Kitchen & Dining

We tested folding stainless, silicone, and bamboo steamers to find the best fit for vegetables, dumplings, and pressure cookers.

We tested plastic, bamboo, and commercial boards to find the best cutting board for raw meat, balancing hygiene, stability, size, and care.

We tested compact stand mixers for tight counters, weighing footprint, bowl size, power, and cleanup so you can choose the right one for your kitchen.

We tested eight stand mixers under $200 and picked the ones that knead, whip and hold steady, plus the quietest and the biggest bowl for batch baking.

We tested stovetop and electric pressure canners to find the safest, easiest picks for low-acid canning, including small-batch, big-batch, and induction.

We tested rice cookers for glossy, evenly cooked sushi rice. Our picks range from a precise Japanese fuzzy-logic model to compact and budget options.

We tested gluten-free cycles and custom settings to find machines that bake a dependable GF loaf, from compact 1.5-lb models to 2.2-lb family loaves.

We tested cold-press and centrifugal juicers on fibrous celery and ginger to find which extract more, which clog, and which clean up fastest.

We tested cold brew pitchers and rapid-brew machines to find iced coffee makers worth the counter space, from a 64-ounce jar to a ten-minute brewer.

We tested stainless-steel phin filters for a slow, even drip. Here’s what to buy for single cups, big batches, travel, and a first phin.

We tested cookie sheets for convection ovens and picked flat, warp-resistant pans that fit standard racks and bake evenly.

We tested round, perforated, cast-iron, Detroit-style and deep-dish pizza pans to find which ones crisp the bottom and fit a home oven.