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The Most Reliable Hand Mixers, According to Bakers

I learned how to bake before I even knew how to cook properly. I’ve had jobs where I garnished cream cakes with shiny fruit, shaped hundreds of baguettes, pan-banged dozens of cookies various closet-sized kitchens. Despite all this, I’d never picked up…

I learned how to bake before I even knew how to cook properly. I've had jobs where I garnished cream cakes with shiny fruit, shaped hundreds of baguettes, pan-banged dozens of cookies various closet-sized kitchens. Despite all this, I’d never picked up a hand mixer until a few months ago when I was spending a month away from my home, away from my trusty stand mixer, and had to bake for a few winter festivities. My Cuisinart workhorse mixed, creamed, whipped, and emulsified everything I needed without tiring out my poor arms. My appreciation for this compact kitchen essential is going strong, but I’m still no expert on the matter.

So, to learn a little bit more, I turned to my fellow bakers for everything you need to know about hand mixers, from its many uses to the exact ones to shop.

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Why You Need a Kitchen Scale (& Which Ones to Buy)

My formative years in the kitchen make up the era I like to call “cooking B.S.,” or cooking before scale. And that’s the almighty kitchen scale because those years—excuse my language—were a load of B.S. They involved me slowly dripping honey into a 1 c…

My formative years in the kitchen make up the era I like to call “cooking B.S.,” or cooking before scale. And that’s the almighty kitchen scale because those years—excuse my language—were a load of B.S. They involved me slowly dripping honey into a 1 cup measure only to have a quarter of it get stuck inside, and tightly packing as much flour into that same cup because at the time, I was unaware of the spooning and leveling trick. Every time, I settled for bone-dry cake doorstops and a giant trove of dirty cups and spoons.

The years before I started using a kitchen scale were filled with questionable bakes, too many dishes, and great source material for a cooking show rife with disasters (Netflix, call me). Once I saw the light though, everything improved tenfold. Now, my scale is a countertop fixture I use at least once a day from measuring dry ingredients for a cake to prepping a cold brew latte, or even portioning out peanut butter powder for a smoothie. If I’m having people over, I can throw together a big bowl of party mix that follows a golden ratio of ruffled chips, pretzels, and kettle corn. And nothing compares to a friend’s compliment about the delicious cocktail I oh-so-effortlessly whipped up. My answer every time they ask why it’s so good? Simple: I measured everything out on my kitchen scale.

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9 Best Chef’s Knives, According to Pros and Home Cooks Alike

If I could only have one kitchen tool with me on a desert island, it’d have to be a good chef’s knife. It’s incredibly useful (for obvious reasons) and unless I’m carving a turkey or constructing an elaborate wedding cake (though I probably won’t be do…

If I could only have one kitchen tool with me on a desert island, it’d have to be a good chef’s knife. It’s incredibly useful (for obvious reasons) and unless I’m carving a turkey or constructing an elaborate wedding cake (though I probably won’t be doing much of either on a desert island), a sharp, lightweight chef’s knife is versatile enough for any occasion.

Naturally, I had to ask other home cooks, former restaurant cooks, recipe developers, and cookbook authors for their desert island chef’s knives. From affordable buys to investment-worthy heirlooms, here are the nine best chef’s knives for slicing through butternut squash, dicing onions, and more.

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The 9 Best Non Stick Pans, According to Home Cooks

Non stick pans have a bad rep among the restaurant chef crowd, not unlike measuring by volume with teaspoons and cups. Slow heat conductors, they say. Not durable! Weak! Cast iron or bust! Maybe the overall “fragility” of the non stick pan is ill-suite…

Non stick pans have a bad rep among the restaurant chef crowd, not unlike measuring by volume with teaspoons and cups. Slow heat conductors, they say. Not durable! Weak! Cast iron or bust! Maybe the overall “fragility” of the non stick pan is ill-suited for the rigorous and high-heat cooking at restaurants, but at home where things are wayyy more chill, it’s a flippin’ godsend.

But pros do have legitimate causes of hesitation. If you’re worried about the other bad rap that non stick cookware gets, know that non stick pans made after 2013 are made without polytetrafluoroethylene (PTFE) and perfluorooctanoic acid (PFOA), also known as C8. While these were some of the main chemicals that created the shiny, super-slick nonstick coating, they’re also potentially carcinogenic if exposed in high amounts. Still, it’s best to err on the side of caution and make sure the labels say they’re PTFE- and PFOA-free. And using high heat on a non stick pan is a one-way ticket to ruining it—always stick to medium heat to ensure your eggs don’t burn.

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How This Ancient Korean Dessert Is Making a Comeback

Tteok, bingsu, danpatjuk, soboro-ppang, freshly cut fruit—all things that come to mind when many think of quintessentially Korean desserts. And they’re not wrong, but something’s missing here.

Hangwa (한과) describes any dainty confection made by kneadi…

Tteok, bingsu, danpatjuk, soboro-ppang, freshly cut fruit—all things that come to mind when many think of quintessentially Korean desserts. And they're not wrong, but something’s missing here.

