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This is a serious refrigerator for people who don’t play around with their wine collection. The single-zone La Premiere L is able to hold 146-200+ bottles of various shapes. The final number depends on how you arrange your wine horizontally, vertically, or stacked. Raftery notes that the EuroCave La Premiere is always the most reliable for bottles of all shapes and sizes. You can often find these fridges in restaurants which have a great wine program. The aluminum walls and the constant, but not too loud ventilation keep the air fresh. A charcoal filter is also included to remove airborne impurities which can enter bottles through the corks or caps. The digital display screen allows you to monitor the temperature and humidity levels inside the fridge. The LED white light is also softer than other refrigerators we tested. You can also choose between a solid glass door or one with UV protection, and which way the door swings. It comes with a warranty of one year for the entire refrigerator and five years on the internal parts. You can also take advantage of Wine Enthusiast’s customer service. In the age of A.I. The Goguette is a new brand of Eurocave refrigerators that has been praised by BA writer. The Goguette review can be found here, but the La Premiere L was a better buy than the smaller and more expensive (though elegant) Goguette. The price is also not to be sniffed at. It’s a lot to spend nearly $4,000 on an appliance only some people consider essential to their happiness. I also filled the fridges up with wine to test their capacity. Since I used each refrigerator over weeks, rather than years, i also scoured user forums, retailers’ comment sections, and the deeper reaches of wine Reddit to gain insights into the fridges’ performance over time. Wine fridges are designed to protect your bottles from heat, light damage and other potentially harmful elements. The wine fridges are designed to store bottles in a different way than food refrigerators. “Wine refrigerators provide a stable and Goldilocks-like temperature for all types wine, as opposed a fridge that is usually too cold, which gets opened and shut more often,” says Chris Raftery.

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Open Tab is a weekly roundup that includes news, gossip and stories I have kept open in my tabs. Last week, we covered the scathing reviews of Travis Kelce’s and Patrick Mahomes 1587 Prime. I enjoyed reading Caity Weaver’s extensive investigation into the best freebread in America. I spent the first 1,000 words or so waiting for a mention Bertucci’s warm, perfect, and free rolls, only to have them dismissed without much ceremony. I noticed that there was a lot of grumbling regarding the Erewhon opening at LACMA on the 19th of April. What do you think of the merging of two of LA’s greatest cultural institutions in this way? Philz coffee has not changed its anti-Pride Flag stance from last week. According to a leaked document reported by the San Francisco Chronicle this week, Philz coffee will have “a new, ‘unifying,’ piece of artwork in every store.” I vote for a photorealistic Divine mural. He served fries to battleground states during the election, and welcomed guests at the White House with big macs. He even ate cheeseburgers allegedly as part of his evening wind-down ritual. How does his penchant for fast-food fit with the MAHA movement’s juggernaut? It’s impossible to say. But given Trump’s love for McDonald’s, the news that he recently DoorDashed a few to the Oval Office is not surprising. It’s less shocking to learn that the whole thing was an attempt to promote Trump’s “no-tax on tips” policy, which, in reality, servers are not all that excited about. The current culture war in the United States is exemplified by Trump’s inexplicable question to the Dasher, Sharon Simmons. She responded, “I don’t really have an opinion about that.” In 2023, I wrote about Utah-founded Crumbl being the fastest-growing dessert store in the country. Swig, another Utah-based company, helped popularize Dirty Soda. The concept has exploded in part because of its appearances on Hulu’s The Secret Lives of Mormon Wives. But this week, the Utahification of food has hit a rough patch. McDonald’s is on the Dirty Soda train, offering drinks like the Dirty Dr. Pepper, which is a Dr. Pepper with coconut cream and lime. But Crumbl, Utah’s original export, appears to be in trouble. According to franchise documents, after a slowdown in growth in 2024 the company reported less money per franchisee in 2025. Could this be the end of the company? Will Crumbl be able to pivot towards AI to save the company in some way? I can’t wait for the answer.

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It’s not a secret that Bon Appetit’s editors cook a great deal for work. It’s no surprise then that we cook a great deal in our free time. Here are some of the recipes that we’re cooking this month to feed our families, entertain friends, satisfy our sweet tooth, use leftovers, etc. Click here for more staff favorites. Tahini brownies to make for momI was recently at my parents’ home with an afternoon free, so I decided to bake something. “I have a craving for tahini chocolate brownies,” said my mother. Accepted the challenge. Enter food director Chris Morocco’s version. These brownies are gluten-free. I don’t like to bake with flour, but the lack of it makes them more fudgy. Maple syrup worked just as well in place of light agave for the tahini spiral. As we dipped the rich squares in milky tea, it became clear why my mother craved these flavors. On another part of the kitchen table, there was a magazine clipping with this exact recipe. Test Kitchen editor, Rebecca FirkserGluten-Free Chocolate Tahini BrowniesDavid Lebovitz’s timeless gluten-free recipe inspired our GF take on classic, fudgy, brownies with a sweet, modern tahini spiral.View RecipeA very crispy saladArmed a punnet full of sugar snap peas from the farmers market and some precariously ripe Avocados, I turned to Epicurious for timely inspiration. It directed me to Kendra Vaculin’s Crispy tortilla salad with snap peas and avocado. The name was enough to convince me. I love crunch and the promise of tortilla chips and snappeas in a single dish was enough to get me to try it. I then scanned the ingredients list and found a lot more texture: radishes cucumbers and jalapenos. My luck! I decided to fry the chips myself because, why not? (just use FryAway for the oil). Because I don’t care for cilantro, I substituted parsley and mint. Kelsey Jane Youngman Senior Service EditorCrispy tortilla salad with snap peas and avocadoA twist on the classic Fattoush salad. A creamy avocado and lime dressing is used instead of the traditional pita chip.View RecipeCompany worthy olive oil cakeI’m young, fun, spontaneous etc. but a last minute dinner invite always spikes cortisol. I know I can’t go empty-handed but what should I bring? This Spiced Olive Oil cake with Orange Glaze has saved me on more than one occasion. I like to spice up the recipe. I add more black pepper for florality, and a pinch of cardamom to bring out the warming notes. The olive oil is the most important ingredient. I use a nice olive oil that friends brought back from Portugal. Its verdant and zippy flavor is what anchors the baked cake. Baked pasta alla vodkaMy coworker Mallary Santucci prepared this Pasta Alla Vodka the other week for a lunch team. She didn’t stop there, but went one step further. (As a senior chef producer would do) She layered the rigatoni with mozzarella and poured the sauce over it in a casserole dish. It was gone in a matter of minutes, I’d say ten total. It had brown, craggy sides. I couldn’t help but make it again at home a few days after, and finished with a bunch of basil. Nina Moskowitz is the associate editor of cooking.Pasta alla VodkaIt has a creamy texture. It’s cheesy. It’s tangy. It’s going to be your favorite pantry pasta. View Recipe

