If we’re honest, we’re kind of obsessed with food here at Engadget. Senior news editor Billy Steele is a backyard pitmaster and has the finsta to prove it. Editor-in-chief Dana Wollman treats her NYT Cooking recipe box the way gamers treat their backlog. Commerce writer Nicole Lee has channeled her passions into Instant Pot, sous vide and rice cooker experimentations. And my transition into an Italian grandmother is nearly complete with my preference for laboriously homemade pasta sauce over the stuff in store-bought jars. We turn to foodie YouTube and TikTok late at night; we trade recipes in Slack; and we often use this stellar Guy Fieri emoji when things are, as the kids say, chef’s kiss.
We live for food when we’re not living for tech, so many of us jumped at the opportunity to cook for work. Enter Cooking Week, our first kitchen-focused series, where we explore the intersection of cooking and tech, while also testing out some of the most popular — and wackiest — kitchen gadgets available right now. We dove into the worlds of grills, immersion blenders and, yes, air fryers, and tried out some high-tech appliances that were intimidating at first, but that we eventually mastered.
Long-time Engadget readers will know that we’ve written about kitchen gadgets before. We’ve been able to squeeze in mentions of electric kettles and pizza ovens over the years, but we see Cooking Week as our first official love letter to food on Engadget. We hope that you enjoy reading these stories as much as we enjoyed writing them (or, even better, as much as we enjoyed eating the spoils of our testing).
Check out all of the Cooking Week stories right here.
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