Latest news with #chefs
South China Morning Post
7 hours ago
- General
- South China Morning Post
Where does pepper come from? All about the spice, plus a delicious pepper crab recipe
Of all the spices, pepper is probably the most ubiquitous. Green peppercorns, white peppercorns and black peppercorns come from the same plant – the Piper nigrum vine. The stage at which they are picked and how they are processed determines the colour. The green peppercorn is the unripe fruit and it can be used fresh, dried or pickled. It is aromatic and hot, but not as strong as black or white peppercorns. Black peppercorns are also unripe, but the fruit has been processed, fermented and dried in a way that develops the flavour – making it more pungent than the green variety – and turns the exterior black and wrinkled. Green peppercorns are the unripe fruit of the Piper nigrum vine. Photo: Shutterstock White peppercorns are made from the fully ripe fruit, which is processed and the exterior removed, leaving only the white core. White pepper is the strongest and hottest of the three, and a little goes a long way. It is used in pale sauces, where the dark specks from ground black pepper would be unsightly. The Piper nigrum vine can also yield red peppercorns – which should not be mistaken for pink peppercorns as those come from a different plant – but these are very rare.
Arab News
9 hours ago
- Entertainment
- Arab News
Recipes for success: Chef Ritu Dalmia offers advice and a tasty dal recipe
DUBAI: Few chefs have had a journey as dynamic and influential as Ritu Dalmia. From her early days in the family stone business, she has become one of India's most celebrated chefs and restaurateurs. For the latest updates, follow us on Instagram @ Frequent work trips to Italy sparked her love for Italian cuisine, eventually leading her to open Mezza Luna in Delhi and Vama in London. Today, she is the force behind several acclaimed restaurants in India, Italy and the UAE, including her latest venture, Atrangi, in Dubai. Beyond her achievements in the kitchen, Dalmia is widely recognized as a leading entrepreneur and social activist. She has authored three cookbooks, hosted TV shows and continues to mentor aspiring chefs. Here, Dalmia discusses common kitchen errors, her favorite comfort food, and the small but meaningful rituals that elevate everyday cooking. When you started out, what was the most common mistake you made? Adding too many elements into a dish. It's imperative not to stray from the main flavor, or the hero, of the dish by adding too many unnecessary elements. I still make mistakes, but that's the thrill of being a chef. You are not a robot programmed to churn out a fixed model. What's your top tip for amateur chefs? Play amazing music when you cook. A cook in a good mood always cooks a good dish. I would also say that whenever a dish calls for garlic, roast the garlic first. What one ingredient can instantly improve any dish? Hing, which is also known as asafoetida. Use it in tiny quantities to add depth, fragrance, and a subtle umami richness to dishes. When you go out to eat, do you find yourself critiquing the food? It's shameful, but yes. I really don't know how to let go and enjoy a meal. In fact, most of my friends refuse to eat out with me. What's the most common issue that you find in other restaurants? That they spend a lot of money on décor and hardware, but not much on talent, both in the kitchen and service. What's your favorite cuisine to order? I love Asian food and junk food when I eat out. Dim sum bars are a favorite. What's your go-to dish if you have to cook something quickly at home? A khichdi — a one-pot meal with rice, lentils and vegetables; easy ingredients packed with flavor. This humble dish can be elevated to another level with toppings and garnishes. What customer behavior most annoys you? When they click their fingers to call the server to their table. Or when they ask for one dish to be divided in three or four portions. We even had one guest who requested that their soft drink be divided in three! What's your favorite dish to cook ? My aunt Chanda was an amazing cook — a trait which, unfortunately, my mother didn't share. Every time we visited Chanda in Calcutta, she would make a yoghurt khadi which was so fragrant and packed with herbs. Years later, when I was writing a cookbook, I begged her to tell me why her khadi was so different. She told me her secret was to add roasted crushed fennel and fresh coriander after the kadi was made and cover it for five-to-seven minutes. It's a dish I make at least two or three times a week. I do it with a bowl of rice and some