Food Prep

Weighing flour instead of scooping it is the cheapest upgrade in cooking. Most of the rest of this department is about doing a boring job faster.

Food Processors

A wide feed tube is what decides whether you pre-cut everything or just drop it in.

A cup of flour ranges from 120 to 150 g depending on who scooped it. A scale ends that argument.

Use the guard. Every kitchen has a story about the one time somebody did not.

A rasp grater turns hard cheese and garlic into something that melts into a sauce instead of sitting in it.

A Y-peeler is faster than a swivel for anything round, and it costs the same.

For the onion you do not want to cry over. Pull-cord models beat pressing ones for hard vegetables.

Narrow spoons fit inside spice jars. Round ones do not, and that is the whole test.

Dry cups are filled to the brim, liquid cups to a line. They are not interchangeable.

Reads in two seconds. The single tool that turns "cook 25 minutes" into "cook until 74°C".

Nesting saves the cupboard; a non-slip base saves the bowl when you are whisking one-handed.

Wet leaves repel dressing. This is the only reason a salad tastes of nothing.

A handheld squeezer gets more out of a lime than your hand does, and keeps the seeds out.

Slow masticating juicers get more from leafy greens; centrifugal ones are faster and louder.

Crushing releases oils that a blade only chops around. Pesto and spice pastes are different things made this way.

Flattening a chicken breast to an even thickness does more for it than any marinade.

Identical patties cook in identical time, which is what stops half the grill being done before the other half.

As an Amazon Associate we earn from qualifying purchases. Buying through these links costs you nothing extra and helps keep this site running.