The Journal
Techniques, equipment, and what's worth buying.
Latest
Grilling With Olive Oil: What Really Happens Over the Fire
There is a moment at every cookout where someone picks up the good bottle of olive oil, holds it over…
Why Food Sticks to Stainless Steel (It’s Not the Pores)
Picture two pans side by side on the same stove: one holds an egg that won’t budge no matter how…
Choosing a Chef’s Knife: The Four Things That Actually Decide It
Four things decide whether a chef’s knife suits you: length, weight, edge angle, and how the handle sits in a…
Featured
The Best Dutch Ovens: Sizing, Enamel and What the Price Buys
A lamb shoulder with olives and preserved lemon wants three hours of low, quiet heat and a pot that holds…
Choosing a Knife Sharpener: Start With Your Knife’s Angle, Not the Format
There’s a particular kind of disappointment that comes from buying a knife sharpener, running your knife through it, and finding…
Nonstick, Stainless or Cast Iron: You Need Three Pans, Not One
A Tuesday in a Mediterranean kitchen might mean eggs in the morning, a piece of fish at midday, and a…
Food Processor or Just a Knife? Count the Cleanup First
You need one onion diced for a weeknight braise. There’s a food processor in the cupboard. Do you get it…
Basket or Oven-Style Air Fryer? The Testing Is Clearer Than You’d Think
Before you compare a single model, there’s a decision one level above that one: basket or oven-style. Get it wrong…
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