I’ve spent the last three years cooking with sous vide machines, testing everything from budget-friendly entry-level models to professional-grade equipment. After preparing over 200 steaks, countless eggs, and enough meal prep to feed a small army, I’ve learned that not all immersion circulators are created equal.
I’ve been cooking seriously for 15 years, and nothing has improved my temperature control like a good infrared thermometer. After testing dozens of models and burning through enough batteries to power a small city, I can tell you that finding the right IR thermometer for cooking makes a world of difference. Infrared thermometers measure surface … Read more
After testing 10 pasta makers over 6 months and making countless batches of fresh pasta, I’ve identified the best machines for every budget and cooking style.