Kitchen

The dull knife is a quiet failure. It sits in the block, looking identical to its sharp siblings, and nobody notices anything is wrong until a tomato squashes flat instead of slicing.

The food processor is the most returned small appliance in America, and the reason is almost always the same: someone bought it for the chopping, used it twice, and then spent the next decade watching

Fruit leather that tastes like a melted fruit roll-up with none of the structure, beef jerky that snaps like a twig, kale chips that turn into green dust at the bottom of the container within a day.

The rice cooker occupies a strange place in the modern kitchen.

The kitchen cart occupies a strange middle ground in the world of small-space storage. It is not a built-in, so it lacks the permanence of cabinetry.

Frying oil at 350 degrees Fahrenheit behaves nothing like boiling water. Water bubbles and splashes and makes itself known.

There is a small window of time, roughly between the first sip of coffee and the moment the brain fully engages with the day, where a person decides whether the morning will be a struggle or a sequenc

The slow cooker has a dirty secret, and it is not the pot. It is the pile of dishes that accumulates around it: the cutting board, the skillet used to sear the meat, the colander for rinsing beans, th

The countertop ice maker category is the only appliance space where the marketing photos and the actual user experience diverge more completely the longer the machine runs.

The air fryer has done something genuinely strange to the American kitchen: it has made people believe that hot, rapidly circulating air can replace oil altogether.