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President Trump has said anybody who disagrees with him will never get the top job at the Federal Reserve, prompting concern that his nominee will prioritize pleasing him over all else.
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President Trump has said anybody who disagrees with him will never get the top job at the Federal Reserve, prompting concern that his nominee will prioritize pleasing him over all else.
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Melissa Clark’s apple pie.
President Trump has been trying to remove Lisa Cook from the Federal Reserve Board for months.
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For as basic a necessity as it is, feeding yourself is a lot of work. What's more, feeding a household is even worse. There's the planning, then the shopping, the unpacking, the cooking, the storing, and finally, the cleaning, all of which has to be done over and over again forever. We all know what it's like to be faced with this task and just decide to open up Uber Eats and pay a bunch of fees to have someone do (most of) it for us. Apps are the saving grace when meal planning gets too daunting—but you're using the wrong apps. Forget Door Dash and Grub Hub: These apps can help you plan, shop for, and prepare meals on your own while still offloading some of the hard work on tech.
Here are some meal-planning apps that can suggest recipes based on your dietary preferences, put together shopping lists, and even walk you through the cooking. They can't box up leftovers or wash the dishes, but maybe one day in the future, we'll get there, too.
BigOven is a meal-planning app that grants you access over one million recipes—and new recipes are constantly being added. I like a few different things about it: First, you can input some of the ingredients you already have and get recipes based on those, reducing your grocery shopping and limiting how many of those million-plus recipes you need to scroll through. You can scan handwritten recipes in, too, and let the app turn them into recipes you can store there, preserving family traditions. Finally, I appreciate that it has a browser version, since that makes it easier to type, browse, and scroll. A few of the apps on this list also work on the browser. In general, I like to do a lot of my planning and work on the computer, then call in my phone at crunch time, just when I need to refer to a recipe.
The free version is nice, but limited. You get the ability to put together a grocery list and one free recipe scan. For more detailed meal planning, you’ll need to upgrade to its paid version for $2.99 per month or $24.99 for the year. Think of it like this: You'll save that much by skipping a delivery order or two.
Cozi is a family organizer, so you might not think of food and recipes when you first hear about it—but don't be fooled. In addition to its daily calendar and to-do lists, Cozi provides space for you to keep a grocery list (which any family member can add to in real time) and even offers up recipes. Not only can you plan your meals' content, but you can schedule them for when everyone is available.
The basic version is free, but the premium version, which is $39.99 per year, offers more features, most of which have to do with the family management aspect (like birthday tracking and calendar searching). If you're using it for meal planning, you may not need to upgrade; I was able to build out an entire schedule of recipes without paying.
Eat This Much is really ideal for anyone with specific nutrition and fitness goals. It puts together plans based not only on your budget and personal preferences, but your nutritional plans, as well. You're prompted to enter in how many calories you'd like to eat in a day, as well as how many grams of protein and other nutrients you want to hit. It even doubles as a calorie tracker and comes with a database of nutritional information about restaurant and packaged food. If you're meal planning and prepping for fitness or health goals, this could be the one for you to really focus in on. (Relatedly, if you're in the market for a comprehensive calorie and nutrient tracker, I am a huge fan of Lifesum.)
Money comes into play if you want more features. For $8.99 per month, you can create meal plans for a week, used advanced search features, view your past meals, and generate reports on your eating habits, to name a few. A bump up to $59 per month unlocks bulk meal plans for over a week in advance, macro tracking, and a recipe database, among other things. That's not exactly a small cost, but if you're serious about meal prepping, give it a look.
Mealime is widely recommended in forums for meal planners and caters to busier people because it's full of recipes that can be made in under half an hour. You can filter recipes by dietary restrictions or preferences, generate a grocery list, and get on with your day. It's a little bare-bones beyond that, but as a picky eater, I appreciate the ability to eliminate recipes that include the things I don't care for. If you ever catch me eating a single mushroom, call the authorities because I'm sending a distress signal.
You'll get plenty of recipes in the free version, but you'll notice some are labeled "Pro." To get those, as well as other features like the ability to add notes, you'll have to upgrade to the paid version for $2.99 per month. For its simplicity of use and fairly low cost, this is a favorite of mine.
eMeals emphasizes that it's meal planning "made simple," and they mean that. You get pre-loaded, dietitian-curated menus that come in "themes." Themes can be kid-friendly, keto, quick, etc. The apps on this list with thousands of recipes to scroll through are great, but if you just want someone or something else to pick for you, start here.
eMeals also has partnerships with major grocery retailers, which makes creating your grocery list a little easier and more specific. Another on the list that has a robust browser component, this makes things almost too easy.
Plan to Eat is for people who have a general sense of what they like or want to eat, but just need a little push on the organization. You can clip recipes from the internet or browse recipes in the app, add them to the built-in calendar, and create grocery lists that are specified by category, making shopping easier. The app's cooking view even comes with step-by-step instructions that include timers, walking you right through everything you need to do down to the minute.
You get a free two-week trial, then you'll pay $5 a month or $55 a year to access all the features.
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I’ve always preferred pulled pork or pulled chicken sandwiches to the whole-cut variety. When meat is shredded it holds onto sauces better, and I've always found that leads to a superior eating experience—this despite the fact that shredding meat is undoubtedly more work than cutting it. Luckily, there's an easier way to get it done: use your stand mixer for the job.
I first learned of this method in a video like this one, focused on making a shredded chicken salad. The person fitted the stand mixer with a whisk attachment, switched on the machine, added their ingredients, and scooped out the finished salad. My initial reaction was that the completed chicken salad looked a bit too smooth and lacking in texture. The video maker essentially admitted as much, but was otherwise pleased with the results.
I was intrigued enough to try shredding in a stand mixer myself—with a few modifications.
Usually when I shred chicken with forks I at first think, “oh, this isn’t so bad,” and then a few minutes later, my palms have developed reddened fork handle-dents. It’s not that the act of shredding is complicated or particularly hard to figure out, but if you need to shred enough for a barbecue for 20 people, it can be a painful task. The stand mixer method will get the people their pulled pork sandwiches faster.
When stand mixer-shredding for pulled pork or chicken, keep in mind that you need to keep your eye on it so it doesn't get overworked. Pork can be fattier than chicken, and thus even easier to accidentally over-shred. (You might note that slow cooker pulled pork falls apart readily, which is true; I'll reiterate that it’s not that pulling apart the meat is hard, it’s just a lot to do if you have a large quantity.)
Toss the meat into the mixing bowl and use a paddle attachment—not a whisk attachment—to start shredding it.
Keep an eye on the meat's progress. With no exaggeration, my pork was nearly ready in fewer than 10 seconds on the lowest possible setting. What an absolute dream! No reddened hands, and I could empty out the shredded meat and start pulling the next pork butt. If you have a tougher cut of meat, it may take a touch longer.
After the meat is pulled to your satisfaction add your favorite sauce and switch on the machine for another 5 seconds. Done.
What does this mean for us shredded meat lovers? Well, it means you may want to get yourself a stand mixer if you don’t already have one. I think this method is an absolute game changer for tougher, drier meats like chicken, and a very reasonable option for tender meats when you have three or more pounds of it to shred.
I’ve had my Kitchen Aid Professional 6-quart for more than a decade, and while newer models are quieter, this ol’ girl is as effective as ever. Though I can’t find the 6-quart model in stock anymore, the 5-quart is a good alternative, or if you're looking to save a little more then try this Hamilton Beach model.
I always consider clean-up when I’m deciding if a gadget or appliance helps with speedy cooking, and the amount of time saved here cannot be argued. Losing the cutting board, the dripping juice, the knives, and the forks, and simply popping the meat into the mixing bowl—it's a huge mess avoided. The bowl prevents juices lost to the cutting board, and the paddle attachment is easy to clean. Between shredding and cleaning time, I'd estimate it saves me 10 to 20 minutes of effort.
Beyond that, the mixer does the stirring for you, so you can drop in chopped ingredients and sauces for a simple, effective multitask. Essentially, using a stand mixer takes all the tough work out of preparing a pulled meat dish, and makes cooking big batches more accessible too. I would absolutely suggest it to older cooks or anyone with reduced shoulder mobility or arm strength. Your backyard summer parties are about to include much more relaxation, and much less hand pain.
