Kitchen Favorites: Snack Bowls

Testing kitchen products puts pieces in my hands that I never would have bought yet now find they fit perfectly into my tiny kitchen. Learn more at
Testing kitchen products for The Spruce Eats puts pieces in my hands that I never would have sought out, like the four Corelle Classic Winter Frost White Bowls I feature in my latest article for the website. These 12-ounce bowls were chosen by another writer as part of a cereal bowl roundup, but after they arrived at my house for testing, it was clear I wanted to bump up a size. Instead of immediately returning the bowls, I held onto them to judge their overall usefulness—and decided they were worth the shelf space to keep permanently.

I rarely eat cereal from these bowls, reserving that for a larger-capacity set that I tested and kept for sailing, picnicking, road tripping, and more. But Corelle’s smaller bowls travel just as well. I use them often at home, too, for snacks, small portions, meal prep, and serving.
Learn about choosing and using snack bowls


Slow Cooker vs. Instant Pot

Ever wondered whether you should use a slow cooker or an Instant Pot? Learn more at
I’ve been focused on sourdough this month and my annual sourdough giveaway, but my recent piece for The Spruce Eats may offer you some ideas of things to eat with all of that bread you’re now baking—and the tools to prepare them in. If you’ve ever wondered whether you need a slow cooker or an Instant Pot, or which to use if both already live in your kitchen, this article aims to provide some answers.

In examining the best uses for these seemingly similar kitchen tools, I came up with ideas ranging from the typical, like braising meats and cooking dried beans, to the unexpected, like steaming custards and fermenting yogurt. I also found a few kitchen tasks that you might think would work in a slow cooker or an Instant Pot but that really should have you reaching for a different tool.
Learn about choosing and using slow cookers and Instant Pots

Kitchen Favorites: Kitchen Knives

Between canning and teaching, cooking and testing, I’ve learned the value of a sharp knife. Learn more at
One thing I’ve learned from teaching workshops in other people’s kitchens is the value of a sharp knife. At home, it can be easy to ignore the dullness of a blade because we’re used to the feel of it in our hand. We think, “Oh, I just want to finish cutting this tomato and eat; I’ll sharpen after I clean up” (and then rarely do). When I’m in someone else’s kitchen, and especially if I’m trying to show off neat, clean slices, dullness becomes obvious—and embarrassing if I brought my own knives.

So I started paying more attention to the knives I own and how I treat them. I offer one of my favorites in my recent piece for The Spruce Eats: a Misen Chef’s Knife. I’ve relied on it heavily through canning and teaching, cooking and testing, for the last 18 months, and I still can’t believe how sharp it was out of the box and how easy it is to keep sharp. I’m such a fan of this knife that I gifted it (and its smaller sibling, the paring knife) to family last Christmas, along with ceramic honing rods for continual sharpness.
Learn about choosing and using kitchen knives

Kitchen Favorites: Garlic Rocker

When I kept the Joseph Joseph Garlic Rocker, I was determined to justify its position in my tiny kitchen. And I’ve done just that. Learn more at
When I was asked to test an array of garlic presses last year, I hadn’t expected to keep any for my own kitchen. I grow and use piles of garlic; I’m just comfortable rock-chopping it for Sourdough Garlic Knots, slicing it for Spanish Shrimp in Garlic Oil, and roasting and squeezing it onto everything. When I owned a garlic press, it just took up space in my utensil drawer, sitting unused far too long before I gave it away.

Then, when I’d finished testing garlic presses, the look, feel, and easy use of the Joseph Joseph Garlic Rocker made it hard to give up. So I tucked it into my utensil drawer, determined to make it useful enough to justify its position in my tiny kitchen. And I’ve done just that, as I share in my latest piece for The Spruce Eats.
Learn about choosing and using garlic rockers and presses