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It also comes with the thermal carafe that will end all thermal carafes; it’s the heaviest one I’ve ever used and kept water above 120degF for four hours. This machine is beautiful, functional, and built for longevity. It’s a luxury item that’s not accessible to everyone. It allows you to adjust the water temperature, flow rate, bloom volume and bloom time. It also makes cold brew over night. It costs almost as much as the Fellow Aiden but doesn’t offer as much. For example, the flow rate and bloom volume can only be set at low, medium or high. While that may be enough for most people, it is important to have all these settings to get the exact flavor you desire from any batch of coffee beans. The Fellow’s more precise features are worth the extra $20. The interface of the Breville can also be a bit confusing. It’s not clear when you turn it on whether you are adjusting settings or starting the brew cycle. Many customization options have unlabeled buttons. The Zojirushi Dome Classic coffee maker has twice the capacity as the Zojirushi Zumto. It also offers a more traditional drip-style coffee experience. It produces coffee that is above average for its price, and it’s easy to use with a single switch. The removable showerhead is great for fully saturating coffee grounds. A “bold” setting concentrates water to extract more flavor. The silicone gasket seals the carafe top during brewing, helping to keep the coffee warm as it drips. The Dome is a great choice if you want a no-fuss, straightforward machine that will make great coffee without breaking your bank. The built-in burr grinder is not as nice or versatile as a stand-alone grinder, but it does the job.

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BiscuitsStep 2Whisk together 2 cups (250g) all-purpose wheat flour, 1/4 cup (50g) granulated granulated, and 1 Tbsp. Baking powder, 2 tsp. Finely grated lemon rind and 1 tsp. Diamond Crystal or half a teaspoon. Morton kosher sea salt in a large bowl. Add 1/2 cup (1 stick), cut into pieces, chilled unsalted Butter, and toss in order to coat. Photo by Alex Lau. Food styling by Sue LiStep 2. Gradually pour 1 1/3 cups chilled cream into the bowl, while tossing the flour mixture constantly with a spatula. Fold dough several times over and onto itself, scraping the bottom and sides of the bowl with a hard plastic spatula or flexible bench scraper. With floured fingers, pat dough into a 3/4-inch-thick rectangle or a square. Use a bench scraper or plastic spatula to lift the dough and dust it with additional flour if necessary to prevent sticking. Dust the surface with more flour and then cut the dough into four equal pieces. Stack them on top of one another (this will ensure flakiest biscuits). Dust the stack with flour, then flatten it with a rolling-pin. Roll out to 1/2″ thickness, dusting more flour as necessary.Photo by Alex Lau. Food styling by Sue LiStep 4. Using a 1 1/2″ cutter, dip in flour frequently and punch out biscuits with as much precision as possible. Transfer biscuits onto a plate. You should get about 40 biscuits. If needed, gather up scraps of dough, reroll and punch out additional biscuits. Chill until ready to be used (cover if you are going to chill for more than 30 minutes).Photos by Alex Lau and Food Styling by Sue Li.Do ahead: You can make the dough and/or punch out biscuits a day in advance; wrap tightly and then chill.Fillings and assemblyStep 5.Place a rack at the middle of your oven and preheat it to 400deg. Mix 2 lb. Mix 2 lb. cornstarch, 1 tsp. vanilla extract, 1/2 tsp. Ground cinnamon, 1/4 teaspoon. Almond extract and 1/4 tsp. In a large bowl, combine Morton or Diamond Crystal kosher salt. Scrape filling into a 2-qt. Press down firmly on the cake pan or baking dish with a 9″ diameter and 2″ sides. Place on a foil lined rimmed baking tray (this will prevent the juices from bubbling and smoking your oven). Step 6Arrange chilled cookies over filling. Fit snugly, so they are touching with only a couple of gaps (some overlaps are fine; reserve any leftover biscuits to bake at a future time). Brush generously with three tablespoons. Sprinkle with 2 Tbsp. Step 7Bake the cobbler for 10 minutes. Reduce heat to 350deg. Continue baking until the filling is bubbling in the center, and biscuits are golden brown. This will take 50-65 more minutes. Let it cool down a little. Let cobbler cool for at least 20-30 mins. The filling will become thicker as it cools. Do ahead: Cobblers can be baked up to a day in advance. Store tightly covered at a room temperature. Editor’s Note: This recipe first appeared in our June 2019 issue under the name ‘Cherry Biscuit Cobbler.’ It has been adapted to suit your taste. Click here for more of our favorite recipes featuring cherries.