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I typically use my air fryer to cook freezer snacks or to make quick work of meats and veggies, but I most appreciate this countertop convection oven when I need an escape from the usual sink full of bowls and frying pans leftover after making dinner.
Last week, I needed that freedom more than ever, so for the first time in my air frying history, I tried preparing all of my meals in my Instant Vortex air fryer. It wasn't always great, but I ate, and I learned.
The Instant Vortex was my tool of choice for this challenge. It’s a basket-style air fryer, and while I’ve tested quite a few air fryers out, I reach for this one for most daily recipes. You might wonder why I don’t prefer a toaster oven-style air fryer, like my "Best Overall" choice, the Cuisinart Air Fryer and Toaster. I do like them and I think they’re great for baking, but they require a lot more counter space than I have to offer in my apartment.
The Instant Vortex, on the other hand, is medium-sized, lightweight enough to move in and out of its storage space, and it browns and crisps evenly.
Last week was hectic so my meals weren’t always picture-perfect examples of a balanced diet. Despite being a food writer, many of my meals are more like uncoordinated snacks. The week’s fare contained eggs, potatoes, mushrooms, peppers, a variety of marinated meats, sausages, dumplings, ravioli, cheese, and sandwiches. Some of these items turned out as expected because I make them all the time, while others were surprising. One of them I’d never make again.
Here's what I learned.
The Instant Vortex is great at roasting vegetables. Everything from mushrooms to sweet potatoes, to chickpeas and peppers—I’ve only had success roasting veggies in this simple basket air fryer. This week I tossed in three medium sweet potatoes at once. I had pricked them around the exterior, mostly because this helps signal when they’re done (the sugary juices bubble out and caramelize when the potato is cooked through), and I ended up eating one as a midday snack for three days running.
For dinner one night, I made roasted stuffed portobello mushrooms (basically the mega version of these stuffed mushrooms that I love so much). I tried another version with mashed potatoes as the stuffing too. The verdict: absolutely filling and flavorful, and a simple clean-up of washing out the air fryer basket with soapy water.
The takeaway: Any meal that could consist of two or three roasted items absolutely crushed in the Instant Vortex. Dinners were easy and hands-off all week. If you're going the all air fryer route, this is my first suggestion.
What if you eat eggs for breakfast, or something else that you’d normally cook in a stovetop frying pan? This was literally my very first challenge to conquer, as I can't not eat eggs in the morning. I know that I can take the grate out of the bottom and fry my eggs directly in the basket, but I did not want to get the bottom of the basket all oily and have clean it up. I also knew I’d be putting sausage in there and making a breakfast sandwich.
Instead, I got good use out of my six-inch cake pans. A cake pan that’s small enough to fit down in the basket provided me with a small sturdy surface, with the added benefit of being metal: Even though convection ovens heat from the top I knew that the metal would conduct that heat up through the bottom eventually.
I buttered the pan, cracked my egg into it, and tossed in a couple Brown ‘N Serve sausages. I placed the pan in the basket, and since there was room left on the sides, I put my bun back there to toast up too. I checked on the sandwich’s progress after a few minutes and removed the bun so it didn’t dry out. The rest cooked up in about five minutes, and my breakfast was a runaway success.
The takeaway: If you want to faux-sauté something in your air fryer without additional mess, a small cake pan is your best friend.
Unfortunately for me, I love soups and steamed items. Soup was clearly never going to work in the air fryer, so I did not attempt it, but I just couldn’t let steaming go. I’d tried air fryer steaming dumplings once before, and I ended up disappointed. This time, with the newfound success of cake pan cooking, I tried a different approach.
I added about a quarter inch of water to the cake pan. Put a layer of carrots down and topped them with frozen dumplings. Then I covered the pan tightly with foil. The idea was to capture the steam as the pan and water heated up. I used the carrots to keep the dumplings out of direct contact with the water, like a steamer tray, and I figured they might cook too, and I could have nicely steamed carrots.
Well, the dumplings did steam. However, it took longer to do it in the air fryer than in a simple stove top steamer, and the carrots didn’t cook. I tried the foil-cover method again but with no water, using fridge-cold ravioli over small asparagus cuts and leftover barley. This was much more successful, and I think that’s owed to the warmer starting temperature, along with the fact that the items were less dense and added moisture wasn’t really needed.
The takeaway: If your stove broke and your microwave were broken and all you had was an air fryer, then I would suggest trying the foil covered method for steaming—but not if the ingredients are frozen or dense. It’ll just take too long, and you risk some of the ingredients getting mushy.
I roasted tons of chicken, marinated pork, and steak. Those were incredible, but I was most proud of making the entire breakfast sandwich in five minutes with barely any clean up. I also dropped slabs of queso blanco into the air fryer and it crisped and browned perfectly—a huge victory.
Hands down, the steamed dumplings and carrots were inferior to any other method I’ve used to cook those items. Your air fryer simply is not a very good steamer.
While the air fryer is a versatile tool, I don’t think you’d be happy doing making every meal using it alone. While you could cook well-rounded meal after well-rounded meal in the Instant Vortex, you’d be missing out on some variety. Everything would be a version of crunchy or roasted. No soups, gently sautéd foods, steamed ingredients, and certainly no blanching can be done in the air fryer.
That said, the air fryer can significantly help streamline a good portion of meals, and you can reduce time spent in front of the kitchen sink with just cleaning up this one basket. Just keep my three takeaways in mind as you plan out your recipes.
If you’re a tennis fan, then you already know that Iga Świątek is the Wimbledon champ. If you’re a pasta fan, then you’ve already had your personal gut reaction to Iga Świątek mixing strawberries and yogurt into a bowl of shells. I’m never one to yuck someone else's yum—especially when they could grand slam my ass on the grass court—but if you’re not quite there yet with this viral fruit pasta sensation, here are some alternatives that might surprise you.
Presumably the strawberries and yogurt aren’t throwing you off, so let’s pause for a moment and consider pasta. Plain old pasta. Pasta is a carb. And like most unseasoned, unsauced carbs, it tastes pretty darn close to nothing. In fact, I think what we love most about carbs is the unlimited flavor pairings that always seem to work out well. So before you make a face at pasta and strawberries, consider the bland carbs that you’re normally cool pairing with fruit and take it from there. Let us begin.
Oats. Whether it’s a scoop of crispy granola with maple syrup coated pecans, or a steaming bowl of instant oats, strawberries and yogurt are a classic pairing. Simply chop up the strawberries and stir them in with a scoop of yogurt—plain or strawberry yogurt for an extra boost of fruity flavor.
Brioche buns. It’s never long before I kick off the training wheels, so let’s branch out to a sandwich. Brioche bread is light on sweet and strong on butter, making it a lovely companion for a strawberries and cream filling. Think of it as a more handheld strawberry shortcake swapping the biscuit for a bun.
Rice. Even though it’s my number one favorite carb, I can’t stand eating rice plain. It tastes the most like nothing (a close second only to plain, air-popped popcorn). However, it does have a signature texture, and its lack of flavor makes it a brilliant blank canvas for whatever you put on it—even sweet toppings. Add your mashed strawberries and yogurt into a freshly steamed bowl of rice, drizzle on some honey and add a pinch of salt.
Orzo salad. Finally, we’ve made it to pasta—rice shaped pasta. I adore cold orzo pasta salads. I think they’re fantastic for backyard barbecues or for picnics in the park. Instead of tossing in chopped bell peppers and parsley, try a sweet and tangy approach. Stir in chopped strawberries, torn basil, and a yogurt dressing thinned with honey and a splash of white balsamic vinegar.
Fruit and carbs work together just fine, and you can even test out other fruits you like. Did you see how we worked our way up the carb ladder? Heck, you might even be ready for Iga Świątek’s spaghetti or shells next.
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Prime Day 2025 ends tonight, and Lifehacker is sharing the best sales based on product reviews, comparisons, and price-tracking tools before it's over.
