Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
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If You're Serious About Coffee or Tea, You Need This Buy-It-for-Life Electric Kettle
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Serious Eats
Every morning starts with the press of a button on my trusty electric kettle. Whether I’m making a pour-over or brewing a cup of tea, this essential part of my day wouldn’t be possible without the Fellow Stagg EKG kettle, which I’ve had for over six years. It’s incredibly fast, quiet, and has a temperature control feature that’s adjustable down to the degree. In fact, it’s one of the best electric kettles we’ve tested and is our top gooseneck kettle pick. The kettle has come with me along multiple moves and is usually the first appliance to be plugged into the wall. For serious coffee or tea drinkers, it’s a must-have in the kitchen. As I always say: Buy it once and enjoy it for ages. Plus, it’s on sale right now.
Why It Won Our Review
It’s Speedy and Accurate
Serious Eats
This kettle is so fast that by the time I’ve selected my tea and mug, the water’s already at the desired temperature. I love that the smooth control dial can be set it to the exact temperature I need, down to the degree. It’s accurate, too. In our tests, it nailed the measurements when we checked the water with an instant-read thermometer at varying intervals. It also has a handy “hold” function to keep contents warm for up to an hour.
It Pours Exceptionally Smoothly
Serious Eats
Thanks to the temperature control kettle’s thin, curved spout (hence the name), it pours smoothly to evenly saturate coffee grounds or tea leaves. The handle has a counterweight that helps stabilize pouring, no matter how full the kettle is. It’s no surprise that the Fellow Stagg EKG is a go-to for many professional baristas.
It Lasts a Long, Long Time
Look, I’ve had this electric kettle with temperature control for years and it’s still just as fast and accurate as the day I got it. Its consistently great performance is essential to my morning routine. As someone without a microwave, I even use it for baking when I need water at a precise temperature to bloom yeast.
Why We Recommend It
Fellow Stagg EKG Electric Gooseneck Kettle
Amazon
This is an all-around great electric kettle that’s fast, accurate, and reliable. It lasts a long time, too. Plus, it’s easy on the eyes and comes in a range of colors. The latest upgrade to the original model even has a built-in scheduling mechanism to streamline your mornings. Don’t miss your chance to grab it while it’s on sale.
Serious Eats For years, Lodge cast iron pieces have been our affordable pick for essentials like Dutch ovens and bread ovens , but there are times when they’ve even beaten out more expensive competition. In fact, the brand topped our grill pan review and its cast iron skillet has been our absolute favorite for six years and running. Already reasonably priced on any given day, it’s now $14—the lowest price we’ve ever seen. Why It Won Our Review It Excels at Searing and Baking This cast iron skillet sears a golden-brown filet mignon and bakes the most uniform cornbread . It’s a standout in conducting and maintaining heat across its cooking surface without any hot or cold spots. It also gets hot fast . In our tests, we reported a whopping 53.4% increase in temperature after just a minute over medium heat. That kind of high heat is what helps you achieve a crispy crust on tofu steaks or breakfast hashes . It’s Impressively Slick This Lodge skillet comes pre-seasoned straight ou...
Serious Eats This summer, I spent five months living and working at Camp Denali, a wilderness lodge in Denali National Park, Alaska. Backcountry hiking is the main attraction, and on each outing, our naturalist guides carry more than 10 pounds of gear, including a slew of emergency preparedness supplies. But the item that I find most important isn’t truly an “essential.” It’s a thermos full of hot chocolate . Our guides carry Stanley thermoses on every outing into the park so guests can enjoy a hot beverage after a long day of hiking. Ranked as one of the best thermoses in our review, the Stanley Classic Legendary bottle keeps beverages steaming hot for many hours—but most impressively, the thermos is basically indestructible. In fact, Camp Denali has used the same thermoses (cleaned after every use, of course) for over 30 years. What's a Thermos Good For? Serious Eats If you like to bring hot drinks on the go, a thermos is an excellent option. It keeps the conten...
Serious Eats / Qi Ai I did not understand the value and appeal of a pressure cooker until I became a mother. Time has become especially precious, and I find myself frantically rushing around during my son’s brief naps to meal-prep as much as I can. Stressed and short on time, I’ve quickly adapted all my go-to recipes—such as beef noodle soup and congee—for the Instant Pot, so they can be made as quickly as possible. One of the first recipes I adapted for the pressure cooker was lu rou fan (Taiwanese braised minced pork belly), a comforting and deeply flavorful dish that has long been a fixture in my kitchen. The first iteration of this recipe is in my cookbook Made in Taiwan: Recipes and Stories From the Island Nation. I learned to make the dish from Lin Tai-Yu, the third-generation owner of Lin Family Braised Pork Over Rice in the Taiwanese city of Tainan. Lin, who goes by Gloj, spends his days slowly simmering hand-diced pork in a sweet and savory concoction of soy sauce, fried ...
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