As part of Cooking Week, we set out to test some of the most niche (and, in some cases, ridiculous) kitchen gadgets we could find. We wanted to know if these impressive-looking appliances actually do what they claim and if they’re worth the splurge. These are our findings.

I’ve been drinking non-dairy milk almost exclusively for about eight years, but only recently did I think to make my own. Even since I made the transition from cow to almond milk, many more non-dairy milk options have hit the market. Just go to your local supermarket and you’ll find different varieties and flavors of almond, cashew, soy, oat and coconut milk, and even the occasional pea and flax milk choices, too.

With all that choice, it may seem counterintuitive to make your own non-dairy milk at home, but Almond Cow believes that there are plenty of people who would rather take that route. Almond Cow is a company that makes a milk-maker machine that shares its name that removes a lot of the work involved with making your own non-dairy milk. It’s essentially a big, high-powered blender with just enough moving parts to make alt milks at home, including an attached blade, a filter basket, a big base and a motor inside that makes all of the magic happen.

Before I get into my time with the Almond Cow, it’s worth mentioning that plant milk machines aren’t new, but they aren’t as ubiquitous as standard blenders either. In addition to the Almond Cow, there are a number on the market from companies including Nutr, ChefWave and Tribest – all more niche than a regular ol’ blender, which is exactly why I wanted to give one a go.

Valentina Palladino / Engadget

And I should say: You could easily make plant milk using a blender (the more high-performance, the better), but it requires a few additional steps, namely filtering your blended up ingredients through a nut milk bag. It’s time consuming and messy, and honestly it’s one of the main reasons why I never wanted to try to make my own alt milk at home. In testing the Almond Cow, I was hoping to figure out if making plant milk would actually be worthwhile and if it could help me reduce the amount of store-bought plant milk I buy.

I’ll admit, the Almond Cow is a bit intimidating when you unbox it. It’s basically a big stainless steel jug with a removable top that has the machine’s blade attached to it. A bit larger than your standard pitcher of lemonade, it can make five to six cups of plant milk at a time. It doesn’t take up too much counter space and I found it easy to clean as well. It also comes with a “collector cup,” which is just a plastic vessel with grooves on the bottom that perfectly cradles the machine’s removable top, making clean up easier and way less messy than you’d think.

After washing all the included parts first, I dove into my first endeavor: making cashew milk. The machine comes with a book of recipes, which I followed almost to a tee. Five cups of water went into the base of the Almond Cow, while the following went into the filter basket: one cup of unsoaked cashews, a quarter-teaspoon of salt and two pitted dates (the recipe called for three, but I prefer very lightly or unsweetened plant milk). I twisted the filter basket into place so that the machine’s blade was submerged in the ingredients and then placed the whole top back onto the base.

Valentina Palladino / Engadget

After that, it’s literally a one-button process. With the machine plugged in, you only need to press the top button on the Almond Cow and let it go. The device automatically cycles through three blending modes, which infuse the water with your ingredients while grinding them down into a fine pulp that stays in the filter basket. The blending process takes maybe 90 seconds, tops, so the whole process from ingredients to finished plant milk takes maybe three to five minutes. If you have the necessary ingredients at home, this is much faster than popping out to the grocery store to pick up a new carton of plant milk.

The results were impressive. My first batch of cashew milk was subtly sweet with a creamy, smooth texture. Cashew milk has a pretty neutral flavor and my homemade batch tasted similar to the cashew milk I get at the grocery store. The biggest difference I noticed came a couple days later when the cashew portion of the milk settled to the bottom of the mason jar I was storing it in. Settling will happen with almost any non-dairy milk – that’s why every carton advises you to “shake well” – so I only noticed a hint of graininess when I drank the very last portion of my homemade milk (something I’ve never experienced with industrially made alt milks, even when I neglected to shake the carton). That’s not to say the last cup or so of my cashew milk was bad; rather, it just required more vigorous, continuous stirring into my coffee that morning.

I also made coconut and pistachio milk, with similar results: light and pleasantly creamy milk that required a good shake before pouring after it sat in the fridge overnight. One of the great things about the recipes in the Almond Cow book is that almost all of them call for unsoaked nuts, so you can make batches of non-dairy milk without any prepping ahead of time. You can also control the exact ingredients you put into each batch, so if you’re like me and like to experiment with different recipes, the Almond Cow will be a great machine for you.

There’s also a compelling reduced-waste aspect to the Almond Cow that I’m sure many will appreciate. Making your own plant milk at home means you may not buy as much pre-packaged milk at the store, thereby reducing the amount of packaging you consume regularly. Also, Almond Cow’s website has a bunch of nut pulp recipes, too, so you can further cut down your waste by conserving the nut pulp from each batch and using it to make cookies, muffins, pies and if you’re feeling adventurous, even vegan cheese.

Valentina Palladino / Engadget

Undoubtedly, the Almond Cow is best for tinkerers, home chefs and those who care about reducing waste. I fit into all of those categories, but I can still see the drawbacks to this $245 device. First, as you could probably guess, the Almond Cow isn’t going to save you money on non-dairy milk in the short term. The device itself is expensive, but the real cost comes in when you consider how many ingredients you’ll need to keep on hand to make alt milk regularly. Nuts aren’t cheap and you’ll need a half-pound (eight ounces) to make one batch of milk in the Almond Cow. And you’ll likely need to make at least one, maybe two batches each week, depending on how much you drink, because homemade plant milk lasts for only three to five days in the fridge – a paltry shelf life when compared to the weeks you’ll get from a carton of the store-bought stuff.

Also, it’s worth noting that the Almond Cow is designed to take the guesswork out of making your own plant milk. That means it’s less flexible than, say, your own blender when it comes to customization. The baseline ratio of nuts to water is 1:5 (cups), so what that produces is the creamiest milk you’ll get. The included cookbook does provide a few “creamer” recipes, which uses the limited area of the collector cup to make a small amount of thicker, nut-milk creamer for you to use in your coffee. However, you’ll be able to experiment with more than creamier consistencies of plant milk if you use different nut-to-water ratios in a high-powered blender.

