Sous Vide Chicken Breast: The Only Way You'll Ever Cook It
The foolproof way to cook a chicken breast, with a quick salt brine, sous vide at 65°C, then a fast skin-side sear. Impossibly juicy and perfectly seasoned.
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The foolproof way to cook a chicken breast, with a quick salt brine, sous vide at 65°C, then a fast skin-side sear. Impossibly juicy and perfectly seasoned.
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How to season a cast iron skillet step by step, which oil to use, and how to keep it nonstick for life -- the simple method, minus the mysticism.
Carbon steel vs cast iron: we break down weight, heat, shape, price and care to help you choose the right bare-iron pan for how you cook.
Victorinox Fibrox vs Wusthof Classic: we compare price, build, edge and feel on the two 8-inch chef's knives to help you pick the right one.
Le Creuset vs Staub: we compare interior, browning, cleaning and price on the two 5.5-quart enameled cast iron Dutch ovens so you can choose.
Tools
We tested the best griddles and planchas of 2026, from cast iron to carbon steel. Our top pick is the Made In Carbon Steel Griddle.
We tested eight countertop microwaves to find the best. Our top pick is the Breville Smooth Wave for its Sensor iQ Technology and Power Smoothing Inverter.
We tested the best deep fryers of 2026, from compact budget models to the magnificent All-Clad. Our top pick delivers professional-grade crispiness with oil filtration that keeps your kitchen from smelling like a chippy.
We tested the best food processors of 2026, from budget-friendly choppers to the magnificent Magimix. Our top pick delivers French engineering and a motor warranty that outlasts marriages.
Tableware
We tested 11 of the best serving platters and bowls of 2026. Our top pick is the Le Creuset 14 inch stoneware platter for durability and timeless looks.
A proper Beef Wellington, with seared fillet, mushroom duxelles, jamón serrano and golden puff pastry with a showy lattice top. Less terrifying than it looks, infinitely more impressive than it has any right to be.
A rustic Tuscan panzanella salad with toasted fennel-rosemary ciabatta, punchy capers, anchovies, cornichons and the best tomatoes you can find. The kind of dish that makes you wonder why you ever bothered with lettuce.
Guides
How to remove rust from cast iron with steel wool or a vinegar soak, re-season it, and stop the rust returning -- rescue any neglected skillet.