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If mid-century American advertising is to be believed, the way to your mom’s heart is through a toaster. “There’s no gift more welcome than an electric appliance,” reads a 1948 ad for Proctor toasters. Or take this gem: “Christmas morning, she’ll be happier with a Hoover.”

Oh, no thank you! Don’t get us wrong, we’re passionate about kitchen gear, but unless your mom explicitly asked for a shiny new blender (or stand mixer or juicer), it’s best to steer clear of the appliance-as-present path, lest you risk sending the message that you’d like the mom in your life to do more cooking or cleaning for you. This Mother’s Day, show your mom, grandmother, the mother of your children—whoever you’re celebrating—that you appreciate her by gifting a little luxury that helps her treat herself.

The suggestions on this list are thoughtful, creative, and a little indulgent, like a hand soap that softens your skin with each wash, black truffle popcorn from a brand beloved by Michelin-starred chefs, and whimsical cocktail napkins designed by fashion influencer Emma Chamberlain. And the best part is these fancy finds look so much more expensive than they are—everything is under $60.

Atlas Coffee Club

If your mom of the “but first, coffee” ilk? Atlas is one of the best coffee subscriptions for anyone who wants to sample single-origin coffee from around the world while supporting fair trade and sustainable practices. Recipients first choose their preferred roast level, brew type, and coffee quantity (ranging from a half bag to four bags per month), then receive freshly roasted coffee with an ID card detailing sourcing information and tasting notes. Subscription prices range from $11 for a 6-ounce half bag to $17 for a 12-ounce single bag.

For something even more special (and a bit more expensive), Atlas partnered with And Sons chocolates out of New York for a gift box pairing coffees from six different countries with a delicious box chocolates and bon bons.

Mornings at Levain Votive Candle Set

The dreamy aromas of Levain’s famous cookies are perfectly captured in Snif’s candle trio, which has notes of caramelized chocolate, vanilla dough, sea salt, and walnuts. Packaged in a giftable blue box, the scrumptious-smelling votives have a six-hour burn time and will make any space feel as warm and inviting as the popular bakery.

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What we love: For many people, a Cuisinart food processor is the food processor. After all, they were the brand that first introduced the appliance to American markets in 1973. That half a century’s worth of brand reputation and good will from consumers is not without reason. It’s a powerful machine, with Mensa-sharp blades that slash chunky vegetables with uncompromising uniformity. It’ll puree bean dips smooth as K-beauty night creams, and mix pie crusts flaky enough to keep a family quiet and smiling through an election year Thanksgiving.

(I should say the Breville performs equally well, but I’m trying my best to give the Cuisinart its flowers because I tend to come down pretty hard on one particular aspect of using it, which I’ll speak to in a sec.)

A little more about why these machines are great: They have a nice weighted base that grounds the machine to the counter. In Cuisinart’s time producing these machines, the company has refined its attachment offerings to the most practical and functional. The components are all dishwasher-safe too (although I’d recommend hand-washing the work bowl, and other plastic components). The machines also last for decades. People pass them down for generations, and in the age of planned obsolescence it’s a rare quality for small electrics.

The biggest leg up this machine might have over our winner is its size. 14 cups really just feels like an ideal size, and other staffers, including frequent food processor user Shilpa Uskokovic, agree.

What we’d leave: The components of Cuisinart food processors are very fussy to fit together. Put anybody in front of one of these food processors and ask them to assemble it—I’ve done this with many different colleagues over years—each time, I guarantee it’ll be like watching a gibbon trying to solve a spatial reasoning puzzle. The assembly is just not intuitive. It feels like you’re forcing pieces together, and I find any instructional markings to be inadequate.

“But people have been using them for decades, obviously it’s not that big of a deal,” you say. Sure, it is far from unusable. And while there is always a learning curve to using a new appliance, I have witnessed every single Test Kitchen editor awkwardly struggle to put one of these together at one point or another —and they’re culinary professionals who use them regularly!

I get it, it is partially a safety mechanism, to make sure everything is exactly where it needs to be, but compared to the Breville, which is so seamless and intuitive and feels just as safe to use, I think it’s time that Cuisinart catches up.

Still, if you’re suspicious of Australian ingenuity for whatever reason (maybe the blades spin backwards), I still think that the Cuisinart Custom is a buy it for life kind of appliance. Just know that also means a lifetime of feeling like an idiot for a few seconds every time you’re in the mood to make pesto.

My colleagues and I put each machine through four different tests to evaluate different aspects of its performance. I combined these observations with long-term testing notes from members of our team, who live and work with different models on a regular basis.