Kitchen & Dining

We cut chicken, herbs and packaging with eight kitchen shears to find the pair worth your drawer — plus the best budget, poultry and multi-pack picks.

We tested forged chef knives and block sets to find the ones worth buying, from a six-piece German set to a budget Japanese-steel blade.

We tested carbon, ceramic, and angle-guided honing rods to find the best for everyday knives, hard Japanese steel, and beginners.

We tested chocolate syrups and sauces for chocolate milk, ice cream and mochas. Hershey’s is our default, with picks for dark chocolate and sugar-free.

We tested eight pure maple syrups to find the best for pancakes, baking and cocktails, from a budget dark quart to a barrel-aged splurge.

Jarred Alfredo sauces vary in salt and richness. Find the right fit for your budget and taste, from cheap weeknight staples to premium homemade-style jars.

Zero-proof beer, wine, aperitifs and calm drinks, tested: which taste like the real thing, which suit a Tuesday night, and what to buy first.

We tested gourmet gift baskets for taste, freshness and presentation. Here are the ones worth sending, from a chocolate tin to a sympathy bakery box.

We tested cookbook stands that keep pages open, resist splatters, and fit big books, with picks for every counter and budget.

From no-knead to sourdough, this guide helps you choose the bread cookbook that matches your skill level and goals without wasting money on the wrong approach.

We cooked from vegetarian and plant-based cookbooks to find the ones worth your counter space: weeknight workhorses, showpieces, and vegan staples.

We tested analog oven thermometers to find the ones that read true, stay put on the rack, and survive the heat — and the ones that haze over.