Leave a pan of milk or cream on the stove long enough, and it’s sure to foam up and boil over. Boilover devices purportedly prevent messes in a few different ways.
PaperChef Culinary Parchment Cooking Bags take a traditional French cooking method and make it accessible and easy enough for a speedy weeknight dinner.
A stovetop grill pan can pinch-hit when outdoor grilling is out of the question. But some pans mimic the grill much better than others.
Would mini thermometers inserted individually into steaks be easier than poking and checking with our beloved instant-read thermometer?
For straining stocks or sauces, we reach for a bowl-shaped fine-mesh strainer, but would a chinois, a traditional conical French sieve with ultra–finely woven mesh, give smoother results?
Do you need a bunch of different shapes and styles crowding your kitchen, or can one perfect whisk do it all?