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We're officially in the final hours of Prime Day—whether you're hoping for a specific item on sale or looking to throw caution to the wind and shop for an impulse buy, Amazon (and its competitors) still have some great deals on kitchen appliances.
All of the deals listed here are on products I've tested or they're from a brand I particularly enjoy and trust. Here's a selection of my favorite sales on kitchen appliances for Prime Day, but be sure to read on because there are even more below.
Sous vide cooking is unlike most other techniques. Instead of drying it out under hot air, like in an oven or air fryer, you lock it up in a bag and drop it in warm water for hours. A good immersion circulator will heat up the water bath quickly and keep the water at a precise temperature. That's exactly what the Anova Sous Vide Precision Cooker Pro does and it's one of the best in the game. It's usually a splurge purchase for nearly $400, but right now you can save $200. It's 57% off and you'll only spend $172.09.
Honorable mention: The Anova Precision Cooker 3.0 for $137.99. It's usually lightyears cheaper than the fancier model above, but it's still a solid pick.
Under $100 option: Instant brand has really come in strong this Prime Day and this is another great deal. The Instant Pot Accu Slim immersion circulator is 33% off for $87 right now. This model has a bright, large display so you can keep an eye on the temperature and how much time is left.
A good quality stand mixer should be able to do all the hard work for you with kneading dough, whipping cream, and beating butter—and it should do it for years. With that in mind, these heavy-duty appliances aren’t cheap. However, this Instant brand stand mixer gets about as close to cheap as possible without being suspicious. On sale right now for $169.99 (43% off of $299.99), this mixer has 10 speeds, and unlike most stand mixers, you can actually program the speed and duration for it to mix. That’s pretty fancy.
Splurge sale option: It might come as a surprise, but the best deal on a KitchenAid stand mixer isn't with Amazon, it's with Walmart. This KitchenAid 5.5-quart stand mixer features the stationary head with bowl-lift design for a price that's usually reserved for the much smaller tilt-head stand mixers. It's usually offered for $449.99, but right now it's on sale for $279. This mixer's design is much more likely to last you years. Read why in my post about this deal.
Splurge sale option: If you've been looking to treat yourself then you should probably check out this sale on the Vitamix Propel 750. It's 40% off the usual retail price of $629.95 and will only cost you $379.95. That level of price is usually reserved for its Explorian series (a blender that I also love).
Under $100: The Vitamix is the splurge option, so here’s a blender that might fit your budget better. The Ninja Blender is 25% off right now, for a more manageable $89.99. I’ve always found Ninja appliances to be effective and high-quality, so this blender should be an excellent helper in your kitchen.
Under $50: While they aren't as versatile as a stand-alone blender, for years I effectively blended everything from single servings of whipped cream to protein smoothies, chunky salsas to large batches of velvety broccoli soup using only an immersion blender. A good immersion blender is the best-kept secret for a chef on a budget. The Braun Immersion Blender is 29% off for $49.95.
Portable gas grill: Gas grills bring to mind large, permanent fixtures in the backyard, but what if you could have one that collapses flat-ish and has wheels to roll up a mountainside? The Coleman RoadTrip is a portable gas grill that can be tossed into the hatchback and taken on camping trips. The blue color is 38% off right now for $262.99 (down from $424.99). Even if you don't take it camping, it's one of my suggested models for gas grills for when you're on a budget.
Best stationary gas grill: Weber is one of the most well-known and reliable brands in grills. If you're looking for a classic gas grill, the Weber Spirit four-burner gas grill is one you can actually get for under a grand. Right now it's on sale for $799 (down from $949), making it even more budget-friendly than usual. It's a four-burner, which means you can use it for day-to-day meals, or crank up all the engines to host a yard party this summer.
Under $100: The Instant Pot brand has been holding its own holiday sale for the past few days, and this Instant Pot Duo 7-in-1 multi-cooker is a downright bargain at the moment. It’s $89.99, down from its regular retail price of $129.99. It’s the eight-quart model, which is a great size for larger families, or folks who like to meal prep multiple servings at the beginning of the week.
Splurge sale option: The Instant Pot Pro 10-in-1 multi-cooker for $99.99. It’s 41% off the retail price of $169.99. For $30 more than the Duo right now, this appliance has greater functionality, more presets, and monitoring capabilities via the Instant Pot app.
Best splurge item: The Dreo ChefMaker Combi Fryer gives you all the speed and benefits of an air fryer without drying out your roasts. This special type of appliance uses convection heating (the same as an air fryer) and includes a steam injector to ensure your chicken doesn't turn into jerky. The best part is that it's $120 off right now for $238.97. Read more about how combi ovens work here.
Best for small spaces: If you have a tight kitchen or live in an apartment like I do, prepare to be impressed by the Ninja Crispi and its powers of coming apart—in a good way. This is one of my top air fryers of 2025 because you can remove the convection engine from the cooking containers and store them as you wish—and it's on sale for $159.95. Check out the details on the Ninja Crispi in my review, here. Now you can get your counter space back.
Under $100: Instant Pot again? Listen, if it weren’t a good piece of equipment, I wouldn’t cover it. The Instant Vortex air fryer is my go-to air fryer, and right now it’s selling for $84.99. It’s powerful, heats evenly, it’s incredibly easy to operate, and a breeze to clean. Still not sold? Read my glowing review and see how it stacks up against other great air fryers that I tested.
Under $50: For $49.99 you can get a less flashy air fryer that will get the job done. The Dash 2.6-quart isn’t huge and it doesn’t come with fancy preset cooking options, but you can set the time and temperature, and that’s all a petite countertop convection oven needs to offer to crisp up some fries or reheat last night’s fried chicken.
If you didn't see the perfect one here, check out this lineup for even more air fryers that are still on sale in these last hours of Amazon Prime Day.
I’m an insufferable coffee snob most days (here’s my favorite pour over vessel, if you’re looking) but I’ve also been known to pop a Nespresso from time to time. Breville teamed up with Nespresso to bring you a compact espresso maker and it’s 35% off right now, at $110.47.
Under $100: If you like to have more variety with hot and cold coffees and you don’t mind a splash of self-expression, the pistachio-colored Nespresso Vertuo Pop+ might even be a better deal for you. It can brew all the same types of coffee as the above, in addition to making 12-ounce serving sizes.
The best coffee accessory for latte-lovers: If you can make an espresso at home then you can make a latte at home. All you need is a best-in-class microfoam milk frother, like this Dreo All-in-1 BaristaMaker. It's a lifesaver for folks who use non-dairy milks, and it's on sale for $84.14 (down from $99). Use the digital navigation panel to select the type of milk you're using and the drink you plan on making. It can even make cold foam, which I've been using a lot this summer.
Looking for something else? Retailers like Walmart and Best Buy have Prime Day competition sales that are especially useful if you don’t have Amazon Prime.
Walmart’s Prime Day competition sale runs through Sunday, July 13 and includes deals up to 50% off. It’s an especially good option if you have Walmart+.
Best Buy’s Prime Day competition sale, “Black Friday in July,” runs through Sunday, July 13 and has some of the best tech sales online. It’s an especially good option if you’re a My Best Buy “Plus” or “Total” member.
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This Fourth of July weekend, you can bet on the fact that grills will be sparking up from sea to shining sea. At least twice you’ll look down the street and ask, “is that a fire?” only to realize it’s just your industrious neighbor’s offset smoker. (Again.) You might even see me out there this weekend, setting up a chimney at one of the charcoal grills at the public park, gearing up to cook my favorite grill food: skewers.
Lately I’ve been experimenting with ingredient combinations from the classic to the adventurous (and a few not worth repeating). Here are my top three favorites so far. And electric grill users, you’re included too: Electric grills are a huge boon for apartment dwellers (like me), and even folks who grill outdoors but prefer less smoke and a cleaner taste. All of these skewers work wonderfully on an indoor grill too. (Read here for electric grill options if you’ve been looking.)
