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    Meet the Picobrew Home Beer Brewing Machine

    We check out the Picobrew system, a home beer brewing machine that lets you make 5 liter batches of beer in your own kitchen with an automated brewing system. We chat with Picobrew's co-founder about the process of home brewing and how users can make their own beer recipes.

    Tested: The Best Ways to Sear a Steak!

    Summer is here, and it's time for some food science! We team up with Serious Eats' Managing Culinary Director J. Kenji López-Alt (and the author of James Beard Award-winning cookbook The Food Lab: Better Home Cooking Through Science) to test for an ideal way to sear a steak. Adam and Kenji discuss some misconceptions about steak searing, and test four searing methods at different temperatures.

    Highlights From Adam's Interview With Chef Traci Des Jardins

    If you don't know Adam Savage's good friend Chef Traci Des Jardins from her appearances on Top Chef, Iron Chef and Knife Fight, you may know the James Beard Award-winning chef from her several videos on Tested, including Cooking the Perfect Omelette, Improving a Cat Exercise Wheel and Making a Space Burrito (With Chris Hadfield).

    This friend of Adam's and Tested's was a natural choice, then, for The Talking Room -- but perhaps what's most unexpected was how much Adam himself learned from his and Traci's ensuing conversation.

    In case you missed the full video, we've summed it up for you. Here are our favorite things that emerged from Adam's Talking Room interview with Traci Des Jardins.

    In the Talking Room

    Traci grew up eating "strange things," like blackbirds and squirrels.

    Traci grew up in a family of hunters, where the rule was you had to eat whatever you killed. It meant that "hunting accidents ended up sometimes with an interesting culinary fodder," such as blackbirds and squirrels.

    If you wouldn't kill it, you should reconsider eating it.

    Traci first went to a slaughterhouse when she was just 9 years old. Likewise, she always wanted her son, now a teenager, to understand that beef comes from a cow.

    ChefSteps Announces Joule Immersion Circulator

    ChefSteps, whose kitchen labs we visited earlier this year, sends word that they've just announced a new immersion circulator for sous vide cooking. They're calling it the world's smallest and most powerful sous vide tool, weighing just over a pound and outputting 1100 watts of heating. It's also completely waterproof and runs via a companion app. ChefSteps' Joule will begin shipping next May and has a retail price of $300. They're taking pre-orders now $100 off until January 15th. We're definitely going to test this!

    Tested Mailbag: No Such Thing as Bad Pocky

    Time to open another mailbag from one of our lovely readers! This massive box mysteriously arrived at our door, and we're delighted by the delectables within. These snacks have to be taste tested--even the mystery soda. Thanks, Bruno!

    Tested Mailbag: From Belgium!

    Will and Norm tear into this package from a Tested reader, sent all the way from Belgium! Its contents are right up our alley--beer! Not just any ordinary beer, but a rare bottle of Westvleteren 12, considered by some to be the best beer in the world. The story of how one acquires this beer is interesting as well. Thanks so much to Peter for sending this mailbag!

    The Best Coffee Maker Today

    This post was done in partnership with The Sweethome, a list of the best gear for your home. Read the full article here.

    After two months spent surveying readers; interviewing coffee experts; researching makes, models, and reviews; and testing five finalist machines with a 10-person tasting panel, we recommend the $190 Bonavita 1900TS. It's the best coffeemaker for most people who love good coffee but don't have the time or patience for pour-over. The 1900TS brewed the most consistently delicious coffee among all of the machines we tested. That's thanks to a smart internal design: a wider showerhead, a flat-bottomed filter (the normal, wavy kind), and a built-in pre-infusion timer.

    Why you should trust us

    To get to these picks, we talked to coffee experts of various backgrounds from different parts of the industry: Humberto Ricardo, the owner of the renowned Manhattan coffee shop Third Rail Coffee; barista Carlos Morales, who just won third place in the Northeast Brewers Cup Championship; and Mark Hellweg, who founded and runs the speciality coffee accessory company Clive Coffee, which recently developed and released a high-end coffee machine of their own design. We also chatted with pretty much every barista we encountered at shops to get their perspectives.

    The Best Juicer You Can Buy Today

    This post was done in partnership with The Sweethome, a list of the best gear for your home. Read the full article at

    After pushing almost 25 pounds of leafy, crunchy, pulpy produce through nine top machines, we think the Tribest Slowstar ($380) is the best and most versatile juicer for the home. Its single vertical auger turns at a slow 47 rpm, making it one of the slowest juicers available—key for getting maximum nutrients and enzymes from produce—and it still yielded more juice than nearly every other model we tested, meaning there's less going to waste. It comes with a 10-year warranty on parts and the motor, so you can crank it up every day without worry about wear and tear.

    How we picked and tested

    We put 10 juicers through two tests. We noted ease of use, yield, foam production, flavor, ease of cleaning, and amount of prep required. First, we tested their abilities with greens and soft fruit by making a kale-grape juice with 8 ounces each of curly kale and Thompson green grapes. We then tested each juicer for their ability to juice hard fruits and vegetables, using 8 ounces each of carrots and apples, 4 ounces of celery, and 1 ounce of ginger. All yields were measured by weight. For more detail on our research and testing methodology, check out our full guide at The Sweethome.

    Tested Tours the ChefSteps Kitchen Laboratory!

    While in Seattle, Will visits the ChefSteps kitchen laboratories and workshop. ChefSteps is an online resource where chefs, filmmakers, and engineers demonstrate the hows and whys of modern cooking. They were the team behind the science in Modernist Cuisine, and are using those same technologies and testing procedures to teach curious cooks.

    The Talking Room: Adam Savage Interviews Traci Des Jardins

    The Talking Room returns! This season's first guest is Traci Des Jardins, an award-winning chef and restaurateur. Traci was a finalist on Top Chef Masters and a semi-finalist for this year’s James Beard award for Outstanding Chef. Adam invited Traci to The Talking Room to talk about her cooking ethos, the challenge of managing restaurants, and her approach to crafting new recipes.

    SCAA 2015: The Chemistry of Coffee Brewing with Blossom One

    Making coffee is chemistry, and you want to have control of as many variables as you can. At this year's SCAA, we check out the Blossom One, a coffee machine that brews with precise temperature controls--keeping the brew at a single temp for any length of time. Having seen a prototype severals years back, we're happy to see the final Blossom machine up and running, and chat with its creator to learn about the chemistry of coffee.