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See why.Beverage Infusers
Beverage infusers promise to flavor drinks with fresh produce with little fuss. Do they work?
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See Everything We TestedWhat You Need To Know
We brewed water with lemon, grapefruit, watermelon, strawberries, and blackberries in four models: three pitchers with removable infusing columns and an infusing ball for use in any pitcher. We struggled to find a pitcher wide enough for the infusing ball, which barely held a cup of produce and was awkward to fill. The pitcher-style infusers all brewed fruity-tasting water, but two ...
Everything We Tested
Recommended
- Ease of Use: 3 stars out of 3.
- Performance: 2.5 stars out of 3.
- Infuser Capacity: 3 stars out of 3.
This roomy infuser held nearly double the amount of fruit of any other product, giving plain water the robust, bright flavor of whatever we put in. We liked that its oblong, clear plastic pitcher was large enough to hold drinks for a crowd but slim enough to fit in the refrigerator door. The model’s smart design comes with three interchangeable attachments: for infusing fruit, brewing tea, and keeping beverages cold.
Recommended with reservations
- Ease of Use: 1 stars out of 3.
- Performance: 2 stars out of 3.
- Infuser Capacity: 2 stars out of 3.
While we liked that this clear plastic pitcher came with an ice column that could be used at the same time as the infuser to chill the drink, and water brewed in it did taste fruity, pouring from the pitcher often resulted in the lid falling off, splashing water everywhere.
Not Recommended
- Ease of Use: 1 stars out of 3.
- Performance: 1 stars out of 3.
- Infuser Capacity: 2 stars out of 3.
This sleek glass carafe certainly had good looks, but the small and staggered circular holes in its infusing column produced weakly flavored water. Worse, the column failed to drain when removed from the pitcher, creating a leaky, drippy mess—a particular problem because the pitcher could not pour with the infuser still immersed.
- Ease of Use: 1 stars out of 3.
- Performance: 1.5 stars out of 3.
- Infuser Capacity: 1 stars out of 3.
Despite being too big to fit through the opening of most of our pitchers, this 3 1/2-inch-wide, ball-shaped plastic infuser had the smallest capacity of the products that we tested. Its round shape proved difficult to fill, squishing the fruit and keeping it from easily infusing into the surrounding liquid. No wonder beverages brewed with this infuser were weak and flavorless.
Reviews you can trust
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.