potatoes with cumin and the world suddenly seems to be a better place. What's the most difficult dish for you to get right? Way too many to recount. As a boss, what are you like? Are you a disciplinarian? Or are you more laidback. You want my dirty secrets out? (Laughs.) I'm very disciplined and hardworking, and yes, I do lose my temper, and my vocal cords would make any speaker company proud. I've mellowed out a lot with age, but there is still scope for a lot of improvement. I'm learning that it's unfair to have unrealistic expectations, and that that harms both my team and me. Chef Ritu's moong dal khichadi with vegetables Ingredients: 2 tbsp ghee ½ cup moong dal ½ cup Gobindobhog rice (or basmati rice) ½ tsp cumin seeds 1 bay leaf 1 pinch hing (asafoetida) 2-inch piece ginger, grated (~1 tbsp) 1 green chili, chopped (optional) ½ red onion, finely chopped 1 tomato, chopped Salt, to taste ½ tsp turmeric powder ½ tsp red chili powder ½–1 tsp garam masala 1 cup mixed vegetables (carrot, peas, cauliflower) 3–3½ cups water (adjust based on desired consistency) Instructions: 1. Prep the dal and rice Rinse moong dal and rice together in water 2–3 times until the water runs mostly clear. Soak for 10–15 minutes while you prep the other ingredients. Drain before cooking. 2. Cook the tempering Heat ghee in a pressure cooker or deep pot over medium heat. Add cumin seeds, let them sizzle for a few seconds. Add bay leaf and a pinch of hing. Stir in grated ginger and green chili (if using), sauté for 30 seconds. Add onion and cook until translucent (2–3 minutes). 3. Add tomato and spices Add chopped tomato, cook until soft (3–4 minutes). Mix in turmeric, red chili powder, and salt. Stir well. 4. Add vegetables, dal and rice Add chopped vegetables, soaked dal and rice. Stir everything together to coat well in the spices. 5. Cook Add 3–3½ cups of water depending on how soft or porridge-like you want your khichadi. For pressure cooker: Cook on medium heat for 2 whistles. Let pressure release naturally. For pot: Cover and cook on low, stirring occasionally, for 25–30 minutes until soft and creamy. Add more water if needed. 6. Finish Once cooked, stir in garam masala and let it rest for 5 minutes. Adjust salt or spices to taste. Add a dollop of ghee on top if desired. Serve hot with: A side of yogurt or pickle A drizzle of ghee Papad or a simple salad for crunch
Daily Mail
12 hours ago
- Entertainment
- Daily Mail
Anne Burrell's friend talks 'complex relationship' with Food Network chef: 'She was going through some stuff'
Food Network star Anne Burrell has been fondly remembered by her friend and fellow chef Duff Goldman after she was discovered dead in her New York apartment. The Worst Cooks In America co-host was found 'unconscious and unresponsive' when law enforcement responded to a call 7.50 am this Tuesday, June 17. The New York Fire Department confirmed to Daily Mail that they were responding to a report of a cardiac arrest, and at present her cause of death is still being investigated by the Office of Chief Medical Examiner. Now Goldman, whose Baltimore bakery Charm City Cakes was featured on the Food Network, has shared a testimonial to his late pal. 'I've written and re-written this post so many times in the past 24 hours and I just don't know what to say,' he wrote on Instagram alongside a photo of him with her. 'Anne and I became friends in probably 2006. She was going through some stuff and I had heard that she was feeling it so on a trip to NYC from Baltimore I had made her a cake that said 'Don't let the b******s win.' She never did,' he said proudly. 'We had a complex relationship and I remember the last conversation we had before our paths drifted was a pretty feisty debate about the merits of catfish. I believe the words 'trash fish,' 'tastes like mud,' and 'cake boy' were used, haha,' he shared. 'Anne and I always had a spirited and somewhat acerbic back and forth. I really never knew why our paths drifted but I always hoped that wherever she was, Anne was doing well and was finding some happiness.' While he was attending a New York City gala 'a year or two ago' with his wife Johnna Colbry and their daughter Josephine, four, Goldman saw Burrell again. Goldman explained that he 'took Josephine out to the lobby to give her a break from sitting at a table listening to speeches. We were playing with the marble columns and as we rounded one we saw Anne.' He recalled: 'Now, at this point we hadn't spoken in years, and I won't go into what we talked about but I will say that that conversation left my heart lifted and full of light, for it truly seemed to me that Anne really had found a measure of happiness and love.' Goldman opined: 'Life is tough, and we have to be tough to get through it. Anne was as tough as they come, but when you got past the armor there was a depth of compassion and kindness that was absolutely beautiful.' He gushed: 'My heart sings when I think of the love and tranquility that it seems Anne had found recently, and her genuine smile for my daughter and me in that lobby are what makes this tragedy just a little more bearable. 