Find the Right Kitchen Tool

Best cold brew coffee maker for fridge Yes, if you want the best cold brew coffee maker that fits in your fridge, get the Takeya Cold Brew Coffee Maker — it’s the clear winner for most people. The Takeya is a 1-quart glass pitcher with a fine-mesh filter that screws into the lid. It’s dead simple: add coarse grounds, fill with water, let it steep in the fridge for 12–24 hours, then remove the filter. The carafe is narrow enough to fit on a fridge shelf, the airtight lid prevents odor absorption, and cleanup is quick because the filter rinses clean in seconds. At around $25, it’s also affordable. ...

Best espresso tamper for home barista There isn’t one single “best” tamper, but the Normcore V4 58.5mm spring-loaded tamper is the safest, most consistent choice for most home baristas. The big divide here is between a standard flat tamper and a self-leveling one. Standard tampers (like a simple Motta or Rattleware) are cheaper — usually $25–$40 — and work great if you already have a consistent, level technique. But most home baristas don’t. That’s where the Normcore V4 shines. Its spring mechanism ensures you always tamp to the same pressure (usually 15 or 30 lbs), and the outer ring levels the tamper flat against the basket rim. That virtually eliminates channeling from a crooked tamp, which is the #1 cause of bad espresso at home. ...

The Espro P3 is the best French press for camping, but the GSI Outdoors Javamill is the best if you want fresh-ground coffee without a separate grinder. Here’s the deal: camping means dealing with weight, breakability, and cleanup. The Espro P3 wins because it’s double-walled stainless steel (no glass to shatter), it’s insulated so your coffee stays hot, and its micro-filter catches almost all the sludge. It’s a rugged tank that makes great coffee. The downside? It’s heavy and expensive. ...

Best pour over coffee dripper for beginners: the Hario V60. There’s no single “right” answer, but for most beginners, the Hario V60 is the best starting point. It’s the most popular dripper in the world, which means you’ll find endless tutorials, recipes, and replacement filters at any grocery store. The plastic version costs around $10, is nearly unbreakable, and retains heat well—perfect for learning without spending much. That said, the V60 has a learning curve. It relies on technique (pouring speed, water temperature, grind size) to control brew time. If you want something more forgiving, get the Clever Dripper. It’s a hybrid: you steep coffee like a French press, then release it by setting the dripper on your mug. It’s nearly impossible to mess up and still makes clean, flavorful coffee. The trade-off is less control and slightly more cleanup. ...

The short answer: The best splatter screen for a frying pan is a fine-mesh stainless steel model with a silicone edge and a built-in handle rest. A fine stainless steel mesh is non-negotiable here. It blocks grease droplets while still letting steam escape, so your food doesn’t get soggy. Avoid cheap aluminum frames—they warp under heat. The silicone edge protects your pan’s non-stick coating and creates a better seal against oil splashes. ...

Best tea infuser for loose leaf There’s no single “best” infuser — it depends on your tea type and how you brew. But for most people, the Finum Brewing Basket (a fine-mesh stainless steel basket that sits in your mug) is the winner. Why a basket beats a ball infuser. Those little metal ball infusers look cute, but they’re too small. Loose leaf tea needs room to expand — especially oolongs and greens that unfurl. A basket gives leaves 4-5x the space, which means better flavor extraction and no bitter, cramped tea. Fine mesh (around 300-400 microns) also keeps tiny particles out of your cup, unlike the coarse holes in many balls. ...

Best trivet for hot dishes: It depends on what you’re cooking and your countertops. For general all-around use, you can’t beat a silicone trivet. They’re heat-resistant up to 500°F+, non-slip, dishwasher-safe, and fold flat for storage. The downside? They look a little utilitarian and can sometimes trap steam under hot pans, leaving moisture marks on wood counters. If you’re serving from the oven or stovetop directly, go with a cork trivet. Cork is naturally heat-resistant, won’t scratch your table, and absorbs minor condensation without damaging surfaces. It’s also lightweight and cheap. Just don’t put a screaming hot cast iron pan straight from the oven on it—cork can char above 350°F if left too long. ...

The best cheese grater for hard cheese is a Microplane-style rasp grater, period. For hard cheeses like Parmesan, Pecorino, or aged Gouda, a Microplane (or similar stainless steel rasp) is unbeatable. Its sharp, etched blades produce light, fluffy shreds that melt instantly and don’t clump. You can grate directly over a dish in seconds, and cleanup is a quick rinse. The only downside? You’re not getting big, chunky shreds—it’s all fine, powdery texture. ...

Best mortar and pestle for guacamole Go with a heavy, porous basalt (lava rock) mortar and pestle — it’s the clear winner for texture and authenticity. The key to great guac is a chunky-but-creamy consistency that you can’t get from a bowl and fork. A Mexican molcajete (traditionally made from volcanic basalt) handles this best because the rough surface grinds avocado, onion, and chiles together efficiently without turning them into paste. The weight also keeps it steady while you work. Just be aware it needs to be seasoned first (grind raw rice and garlic until smooth) to remove grit. ...