One thing I have grown to love over the past decade or so is make my own common foods from scratch. I’d rather make my own pasta sauce than buy a jar for $5; I have a go-to granola recipe that I prefer over any pre-made types; and I have a signature pesto recipe that I’m now attempting to mess with to make it vegan. That’s all to say that the Almond Cow is a unitasker that’s designed specifically for someone like me. And I do love using it, but will it totally replace the plant milk I love from my grocery store? No – at least not immediately. I’ve tried so many plant milks over the years that I now have my favorites and it’ll take a lot to get me to give those up. But I do relish the opportunity to make my own plant milk at home in the hopes that maybe, someday, I’ll craft a concoction that comes close to my store-bought favorites.

A key part of adulting is learning to feed ourselves. Some might opt for restaurants or takeout for sustenance, but that can get expensive. The best option is to learn to cook your own meals. That might sound harsh, especially if cooking doesn't sound fun to you, but there are a plethora of resources online for cooks of all levels. Be it beginner how-tos or deep-dive YouTube videos, we hope this list of Engadget staff favorites will get you started on your path to culinary confidence. Oh, and if you’re ever confused about measurements, a tool like this recipe converter is a good reference to keep on your bookmarks tab.

Recipe sites

Serious Eats

If you self-identify as a nerd and you’re also into cooking, you probably already know about Serious Eats. The site rose to prominence several years ago under the helm of J. Kenji Lopez-Alt, who often takes a decidedly scientific approach to cooking. Lopez-Alt has since transitioned to a consulting role at Serious Eats (he has his own vlog, which is well worth following as well), but the site remains strong under new leadership. It offers tips on basics like food prep and storage, as well as a slew of how-tos and step-by-step instructions for everything from breaking down a chicken to kneading your own bread.

Try this: Quick and Easy Pressure Cooker Black Beans with Chorizo

NYT Cooking

This is the only recommendation on this list that requires payment — $1.25 a week or $40 a year — but I personally think it’s worth it. The site and accompanying app (for iOS and Android) is well organized and intuitive to use, with bright and colorful photos along with an ever-changing list of curated recipe recommendations and suggestions. I especially like the search function, where you can not only enter in the ingredients you have on hand, but also filter by the sort of meal you want to make iIs it for breakfast? A snack? Or dinner?) along with any dietary restrictions. If you don’t want to cough up the subscription fee, however, NYT’s YouTube channel is a great resource as well.

Try this: Spiced chickpea stew with coconut and turmeric (YouTube)

The Kitchn

The Kitchn is a daily food magazine that’s been around since the mid-2000s, and it frequently serves up not just recipes but also fun features like a celebrity recipe showdown (check out this one that compares the pot roast recipes between Alton Brown, Ina Garten, Taste of Home and the Pioneer Woman). Of course, The Kitchn also publishes plenty of tips and tricks to help readers be a better cook. 

Try this: Maple Corn Cakes

YouTube channels

Food Wishes

“Hello, I’m Chef John, from Food Wishes dot com” is the familiar refrain that you’ll hear at the beginning of every Food Wishes video, and it never fails to warm my heart. His tone is so welcoming and cheerful that it cheers me up every time I hear it. A YouTube favorite (he has over four million subscribers), he’s also a favorite among a few Engadget staffers, and for good reason. Not only is he goofy and charming, his recipes are also almost always geared toward the novice chef, with clear and concise instructions. He also encourages viewers to experiment, use their senses, play around with food, and to think of cooking as art as much as science.

Try this: No-Knead Country Bread

Binging with Babish

Binging with Babish is a popular YouTube channel (over 9.6 million subscribers) that’s primarily focused on recreating foods from TV shows and movies. Some famous examples include the Krabby Patty from Spongebob Squarepants and ratatouille from, well, Ratatouille. But host Andrew Rea can cook “normal” foods too, and the popularity of his channel led him to host a spin-off series called “Basics with Babish” that’s geared toward the beginner.

Try this: Chickpeas

Food52

The Food52 website can be considered a one-stop shop for cooking enthusiasts, as there’s an online store along with recipes and a community board. But the real highlight for me is its YouTube channel, which features excellent shows such as Sweet Heat by Rick Martinez (the former Bon Appetit editor showcases recipes with both a sweet and spicy element), Big Little Recipes (focuses on recipes with a short ingredient list) and Genius Recipes, which, well, shows “genius” recipes created by notable chefs.

Try this: How to Make the Easiest Beefy Mac Rice Cakes

Dessert Person

Have a sweet tooth? Then look no further than Claire Saffitz’s YouTube channel, where she bakes up everything from apple pies to oatmeal pecan cookies. Her personality is a combination of cranky and lovable, which I adore, but more importantly, her recipes are excellent. She gives very detailed instructions and the results are almost always delicious. She makes a lot of savory baked goods as well, such as sourdough bread and quiche.

Try this: The Best Oatmeal Cookies

Maangchi

Maagchi has been referred to by The New York Times as the Julia Child of Korean cooking, and the description couldn’t be more apt. Not only does she have a friendly and bubbly personality, she does a wonderful job of demystifying Korean cooking and making it approachable to beginners and advanced cooks alike. From Korean classics like kimchi jjigae and bibimbap to sweet treats like Korean doughnuts, she makes it all seem within reach. 

Try this: Korean Street Toast (Gilgeori-Toast)

Dietary concerns or special diets

101 Cookbooks

For a site that is entirely dedicated to vegetarian cuisine, I highly recommend 101 Cookbooks by Heidi Swanson, which has been an online favorite for decades. I’m a huge fan of her simple, straightforward recipes that are able to turn a carnivore like me into a lover of plant-based meals (a personal favorite is this cauliflower soup).

Try this: Chickpea and Rice soup with Garlic Chile Oil

Nom Nom Paleo

You don’t need to be on the paleo diet to fall in love with Nom Nom Paleo, a mini-empire that consists of a food blog, two award-winning cookbooks, and a podcast, among other things. The New York Times has referred to Michelle Tam, the creator of the site, as the Martha Stewart of Paleo, because of how accessible she makes it seem. After perusing her site and trying her recipes, you'll no longer think of the paleo diet as restrictive; instead you might find yourself eating more than ever. Tam has also tailored some of her recipes to fit Whole30 or keto diets as well.