'Anne, wherever you are I hope they have slow moving rivers because when I get there, we'll get a couple of rods, a pint of chicken livers, and a sixer and I'll teach you how to catch and cook the best catfish you ever had. Rest up, chef.' Goldman's tribute comes after another one of Burrell's friends, chef Elizabeth Falkner, claimed that the late Food Network star was in 'pretty decent shape' when she last saw her on June 9 at dinner in New York City. In an exclusive interview with Daily Mail, Falkner, 59, revealed, 'I think Anne looks like she's in pretty decent shape these days, so it's kind of surprising to me.' Not being able to comment specifically on any health issues, if any, she might've battled before her death, she did find her passing 'so sudden and shocking.' 'I know it is very personal to me what happened, and I can't believe somebody even younger than me has just passed away. It's close to home for all of us,' she said. 'The culinary family is like family, so this hurts a lot of us. We just all feel it.' The shock comes from seeing her a few days ago at an intimate dinner she hosted - which she of course was the chef for the 'fun night' - at Soho House on June 9. 'I've seen [her] over all these years, not just on television competitions and shows, but at different parties and events and stuff, and we've always been friendly. 'But just in the last month we've been texting. I said, "Come to my dinner at Soho House, it'll be great to see you." And she brought her husband and we just had such a good time,' she shared about how the famous chefs reconnected. Falkner paid tribute to Anne on her Instagram after hearing about the shocking news 'It was just so sweet. So this is just really so sudden and shocking.' Burrell even texted her the following day on June 10 to let her know that she and her husband, Stuart Claxton, had a great time. 'She's like, "Thanks so much for inviting us. It was a truly lovely time and very delicious. Please send me some pics so I can post." 'And I said, "It was so great to see you, Anne."' The pals even made a pact to 'talk more often.' 'We were like, "Let's just make a point of talking and texting more often,"' Falkner shared, while noting that she is 'very grateful' to have had a special night with the beloved chef and other guests last week. 'I'm just bummed. I feel like [our friendship] just got cut really short fast,' she added. The Worst Cooks in America alum spoke highly about being a mother. 'When she came to the dinner at Soho House, she said that she was very much enjoying being a stepmother,' Falkner said, referring to the star's stepson Javier, 20. 'And her husband's so sweet. She just seemed to be in such a good place. That's the best way for me to describe it. Because being a chef and being a television personality is two major full-time jobs, but enjoying your life outside of that can be challenging. And I think she was definitely enjoying her life outside of that whole world of the networks and all that stuff.' Burrell spoke exclusively with Daily Mail back in April about marital bliss. Her and Stuart got married in 2021 after meeting on a dating app in 2018. 'October will be four years,' she said at the City Harvest gala. 'It seems like it's been four minutes. I don't know if it's a honeymoon [phase], but I feel like it's settled into married life days which I really enjoy.' Falkner told Daily Mail, 'I'm just bummed. I feel like [our friendship] just got cut really short fast' (pictured is an exclusive photo of Falkner with her pal at Burrell's former Brooklyn restaurant, Phil And Anne's Good Time Lounge, shared with Daily Mail) Falkner, who appeared on cooking shows like Iron Chef and Top Chef, recalled meeting Burrell's husband before they got married in 2021. 'I randomly saw her in Rome outside of a restaurant, and I was like, "Oh my God, that's Anne Burrell walking by!" And we said hey and stuff,' Falkner revealed, noting that she and Stuart were on a 'pre-wedding trip.' Describing her passing 'really unfortunate,' 'so sad,' 'unexpected' and even 'tragic,' Falkner believes Burrell's death is a huge loss to the restaurant community since everyone involved is 'another kind of family.' Falkner, herself, said that being a chef is a 'highly stressful job,' but it was something that Burrell mastered throughout her career. 