| Our latest equipment review. No images? Click here  The Best Stainless-Steel SkilletsA skillet is an essential tool for sautéing—its curved sides and relatively light weight make it easy to stir and toss ingredients for rapid, even cooking—and it does a bang-up job roasting smaller portions of vegetables, fish, and meat—like steaks, chops, chicken breasts, and more. In a larger 12-inch skillet, you can even roast a whole bird. To clarify, we're not talking about cast-iron skillets or carbon-steel ones, and we're not including nonstick options nor the inexpensive aluminum dealios you're more likely to find in a restaurant supply store. For this equipment review, we're looking specifically at stainless-steel skillets, those nearly indestructible mainstays that, thanks to their nonreactive stainless exteriors, are perfectly suited for building pan sauces, no matter the acidity of the ingredient—not something one can say for reactive cast iron, carbon steel, and aluminum. If you're in the market for a new stainless-steel skillet, the question is, which should you get? We tested 25 fully clad stainless-steel skillets to find our favorites. Skip to the winners!  Made-In's skillet heated evenly and showed itself to be responsive to changes in heat. It seared chicken breasts beautifully and was easy and comfortable to hold and toss during sautéing tests. It's a solid, no-nonsense skillet at a reasonable price.  The Tramontina's sides slope up a little too leisurely, reducing the usable floor for searing, but the overall performance was still strong. The price tends to fluctuate a bit, but it generally hovers about $30 less than our top pick, making it a strong contender if saving a few Benjamins is a priority. Check out more of our equipment reviews
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Tuesday, March 17, 2020
The best stainless-steel skillets
Thursday, March 12, 2020
The secret ingredient for better scrambled eggs
| No images? Click here  'Nduja Scrambled Eggs  Recently, we've been talking up spicy, salty, porky 'nduja and how well-suited it is to enhancing quick and easy weeknight dinner recipes, like a white bean stew or a pot of steamed mussels. Here, we turn the tables and add our favorite Calabrian sausage to a no-rush weekend cooking recipe: soft-scrambled eggs. 'Nduja's high fat content, which gives it its soft, spreadable texture, also allows it to easily emulsify and meld into the creamy curds of scrambled eggs. As the eggs cook slowly and gently over low heat, they take on a vibrant orange-red hue and floral heat from the Calabrian chilies that flavor the sausage. The savory richness from the pork fat is balanced by the sausage's fermented tang, for a bright, funky finish. The next time your loved ones request bacon and eggs for breakfast, make 'nduja scrambled eggs instead. The kitchen essential  A nonstick pan ensures that your curds will slide easily onto your plate without any bits left behind. More eggcellent egg recipes
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Wednesday, March 11, 2020
Fried rice with Chinese sausage
| No images? Click here  Fried Rice With Chinese Sausage, Cabbage, and Torch Hei  This fried rice stars sweet and salty Chinese sausage and tender leaves of Napa cabbage, set off with juicy green peas and sliced scallions. A sauce of Shaoxing wine, soy sauce, and sesame oil adds flavor without drowning out the "torch hei." Because too much time under the torch can easily burn individual grains of rice, we instead elect to cook the rice and the cabbage separately, giving the cabbage a brief 30-second treatment with the blowtorch before folding it back in with the cooked rice and sausage. A final pass with the live flame just before taking it off the heat ensures that signature smoky aroma permeates the dish. The kitchen essential  This recipe calls upon the power of a kitchen blowtorch to pull off an ingenious wok hei hack that adds that special "breath of the wok" dimension to the dish—even if you don't have a gas-powered stove or grill. More fried rice recipes
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