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If you're looking to light up your charcoal grill, a chimney starter makes it easy.| Serious Eats
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It's possible to cook a steak at home much better than it can be done at any steakhouse. Here's our guide to buying, storing, and cooking the best grilled steak.| Serious Eats
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The best immersion circulators (aka sous vide machines) heat water baths fast and are highly accurate. We tested 22 and found four winning models for at-home sous vide.| Serious Eats
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To find the best kitchen torches, we toasted crème brûlées and charred meat. Our four winners are powerful and efficient, and feel safe to use.| Serious Eats
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To find the five best charcoal grills, we tested 11 for performance, design, and value. The winners are equally good at grilling and smoking meat.| Serious Eats
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Thanks to the precise temperature control of an immersion circulator, sous vide steak turns out more consistently cooked than traditional steak, every time.| Serious Eats
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We tested 27 stainless steel skillets to find the four best ones that performed well, were responsive to temperature changes, and were easy to handle.| Serious Eats
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Cooking foods at precise low-temperatures in vacuum-sealed pouches has revolutionized fine-dining kitchens around the world. To help those who'd like to experiment with sous-vide cookery without having to put in the capital, a couple weeks ago I devised a novel solution to the problem: cook your food in a beer cooler.| Serious Eats
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In the last decade, we’ve tested more than 40 pairs of kitchen tongs. Our three favorites are nimble, sturdy, and reliable for everyday cooking.| Serious Eats
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After examining heat conduction, frying dozens of eggs, searing steaks, and baking loads of cornbread, we found five excellent cast iron skillets.| Serious Eats