'The thing about Anne Burrell is she wasn't only a TV chef, she was a really good, really good cook, really good chef. She educated a lot of people,' the James Beard Foundation's board of trustees member told Daily Mail. 'I don't even know how she had the patience to do Worst Cooks in America, because I think that would be a challenging show to do patience wise. But she was the real deal. She could cook a lot. She had mad skills. It was always fun watching her cook. I told her I loved watching her on House of Knives.' She added, 'She's one of those people that's kind of intimidating and certainly hardcore as chefs can be. I mean, you kind of have to be that way. It's the only way to teach people how to deal with ingredients and not to mess it up all the time. But she was definitely very sweet... She had a certain kind of sparkle.'
Forbes
18 hours ago
- Entertainment
- Forbes
How The Radiant Table Is Fusing Visual Storytelling With High-End Cuisine
The Radiant Table San Francisco's newest dining series, The Radiant Table, is introducing a more elevated take on immersive dining—one that centers chefs and cuisine rather than spectacle. The multi-course dinner series debuted last month and integrates projection mapping technology and top culinary talent into a cohesive, rotating format. Each evening features a new chef, menu, and an accompanying visual narrative, creating an experience focused on storytelling through food. The main goal? To support the chefs and giving them a unique, one-of-a-kind stage where their food stays front and center. While the visuals, music, and design are certainly show-stopping, it's designed to enhance the dining experience, not compete with it. Each dinner experience is created with the chef, inspired by the stories and ideas behind their menu. Each night's chef personally introduces each course, offering context and connection. The projections serve to complement that narrative. At its core, it's about shared storytelling—led by the food, with everything else there to bring it to life. Created by SE Productions—the team behind large-scale culinary experiences like Field to Table and Sumo + Sushi—The Radiant Table builds on a foundation of innovation. The Radiant Table 'At SE Productions, we've always been focused on creating experiences that are entirely new, whether that's building a pop-up restaurant on the 50-yard line of a stadium for Field To Table or flying sumo wrestlers in from Japan for the ultimate 'edu-tainment' experience at Sumo + Sushi,' says SE Productions President, Sam Minkoff. 'Innovation is one of our core values.' This latest concept aims to reframe the idea of immersive dining by emphasizing culinary talent. 'Cassie, my wife and creative partner, and I had experienced other projection-mapped dinners like Le Petit Chef in our travels. While we admired the theatricality of those concepts, we felt there was an opportunity to flip the script, putting the chef at the center rather than the animation,' Minkoff explains. 'Our background in technical production gave us the tools to create immersive visuals that don't just entertain but actually elevate the culinary experience.' Guests are seated at communal eight-person tables, where dishes are served alongside coordinated animations that reflect the meal's theme. One night might feature coastal ingredients paired with ocean-inspired visuals, while another draws on forest flavors and earthy tones. 'Radiant Table was born out of a desire to give chefs a creative playground and to offer guests a sensory-rich environment where art, storytelling, and food work in tandem,' says Minkoff. The Radiant Table The Radiant Table launched on May 16, 2025, and has since featured a diverse and exceptionally talented lineup of Bay Area chefs. Participants have included chef Alex Hong of the one Michelin-starred Sorrel, known for his refined take on seasonal California cuisine, and James Beard semi-finalist chef Azalina Eusope, a fifth-generation street food vendor turned fine dining chef recognized for bringing Malaysian flavors into the spotlight in San Francisco with Azalina's. From Top Chef Season 18 alum and Sobre Mesa chef Nelson German, whose Dominican-meets-Afro-Caribbean flavors are bold and inventive, to chef Heena Patel of Besharam, one of the few chefs in the U.S. highlighting the vibrant vegetarian traditions of Gujarati cuisine, the range of talent and cultural depth is unmatched. Each chef brings a distinct perspective, enriching the series with