Hangwa (한과) describes any dainty confection made by kneading a grain or grain flour with a sweetener (honey, rice syrup, sugar, or some combination). They’re steamed or fried, then oftentimes coated in a hodgepodge of dried fruit, seeds, and nuts. Tasty as they are, they’re not always easy to find.

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8 New Children’s Books That Celebrate Food Diversity

Reading books about stone soup, and green eggs and ham were entertaining and fun when I was young, but as a Korean-American kid who grew up eating westernized suburban fare and kimchi jjigae from my birth country, they barely resembled my culture and d…

Reading books about stone soup, and green eggs and ham were entertaining and fun when I was young, but as a Korean-American kid who grew up eating westernized suburban fare and kimchi jjigae from my birth country, they barely resembled my culture and definitely didn’t reflect my family’s dinner table.

Still, I never questioned the lack of representation and the implications it had on my understanding of my own culture until I read Bee-bim-bop! last year as a full-grown adult. It’s a beautiful peek inside the vibrant and sensory details that make up a typical Korean-American family dinner, and resembled all the scents, sights, and sounds of a regular night at the Lee household growing up. Though I hate to admit how long it took me to find this book, I’m grateful for authors like Linda Sue Park who make me feel seen and proud of my culture.

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14 Pro-Approved Pizza Tools for the Best At-Home Pies

There’s no way around it: making pizza is hard! Take it from me—a lifelong cook from one pizza hotspot (New Haven adjacent) now living in another pizza mecca (New York City) who’s eaten vast and varied slices in her hay day and still can only mus…

There's no way around it: making pizza is hard! Take it from me—a lifelong cook from one pizza hotspot (New Haven adjacent) now living in another pizza mecca (New York City) who's eaten vast and varied slices in her hay day and still can only muster up ho-hum dough slabs in her home kitchen. It takes time, effort, and patience, and pop culture presents this notion that you have to drop everything to become a pizza maker's apprentice in Italy in order to learn all the secrets.

As alluring as that sounds, I can’t just hop on a plane tomorrow, so I did the next best thing and consulted a few NYC-based pizza pros to let me in on a few tips and tools that at-home enthusiasts need to mix, proof, bake, and slice some pretty incredible pies. Their recommendations range between simple tools like squeeze bottles and investment pieces like the Baking Steel. If you already cook and bake like clockwork, there’s a good chance you already have some of the essentials. And if you don’t, grabbing them will only strengthen your kit for all your cooking projects whether it’s artisanal pizza or rainbow cookies

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15 Fall Cookbooks We’re Ready to Devour

For those of us who care about food, autumn leaves remind us of the glorious piles of crisp new cookbooks we can’t wait to jump into. Last year, we devoured books that were focused on family and comfort, the literary equivalents of thick sweaters and s…

For those of us who care about food, autumn leaves remind us of the glorious piles of crisp new cookbooks we can’t wait to jump into. Last year, we devoured books that were focused on family and comfort, the literary equivalents of thick sweaters and socks (looking at you, Snacking Cakes, In Bibi’s Kitchen, and Modern Comfort Food). The dishes were warm and made us feel safe—just what we needed when many things we normally turned to for those sensations (big gatherings and bigger hugs) suddenly felt out of reach. But this autumn is all about getting your groove back—at a pace that feels most sensible to the cook you are.

Think of these new books as upgrading that same sweatsuit you wore all last year to a more tailored going-out look. Maybe you’re looking forward to safely hosting a holiday meal, or having people over for a small shindig—no occasion needed. Or even simply trying new recipes at home, to remember that cooking can be a joyful, adventurous act—not just something you have to do every night. Some folks are still looking to cook easy weeknight meals. And it's possible that after all those loaves of lockdown banana bread, some people even unearthed a newfound passion for the pastry arts and are now in search of a different project.

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20 Cookie Decorating Kits for When You’re Short on Time (& Creativity)

I love baking from scratch. In fact, it used to be my profession! But come time for the holidays, I get completely tangled up in the chaos and the thought of baking and decorating homemade treats for a cookie swap gives me little pleasure.

Trust me, I…

I love baking from scratch. In fact, it used to be my profession! But come time for the holidays, I get completely tangled up in the chaos and the thought of baking and decorating homemade treats for a cookie swap gives me little pleasure.

Trust me, I try to clear my schedule. I try to psych myself up to channel my inner artist and decorate sugar cookies with intricate brushstrokes and embellishments. But time (and/or procrastination tendencies, who’s to say...) get the best of me and usually on the night before a cookie swap, I end up making a beeline to the store where I’ll pick up a cookie decorating kit and pray to Ina Garten that they’ll pass as homemade. And guess what? Thanks to festive, kitschy, and all-around whimsical cookie decorating kits, my cookies not only pass, but they usually hail triumphant as some of the night’s best.

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31 Gifts Food Lovers Will Devour Immediately

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

As I look back at the gifts I’ve been lucky to receive on various occa…

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

As I look back at the gifts I’ve been lucky to receive on various occasions, the ones that stand out most are all food-related. An exquisite box of shortbread cookies, a basket of peak-season sungold tomatoes, an epic care package from loved ones in Asia, artisanal salts, various pantry provisions, and big bags of homemade cereal, to name just a few.

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