Our longtime winner has held up to years of use in the test kitchen, and we recently circled back with more testing to confirm that it’s still up to par. We still recommend it for its well-designed, straightforward control panel with a countdown timer that starts immediately, which made it simple and unambiguous to set and allowed us to monitor progress at a glance. Throughout our testing, the roomy, heavy stoneware crock cooked gently and evenly and never boiled, so food emerged tender and juicy. We loved that its broad, protruding handles with grippy textured undersides usually stayed cool enough that we could pick up the crock without potholders. Thick internal insulation kept heat directed toward the crock, and a built-in internal temperature sensor gave this slow cooker extra “brains” to keep the temperature below boiling, which helped guarantee better results.
This new "multicooker"—a slow cooker that can also brown/saute and steam food—produced perfect chicken, steaks, and ribs, with no scorching or hot spots. Its programmable timer can be set to cook for up to 24 hours and then automatically switches over to “keep warm." We liked its lightweight, easy-to-clean, unbreakable metal insert with extra-large, comfy handles, and its oval shape, clear lid, and intuitive controls. The brown/saute and steam functions both work as promised. A nice bonus is that the browning function, with adjustable temperature control from 150 F to 400 F, lets you sear food before slow-cooking, or reduce sauces afterward, without dirtying a second pan.
This mini slow cooker’s trio of temperature settings allowed us to select the perfect temperature whether we were keeping dip warm or cooking a soup scaled for two. Its gentle warm setting meant we could keep queso dip molten and melty for several hours without it getting hot enough to break or scorch. A plus: its bright indicator light, which let us know when it was too hot to touch.
Testers raved about this classic wooden spoon. Light, long, and maneuverable, it kept our hands far from the heat, and its rounded, tapered handle was comfortable and easy to grip in a variety of ways as we worked. It also suited both right- and left-handed testers. The slim tip of its nicely scooped-out oval bowl was easy to maneuver under food for turning and scooping, and when angled slightly, the head provided sufficient area for scraping fond. Made of teak, the wood resisted staining or drying out, retained its color, and never became rough to touch, even after 10 cycles through the dishwasher.
It’s pricey, but this classic stainless-steel ladle is still the best we’ve tested over the decades. It holds just the right amount of soup or stew and dispenses it neatly and precisely, thanks to its gently curved pouring rim. The edges of its handle are rounded and smooth but not slippery, making it comfortable for hands of all sizes to hold, and in different positions. And it’s set off from the bowl at a 45-degree angle, so it’s easy to scoop out liquids without exposing your hand to hot steam.
The lightest of the stainless-steel models, this nearly perfect spoon had a long, hollow handle that felt like it was molded to fit our palms; its wide, shallow, thin bowl made it a breeze to scoop up food. Quibbles were minor: The bowl got a few scratches in the dishwasher, and a few testers thought the steep, ladle-like angle between the handle and the bowl upset the balance of the spoon.
Missed a perfect score only because one picky tester thought the pincers bruised cooked asparagus—a minor complaint. Class valedictorian in every other respect.
Accurate and extremely durable, this set snaps together for compact storage. The handles are seamless with the cups themselves, making them easy to level off.
Our winning spoons had a simple design that allowed for a continuous, bump-free sweep, with a ball-chain connector (similar to what military dog tags hang on) that was easy to open and close. This set's metal construction felt remarkably sturdy, and ingredients didn't cling to the stainless steel. And while the 1-tablespoon measure did not fit into all spice jars, it was a minor inconvenience for an otherwise easy-to-use set.
The newest instant-read thermometer by ThermoWorks is the best we’ve tested yet. It has all the features we loved in our previous favorite: a large, grippy handle; a rotating screen with large, highly legible numbers; and a backlight that goes on when viewing conditions are dim. It’s waterproof to a water depth of 39 inches for 30 minutes, it goes to sleep when not in use, and the display wakes up automatically when you pick up the entire unit. The ONE improves on its predecessor, though: As its name indicates, it takes just 1 second to measure a temperature. The backlight is brighter, and you can now use the thermometer when cooking on induction burners—the engineers at ThermoWorks have taken measures to eliminate the electromagnetic interference that sometimes occurs when you use digital thermometers with induction cooktops.
This classic model was accurate and had bold, easy-to-read measurement lines that clearly corresponded to specific numbers. The handle, though small, was smooth and wide enough to be comfortable. We also liked that the glass resisted staining and was durable. Our one criticism: Using the cup properly requires crouching down and looking at the lines at eye level, which was uncomfortable for some.
This model is firm enough for scraping and scooping but also fit neatly into tight corners. Its straight sides and wide, flat blade ensured that no food was left unmixed. The all-silicone design eliminates any crannies that could trap food. It felt exceptionally comfortable. Its smaller blade fell short in our folding test.