personal storytelling and regionally inspired dishes that push the boundaries of what immersive dining can be. While immersive hospitality concepts have become more common, The Radiant Table's focus on chef-driven menus and evolving programming sets it apart. With new chef lineups and themes introduced regularly, the series offers a more curated, thoughtful alternative to traditional pop-ups—and a new model for experiential dining in the Bay Area. After the final weekend of the The Radiant Table sold out, they've decided to host one last encore dinner. The series last event will take place June 27th with 3rd Cousin chef, Greg Lutes. For more information, click here. We chatted with SE Productions President Sam Minkoff on what goes in to producing The Radiant Table, how they choose their featured chefs and more. Here's what he had to say: We believe a city's culinary landscape is central to its cultural identity. Radiant Table is our way of building a stage where we can spotlight the chefs shaping that identity, those already recognized with accolades like Michelin stars or James Beard nods, and those who we believe are destined for that kind of recognition. The Radiant Table Our Food & Beverage Manager, Alycia, does an incredible job researching and building relationships with chefs in each city. We look for talent that's not just accomplished, but also curious, chefs who are eager to collaborate and explore a new medium of creative expression. The response from the chefs who've participated so far has been incredibly positive. While we're rooted in local talent, we do plan to bring in occasional visiting chefs to add another layer to the experience. Radiant Table is more supper club than white-tablecloth dining. We're intentionally nudging people out of their comfort zones, whether that's through the visual environment, unfamiliar dishes, or simply the act of sitting with strangers. We've found that guests who seek out unique culinary experiences tend to share common passions: food, community, creativity, and local culture. Placing them at shared eight-top tables fosters real connection. One of our favorite moments during our debut in San Francisco was seeing guests exchange numbers and hug each other at the end of the night. That kind of community-building is exactly what we hope for. There's also a creative reason for the format: from a production standpoint, a 9-by-4-foot table gives our projection artists a larger canvas to work with. It allows the visuals to breathe and truly complement each dish, and helps us maximize the capabilities of our tech. This project was born, in part, from the efforts of grassroots community leaders in San Francisco working to revitalize its downtown core. One Market Plaza, just a block from the Ferry Building, offered an amazing opportunity to bring life back into a former co-working space in a way that's creative and unexpected. Transforming unconventional spaces is something we've leaned into across many of our projects. With Sumo + Sushi, we've taken airplane hangars, film studios, and armories and turned them into cultural theaters. The Radiant Table With Field to Table, we've built stunning 10,000 square foot dining rooms on the 50 yard lines of professional sports fields. Reinventing nontraditional venues has become a bit of a specialty, and it's something we take a lot of pride in. Next up is Bellevue, Washington—a neighboring city to our hometown of Seattle and a place that's quickly emerging as a culinary destination in the Pacific Northwest. We're excited to host Radiant Table in a former Ruth's Chris Steakhouse that had been a fixture in Bellevue for nearly 20 years. It's a perfect example of reimagining what a space can be. After Bellevue, we plan to bring this to other cities with fantastic culinary landscapes, including New York and Chicago. Our ethos is simple: food comes first. Everything else is designed to support that. From the start, we made it a priority to be of service to the chefs, to create a platform where their food could shine and not get lost in the theatrics. The visuals, music, and design are all there to deepen the guest's experience of the dish, not distract from it. Each visual environment is built in collaboration with the chef, drawing on the themes, stories, and personal inspiration behind their menu. The chefs introduce each course themselves, giving guests a deeper understanding of what's on the plate. The projection mapping acts as a companion to that storytelling. Ultimately, we're creating a shared space for storytelling, where food leads the conversation and everything else is there to help it resonate.
