Many food processors also have attachments, which can grate cheese, knead bread, and julienne vegetables. These make them some of the best multi-taskers on the market, but you definitely need a processor that works for you and your needs. There are many variables to consider between size, power, use, and price, all of which we took into account for this list. From the smallest mini processor to the ones professionals use, here are the best food processors to buy....

Spice Level: Our oven baked meatballs include a few red pepper flakes. We find that the spice works wonderfully with the rest of the ingredients, and in the end, lends a bit of heat. If you’re really spice-averse, then you can skip it. No Egg, No Problem! You may notice that this baked beef meatballs recipe doesn’t call for an egg. That’s no mistake! The ingredients hold up well on their own, without the addition of an egg....

The most important thing to look for when buying a double oven is size, especially if you are replacing something older. If you don’t measure properly, you may need to do additional construction in your kitchen, which is time-consuming and costly. Once you’ve checked with a professional on what size your kitchen can handle, then it’s important to consider what additional features you want such as convection cooking and smart technology....

Whether you are looking for a large capacity style to feed the masses, a delicate porcelain model that also serves a decorative function, or an heirloom you can pass generation to generation, there is a gravy boat to fit the bill. Be sure to consider whether whatever is inside needs to maintain temperature, if ease of cleanup is important, and what details make the most sense for you. “Look for insulated gravy boats—they keep sauce hot while on the table....

You don’t have to visit a bar or restaurant to enjoy one of these tropical cocktails, however. With just a few simple ingredients and a fun countertop machine, you can impress your friends (and yourself) with restaurant-quality frozen margaritas. A margarita machine takes homemade cocktails made with a shaker or blender to the next level, yielding the perfect slush consistency and icy temperature. “If you love frozen drinks, and you also love to entertain, you need a margarita machine,” says Amy Traynor of Moody Mixologist....

Traditionally, agrodolce is made by simmering sugar, vinegar, pine nuts, and dried fruit until a caramelly sauce forms. It is used as a glaze for meat or charred vegetables and as a condiment on panini and salumi boards. Based on the sheer versatility of this condiment, and my weakness for subtle and beautiful neutral-toned packaging, you can imagine my delight when I stumbled upon the Agrodolce White Wine Vinegar at my local Trader Joe’s....

Shibuya is famous for being the playground for the young and hip in Tokyo, but caters to people from all walks of life when it comes to entertainment! It has it all: Great night life, trendy places to dine, as well as seemingly endless shopping options. Shibuya is a great place to stay if you want to experience the Tokyo night life. And we have loads of recommendations for places to eat here – it’s one of our favourite areas!...

A gin fizz, sparkling sour, or a simple spiked lemonade—the Tom Collins goes by many names, but it’s a classic no matter how you shake it. Old Tom gin, lemon juice, cold seltzer, and some sweetener over ice in a tall glass and you have a drink that is, somehow, both a simple pleasure and a well-crafted work of art. How to Make a Tom Collins A Tom Collins calls for gin as its only base spirit, typically a London Dry like Beefeater....

The culprit? My own greedy hands! The hands that pick them when I’m out in the garden and pop them in my mouth like candy. My father admits to the same. Some actually do make it into the kitchen, but then they are snacked away before anything resembling a dish can be made with them. We’ve had a resurgence of hot weather the last few days, which is good news for ripening tomatoes, and finally we’ve had a day when I picked more than I ate....

Here’s why this recipe makes Truly Crunchy Roast Potatoes: 1) par boiling the potatoes and roughing up the potatoes creates more “suction” for the surface to absorb fat which is how you make potatoes crunchy and creates the extra thick crust; 2) the potatoes are lightly coated with semolina which creates extra crunch; 3) the potatoes are poured into a pan preheated with hot oil; and 4) the oil used is a high smoke point oil (peanut, safflower, rice bran, sunflower oil)- the hotter the oil when the potatoes go in, the better the crust....

Turnips aren’t one of those happy-go-lucky neutral vegetables, like green beans for example, that seem to get along with everyone. No, turnips have a bit more “I dare you to eat me” attitude, that unfortunately ends up keeping too many people away from them. Well, if you are a turnip lover, you should be drooling right now, just with the very concept of this turnip gratin, a casserole layered with thinly sliced, tender turnips, onions, bread, and bubbly browned Gruyere cheese....

Vegetable Beef Soup So many beef soups are watery and dull. Not this one!!! The thing that sets this beef soup recipe apart from the rest is the broth. It’s slightly thickened so it’s more like a thinnish gravy. It’s infused with herb flavour and also gets an extra depth of flavour from the secret ingredient: red wine. Or beer or stout. (They’re all good) It’s not about boozing up our soup!...

Happy New Year!! I’m finally back in the kitchen (remodel almost complete!) and cooking/photographing at home once again! There’re still quite a few bits to finish, and we’re waiting for some furniture to arrive (still no dining table!), but I think the kitchen will be done by the end of Jan, and the adjoining office will hopefully be done by mid Feb. I CAN’T WAIT to show you guys....

Now our pantries contain bottles from all over the globe: olive oil from Spain, canola oil from Canada, coconut oil from the Philippines. We’re savvier about fats and health, yes, but with more choices come more questions. But you don’t need to have an existential crisis every time you sauté mushrooms! Just check out this guide to which cooking oils are the best for different cooking methods. What Is a Smoke Point?...

This post was created in collaboration with Grana Padano and Prosciutto di San Daniele. Salads just don’t do it for me in the winter months. I want stick-to-your-ribs comfort food! But after a while I start to turn sloth-like, and slow right down until all I want to do is nap on the sofa! Not good considering November and December is our busiest time with work and then of course, there’s Christmas!...

How to Serve Tinned Seafood Tinned seafood can be preserved in a variety of different ingredients, which will affect how you want to serve it—so here are some general tips. Olive Oil–Packed: For most of this category, such as salmon, tuna, sardines, etc., you can simply open up the tin and let people enjoy it, because the oil will taste good, too. Water-packed tins are also fine, but just know that they won’t have quite as much flavor as oil-packed, so you will have to work harder to add flavor (a little bit of acid, Dijon mustard, olive oil, and fresh herbs will do the trick most times—this also works for oil-packed ones, if you want to brighten them up)....

Grilling is so great because it’s so versatile. You can make anything from grilled burgers to vegetables…even seafood. Yes seafood! I also have strong opinions about shellfish and fish being the unsung heroes of live-fire cooking, but I digress. All you need to know is that you have to make these grilled seafood recipes before summer ends. If grilled seafood is out of your wheelhouse and you’re feeling a little anxious, don’t worry!...

With the number of N/A drink options now available, it’s possible to build an entirely sober bar (here’s how to do it). Grab your favorite N/A bottles because we gathered our favorite mocktails for you below. Cheers! Robin Shreeves joins Elana Lepkowski in compiling this list.

It’s a super easy recipe that’s ready in about 30 minutes. I love making it for an easy lunch. After transitioning to a low-carb diet, I started looking for ways to enjoy the wonderful flavors of pizza - tangy tomato sauce, bubbly cheese, and flavorful toppings - without them being attached to a doughy base. I think I’ve become pretty good at this (here are my keto pizza recipes). This peppers pizza is a great example and one of my favorite lunches....