Try this: Garbage Stir-Fry with Curried Cabbage

Clean and Delicious

If you’re not strictly vegetarian or paleo, but you still want a healthy diet, check out the Clean and Delicious food blog by Dani Spies. A wellness and weight loss coach, Spies believes in a balanced diet and “clean eating,” but without foregoing the foods you love. For example, there’s a recipe for lemon bars on her site, but it’s made with whole wheat flour and doesn’t have dairy or refined sugar. All of the recipes on her site reflect this philosophy; they’re either gluten-free, paleo, vegan or vegetarian and they are also often low-carb, keto, dairy-free or nut-free. I also like her Instagram and YouTube channel, where she also shares tips on mindful eating and healthy living.

Try this: Healthy Banana Bread Muffins (YouTube)

Staff recommendations

There are simply way too many food sites on the internet to list them all, but here are a few more that were recommended by our staff that you might find useful.

Chinese Cooking Demystified

This is one of the best YouTube channels for learning all the ins and outs of authentic Chinese cooking from people who actually live in China. It’s very detailed, well-produced and offers great advice on recreating these dishes in a Western kitchen. I also love that it teaches technique in addition to just recipes. To this day, I still come back to this video on how to stir-fry any vegetable.

Minimalist Baker

The blog Minimalist Baker features recipes that use 10 ingredients or less and only take about 30 minutes to make. Weekend Editor Igor Bonifacic is a big fan as well, mostly due to the site’s wealth of vegetarian recipes, like this curried cauliflower lentil soup.

Budget Bytes

Budget Bytes is a great resource for those watching their wallets, as each recipe gives you a breakdown of estimated costs for each ingredient. Commerce Editor Valentina Palladino said that the site is also really good for beginners.

Rainbow Plant Life

If you’re looking for vegan recipes, Rainbow Plant Life has a ton of them. Palladino loves the cashew cream recipe and appreciates that the site’s founder, Nisha, has a trove of vegan-friendly Instant Pot recipes to try as well.

Pick Up Limes

Another staple for accessible vegan recipes is Pick Up Limes. Palladino says that the Healthiest Ever Granola recipe is one of her favorites, and she likes that the Pick Up Limes website makes it easy to filter recipes by type of ingredients, preparation time, allergens and more.

Richard Bertinet’s White Bread Masterclass

Richard Bertinet’s video on white bread comes highly recommended for its sheer simplicity. It proves that all you need to make bread is bread flour, yeast and salt. Senior Reporter Dan Cooper says the video is also a sure-fire way of calming him down when stressed.

Half Baked Harvest

Editor-in-Chief Dana Wollman and Senior News Editor Billy Steele frequently trade Slack messages with dinner recommendations. (What’s for dinner? Ask a coworker, of course.) The answer from either person is often a Half Baked Harvest link. The site is home to a vast library of free recipes that, in our experience, tend to work as advertised. We’re fans of her nightly Instagram Story cooking demos as well, not to mention her tacos.

Joy the Baker

Wollman says she discovered Joy by accident through her warm, self-effacing Insta Stories, only to discover she has an equally clever blog offering a mix of sweet and savory baking recipes.

Are you tempted by an air fryer, but fear you might just get another ill-fated kitchen gadget that takes up space in your tiny kitchen? We’re here to help you out. The air fryer, which comes in several different shapes and sizes, can be a versatile addition to many kitchens, once you know what it’s capable of.

First of all, let’s clear one thing up: it’s not frying. Not really. Air fryers are more like smaller convection ovens, ones that are often pod-shaped. Most work by combining a heating element and fan, which means the hot air can usually better crisp the outside of food than other methods. They often reach higher top temperatures than toaster ovens – which is part of the appeal.

For most recipes, a thin layer of oil (usually sprayed) helps to replicate that fried look and feel better. However, it will rarely taste precisely like the deep-fried version. Don’t let that put you off, though, because the air fryer, in its many forms, combines some of the best parts of other cooking processes and brings them together into an energy-efficient way of cooking dinner. Or breakfast. Or lunch.

What to look for in an air fryer

Convection ovens

You can separate most air fryers into two types and each has different pros and cons. Convection ovens are usually ovens with air fryer settings and features. They might have higher temperature settings to ensure that food crisps and cooks more like actually fried food. Most convection ovens are larger than dedicated air fryers, defeating some of the purpose of those looking to shrink cooking appliance surface area. Still, they are often more versatile and most have finer controls for temperatures, timings and even fan speed.

You may never need a built-in oven if you have a decent convection oven. They often have the volume to handle roasts, entire chickens or tray bakes, and simply cook more, capacity-wise, making them more versatile than the pod-shaped competition.

The flip side of that is that you’ll need the counter space to house them. It also means you can use traditional oven accessories, like baking trays or cake tins, that you might already own.

Pod-shaped air fryers

Pod-shaped air fryers are what you imagine when you think “air fryer.” They look like a cool, space-age kitchen gadget, bigger than a kettle but smaller than a toaster oven. Many use a drawer to hold ingredients while cooking, usually a mesh sheet or a more solid, non-stick tray with holes to allow the heated air to circulate. With a few exceptions, most require you to open the drawer while things cook and flip or shake half-cooked items to ensure the even distribution of heat to everything.

That’s one of a few caveats. Most pod-shaped air fryers – there are a few exceptions – don’t have a window to see how things are cooking, so you’ll need to closely scrutinize things as they cook, opening the device to check progress. These machines also generally use less energy – there’s less space to heat – and many have parts that can be put directly into a dishwasher.

Some of the larger pod-shaped air fryers offer two separate compartments, which is especially useful for anyone planning to cook an entire meal with the appliance. You could cook a couple of chicken wings while simultaneously rustling up enough fries for everyone. Naturally, those options take up more space, and they’re usually heavy enough to stop you from storing them in cupboards or shelves elsewhere.

As mentioned earlier, you might have to buy extra things to make these pod fryers work the way you want them to. Some of the bigger manufacturers, like Philips and Ninja, offer convenient additions, but you’ll have to pay for them.

Fabián Ponce via Getty Images

Air fryer pros and cons

Beyond the strengths and weaknesses of individual models, air fryers are pretty easy to use from the outset. Most models come with a convenient cooking time booklet covering most of the major foods you’ll be air frying.