CNET
a day ago
- General
- CNET
The 20 Most Pointless Kitchen Gadgets, According to Chefs
If you've ever worked in a professional kitchen, you know how valuable space is. There's simply no room for single-function gadgets that barely get uses, or worse, don't do much of anything at all. If you can't stand clutter -- and wasting money -- you should think about your kitchen in the same way. Avoiding overrated and useless tools is a good place to start. To find out which kitchen tools aren't worth the space they occupy, I turned to five professional chefs. These career cooks are the ultimate authority on which kitchen gadgets should get the boot -- especially when cupboard, counter and drawer space is limited. Each one listed their least favorite kitchen tools and offered their preferred method or tool for completing the cooking task that they're meant to. Here's what they said. Masaharu Morimoto Celebrity chef, restauranteur Masaharu Morimoto shared his pick for the most overrated kitchen tool. Dave Kotinsky/Stringer/Getty 1. Mandolin Chef Morimoto encourages beefing up your knife skills to make thin and uniform vegetable slices. Milk Street Why: "While it brings good slices, mastering proper knife skills gives you more control, precision and safety in the long run. Mandolins can be bulky, hard to clean and risky if you're not extremely careful. Relying too much on a mandolin, or tools like a two-in-one apple cutter or a tomato corer can hold you back from developing real technique. Taking the time to learn how to handle a sharp chef's knife or Japanese blade will help you in almost every recipe." What to try instead: Mac 8-inch Japanese chef knife. Lead chef-instructor Institute of Culinary Education, Los Angeles Culinary instructor Eric Rowse knows a gimmicky kitchen tool when he sees one. Institute of Culinary Education 2. Onion holders Why: "These look like a weapon for Wolverine wannabes; it's meant to help you hold a whole onion and "chop" it. Instead, cut the onion in half to create a flat surface so it won't roll away. If you're trying to cut rings, save the $14 and stick a fork in the root and hold the fork." What to try instead: Learn to properly slice an onion the old-fashioned way. 3. Onion goggles Save your money -- and some dignity -- and skip the onion goggles. Rubberball/Mike Kemp/Getty Why: "A waste of money, as they don't form a great seal around the eyes to prevent the sulfur compounds from getting to your eyes and making you cry. Keep your knife sharp and open a window or turn on a fan instead." What to try instead: CNET's Peter Butler shares tips for cutting onions without crying. 4. Metal, glass, stone and acrylic cutting boards Glass, stone and metal boards are OK for serving but when it comes to slicing and dicing, wood is the way to go. David Watsky/CNET Why: "Cutting on hard surfaces is bad for your knives; instead, go for wood or poly." What to try instead: Our list of the best cutting boards features plenty of knife-safe options. 5. Chicken shredder Why: "I can't think of anyone needing a tool devoted to shredding chicken outside a restaurant, and even restaurants don't use it. This item only has one purpose, so I'd skip it." What to try instead: Two forks. 6. Herb stripper Why: "I love thyme but hate stripping it. When I was young, I got suckered into believing this tool would help me… It's been sitting in my cupboard, laughing at me for almost a decade now." What to try instead: For heartier herbs like rosemary and thyme, just use your fingers to slide down the stem, opposite to how the leaves grow. 7. Bluetooth wireless probe thermometer Instant read meat probes work fast and don't require fussy Bluetooth connection. Chris Wedel/CNET Why: "These are a great tool, but can be very expensive. I can see myself losing, breaking, dropping, accidentally throwing away or dropping it in the coals." What to try instead: ThermoPro's Lightning Instant Read Thermometer Cookbook author and lifestyle expert Cookbook author Peter Som didn't hold back when asked about his least favorite kitchen tools. Peter Som 8. Electric can opener A manual can opener is cheaper, works