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This Escali scale is a favorite of the Bon Appetit Test Kitchen and has been for more than six years. This scale has been with Shilpa for over a decade, through 12-hour shifts at pastry kitchens, religious recipe testing and weekly baking sessions. It is durable, accurate, easy to use and affordable. It was accurate and responsive in testing. It was also quick to tare and gave accurate readings each time. The 4.5-minute automatic shut-off was among the most generous we tested. You won’t have to worry about losing your measurements in the middle of baking. Its 11-pound capacity will handle any task that a home chef might ask it to do. Performance aside, the Escali primo has a few design features that made it stand out. The elevated weighing platform and offset base make it easy to read the display and use the buttons, even when measuring into large, wide mixing dishes. The plastic body and sealed controls make it easy to clean after a floury session of baking and prevent stray crumbs getting stuck in crevices. Another detail we love? The four rubberized legs keep it stable on the kitchen counter. Shilpa says: “It is compact and easy-to-store, easy to clean, and it switches between grams and ounces without any difficulty. It’s also reliably accurate.” “What we would leave: The Escali only measures in 1-gram increments. This was true of all the scales we tested. However, if you want to use your kitchen scale to measure out your coffee, then you’ll need something more precise. The Escali’s display does not have a backlight, unlike some more expensive models. However, we did not find this to pose a problem. It’s also worth noting that the Escali is not a touchscreen device, so you’ll need to use a bit of pressure on the buttons.Amazon BasicsDigital Kitchen Scale$10 AmazonPros and consPros:Very inexpensiveLightweight and compactPretty accurateCons:Not quite as accurate as our top pickButtons can be prone to collecting crumbs and grimeSize: 8.3 x 7 x 1.3″Capacity: 11 lb.

Gradation: 1 g

Auto shut-off:

Power: AAA batteries included

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It’s That Simple, our series of recipes that are so simple you can make them without opening your eyes. This budget-friendly version of Contramar’s famous tuna tostada uses jarred or canning tuna instead of the sushi-grade fish. Keep some chunks of tuna intact to ensure a satisfying texture. Tuna salad is delicious, but not what we’re going for. The bright, punchy mixture of tuna is then topped on top. You can serve this as a party appetizer, or a no-cook, easy meal. For this recipe, stick to oil-packed tuna. The texture of the tuna is silkier and richer. Second, the oil is a secondary component. When mixed with lime juice, the oil creates a vibrant dressing. The tuna mixture can be stored in the fridge for up to two days. Keep it tightly covered.I’m not a fan of mango. Can I use something else instead? You could use a ripe peach, or a very tender pear. How do I prevent the tostadas getting soggy? Assemble right before serving. Add the toppings at the last minute so that the shells remain crisp.

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It’s That Simple, our series of recipes that are so simple you can make them without opening your eyes. Think of tiny ingredient lists, relaxed techniques, and results that are so good you’ll want to text home about them. Two thousand miles away from home, I was sitting at a table draped in white linen at Contramar, Mexico City’s most celebrated restaurant, completely dumbfounded. I had just eaten their famous tuna tostada. It was a crisp, thin disk, slathered with chipotle, covered with ruby-colored raw tuna tiles, and decorated with fried leeks, avocado, and avocado mayo. I wish I could’ve packed it in my luggage like a little luxury souvenir. Back stateside, I knew that I had to go down the rabbit hole and try to replicate it. I drew out an ingredient list, with sushi grade tuna at the top. I had a minor headache after calculating the price of this ingredient (a valuable $30 per pound) and visiting a local fishmonger. Then I remembered that canned tuna was always in my pantry and likely yours as well. Canned tuna doesn’t replace fresh tuna, but is a great alternative. A tin of tuna is usually less than $4. It has a rich flavor that’s enhanced by the fruity olive oil. This recipe is not expensive. You can use either a large jar of tuna or two small cans. Mix it gently with the shallots and lime juice, to keep the fish flaky. The tostada’s signature whisper of smoke comes from combining chopped chipotles with mayo. You will spread it on the tortilla shell and then add mango slices and avocado slices. Then, top it with the tuna. It’s a delicious bite. While that original tostada is still in my head, I can now call upon this relaxed rendition any day of week.Spicy Tuna TostadasMade from tinned tuna and topped with avocado and mango, these vibrant tostadas will not break the bank.View recipe