In previous tests, we started by pureeing a full pot of root-vegetable soup until it looked smooth (which is how most people use their immersion blender at home). Previously, she wrote for food and lifestyle magazines Saveur and Kinfolk. Staff writer Anna Perling has written about kitchen gear for Wirecutter for over three years, covering tools from multi-cookers to mixers. Before that she spent seven years wielding a knife and wrangling pots and pans as a professional chef in restaurants in New York City. He is a graduate of The International Culinary Center, where he also worked as an editor. Sharon Franke, who worked on our 2018 update, tested and wrote about kitchen equipment at the Good Housekeeping Institute for more than 30 years. Senior staff writer Michael Sullivan, who contributed to our 2016 update, has reviewed everything from wine glasses to toaster ovens for Wirecutter. Before that she was a cookbook editor at Martha Stewart Living Omnimedia. ![]() ![]() That includes writing our original guides to food processors and blenders. ![]() Deputy editor Christine Cyr Clisset, who wrote our original guide to immersion blenders in 2013, has spent hundreds of hours for Wirecutter researching, testing, and writing about kitchen gadgets that whirl, cut, and chop.
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