Kitchen & Dining

We tested large stockpots and water-bath canners for induction, glass tops, big batches, and beginner kits.

We tested flat-bottom and induction woks for electric coil and glass cooktops. Here are the picks for easy nonstick cleanup, high heat, and small kitchens.

We compared induction-ready woks by base contact, material, size, and cleanup to find the best for stir-fries, family meals, and small kitchens.

We tested these electric skillets by frying chicken in them. Here’s what holds heat, contains splatter, and cleans up, plus the pick for your kitchen.

We steamed dumplings, bao and vegetables in bamboo steamer sets to find the best fit for your pots, your portions and your cupboard space.

Which beginner chef knife delivers real-world sharpness and durability without costing a fortune? Here’s how to pick the right one.

We tested five compact chef’s knives for smaller hands. The light, grippy Mercer Genesis wins; a 5.5-inch blade suits the smallest hands.

We tested Japanese chef knives for home kitchens, from a sharp value pick to a premium Shun, so you can choose by hand size, weight, and care.

We tested eight santoku knives for everyday prep. The Mercer Genesis wins for most cooks, with budget, small-board, and dishwasher picks too.

We tested paring knives for peeling, trimming, and small prep. Here are the sharpest, easiest-to-handle picks for new cooks, with care advice.

We sliced sourdough, bagels and cake with eight serrated knives to find the cleanest cut, the best budget pick and the one worth the upgrade.

We carved brisket, turkey, and roasts with eight slicing knives to find which hold an edge, fit a wet hand, and fit your drawer.