I’ve noticed some patterns in my skewer research. The best ones balance savory, sweet, and herbal or earthy elements. That’s all you really need for success. So if you have a main protein, like marinated chicken or tofu, you’ve already nailed the savory element. Think of adding a sliced peach or fig section for some sweetness. For an earthy element—an ingredient that borders on bitter but not overwhelmingly so—you can add a halved shallot or a hunk of jalepeño. For extra pizzazz, you can always drizzle on vinaigrettes after grilling, sprinkle on seasonings, or add crumbled cheeses.
When grilling over charcoal or gas, always practice good grilling technique and safety. Don't skewer your hands—skewer your food, and oil the food, not the grill grate. I use a non-aerosol spritz bottle of cooking oil to get an even coating on skewers.
If you’re using an electric grill, like I did today, you have the added benefit of being able to oil the grill plates if you’d like. All of these skewers were grilled for three to four minutes in a ChefMan Panini Press Grill, an appliance I’ve grown rather fond of. The hinged upper plate is key for evenly pressing taller items.
Without further ado, here are three excellent skewers that I keep coming back to.
Clearly I have not grilled enough ravioli in my life, and I'm guessing you haven't either. You'll want to buy the “fresh” style pasta that you can find in the refrigerated section of the grocery store. The pasta won't be dry, but soft and pliable, so all you have to do is unpack and skewer it. Personally, I went on a Trader Joe’s bender and picked up some cacio e pepe ravioli. No regrets.
You can also purchase chicken breasts and cuts of meat that are packaged in a marinade to make your life easier. The chicken I used was slathered in a pesto sauce marinade. Rather than cube the meat, I prefer to slice it thinly and skewer it in a rippling ribbon. Among the chicken and ravioli, I nestled a thick wedge of portobello mushroom. You might say, "Allie, there is no sweet element here." You’re correct. In this case, I made an executive decision to leave savory, herbal, and earthy alone.
This skewer smells particularly incredible while grilling. After enjoying the portobello perfume, I love the way the charred ravioli comes out. The pasta’s exterior is tender with delicate crispy sections, and the filling is warm, but you’'' be in no danger of burning the roof of your mouth.
One of my favorite tacos is the al pastor. It’s filled with marinated, spit-roasted pork and paired with a slice of pineapple. The pork is deeply flavorful, with irresistible crispy edges, and the warm, sweet pineapple compliments the savory element while also providing a burst of acidity to brighten things up. A skewer with these components is like getting straight to the heart of the al pastor.
To make these al pastor skewers, I thinly sliced some garlic and herb marinated pork loin and ribboned it onto the skewer. (This is how my family makes grilled satay, so I prefer the meat sliced versus cubing it. But cube if you must.) Add the pork, a hunk of pineapple, and a wedge of shallot. Repeat until you’re out of room on your skewers.
The pork almost plays second fiddle to the sweetness of the fruit and the caramelized shallot. (You could swap out the pork for some firm marinated tofu and the results would be delightful.) This one is a definitely crowd favorite.
I grabbed a pre-marinated Pollo Asado Autentico packet from Trader Joe’s for this one, and I have no regrets. The flavors include paprika, garlic, cayenne pepper, dehydrated onion, and lime juice powder, but you can whip up your own spicy chicken marinade instead if you like. I skewered thin slices of the chicken with slices of a slightly unripe nectarine. (I find nectarines don’t turn to mush as quickly on the grill.) A couple shishito peppers were the perfect earthy partner for this skewer.
After grilling, the nectarine becomes honey-sweet, balancing the spices from the chicken and the potentially spicy pepper. (If you can’t find shishito peppers, try slices of poblano or jalapeño before you reach for the green bell pepper.)
Beyond these three skewers, I encourage you to try other combinations as you grill this summer. There’s something inexplicably fun about eating grilled morsels off of a stick, and they’re always popular with family and friends.
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Whether or not you’ve ever been to a Juice Press store doesn’t matter. What’s important is that you know they offer a special chia seed pudding, and it’s out of this world. Even I, a self-professed lover of air-fried Popeye’s chicken sandwiches and bacon wrapped banana bites, cannot get enough of this surprisingly addictive vegan pudding.
In the past, I’ve tried duplicating the pudding at home, but came up short every time. Recently, however, I’ve had more success thanks the Vitamix Explorian E310, which helped me make a perfect copy of this cult favorite vanilla-scented pudding.
Chia seeds are rather unusual—they're teeny tiny, but packed with nutrients. When stirred into liquid they have incredible absorption capabilities, lending the resulting mixture a gelatinous consistency. Juice Press chia seed pudding is vegan, which might have you asking how to get a stable, pudding-like consistency without some key animal ingredients and lots of whisking on the stove. Instead of eggs the structure relies on a cashews, with the chia seeds serving as a natural thickening agent.
The key to this pudding succeeding, then, is making a creamy, non-gritty cashew sauce with a high-powered blender. And this is where having the right equipment matters.
My past blenders and even some food processors have had trouble breaking down the cashews into a fine texture. Now, soaking the cashews helps here, and this recipe will taste good no matter what blender you have, but making a true copycat with pudding-like consistency—smooth enough that you'd be surprised to learn it is made with nuts—requires a powerful motor, and sharp, durable blades. The Vitamix Explorian E310 makes it all look easy—not to mention that it’s the cheapest model on offer from this top tier brand. (Read my full review of the Explorian E310.)
With three easy steps and just a few ingredients, you can have this creamy, slightly sweet, vegan vanilla pudding at home. It’s perfect as-is but you can spice things up and add a pinch of cinnamon or cocoa powder to the mixture.
Ingredients:
¾ cup raw cashews
½ cup water
½ cup almond milk
6 pitted dates
1 tablespoon coconut oil
⅛ teaspoon salt
¼ teaspoon vanilla extract
¼ cup chia seeds
If you’re a big raw foods person then you can cold-soak your cashews overnight, but I’m fine with doing things the speedy way: Put the cashews in a bowl and cover them with just-boiled water. Let them soak for about 20 to 30 minutes.
Drain the cashews and pour the nuts into the blender container. Add all of the other ingredients except the chia seeds. The Explorian model doesn’t have any fancy presets, but frankly, you don’t need them! (Here are my tips on how to operate the Explorian to reach its full potential.)
I like to start by pulsing the mixture to chop it up a bit. Use the pulse switch on the left side four or five times. Then start the Vitamix Explorian on the lowest speed setting, with the dial set to speed 1. Run the machine for about 10 seconds and then ramp up all the way to speed 10. The resulting mixture should be smooth and somewhat thick, kind of like a milkshake.
Next, I pour the chia seeds into a container and stir the cashew sauce into the seeds. Make sure the seeds are thoroughly mixed in and not clumped up. I like to use a glass or plastic container so I can see what’s going on under the surface. Let the pudding rest for 30 minutes so the seeds can begin absorbing liquid. They might settle a little during this time, so stir everything again to remix it. Cover the pudding and let it chill in the fridge for at least three hours to set.
The Explorian is great for making cozy hot soups in the winter and good old-fashioned summer smoothies, but this chia pudding is hands-down my favorite year-round recipe to whip up.
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The double whammy of July 4th sales and a looming Amazon Prime Day has triggered some great pre-sale bargains. If you’ve been looking for new kitchen appliances, you’ll be pleased to hear that Instant Pot has quietly put a whole lineup of their products on sale.
Instant Pot became a household name back when its multi-cooker made a big splash, bringing pressure cookers back into regular usage. That cgadget is experiencing a notable sale—the Instant Pot Duo Mini 7-in-1 is on sale for $59.99, and the Instant Pot Duo Plus 9-in-1 is 50% off for $69.99. The Duo Plus has extra functionality and double the capacity, so unless you have serious storage constraints, it’s worth the extra $10.
My favorite Instant appliance is their Vortex six-quart basket air fryer and that’s on sale right now for 29% off for $84.99. I love this machine—maybe too much. After testing multiple air fryers of different styles (you can see how they stack up here), this one became my daily go-to machine. The Instant Vortex cooks evenly, it’s powerful, ventilates well, and it’s hands-down the easiest to clean. I’ve literally taken one air fryer out, stared at it and put it back in the storage cabinet because I knew I’d regret the mess. Instead, I’d grab my trusty Vortex. You can read my full review of the Instant Vortex air fryer here—note that the one on sale right now is the newer generation with a larger digital display.
