Cookware

Do you need a tagine to make a tagine?

Can a few cups of ice take the guesswork out of braising?

You can spend $100 on a 2-quart nonstick saucepan—but should you?

Will a saucier make your risottos turn out better? Probably not. But it might make you turn them out more often.

Traditionalists prefer paella pans over Dutch-ovens, but how much should tradition cost?