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Equipment Corner
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Season 1
Baking Peels
We tested five peels, both metal and wood, hoping to decide once and for all which material makes a better peel.
Celebrity Skillets
Does a famous chef's name on a skillet promise good performance?
Cookie Presses
We tested six models to see which lived up to the promise of consistently delivering uniform cookies.
Food Processors
Some models cost almost $300, while others are sold for relatively small change. Do the big bucks guarantee a better machine? And what about all those attachments?
Food Storage Bags
Plastic-bag makers are forever rolling out the 'next great advance' in food storage technology. But how far have we come from the simple twist-tied baggie?
Inexpensive Chef's Knives
Could we find a decent knife for less than $50?
Measuring Spoons
Imprecision, especially in baking, can be a recipe for disaster. So which measuring spoons can you rely on?
Mini Food Processors
Mini food processors are designed to help out with midsized jobs—are they worth the money and the counter space?
Paella Pans
Traditionalists prefer paella pans over Dutch-ovens, but how much should tradition cost?
Quesadilla Maker
Do you really need this?
Remote Meat Thermometers
Relying on time estimates to tell when a roast is done is a recipe for disaster—here is the perfect weapon for perfectly cooked meat.
Rolling Pins
We tested nine models of varying design, materials, and features—in the end, it was the shape that mattered.
Sauciers
Will a saucier make your risottos turn out better? Probably not. But it might make you turn them out more often.
Wine Stoppers
We found two ways to keep our wine quaffable.
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