I’m a big fan of simple rice cookers that have a single switch and operate with a spring-loaded mechanism, but newer, sleeker rice cookers are all the rage. They’re loaded with preset functions for other types of grains (quinoa, oats, brown rice and others), so you don’t have to think about it so much. The Instant Pot rice cooker is exactly this type of grain cooker with a sleek, clean design and easy to navigate menu of options. It’s a 20-cup rice cooker, so I recommend this one for anyone who likes to meal prep big batches of rice to freeze, or who cooks for more than four people.
While those are my favorite finds, don’t sleep on these other sales Instant Pot is holding right now.
Growing up, I loved cooking but I fully avoided the broiler. I’m not sure why, but maybe because my mom never used it or perhaps I just wasn't sure what it was. The entire time, I was wondering how to get a crispy, browned surface on my mac and cheese and toast my breadcrumb-topped casseroles. How did chefs do it?
It turns out, the broiler is exactly the handy tool you need to finish off dishes to crispy, melty, browned perfection, and it’s likely been in your kitchen this entire time.
The first time I tried to broil, I was an adult and in my first apartment. I had seen enough Food Network to know I was capable of doing it. Emboldened, I set up my casserole in the oven and bravely clicked “broil.” I eagerly awaited crispy edges and bubbly cheese, but nothing happened. The oven actually didn’t feel very hot at all. The only thing that I got was a harsh smell.
I tried a few more times after that and the same thing happened. The oven was working—I could hear it—but no bubbles and only a nasty smell. Maybe I had been right about broiling the whole time. It's not so great. I gave up. A year later I was moving out and I had to pack up my kitchen pans. I opened the lower storage drawer of the oven and observed a collection of warped, discolored pans. That particular oven had a lower drawer broiler and I was storing pans in there.
The broiler might be inside the main oven cavity, where just the top heating element will fire up. It could be in a lower drawer, in which case the oven's lower heating element will activate but the food goes underneath. (Do not store pots and pans in this area if that’s the case.) Some ovens might have a separate mini oven where you can put food for broiling. I always think of the old Rachel Ray show where her broiler was a hinged trap door she would throw toast in. Before you click any buttons, find out where your broiler lives.
The broiler function in your oven activates a single, upper (in relationship to the food) heating element that gets turned up to a scorching hot temperature, usually around 500°F. Your job is to put the food item right underneath, or at least close. It’s meant to quickly heat only the top of the food, so the rest of the dish or item needs to be cooked through beforehand. It’s hot and it’s fast. And if it’s not happening fast (like within two to five minutes) then you might need to locate your broiler or the positioning is off.
Broiling only heats from the top, so you’ll use your broiler for crisping any surface that’s facing upward. Broiling is excellent for casseroles that you want to crisp on top. It’s also great for finishing off thick steaks to get some color, oven grilling, fish, or even making broiler s'mores. It uses very high heat, so you probably wouldn’t use the broiler for anything you’ve cooked in a delicate fashion, like custard. However, if you topped said custard with sugar and you want to broil the top for crème brûlée, this could be the perfect usage. Just keep a very close eye on the caramelizing sugar, and how close you put the custard to the heating element, as this Reddit user discovered.
Activating the broiler is simple. Your oven likely has a single button or switch that says “broil.” It has a set temperature so you don’t need to do anything besides press that button and it’ll automatically begin. My oven has a hi-lo option, so I can press it twice for a lower temperature broil. You may need to press the start button, depending on your oven.
Where you place the food under the broiler is a slightly more nuanced decision. Place it too close and you can burn the food; too far away and the browning will take much longer and you risk overcooking the dish through to the center. When I was first trying out the broiler, the latter was my problem. I ended up overcooking and drying out my mac and cheese because I was trying to broil the top, but it was too far away.
I recommend placing the surface of the item about five inches from the broiler element. Then you can assess how it’s going. Browning should occur within three minutes. It is seriously fast. So if you’re not pleased with how it’s going, you may want to move the oven rack up one notch to get the item closer. You can also slide an overturned baking pan under the dish to lift it up an inch.
Be aware of the dish you're using under the broiler. Coated or non-stick cookware can be damaged, so be sure to use casserole dishes that can stand up to broiling (ceramic, tempered glass, or borosilicate), cast iron skillets, or stainless steel frying pans that are oven-safe.
Make sure you set a timer for broiling. Three to five minutes is usually sufficient, and you’d be surprised how easy it is to forget about it for 10 minutes. The aroma of scorched food is loved by none. With that in mind, you’re ready to broil.
As soon as it became safe for me to cook on the stove unsupervised—say 12 years old?—I began to fry bacon. I’d do my best to stretch out the wobbly strips so they wouldn’t overlap or curl up too much and brace myself for the impact of tiny, sharp, popping oil splatters. I loved the results (chewy, crispy bacon is a compelling reward), but I hated the process and the clean-up that followed. It wasn’t worth it. But instead of giving up on bacon, I changed my approach. Now I oven bake my bacon and it’s the only way I’ll ever do it.
Oven-baking is superior to pan frying because you don’t have to babysit it, the stovetop is available for other cooking, you’re not subject to painful splatters, and cleanup can be a breeze with a simple trick (more on that in a moment). Furthermore, it’s an absolute lifesaver if you’re hosting a large brunch party and you need to cook three pounds of bacon. You aren’t limited to how many slices you can fit in your frying pan. Instead, you can bake as much bacon as you can fit on a large sheet pan. And if your oven has two racks, guess what? You can bake two sheet pans-worth of bacon.
I usually cook my bacon in a 350°F degree oven for about 20 minutes. The timing will change slightly depending on if you’re using thin or thick cut bacon, but that’s my go-to temperature. It’s hot enough to crisp and brown the bacon within a reasonable amount of time to cook the rest of breakfast, but not so hot where you scorch your precious pork before you know it. I’ve always had success at this temperature and I find that it provides a cooking window perfect for catching your bacon at exactly the doneness you like.
Occasionally, if I’m in a rush, I’ll bump the temperature to 400°F. However, doing this always comes with the understanding that I may burn it. This temperature is fine and it’ll shave five to eight minutes from your overall bake time, but if I’m in a rush then my mind is probably in 10 places at once and not on my bacon. I have scorched my meat at this temperature before. If you need bacon fast, try 400°F—but set a timer.
The steps are simple, and this hands-off method allows you to use the stove top for important business, like pancakes and eggs.
As much as I dislike single-use aluminum foil, this is key for cleanup. Pick a medium to small baking sheet and use a single piece of aluminum foil to line it. Use the lip of the pan to shape the foil so that you have four walls. Even if your sheet pan is bigger, you can still use the edges to shape walls, the foil just won’t be hugging the sides of the pan and that’s fine. The goal is to capture the rendered fat.
Within the foil arena you’ve made, lay out the strips of bacon. It doesn’t matter which direction they go and they can touch side to side, but just make sure they’re flat and not overlapping. If they do overlap then you’ll have some steam pockets and uneven cooking. For crispy bacon, this is a sin. However, if you like chewy, soft bacon then this might be all right for you.
Put the sheet of bacon in a preheated 350°F oven and leave it be for 18 to 20 minutes, or until you’ve achieved your preferred bacon texture.
Oven-baked bacon is more evenly cooked and stays flatter compared to pan-fried bacon. In the case of clean-up, baked wins again. Remove the bacon strips from the foil—they should release easily—and put them on some paper towels to blot off excess fat, or let them cool on a wire cooling rack.
Now you have a foil lined baking sheet full of liquid bacon drippings. Yes, you could just lift this up and toss it in the trash, but you might be risking some fat dribble escaping onto the floor or into the trash. Instead, I toss the entire sheet tray into the fridge or freezer for about five minutes to solidify the fat. Now you can lift the foil, crumple it up, and toss it with zero mess.