One of the early selling points is the ability to cook fries, wings and other delights with less fat than other methods. As air fryers need to circulate heated air, the trays and cooking plates have holes that can also let oil and fat drain out of meats, meaning less fat when you finally plate things up. For most cooking situations, you will likely need to lightly spray food with a vegetable oil. If you don’t, there’s the chance that things will burn or char. The oil will keep things moist on the surface, and we advise refreshing things with a bit of oil spray when you turn items during cooking.

Most air fryers are easy to clean – especially in comparison to deep or shallow fryer. We’ll get into cleaning guidance a little later.

With a smaller space to heat, air fryers are generally more energy-efficient than using larger appliances like ovens. And if you don’t have an oven, air fryers are much more affordable – especially the pod options.

There are, however, some drawbacks. While air fryers are easy enough to use, they take time to master. You will adjust cooking times for even the simplest things – like frozen fries. If you’re the kind of person that loves to find inspiration from the internet, in our experience, you can pretty much throw their timings out of the window. There are a lot of air fryer options, and factors like how fast they heat and how well distributed that heat is can – and will – affect cooking.

There’s also a space limitation to air fryers. This is not a TARDIS – there’s simply less space than most traditional ovens and many deep fat fryers. If you have a bigger family, you’ll probably want to go for a bigger model of air fryer – possibly one that has multiple cooking areas.

You may also struggle to cook many items through as the heat settings will cook the surface of dishes long before it’s cooked right through. If you’re planning to cook an entire bird or a roast, please get a meat thermometer!

The best accessories for your air fryer

Beyond official accessories from the manufacturer, try to pick up silicone-tipped tools. Tongs are ideal, as is a silicon spatula to gently loosen food that might get stuck on the sides of the air fryer. These silicone mats will also help stop things from sticking to the wire racks on some air fryers. They have holes to ensure the heated air is still able to circulate around the food.

Silicone trivets are also useful for resting any cooked food on while you sort out the rest of the meal. And if you find yourself needing oil spray, but don’t feel like repeatedly buying tiny bottles, you can decant your favorite vegetable oil into a permanent mister like this.

yulka3ice via Getty Images

The best way to clean an air fryer

We’re keeping things simple here. Yes, you could power cleaners from the grocery store, they could damage the surface of your air fryer. Likewise, metal scourers or brushes could strip away non-stick protection. Remember to unplug the device and let it cool completely.

Remove the trays, baskets and everything else from inside. If the manufacturer says the parts are dishwasher safe – and you have a dishwasher – the job is pretty much done.

Otherwise, wash each part in a mixture of warm water, with a splash of Dawn or another strong dish soap. Use a soft-bristled brush to pull away any greasy deposits or bits of food stuck to any surfaces. Remember to rinse everything. Otherwise, your next batch of wings could have a mild Dawn aftertaste. Trust us.

Take a microfiber cloth and tackle the outer parts and handles that might also get a little messy after repeated uses. This is especially useful for oven-style air fryers – use the cloth to wipe down the inner sides.

If Dawn isn’t shifting oily stains, try mixing a small amount of baking soda with enough water to make a paste, and apply that so that it doesn’t seep into any electrical parts or the heating element. Leave it to work for a few seconds before using a damp cloth to pull any greasy spots away. Rinse out the cloth and wipe everything down again, and you should be ready for the next time you need to air fry.

How to find air fryer recipes

Beyond fries, nuggets and – a revelation – frozen gyoza, there are a few ways to find recipes for your new air fryer. First, we found that the air fryer instruction manuals often have cooking guides and recipe suggestions for you to test out in your new kitchen gadget. The good thing with these is that they were made for your air fryer model, meaning success should be all but guaranteed. They are often a little unimaginative, however.

Many of the top recipe sites and portals have no shortage of air fryer recipes, and there’s no harm in googling your favorite cuisine and adding the words “air fryer” on the end of the search string. We’ve picked up some reliable options from Delish, which also has a handy air fryer time converter for changing oven and traditional fryer recipes.

BBC Good Food is also worth browsing for some simple ideas, as is NYT Cooking, with the ability to directly search for air fryer suggestions.

And if you have a killer recipe or unique use for your air fryer, let us know in the comments. What’s the air fryer equivalent of the Instant Pot cheesecake? We’re ready to try it.

Engadget picks

Best overall: Instant Vortex Plus

Instant Brands

You probably know the “Instant” brand from the line of very popular Instant Pot multi-cookers, but did you know that the company makes great air fryers too? We’re especially impressed by the Instant Vortex Plus with ClearCook and OdorErase, which features a clear viewing window so you can see your food while it’s cooking, plus an odor-removing filter. In our testing, we found that it didn’t completely eliminate smells, but it seemed significantly less smoky when compared to our Breville Smart Oven Air. We love the intuitive controls, the easy-to-clean nonstick drawer basket, plus the roomy interior – it’s big enough to fit four chicken thighs. Plus, it heats up very quickly with virtually no preheating time.

A slightly more affordable option is its predecessor, the Instant Vortex Plus 6-Quart. It lacks the viewing window and the odor-removing filters, but it still has the same intuitive controls and roomy nonstick interior. If you want an even bigger option, Instant also offers Instant Vortex Plus in a 10-quart model that has a viewing window and a rotisserie feature.

Best budget: Cosori Compact Air Fryer

Cosori

If you don’t have a lot of space or money to spare, Cosori’s Compact Air Fryer is a great option. As a 3.7-quart capacity machine, it doesn’t take up too much counter space and it can easily fit into a cabinet when you’re not using it. It has a traditional, square-ish pod design with a touch panel on the top half and a removable cooking basket on the bottom. I was impressed by how easy this air fryer was to use from start to finish. Learning how to program cooking modes and times was easy and using the basket is simple as well. It also has a handy release button that disconnects the basket from the base, which makes cleanup quick and simple. (Plus, the basket is dishwasher safe as well.)

This is a true air fryer in the sense that it has presets rather than a bunch of different cooking modes. It does have toast and bake, which are different from air fry, but otherwise you can choose from different food-specific presets like french fries, shrimp, frozen foods and more. While that’s not so great if you want a multipurpose device, it’s ideal if you’re just looking for an air fryer that can do exactly that very well. Not only was the Cosori machine fairly quiet, but it also only took between three and five minutes to preheat in most cases, and everything I cooked in it – from tofu nuggets to french fries – came out crispy and flavorful.

