast measuring time of under two seconds.