Alternatively, save your bacon drippings. The rendered fat you capture is an especially delicious ingredient and you can use later in other meals. Simply run the liquid fat through a fine mesh strainer and into a jar. Here are the best tips on collecting, storing, and using your bacon fat, like using it to grease your waffle maker or flavoring your popcorn with it. Extra bacon fat can be a great flavoring tool in other parts of your breakfast or for adding a bit of smoky flavor to bean dishes, proteins, biscuits, vegetables, and pastas.
The only bad fried chicken is soggy fried chicken. (And even then, honestly, a quick air fry’ll fix it right up.) However, there are indisputably great ways to get a crackling crust, and those should always be considered. For example, the karaage method or the copycat fast food method. There is another fried chicken trick that I’ve recently become aware of, and unlike the other two I mentioned, this one has no extra steps. There’s no three-part batter, and it doesn’t require a dip in a bowl of (still pricey) eggs. It’s one step with a simple flour swap, and it changes everything.
I’ve always used regular all-purpose flour to fry, or potato flour for its superior crisping qualities, but self-rising flour was a complete surprise. This flour, ever-present on my grocery store’s shelves, never seemed to be much use to me. For those who also don’t use it much, self-rising flour consists of a reliable ratio of all-purpose flour, baking powder, and salt. So if you wanted to make a quick pancake recipe, you could use a scoop of this stuff and skip adding those other two ingredients to your recipe.
I know that folks in the UK use it often, but I’ve always shied away from not being able to control the leavening agent and salt in my baking. But while reading the recipes in Still We Rise, a fantastic cookbook with biscuit recipes and recipes for other things you’d enjoy with a biscuit nearby, I came across the Glori-Fried Chicken Biscuit Sandwich. You guessed it: The recipe uses self-rising flour.
Following the recipe, there is a section of notes called The Gospel of Fried Chicken, and Council (the author) briefly describes why self-rising flour works. The included salt boosts the flavor—no surprises there—but the baking powder plays a large role in giving a thin, shattering crust to the fried chicken. There’s no need for multiple dredges through flour or egg washes to make the crust as brilliant as it is.
As a leavening agent, baking powder has the duty to lift up and aerate our cakes and muffins, but it does this even in that thin layer coating your chicken. When hydrated and heated up, the baking powder reacts and produces carbon dioxide. This looks like tiny little bubbles in cakes, but on chicken it produces a delicate, rippling crust.
Whenever I fry chicken, I prefer to do a buttermilk brine if time affords it. Yogurt will work too, and that’s usually what I use. Even one hour can make a difference in how juicy and tender the chicken will be. I brined some skin-on chicken drumsticks in yogurt with a pinch of salt for about an hour. Then I prepared my flour dredge.
I mixed about three-quarters of a cup of self-rising flour with a half-teaspoon of salt (a little extra is necessary for fried chicken), a teaspoon of cornstarch (which provides extra starch for crunch), and a sprinkle of garlic and onion powder.
Then comes the easy part: coating the chicken. I put one drumstick at a time into the flour and coated it completely. Just one time. Then let them dry on a wire rack while I heated the oil.
I heated up about an inch of cooking oil in a dutch oven until it reached 350°F and fried until they were deeply browned on all sides and the internal temperature reached 160°F (carryover cooking—that is, when food continues to cook off the heat for several minutes—takes care of the remaining five degrees to get it to 165°F).
With truly the least effort I’ve ever put into fried chicken, I made a batch of the best drumsticks I’ve had in a long time. And with picnics and backyard parties coming up, you deserve this ease too.
Although I haven’t tried this self-rising flour coating on other fried morsels, like chicken tenders, eggplant, tofu, or zucchini planks, I trust that it would work just as well. Actually, I think I have a pack of tofu in the fridge right now. I know what I must do.
If you want more egg-free alternatives while prices are still high, I've tested other ideas, including:
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While the Vitamix Explorian E310 is the cheapest model of Vitamix you can get, it doesn’t mean they’re cutting corners on its capabilities. However, the fancy preset functions that you’ll see on their higher-end models, like the Ascent X5, are not present on the Explorian model. This easily seems like a knock against the blender, but once you get the hang of how to operate it without the presets, the Explorian is actually better for folks who want more control over their blend. It’s simple too—here’s how I do it.
I was lucky enough to test the Ascent X5 before testing the Explorian (here’s my review of the Explorian and of the Ascent if you’re torn between the two), and I noticed a consistent pattern with the presets. The presets have the most effective timings and blade speeds programmed in to match the food you’re trying to make. After seeing this pattern happen during enough blends (and reading the Vitamix instruction manual for leisure because I’m that person), I’ve found I can basically mimic the Ascent model presets.
Whether you’re making a smoothie, soup, or frozen dessert, the presets all start slow for a few seconds—and you should do that manually with the Explorian too. If you don’t take it easy during the initial blend, there’s a good chance a ton of your foundational ingredients end up stuck to the lid. I’ve done it. It’s annoying. (If you did this already, just stop the machine and use a small rubber spatula to scrape everything back into the container.)
It’s during this slow chop that the blades can catch a lot of the ingredients situated low in the container. Depending on what’s down there, this will hopefully be liquid or ingredients that release some liquids and eventually help pulverize the ingredients above at higher speeds.
All you have to do is make sure the central dial of the Explorian is all the way to the left side at level 1. Flip the switch on the right side to On and blend slowly for about 10 seconds.
After that initial blend on low speed, the Vitamix presets always blast off to the highest speed: level 10. This is part of why I love the presets: At that speed, they all finish in under a minute (except for the hot soup function). But, preset-shmee-set—you can do this manually with any Vitamix model.
After the 10 second slow chop, keep your hand on the speed dial and consistently rotate it all the way over to the highest speed on the right side. Do this over the course of seven to 10 seconds. The coward in me always considers stopping before level 10 (it’s very powerful!) but just go for it.
At this point, the operation might be over and you can just switch it off. But observe the consistency of your blend to see if you need to repeat the speed process. That’s the beauty of manual operation. If the consistency isn’t smoothing out, or the blade is whizzing free without catching anything (as can happen with thicker pastes), maybe you have to bring the speed down again.
However unattractive, his angular mini-baseball bat is important, regardless of the Vitamix model. If your blends are taking more than a minute or two to become silky smooth (again, barring the delightful hot soups you’re churning up), you should be using your tamper. Not using the tamper will require you to blend for extra time and it’s a surefire way to heat up the mixture. It’s certainly not ideal for a chilly fruit smoothie.
Remove the central cap in the lid, and the tamper goes through there. Use it to smash ingredients down into the blades. It will make your blending experience much faster, doesn’t take much effort, and it’s easy to clean.
My steps to cleaning the Vitamix Explorian container is another mimic of the self-clean preset of the Vitamix Ascent. First, rinse the container and lid with warm water to get most of the residual mixture out. Fill the container halfway with warm water (I go a little higher than halfway in height because the container flares at the top), and add a few drops of dish soap. Snap on the lid, make sure the center cap is secure and fit it onto the base. Start the machine on low speed for a couple seconds and then steadily ramp it up to the highest speed for about 30 seconds.
Click the right hand switch to the Off position. Rinse out the container, and you’re all set. If you have some stubborn smudges—always the case with peanut butter—spot clean it with a soapy sponge or dish brush. Once you get the hang of manual operation, you won’t be missing out on anything with your Vitamix Explorian.
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Few outdoor accessories are more important than the grill you choose for summertime cookouts. It was already time to retire your old grill when that rust hole appeared and a family of mice moved in three years ago, so don’t put it off any longer.
If you’ve already weighed the benefits of an electric grill but you haven’t been able to shake the siren’s call of the classic charcoal grill, you’re in the right place. Consider this my argument for why charcoal can be a great choice, and how to choose a good grill.
When considering which type of grill to buy, think about your priorities. Do you need it to be portable? What size do you think is best? Do you just want something that lights the first time, or are you okay with some trial and error? Consider charcoal's advantages:
Great flavor. This is my number one concern when grilling (or when cooking, really), and the charcoal grill delivers. If you want that flame-kissed flavor, then the question isn’t if you should buy a charcoal grill, it’s which charcoal grill.