Best dual-zone: Ninja Foodi Dual Zone Air Fryer

Ninja

Most air fryers can make one thing at a time, but Ninja’s Dual Zone machine can handle two totally different foods simultaneously. Available in 8- and 10-quart capacities, the machine isn’t compact, so it won’t be a good option for those with small kitchens. However, if you have the counter space, it could be a good one to invest in especially if you cook for a large family. You can prep two different foods at the same time with totally different cooking modes, or use Match Cook to prepare foods in both chambers the same way. The heating zones are independent, so if you only want to fill up one side with french fries and leave the other empty, you can do that as well.

We appreciate how quickly the Ninja heats up (there’s little to no preheating time at all) and how it runs relatively quietly. It also has a feature called Smart Finish that will automatically adjust cooking times so that your chicken thighs in the first chamber and asparagus in the second will finish cooking at the same time, so you don’t have to wait for one part of your meal to be ready while the other gets cold. In general, dual-zone air fryers aren’t necessary for most people, but those who cook often will get a lot of use out of machines like this Ninja.

Nicole Lee and Valentina Palladino contributed to this guide.

If a startup from New Jersey has its way, the next Ray Kroc will be a robot. In the last week, a company called RoboBurgerinstalled an autonomous burger chef in Jersey City’s Newport Centre Mall. Over on its website, RoboBurger breathlessly describes its vending machine as the “biggest innovation in hot food vending since the invention of the microwave.”

Inside of a frame that occupies about 12 square feet, the RoboBurger features everything it needs to make a complete – if somewhat visually unappealing – burger in approximately six minutes. And while there may not be any humans involved, the machine uses the same five-step cooking process employed by many quick-service restaurants. An automated griddle grills the patty at the same time the machine toasts the bun. When you order your burger, you can decide whether you want ketchup, mustard and cheese on it. There’s even a built-in cleaning system that is up to the standards of the National Sanitary Foundation. Oh, and you can pay for your burger with both Apple Pay and Google Pay. Handy that.

And while we can’t speak to the taste of the burger, RoboBurger claims it only uses the best ingredients possible. The patty is made from grass-fed Angus beef that isn’t subjected to antibiotics. As for the bun, it’s a potato one that comes from a local bakery. If you can’t make it to New Jersey for a taste test, fret not. RoboBurger says it plans to bring its automated burger chef to airports, malls, colleges and other similar venues across the country in the coming weeks and months.

As the weather warms up, it's time for aspiring pit masters to dust off their aprons and meat probes before heading outside for some low-and-slow cooking. Pellet grills have become a popular choice for backyard cooks as they offer the flavor of food cooked over wood with a much more convenient fuel source. However, you still have to go outside to use one, and unless you have a screened-in porch or shelter of some kind, cooking in the rain is no fun. And if you live in an apartment, chances are you can't have a grill in the first place. FirstBuild, a product innovation lab backed by GE Appliances, has built Arden: an indoor smoker that burns wood pellets and "eliminates" the smoke so it's safe to use in your kitchen.

Like an outdoor pellet grill, the Arden has a hopper for the fuel and burns it to produce smoke to flavor foods. The difference here is this countertop unit has a separate heating element that helps to regulate the temperature so it's not solely relying on burning pellets to cook. FirstBuild says the Arden circulates smoke around the chamber before a "game-changing smoke-elimination technology" uses "a catalyst" to get rid of it. The company explains that the small appliance doesn't have a filter you need to clean or replace, it just expels carbon dioxide and water vapor out of the back. Details are scarce on exactly what happens during that process, but it's clear the thing doesn't emit any smoke during a cook.

FirstBuild is using smoke elimination tech here that was built for the Monogram Smart Hearth Oven. That appliance is an in-wall electric unit that's designed to mimic the performance of wood-fired brick ovens used in restaurants for pizza, baking and roasting. The company says the idea for a smoker was first implemented in an old GE fridge that had been converted to a BBQ cooker. In order to bring the device indoors to escape the weather, FirstBuild team outfitted it with the smoke trapping tech from the Hearth Oven. 

The company says the smoker generated a ton of interest from its community so it asked if people would buy one and how big it needed to be. The first answer was a resounding "yes," and the second was that it needed to fit on the counter like other kitchen appliances. Unlike the old refrigerator, the Arden is a moveable unit, so you can stash it somewhere else when its not in use — unless you really want to dedicate counter space to showing it off. Despite easy moving, it's still quite a large thing to have out all of the time.

The Arden is about the size of a mini fridge with enough capacity for two racks of ribs, a small brisket or "an average-sized" pork butt. The device can also accommodate a whole chicken standing up on a rack or beer can. Three removable shelves allow you to fit things as needed, but based on FirstBuild's videos, you'll need to cut racks of ribs in half to make them fit. Cook times remain the same as outdoor smokers, so you're looking at three to five hours for ribs and up to 12 hours for a pork butt, for example. The Arden cooks at temperatures between 185-300 degrees Fahrenheit and it allows you to use a meat probe to monitor internal temp. It can also hold foods at a certain temperature once they're done cooking in case you can't get to them immediately. 

Since the Arden has separate heat sources for the pellets and the main heat setting, FirstBuild says the device offers more accurate overall temperature. The company says this smoker also uses a lot less pellets since they smolder for flavor instead of burning to heat an entire grill. While barbecuers seem to be impressed by the smoker flavor the Arden prototypes impart, Mad Scientist BBQ's Jeremy Yoder noted that it's not as "complex" in the overall profile. 

According to Yoder, the smoke flavor is more on the surface, so while you can certainly taste it, it hasn't penetrated the meat like hardwood coals or a full-size pellet grill can manage (BBQ nerds will also notice the lack of a well-defined smoke ring). Yoder did confirm that the results on pork ribs are a massive improvement over what you can get faking it in a regular oven, and they were even better than what he'd had in some restaurants. There is a smoke level adjustment on the Arden control panel, so presumably you could dial that up to fit your desired taste profile. Speaking of smoke, it's unclear if the smoker stops smoldering pellets temporarily if you open the door during the cooking process. 

