Featured Reviews From Our TV Show

Trying to pull fritters from bubbling oil with a spoon or a pair of tongs may leave you with mangled pastries, an oily mess, burns—or all three. The best tool for the job is a type of skimmer that chefs call a “spider.”

Since our favorite 13 by 9-inch Pyrex dish can’t go under the broiler, we looked for one that could.

We demanded a lot: smooth emulsifications, airy whips, velvety purees, easy cleaning, quiet motors, comfort—and a bargain price. Were we dreaming?

All of the contestants strained pudding and berry sauce well enough, but only one survived our durability tests.

We basted, painted, and sniffed to see if our past winner still had what it takes.