High heat. Charcoal cooks your food with powerful radiant heat from the mound of briquettes underneath the food. While gas burns cleaner, it just doesn’t burn as hot as charcoal. If strong sears are important to you, go with charcoal.
Portable. You’re probably not taking a propane tank or an electric plugin grill to the park or to the beach. Charcoal grills can come in large sizes, or as tiny foldable units. Throw a bag of charcoal in the back seat and you can grill up some burgers anywhere you are legally allowed.
Affordable. Your budget matters. No one should have to choose between fond charcoal burger memories and affording a beach weekend with the kids. Charcoal grills can run a range of prices. Yes, there are expensive ceramic ones, but at the end of the day, a charcoal grill is just a metal container and a grill grate. There are perfectly effective small kettle grills that can be in the $20 to $99 range.
If you’re looking for tips on charcoal grilling, read about how to keep it hot, and these tips for starting out. As always, use your charcoal grill safely, and never burn charcoal indoors (including in a tent). Burning charcoal produces carbon monoxide (CO) and doing it in an enclosed space can lead to CO poisoning. Keep it in the open air—it’s more fun to cook out there anyway.
Also: Clean the damn thing, including the grates, with every use to remove fat deposits which can cause flare-ups, and just because you should.
Finally, give your grill some space. Even if you don’t live in NYC, I'm referencing the city's guidelines, because it doesn’t get much more crammed full of people and buildings than here. NYC.gov recommends a clearance of 10 feet or more when using charcoal grills near buildings and structures, and it doesn't hurt to keep a fire extinguisher handy. Read here for more tips on grilling safety.
Now, on to my recommendations.
This wee tabletop Weber grill gives you a 14-inch cooking surface, which is small enough to carry but big enough to fit five average-sized burgers all at once. This is an option for the outdoorsy chef on the go that envisions many tailgating, camping, or park grilling sessions in their future. Although the art of charcoal grilling is the same whether small or large, this Weber’s petite footprint makes it approachable if you’re a beginner just starting out. Retailing at $79.99 for a reliable brand, it's a solid option.
Do I know why the name “Joe” seems to inspire so many charcoal grills? Nope. But what I am sure of is that Japanese-style kamado grills are an excellent option for anyone looking for their new backyard centerpiece. While on the pricier side among charcoal-fueled options, this heavy duty grill is constructed of thick ceramic with cast iron parts, so it provides even heating, consistent temperatures, and surprisingly strong heat retention. It is not, however, light—you won’t be tossing this one in the back seat, so it’s a good option for folks who plan on grilling at home.
Weber has been one of the more recognizable names in charcoal grills since the 1960s, perhaps because, although simple, its standard design works so well. This original kettle reflects the same silhouette as the first Webers, with some helpful improvements like easy-lift grill grates to move the charcoal underneath and a removable ash catcher. This grill is great as a middle of the road option—it’s more lightweight than the kamado grill and has wheels, so it’s semi-portable. Plus the price range is far more affordable while still accounting for higher quality materials.
Whether you start out with a small, portable, tabletop charcoal grill just to test it out, or you invest in a heavy-duty ceramic kamado grill, I have a feeling once you have your first successful grill session, you'll be hooked.
I’ll never say no to barbecue chicken or a snappy dog right off the grill, but grilled steak always feels like a special treat. Which steak, you ask? If you haven’t noticed, there are seemingly endless cuts of beef in the grocery store and at the butcher, and in my honest opinion, you can’t really go wrong. But no one likes that answer, so I'll go over a few of my steak grilling tips, plus top four favorite steak cuts for grilling (in no order because my mood changes every day).
Grilling steak can be intimidating at first, but stick with it and you too will become a grill boss. The pressure might feel high, but even if you overcook the meat, a grilled steak is never ruined and can easily be used for a number of other dishes. I like the following cuts best for grilling because they’re versatile (can be sliced and served in a number of dishes), they have great beefy flavor, or because you get a lot of bang for your buck—and that means more steak nights this summer.
All steaks, unless you’re slow smoking some brisket, should be grilled fast (around three to six minutes per side depending on its thickness) and over the hottest area of your grill. Be sure to let it rest for about 10 minutes off the heat before slicing. There’s no real reason to slowly cook steak unless you’re trying to do a reverse sear. Personally, I’ve never done reverse searing on a grill because it’s less predictable than doing it in an oven or in the air fryer. Additionally, my primary reason for reverse searing is to reduce smoke indoors. When I’m cooking outside, the smoke doesn’t bother me. The stinging eyes and smoky laundry is all part of the experience.
A more affordable cut of meat, the flank steak is taken from the underside of the cow, in front of its hind legs. Essentially, it’s the cow’s six pack. And like mine, the cow’s abs are tough with less fat marbling. Less fat means more muscle grain and those will tighten up more and more as it cooks through. Additionally, flank steaks aren’t thick, so this is a quick sear. I like to throw it on the hottest part of the grill for maybe three minutes per side. It’s enough time to get some beautiful color and loads of flavor on the outside but just warm up the inside.
Since flank steak can be tougher, always slice your flank against, or perpendicular to, the muscle grain. Cutting across the “lines” will shorten the protein strands so it’s easier for you to chew, and that's a much nicer eating experience. Read here for a step-by-step guide on grilling a flank steak. And when you have leftovers, try this recipe for cold flank steak with chimichurri sauce.
Another somewhat cheaper cut compared to other parts of the cow, the skirt steak comes from the area right above the flank steak, below the ribs. Skirt steak has similarities to flank—thinner cut and strong beefy flavor—but it usually includes more fat marbling. Think of the fat ribbons as breaking points in the strong chains of protein. That makes a piece of meat easier to chew because it readily separates at those points. This reads as tender to our palate, and that’s always nice.
Just like flank steak, skirt steak does well with a short and hot sear on the grill, and slicing it against the grain. I really love it thinly sliced with an herb-forward board sauce drizzled over the top, and it’s a great affordable replacement for ribeye when you’re making a cheesesteak—the bold flavor easily stands out against the bread.
Surprise! Who would have thought the porterhouse steak would be at home anywhere else but in a fancy mahogany and marble embellished steakhouse. I wouldn’t consider this a cheap cut of steak, but it is one of my favorites for tossing on the grill. I don’t do this for every weekend backyard grill session, but I visited my dad for his birthday last year and we took him steak shopping for lunch. I didn’t expect him to choose a porterhouse, but I was quietly impressed by his decision to let me buy him a $35 steak. How could I be grumpy when I knew I would be sneaking some slices off his plate?
We tossed that inch-and-a-half-thick cut on the grill for longer than the skirt steaks we bought, about five minutes per side, and carved it up for the table. Besides having great flavor and fat content, the porterhouse is actually composed of two different cuts: strip steak (my other favorite grilling steak) and tenderloin. The tenderloin. As in, the filet mignon section that everyone goes bonkers for. Filet mignon doesn’t have as much flavor on its own, but when paired up with the strip steak and the bone in the center of the porterhouse, you get a well rounded experience of flavor and a delicate bite.
The strip steak is my go-to steak for most cooking styles, not just grilling. It’s a great compromise between cost, flavor, and fat content. With a usual thickness of an inch or inch and a half, I also find that it’s more forgiving than skirt or flank steak when it comes to accidentally leaving it on the grill for an extra minute or so. You’re much less likely to ruin it, and the fat marbling can help keep it tender.
The strip steak comes from the short loin of the cow and it’s not a heavily used body part which makes it a more tender cut. I find it also works well with my budget but still feels like a treat. As I mentioned, strip steaks have a decent amount of fat marbling, so you get a thick, tender steak with plenty of flavor for roughly $12 to $16 a pound. When it’s not porterhouse week, you might find that a strip steak fits the bill. I usually toss a strip steak on the hottest, or near the hottest, section of the grill and give it about five minutes per side depending on the thickness.
Bummed because you bought a chuck steak or a flat iron steak? Don’t be. As long as you keep in mind timing, heat, and slicing against the grain, you’ll be in good shape. Thinner cuts of steak (less than an inch) need two or three minutes per side over the hottest heat, and thicker steaks need two to three more minutes per side (also on high heat). All you need now is a scoop of potato salad. And maybe some charbroiled oysters. Oh, and maybe three other dishes from this list.