Like it has in the past, FirstBuild is taking the crowdfunding approach for initial pre-orders. If you snag one via Indiegogo, the earliest devotees can secure it for $599. After that, you'll get a $400 discount off the expected MSRP when the Arden goes on sale ($699 vs. $1,099). Prices will go up during the course of the campaign, so opting in sooner will save you some cash. The only downside to ordering early is backers will have to wait until summer 2023 to get one. However, the product lab crowdfunded the initial launch of the Opal Nugget Ice Maker in 2015 — raising over $2.5 million — so it has a history of delivering the goods. GE now offers a range of Opal machines, so it will be interesting to see what happens if the Arden hits or surpasses that mark. 

Ever see recipe on TikTok and wish you could quickly buy all the necessary ingredients online? You just might. Instacart has introduced "Shoppable Recipes" that help you snap up ingredients when you see a meal on TikTok and supporting websites. Tap a button and Instacart will both find the needed in-stock items as well as help you arrange delivery. You could spot a dinner idea in the afternoon and have everything you require by the evening without planning a trip to the grocery store.

Support for TikTok recipes is "gradually" rolling out to creators using the Jump feature. Web access will initially launch as part of a team-up with Hearst, which will provide shopping buttons on sites like Country Living and Good Housekeeping. More tie-ins will be announced later in the year, Instacart said.

The strategy isn't subtle. Instacart is clearly hoping the added convenience will persuade you to choose its service over rivals like Uber. To some extent, this is also about extending the brand — the recipe buttons will serve as Instacart ads that might prove influential even if you aren't keen on a given recipe.

From domestication and selective breeding to synthetic insulin and CRISPR, humanity has long sought understand, master and exploit the genetic coding of the natural world. In The Genesis Machine: Our Quest to Rewrite Life in the Age of Synthetic Biology authors Amy Webb, professor of strategic foresight at New York University’s Stern School of Business, and Andrew Hessel, co-founder and chairman of the Center of Excellence for Engineering Biology and the Genome Project, delve into the history of the field of synthetic biology, examine today's state of the art and imagine what a future might look like where life itself can be manufactured molecularly.

PublicAffairs

Excerpted from THE GENESIS MACHINE: Our Quest to Rewrite Life in the Age of Synthetic Biology by Amy Webb and Andrew Hessel. Copyright © 2022. Available from PublicAffairs, an imprint of Hachette Book Group, Inc.

It’s plausible that by the year 2040, many societies will think it’s immoral to eat traditionally produced meat and dairy products. Some luminaries have long believed this was inevitable. In his essay “Fifty Years Hence,” published in 1931, Winston Churchill argued, “We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium.”

That theory was tested in 2013, when the first lab-grown hamburger made its debut. It was grown from bovine stem cells in the lab of Dutch stem cell researcher Mark Post at Maastricht University, thanks to funding from Google cofounder Sergey Brin. It was fortuitous that a billionaire funded the project, because the price to produce a single patty was $375,000. But by 2015, the cost to produce a lab-grown hamburger had plummeted to $11.43. Late in 2020, Singapore approved a local competitor to the slaughterhouse: a bioreactor, a high-tech vat for growing organisms, run by US-based Eat Just, which produces cultured chicken nuggets. In Eat Just’s bioreactors, cells taken from live chickens are mixed with a plant-based serum and grown into an edible product. Chicken nuggets produced this way are already being sold in Singapore, a highly regulated country that’s also one of the world’s most important innovation hotspots. And the rising popularity of the product could accelerate its market entry in other countries.

An Israel-based company, Supermeat, has developed what it calls a “crispy cultured chicken,” while Finless Foods, based in California, is developing cultured bluefin tuna meat, from the sought-after species now threatened by long-standing overfishing. Other companies, including Mosa Meat (in the Netherlands), Upside Foods (in California, formerly known as Memphis Meats), and Aleph Farms (in Israel), are developing textured meats, such as steaks, that are cultivated in factory-scale labs. Unlike the existing plant-based protein meat alternatives developed by Beyond Meat and Impossible Foods, cell-based meat cultivation results in muscle tissue that is, molecularly, beef or pork.

Two other California companies are also offering innovative products: Clara Foods serves creamy, lab-grown eggs, fish that never swam in water, and cow’s milk brewed from yeast. Perfect Day makes lab-grown “dairy” products—yogurt, cheese, and ice cream. And a nonprofit grassroots project, Real Vegan Cheese, which began as part of the iGEM competition in 2014, is also based in California. This is an open-source, DIY cheese derived from caseins (the proteins in milk) rather than harvested from animals. Casein genes are added to yeast and other microflora to produce proteins, which are purified and transformed using plant-based fats and sugars. Investors in cultured meat and dairy products include the likes of Bill Gates and Richard Branson, as well as Cargill and Tyson, two of the world’s largest conventional meat producers.

Lab-grown meat remains expensive today, but the costs are expected to continue to drop as the technology matures. Until they do, some companies are creating hybrid animal-plant proteins. Startups in the United Kingdom are developing blended pork products, including bacon created from 70 percent cultured pork cells mixed with plant proteins. Even Kentucky Fried Chicken is exploring the feasibility of selling hybrid chicken nuggets, which would consist of 20 percent cultured chicken cells and 80 percent plants.

Shifting away from traditional farming would deliver an enormous positive environmental impact. Scientists at the University of Oxford and the University of Amsterdam estimated that cultured meat would require between 35 and 60 percent less energy, occupy 98 percent less land, and produce 80 to 95 percent fewer greenhouse gases than conventional animals farmed for consumption. A synthetic-biology-centered agriculture also promises to shrink the distance between essential operators in the supply chain. In the future, large bioreactors will be situated just outside major cities, where they will produce the cultured meat required by institutions such as schools, government buildings and hospitals, and perhaps even local restaurants and grocery stores. Rather than shipping tuna from the ocean to the Midwest, which requires a complicated, energy-intensive cold chain, fish could instead be cultured in any landlocked state. Imagine the world’s most delicate, delicious bluefin tuna sushi sourced not from the waters near Japan, but from a bioreactor in Hastings, Nebraska. Synthetic biology will also improve the safety of the global food supply. Every year, roughly 600 million people become ill from contaminated food, according to World Health Organization estimates, and 400,000 die. Romaine lettuce contaminated with E. coli infected 167 people across 27 states in January 2020, resulting in 85 hospitalizations. In 2018, an intestinal parasite known as Cyclospora, which causes what is best described as explosive diarrhea, resulted in McDonald’s, Trader Joe’s, Kroger, and Walgreens removing foods from their shelves. Vertical farming can minimize these problems. But synthetic biology can help in a different way, too: Often, tracing the source of tainted food is difficult, and the detective work can take weeks. But a researcher at Harvard University has pioneered the use of genetic barcodes that can be affixed to food products before they enter the supply chain, making them traceable when problems arise.

