We independently select these products—if you buy from one of our links, we may earn a commission. Some cooking projects are so hands-on, so riddled with variables, that they become a craft — an obsession that takes up your weekends and inspires pages of notes as you hone your skills (think: barbecue, house-cured charcuterie, and,
We Tried It
We independently select these products—if you buy from one of our links, we may earn a commission. At first glance, this thing seems incredibly complicated and very intimidating. (Again, it was designed by a super-smart Stanford University professor!) But it all becomes very clear as soon as you take a step back. You simply put a
We independently select these products—if you buy from one of our links, we may earn a commission. I grew up with a set of matching ceramic canisters on our kitchen counter. They were labeled “flour,” “sugar,” “coffee,” and “tea,” all descending in size like a Russian doll set. The first two were appropriately filled, but
We independently select these products—if you buy from one of our links, we may earn a commission. I consider myself a Food Person. I’ve been an editor here at Kitchn for more than six years; I cook three meals a day for my family at home; and I love poring over cookbooks and keeping up