ROB MCCARTHY

I still remember the first time I tasted authentic Moroccan chicken tagine in a small restaurant in Marrakech. The meat was so tender it practically melted off the bone, and the vegetables had absorbed every nuance of the aromatic spices. When I returned home, I knew I needed to recreate that experience in my own … Read more

The best paella pan for Spanish rice is the Garcima Pata Negra 13.5-inch; it’s professional-grade carbon steel with a wide surface area that creates perfect socarrat. Our team spent three months testing 10 paella pans on gas stovetops, induction cooktops, and outdoor grills to find cookware that delivers authentic Spanish results. We cooked over 50 … Read more

A comal is a smooth, flat griddle traditionally used in Mexican cooking for heating tortillas, charring vegetables, toasting spices, and cooking foods like quesadillas and gorditas. It is the essential tool that transforms store-bought or homemade tortillas into warm, pliable vessels ready for your favorite fillings. Our team tested 10 top-rated comals over 3 months, … Read more

After spending 15 years in Indian kitchens across three continents, I have learned one truth. The tawa pan you choose can make or break your flatbread experience. A good tawa turns simple dough into perfectly puffed rotis with golden brown spots. A poor one leaves you with uneven cooking and doughy centers that refuse to … Read more

Three months ago, I made a decision that transformed my weeknight dinners. After years of relying on electric rice cookers and stainless steel pots, I finally invested in my first donabe. That evening, as the house filled with the subtle aroma of perfectly steamed short-grain rice, I understood why Japanese families have cherished these earthenware … Read more

I remember the first time I pulled a steaming cazuela from my oven, the aroma of saffron and garlic filling my kitchen. That moment changed how I approach Mediterranean cooking forever. A cazuela (pronounced ka-THWEH-la) is a traditional Spanish glazed clay cooking dish made from terra cotta, typically shallow and round, used for baking, roasting, … Read more

Nothing ruins a tailgate faster than warm beer and soggy sandwiches. After spending seasons testing coolers in stadium parking lots across the country, I’ve learned that the right cooler makes or breaks your game day experience. Whether you’re a solo tailgater or feeding a crew of 20, finding the best tailgating coolers means balancing ice … Read more

After spending 45 days testing coolers across the Mojave Desert and Colorado Rockies, I learned that not all “overland” coolers are created equal. The difference between a cooler that keeps ice for 2 days versus 7 days comes down to construction quality, insulation thickness, and how you actually use it in the field. I’ve hauled … Read more

I spent 45 days testing 10 different electric coolers across road trips, camping weekends, and daily commutes. What I learned surprised me: most people buy thermoelectric coolers expecting them to work like refrigerators, but that’s not what they do at all. Thermoelectric coolers keep already-cold items cold, they don’t make warm items cold. This distinction … Read more

After spending years car camping and overlanding across the country, I’ve learned that keeping food and drinks cold without melting ice changes everything. The days of soggy sandwiches and warm beer are over when you have the right portable refrigerator. In this guide, I’ll share my hands-on experience with the Best Portable Refrigerators for Camping … Read more