That researcher’s team engineered strains of bacteria and yeast with unique biological barcodes embedded in spores. Such spores are inert, durable, and harmless to humans, and they can be sprayed onto a wide variety of surfaces, including meat and produce. The spores are still detectable months later even after being subjected to wind, rain, boiling, deep frying, and microwaving. (Many farmers, including organic farmers, already spray their crops with Bacillus thuringiensis spores to kill pests, which means there’s a good chance you’ve already ingested some.) These barcodes could not only aid in contact tracing, but be used to reduce food fraud and mislabeling. In the mid-2010s, there was a rash of fake extra virgin olive oil on the market. The Functional Materials Laboratory at ETH Zurich, a public research university in Switzerland, developed a solution similar to the one devised at Harvard: DNA barcodes that revealed the producer and other key data about the oil.

Every healthy relationship is built on compromise. Which is why there probably isn’t room in my boyfriend’s apartment for both my slow cooker and Instant Pot. Before we met, I had been living in my studio for almost eight years – plenty of time to accumulate all manner of cooking gadgets, tools and appliances. I purchased the slow cooker first, with a clear sense of what I wanted to make: soups, chili, maybe some bolognese. 

The Instant Pot, on the other hand, was an impulse buy. I didn’t actually know what I would do with this multipurpose cooker, marketed as a “7-in-1” device. But seemingly everyone else was buying one. And it was on sale for Black Friday, as it always is. I paid $67.99 for the six-quart Duo 60 and, according to my Amazon order history, threw in a 9-inch springform pan and reversible cast iron grill/griddle pan. I somehow doubt those will make the journey over to my boyfriend’s either.

So, of the Duo 60’s seven functions (pressure cooking, slow cooking, rice, yogurt, steaming, sautéing and warming), slow cooking was clearly my comfort zone. The problem is, the Instant Pot is not very good at that, at least not out of the box. The same sealed lid that makes the IP so adept at pressure cooking rice, beans and meat is poorly suited to the task of slow cooking, which requires a meaningful amount of evaporation to be successful. While there’s a steam tray latched to the back of the Instant Pot, a traditional slow cooker would have a glass lid with at least one hole for steam to escape. What’s more, the sealed design rules out the possibility of inserting a probe thermometer, something all conventional slow cookers offer.

Read any number of articles or Reddit threads and you’ll see two pieces of advice repeat themselves: adjust the amount of liquid, or increase the cooking time. My issue with that approach is that I’m not much of an improvisational cook to begin with, and I’d rather not learn after three-plus hours of cooking that my meal is a bust.

Eventually in my research I found this $18 tempered glass lid, made by Instant Pot itself. The company isn’t so cheeky as to acknowledge the lid improves a flawed slow cooking experience, but needless to say, it does recommend the accessory for that purpose, not to mention sautéing, serving and keeping food warm. Though I purchased the Duo 60 in 2017, Instant Pot claims the six-quart lid should fit, well, any six-quart Instant Pot model. As a bonus, it's dishwasher safe, though I definitely hesitated after seeing at least two Amazon reviewers report their wash cycles ended in glass shards. (Mine survived just fine.)

My first test of the new setup was my favorite slow-cooker chili recipe. (As a tip, if you’re new to slow cooking in the Instant Pot, treat the “Normal” setting as the equivalent of low, and “More” when the recipe calls for high. Like any slow cooker, the Instant Pot defaults to a warming mode after the cooking time is up.) After four hours of cooking on low, the chili tasted the way I remembered it: sweet, spicy and certainly not too soupy. And I was grateful to not have had to reduce the liquid by 15 to 20 percent, especially with so many different kinds of fluids required for this particular recipe. Another day, I cooked a vegetable-tortellini soup on high for five hours. (This recipe also gave me an excuse to try some sautéing too.)

Over the long hours each recipe was cooking, I noticed more and more condensation clinging to the underside of the lid. Though the Instant Pot itself got quite warm on low (and close to hot on high), the handle remained more tepid to the touch, which I was able to grab with bare hands without burning myself. As a tip, if you want to remove the lid without dripping all the condensation back into the dish, flip it toward you when removing it instead of lifting it straight up.

Another tip: the lid is also excellent for covering leftovers in the Instant Pot’s inner pot. Just stick the covered stainless steel bowl in the fridge and worry about cleaning it another day. (Yes, my “tip” here is really just punting on doing the dishes.)

In the end, I’m still not sure what will become of my standalone slow cooker. Will I sell it on the cheap? Donate it? Gift it to my mom, who has never used a crock pot? TBD. But now that my Instant Pot is actually the multipurpose cooker I originally wanted, I suspect I won’t be bringing that second appliance to the new apartment.

Every month, Engadget features what our editors are currently into, whether it be video games, podcasts or gadgets. These are not official reviews; they’re simply our first-hand experiences. This week, Senior Editor Nicole Lee gives her take on the Zojirushi Neuro Fuzzy rice cooker.

A long-standing joke among my family and friends over the past couple of decades is that I’m not a true Asian. Why? Because I didn’t have a rice cooker. Since rice is a staple of the Asian diet, rice cookers are commonplace in most Asian households. But for years, I refused to get one. That is, until recently, when I finally gave in and got a $195 Zojirushi Neuro Fuzzy rice cooker. And ironically, what I ended up liking most about it isn’t rice at all.