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Cooking a great steak is an art, but that doesn’t mean it needs to be a challenge. It’s a no-brainer to trust a chef with steak when you go out to a restaurant, but even the unsure cook can make good steak casually at home. Personally, I’ve taken casual steaks to new levels in my trusty Instant Vortex air fryer. It took some troubleshooting, but I finally zeroed in on a simple method to air fry steak that saves me time, mess, and makes a near masterpiece every time.
Cooking steak on the grill, in a pan, or in a cast iron skillet are pretty popular and common techniques. Though fast, all of these methods, even reverse searing, still require a lot of attention—and some days I am just plain tired of paying attention. Air frying steak gives you freedom to leave the room and, my favorite part, there’s way less smoke. This is primarily why the Instant Vortex is my go-to air fryer for daily cooking (read my review here) but these other top picks will do the trick as well.
In addition to being easy to clean, the air fryer cooks steak quickly and can keep the center juicy due to convection heating. Convection ovens, like air fryers, are both powerful and use ambient heat—the steak isn’t right up against the coil, but the fan forces hot winds around the basket. While you absolutely can overcook something in a matter of minutes, you certainly won’t overcook your steak if you use this trick.
The key to cooking any steak is to manage its doneness in the center. Since an air fryer can take any piece of meat from undercooked to dry in a matter of minutes, the key is slowing down the cooking a bit in the center so you have time to catch it. If you’ve checked out my steak bites recipe, you know that these little morsels stay juicy because I freeze them first.
When you’re air frying your steak, bring the temperature down first—especially if it’s a small cut of meat. The smaller or the thinner the piece of steak, the colder it should be. If you have a flat flank steak, freeze it first and add it to the air fryer frozen—seasoned, but frozen. If you have a New York strip steak that’s 5 inches long and 1.5 inches thick, then fridge-cold or borderline frozen (about 15 minutes in the freezer) is great. The steak will warm up and begin browning on the outside while the center is still coming up to temperature. You’re buying yourself time, and keeping the center juicy.
I like to season my steak when it’s still thawed and then pop it in the freezer for 15 minutes, or up to an hour if I want it solid. Spritz or drizzle a thin layer of cooking oil on the steak. If you didn’t season it beforehand, you can do it now.
Pop your steak in a 400°F air fryer set to the “air fry” setting. The time will vary depending on the size and cut of your steak. Steak bites may take as little as three minutes, and a thick steak might take 20 minutes. For larger steaks, try to aim for flipping it somewhere around the middle of the cooking time.
Always test the interior temperature with a meat thermometer to assess doneness according to how you like your steak. (Here's the one I use.) For reference, a medium steak should be 130°F to 135°F when it comes off the heat, as the temperature will continue to rise a bit while it rests. Let it rest for 5 to 15 minutes before digging in. Today, I am making a steak sandwich, so I like a medium to medium-well steak for this purpose.
There are definitely some downsides to the air-fried steak compared to the other popular preparations. You won’t get the same gnarly sear like on a pan or a grill grate, and there’s no good way to collect fond (the crispy, tasty bits that stick to a frying pan) and make a pan sauce. But I do appreciate how the edges of any exterior fat become crispy with cracklin-like qualities. You’ll have to ask yourself what your priorities are. If it’s speed, low smoke, and a quick and easy clean-up, then I suggest you try tossing a steak in the air fryer for sure.
Additionally, if you really miss a crusty brown exterior but you don't have grill, you can still do a quick sear in a frying pan to give you that extra color and flavor. This is my air fryer reverse searing method and it works like a charm—I dare say, better than the original reverse searing method. When I’m finished cooking, the Instant Vortex’s non-stick basket is easy to wash clean. No need to whip out the Barkeeper’s Friend or scrub down a cast iron skillet.
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Grilling season is in full effect. Father's Day is quickly approaching and it's not too early to plan your Fourth of July—the United States' unofficial national grilling holiday. And if you're not celebrating any of that, charring meat outside with good friends is a worthy enough celebration. Whether you’ve hosted a few burger sessions already this summer, or you’ve wheeled in your very first charcoal grill, it’s important to brush up on your safety before you strike a match. Here are the things you should do and the tools you might need, before, during, and after the last dog comes off the grill.
Safety begins before the food starts cooking. Get your grilling area ready by keeping these things in mind:
Placement is key: In the event that a stray spark flies, or a wicked flare-up occurs, you want to be well clear of anything that could catch fire. Grills, especially charcoal grills, should be at least 10 feet away from the house, railings, overhanging tree branches, and anything combustible. For gas grills, check your city's fire code for distance minimums. (Here's the NYC grilling "tool kit".) After browsing a few different fire codes, 10 feet seems to be the way to go. Make sure you’re grilling in an outdoor, open area so no carbon monoxide can build up. If you're grilling under a tent—technically you shouldn't be—the top should be 10 feet high, and it should be one without walls so air can flow freely.
Establish a safety zone: With kids running around and dogs catching frisbees across the yard, it’s easy to get caught up in the moment. It doesn’t hurt to establish a defined circle around your grill that’s a “no-go zone.” Use bright colorful chalk for concrete, environmentally friendly field marking spray for grass, or just set up a ring of coolers so kids don’t wander in unknowingly.
Get the fire extinguisher ready: Of course, you have a fire extinguisher, right? Get one. Get two. It’s a small price to pay for safety, and you’d be kicking yourself for not spending 30 bucks if you suddenly had to pay $3,000 for siding repairs. Put the fire extinguisher in an obvious place so you and everyone else knows where to find it if there’s an emergency.
OK, it's time for the main event. While you're grilling, remember to:
Open the lid before lighting: Gas can build up under the domed lid of your gas grill if you keep the lid down. Before clicking the ignition button, make sure the lid is open. Not only does this allow any built up gas to dissipate, but you’ll be able to check out how the flames are doing.
Use a charcoal chimney: Charcoal grills don’t have an ignition button, and that’s the beauty of it all. Instead of dousing your briquettes in lighter fluid, which can flare up (and later possibly cause your food to taste of fumes), use a chimney. They’re fast, simple, and safe to use. Not only do well-seasoned grill masters use them, but they’re a good way to build confidence as a novice. Plus you can grill veggies right on top of the chimney while you wait for the charcoals to get ready. While you're at it, you'll need these too—extra long grill matches and biomass chimney starter bricks.
Clean your grill: Not only does your food deserve to taste its best (not seared with old grease and potential bacterial build-up), but giving your grill a clean before adding your fresh food can reduce grease fires. Here's a harrowing tale with tips on deep-cleaning your gas grill, and a less scary situation with tips on cleaning your charcoal grill. Aside from deep-cleans done once a month or so depending on your grilling proclivities, every grilling session you should scrub the grates after heating up the grill but before adding your food. That way the oils and crud have warmed up and they'll be more likely to budge. While some folks use grill brushes, my family fears loose wire bristles, so we've always used wadded up aluminum foil clenched by long grill tongs. Simply scrub the balled-up foil along each grate bar before adding food.
Don't wander off: Any time you have an open flame, you should be close enough to keep an eye on it. If that goes for your vanilla-chai scented candles, it definitely goes for grills.
Your burgers and dogs are cooked to perfection! But your job is not yet complete. Now you need to:
Clean your grill... again: You may have scrubbed your grates before grilling, but it won't hurt to clean it up again. This is especially true and considerate if you're using a shared grill like in a public park. Use that foil trick or a sturdy (bristle-free) brush.
Dispose of your coals properly: Once the coals and ashes are completely cool, you can wrap them in aluminum foil and put them in a metal can with a tight fitting lid. This could be a small coffee can, or a metal trash can that you use specifically for this purpose. Public parks should already have cans like this nearby. Make sure the coals are in an outdoor trash can for pickup.
Once you have the right tools by your side and you've checked these cautionary items off your mental checklist, you’ll be ready for a heck of a grilling season.
