Matthew Korfhage

The Oracle Jet incorporates the tablet computer interface from the Oracle Touch dual-boiler machine, but swaps out the slow-heating dual boiler for a pair of fast-heating ThermoJets that heat water at the steam spout of the brewing head—which means no […]

The standard knock, of course, is that meal kits are expensive: anywhere from $7 to $14 a portion, less than a restaurant meal but more than most food budgets. So I set an experiment for myself. Armed only with meal

Home Depot goes hard. The company pretty much invented the hardware superstore when it began in 1978, just by being so big. They inflated the neighborhood tool shop into a whole city of lumber, hammers, caulk, power saws, and big

The Rivelia has a nifty little bean swap system that lets you uncork one hopper full of beans and swap in a second, with minimal fuss and no mixing of beans. It works like this: When you turn the bean

Gluten-free cuisine has a deservedly bad reputation. This is not because wheat has a monopoly on good taste: Entire countries and cultures would disagree. Rather, it’s that cooks far too often make things that desperately need gluten to be what

My colleague Molly Higgins, who is vegan, simultaneously tested out her own very different goals and preferences on Hungryroot. These involved no chicken at all. Ostensibly, when you sign up, a Hungryroot dinner will cost you $13 a serving, while

Photograph: Matthew Korfhage Add vinegar to dish soap for extra degreasing: Need a meaner substance? You don’t want to use it all the time, but vinegar does help degrease a pan or an oven when simple elbow grease won’t do.

I’ve been hooked on smoothies in an almost superstitious way ever since college: A fruit smoothie is like a good luck charm, promising the health you feel you deserve despite all your other bad decisions. But in my more recent

Note that you might have to set the temperature on the top heating element a bit higher than the presets suggest in order to fully cook your cheese. Or not. Let’s just say you don’t always know how it’s going

If you’re keeping your bonbons much more than a week before eating, this is when we start talking about fridges and freezers. Nothing That Isn’t Cold Can Stay “I rarely advise my customers to refrigerate or freeze their bonbons, but