The reason I held off was mostly that I didn’t think I needed it. Since I only live with my husband, I told myself I didn’t need a single-purpose appliance. After all, I could already make rice on the stove with just a saucepan. I’ve become adept at making small portions of rice over the years. Plus, it only takes 18-or-so minutes. A rice cooker, on the other hand, can typically take 35 minutes or longer. So even though I enjoy rice enough to make it regularly, I just couldn’t quite justify the seeming inconvenience.

This, however, was challenged over this past winter break. We had our family over on Christmas Eve, so I ordered takeout from a local Chinese restaurant. At one point, we ran out of rice, so I set about making more on the stove. I had to make rice for around 10 people, which I’m not used to doing. Long story short, my calculations were off, and the rice I made ended up crunchier than I would like. Of course, my family didn’t complain, but I was still a little upset with myself. That’s when I reconsidered getting a dedicated rice cooker.

Engadget

After some research, I opted for the Zojirushi Neuro Fuzzy rice cooker. Sure it’s expensive – you can easily get basic models for less than $50 – but I wanted one that can cook all kinds of rice such as short-grain and medium-grain white rice, long-grain jasmine rice, sweet (or sticky) rice, brown rice and more. More importantly, I wanted a cooker with “fuzzy logic” (yes, that’s an industry term), which essentially means that the device has a computer chip. This gives it the smarts to adjust temperature and cook time to accommodate other variables, such as human error (like what I experienced over Christmas), to ensure perfectly cooked rice every time.

I’ve now had it for a few weeks, and I love it. It really does make cooking rice so much easier. Instead of having to fuss over the stove, I can just rinse the rice, add water, push a button and walk away. It also has a “Keep Warm” function that lasts over five hours, giving me plenty of time to prepare dinner as the rice cooks. It also comes with a handy guide that tells you the proper rice and water ratio for all the different kinds of rice. On top of that, it has a timer so you can have the rice ready whenever you want it.

Engadget

But I’d argue the killer function of the Neuro Fuzzy isn’t rice at all. I’ve discovered that it actually makes amazing oatmeal from steel-cut oats. I learned about this from an NYT Cooking recipe for “Rice Cooker Steel-Cut Oats,” (link requires subscription) and it is really such a game changer for me. Steel-cut oatmeal usually takes 20 or so minutes to make, and I don’t usually have time for it in the mornings. But with the rice cooker, I just dump in one cup of oats followed by four cups of water and a teaspoon of salt before I go to bed, set the timer for 8AM, toggle the menu to the Porridge setting, press Cook, and I get to wake up to fresh oatmeal every morning. What’s more, the resulting oatmeal is the best I’ve ever had. The texture is so creamy and smooth, making it the perfect vehicle for both sweet and savory applications. I like mine with spam, spinach and furikake. 

Additionally, and it admittedly sounds silly to talk about a rice cooker this way, but the Neuro Fuzzy is just adorable. Its long oval shape gives it a rounded, egg-like appearance that I find aesthetically pleasing. It also plays a tune whenever it starts or ends cooking. My favorite design feature, however, is its power cord: it’s retractable! This way you can store it away without a nest of cables to contend with.

Perhaps the only real downside of the Neuro Fuzzy rice cooker is that it’s pretty slow. White rice takes around 40 or so minutes to cook, while brown rice can take 90 minutes or longer (stovetop timing on the other hand, ranges from 18 minutes for white rice to 45 minutes or so for brown rice). Still, that’s a small price to pay for perfectly cooked rice, creamy morning oatmeal and, hopefully, no more ruined Christmases.

Ever since Impossible Foodsstole the show at 2019 with its White-Castle-burger-that-wasn't, Engadget has been following the science of plant-based foods. Nowadays, it's not just patties that can do a convincing impersonation of animal products, and it's not just Impossible Foods. Between Impossible and its biggest competitor, Beyond Meat, we've also seen plant-based chicken nuggets, sausage, pork, "KFC" and even taco meat. But you don't often hear about attempts to mimic a different animal-based product: milk.

And when you do hear of plant-based milks, it's more likely to be dairy alternatives like almond milk, soy milk or oat milk. Even then, it's rare for a dairy-free version to taste like the real thing. That’s exactly the selling point of Silk’s new line of plant-based milk, Nextmilk. It will be available in both full fat and reduced fat versions (MSRP is $4.99 for a 59-ounce carton). It’s going on sale today in grocery stores like Target, Kroger, Publix and HEB, among others.

I tried a sample of Silk’s Nextmilk last week and while it’s tasty, I wasn’t fooled into thinking it tastes like cow's milk. It tastes more like a richer, fattier version of oat milk. It does have a similar creamy mouthfeel to regular milk and the taste is a little closer to dairy than other plant-based milks I’ve tried, but it doesn’t quite replace dairy for me.

The ingredients list reflect what I tasted: It consists primarily of oat milk, plus smaller proportions of coconut milk, coconut oil, soy protein isolate, chicory root extract, cane sugar, sunflower oil, a vitamin and mineral blend, sea salt, locust bean gum, gellan gum, sunflower lecithin, soy lecithin and “natural flavor.”

Still, it’s quite delicious, and it might be close enough to dairy for some people. When eaten with cereal or as an accompaniment to cookies, for example, I thought Nextmilk was a more than acceptable substitute. It also mixes well in coffee and tea. “Silk Nextmilk was specially formulated to meet dairy-lovers’ taste expectations through a remarkably delicious blend of plants that are designed to deliver on key attributes of dairy milk, like taste and texture,'' a Danone (Silk’s parent company) spokesperson told Engadget.

Additionally, Danone says that Nextmilk can be used as a one-to-one alternative to traditional dairy milk in recipes. At the same time, however, the company is also working on another product called So Delicious Wondermilk, which arrives next month and was specifically developed for culinary purposes. 

“While Silk Nextmilk is meant for everyday dairy lovers and offers great versatility [...] Wondermilk beverages were developed with culinary-focused consumers in mind and taste great in recipes,” the spokesperson said. When it arrives, Wondermilk will only be available through natural food channels like Whole Foods and Sprouts. 

Danone is not the first to attempt a dairy-free alternative that tastes closer to real milk. Impossible Foods, the company behind the Impossible Burger, is also working on this, with a product tentatively called Impossible Milk. However, its availability is still unknown.