great and is less likely to break. Nelson Aguilar/CNET Why: "Most of us grew up with an electric can opener permanently stationed on the kitchen counter, like it was a vital appliance. But truthfully, they're more nostalgia than necessity. They take up space, can be a hassle to clean, and often struggle with irregularly sized cans. A good manual opener is compact, reliable and gets the job done without needing an outlet or a user manual." What to try instead: Oxo's soft-handled can opener. Richard Ingraham Personal chef to Dwyane Wade and Gabrielle Union and author of Love: My Love Expressed Through Food Richard Ingraham avoids certain kitchen tools when cooking for celebs like Dwayne Wade and Gabrielle Union. John Parra/Gett 9. Avocado slicer Why: "A knife and spoon do the job just as easily, and the specialized tool rarely fits all avocado sizes properly. It's a one-trick pony that clutters drawers." What to try instead: A good paring knife like this $35 Wusthof. 10. Egg separator Separating an egg by hand isn't so that difficult that it requires hardware. Yipengge/Getty Why: "A tool just for separating yolks is unnecessary for most home cooks." The only exception may be this one, and even that is just for yolks. Err, I mean yucks. What to try instead: Cracking an egg and using the shell halves or your fingers works just as well. 11. Garlic peeler tube Why: "Rolling garlic cloves in a silicone tube may work but requires storing a single-purpose gadget." What to try instead: Smashing garlic cloves with a chef knife is quicker and more reliable. 12. Pizza scissors Chef Ingraham says skip the scissors on pizza night. Zoranm/Getty Why: "A pizza cutter or knife works better and faster. These scissors are gimmicky, awkward to clean and take up more space than they're worth." What to try instead: KitchenAid's stainless-steel pizza wheel. 13. Herb scissors Why: "They're hard to clean and don't offer a huge advantage over a sharp chef's knife. Plus, they tend to crush delicate herbs more than slice them." What to try instead: Made In's 8-inch Chef Knife. 14. Electric egg cooker Why: "Boiling eggs in a pot is straightforward and flexible. The electric version just adds clutter unless you boil eggs constantly and hate using a stove." What to try instead: This 1-minute hack for making poached eggs in the microwave. 15. Butter cutter and dispenser A good butter knife works just as well and requires less space and maintenance. Williams Sonoma Why: "It slices sticks of butter into pats… but why? A knife works instantly, and you don't have to load and clean a plastic gadget for it." What to try instead: Williams Sonoma breakfast butter blade. 16. Pasta measurer Why: "It's a plastic disc with holes to tell you how much spaghetti to cook. Just eyeball it or learn the rough weight by experience. It's not worth the drawer space." What to try instead: A kitchen scale for precise measurements. 17. Oil mister Why: "Often clogs, sprays unevenly and requires constant cleaning. A small spoon or brush does the job with less frustration." What to try instead: World Market's olive oil cruet. 18. Electric potato peeler A sharp vegetable peeler is all you need to skin a batch of potatoes. Capelle.r/Getty Why: "Takes up a surprising amount of space and peels slower than a regular peeler. Plus, it's overkill unless you're peeling dozens of potatoes at once." What to try instead: Oxo's Swivel peeler. 19. Bagel guillotine Why: "Sold as a safer way to slice bagels, but takes up a ton of space and is awkward to clean. A serrated knife does the job just fine." What to try instead: Opinel's 8-inch bread knife. Jackie Carnesi Executive chef, Kellogg's Diner Jackie Carnesi StarChefs 20. Oven mitts There's a reason pro chefs don't use oven mitts. Webstaurant Why: "Oven mitts are the most useless item in a home kitchen! A sturdy kitchen towel does the same job, and odds are, it's more likely to be washed regularly. I don't know many people who wash their oven mitts frequently enough... it seems many have deemed it an item that doesn't warrant regular cleaning. It does." What to try instead: Stock a plethora of kitchen towels.
