Amy

I’ve made jerky in just about every appliance you can imagine, from box ovens to modified smokers, and nothing beats a dedicated dehydrator. After running 8 different units through 3 months of jerky batches, I can tell you exactly which food dehydrators for jerky actually deliver safe, consistent results without hot spots or plastic-tasting meat. … Read more

Our team has been testing food dehydrators in real kitchens for over three months now. We started with 12 candidates and narrowed it down to the eight models that actually delivered on their promises. We ran batches of beef jerky, dried apple rings, and garden herbs through each unit to see which ones truly earned … Read more

My obsession with gelato started on a trip to Florence, where I spent three days eating my way through family-run gelaterias. When I came home, I was determined to recreate that dense, silky texture in my own kitchen. After testing six machines over eight weeks, I’ve learned that not every ice cream maker can deliver … Read more

I have spent the better part of two years testing compressor ice cream makers in my own kitchen, churning everything from classic vanilla bean to delicate pistachio gelato. After running dozens of batches across eight different machines, I can tell you that the right model changes everything about your homemade dessert game. Compressor ice cream … Read more

I’ll never forget the first time I made ice cream at home. I was 19, working a summer job, and my roommate dragged out an ancient hand-crank model we’d found at a yard sale. We sat on the back porch for an hour, taking turns cranking while trading ice and rock salt around the canister. … Read more

Finding the best bread makers in can feel overwhelming with the sheer number of options on the market. Our team spent three months testing 10 different bread machines, baking everything from basic white loaves to sourdough, gluten-free bread, and even jam. I want to save you from the frustration of buying a machine that bakes … Read more

I’ll never forget the first time I rolled fresh fettuccine through a friend’s Marcato. The dough came out silk-smooth at exactly 1.5mm, and that bowl of homemade pasta tasted nothing like the boxed stuff I’d been making for years. After that night, I started testing every manual pasta machine I could get my hands on. … Read more

I still remember the first time I tried making pasta by hand. Flour everywhere, dough stuck to the counter, and uneven sheets that looked more like abstract art than fettuccine. That’s exactly why the best electric pasta makers exist. After our team spent over 200 hours testing 12 machines across multiple kitchens, we learned what … Read more

I still remember my first attempt at fresh pasta. I rolled dough with a wine bottle, prayed for the best, and ended up with something that looked like broken lasagna. After testing more than 30 pasta machines over the past four months, our team has narrowed the list to the eight best pasta makers worth … Read more

Getting restaurant-quality pizza at home comes down to one thing: heat transfer. Your standard oven tops out around 500 to 550 degrees Fahrenheit, which is nowhere near the 800-plus degrees a commercial pizza oven hits. That is where the best pizza steels for home ovens make all the difference. I have spent the last several … Read more