ROB MCCARTHY

There is something magical about gathering around a steaming pot of thinly sliced beef, tofu, and seasonal vegetables simmering in a sweet-savory warishita sauce. I still remember my first authentic sukiyaki experience at a small restaurant in Osaka. The server placed a heavy cast iron pot in the center of our table, and we watched … Read more

I spent three months testing takoyaki pans in my kitchen, flipping countless octopus balls until I found the ones worth recommending. The best takoyaki pan can make the difference between perfectly crispy, golden takoyaki and a sticky mess that falls apart when you try to turn them. Whether you are planning a takopa (takoyaki party) … Read more

I spent three months testing kazan pots in my kitchen and at outdoor gatherings, trying to recreate the authentic Uzbek plov my grandmother used to make. After burning rice in thin-walled woks and watching cheap aluminum pots warp over open flames, I finally understood why Central Asian cooks swear by these traditional cauldrons. The best … Read more

Nothing beats the smell of freshly cooked taiyaki wafting through my kitchen on a Sunday morning. I still remember my first bite of this Japanese fish-shaped cake at a street festival, the crispy exterior giving way to warm, sweet red bean filling. That experience sparked a three-month journey testing different taiyaki makers to find the … Read more

I still remember the first time I tasted authentic Danish aebleskiver at a Christmas market in Copenhagen. Those golden, spherical pancake balls dusted with powdered sugar and served with strawberry jam were unlike anything I had ever eaten. The crispy exterior gave way to a fluffy, almost souffle-like interior that melted in my mouth. When … Read more

Making authentic Salvadoran pupusas at home starts with the right tools. After spending three months testing different presses with my abuela’s masa recipe, I can tell you that not all tortilla presses work equally well for pupusas. The best pupusa press needs to handle thicker dough than regular tortillas while delivering even pressure that won’t … Read more

Finding the best arepa maker for authentic Venezuelan cooking can transform your breakfast routine from ordinary to extraordinary. I spent three months testing electric arepa makers in my kitchen, comparing everything from compact 2-slot models to family-sized 6-slot units that can feed a crowd in minutes. Arepas are the heart of Venezuelan cuisine. These cornmeal … Read more

When it comes to preparing healthy, flavorful meals at home, nothing beats the gentle cooking method that a quality fish poacher pan for whole fish provides. I spent three months testing twelve different models in my own kitchen, poaching everything from delicate sole to whole salmon fillets. Our team discovered that the right equipment makes … Read more

If you have ever tried melting chocolate directly on a stovetop burner, you know the heartbreak of watching it seize, scorch, or turn into a grainy mess. I learned this lesson the hard way after ruining three batches of ganache for a dinner party. That is when I discovered the best double boiler for chocolate … Read more

I spent years settling for soggy, pale pizza crusts that tasted more like cardboard than anything from a real pizzeria. My ceramic pizza stone cracked after 18 months, and I was ready to give up on homemade pizza entirely. That changed when I discovered pizza steel. A thick slab of conductive carbon steel transfers heat … Read more