Jesse Raub
Jesse Raub is a freelance writer and 18-year coffee industry veteran. He previously reviewed products for Serious Eats full-time and also wrote about television for both Vulture and Polygon. He lives in Madison, Wisconsin, and when he’s not writing, you can find him enjoying cheap wine or expensive coffee in his backyard.
The Best Chef’s Knife for Pro Level Slicing and Dicing
There’s no one perfect knife, but we’ll help you find the best one for you.
This Whetstone Set Sharpened Even the Most Brutalized Knife
After years of blunting my kitchen knives, I finally found a whetstone that sharpens easily.
The Best Knife Sharpeners for Keeping Your Blades in Prime Cutting Shape
A sharp knife is a happy knife.
How Much Should You Spend on a Kitchen Knife?
And what makes some knives so much more expensive anyway?
The Best Cleavers for Chopping Through, Well, Anything
You don’t need to be a butcher to have one.
If You Love Vegetables, You Need a Nakiri Knife
It’s sturdy and sharp, and it feels like the perfect extension of your hand.
The Carbon-Steel Pans That Replaced All My Nonstick Cookware
Unlike nonstick, carbon steel will last forever.
The Best Pour-Over Coffee Kettle Is Also the Best-Looking
I’ve worked in coffee for more than a decade and I’ve never used a better one.
This Heavy-Duty Stand Mixer Took My Bread Baking to the Next Level
The Ankarsrum Assistent doesn't look or work like any other mixer you can use at home.
The Best Mandoline Slicer for Perfect Gratins, Tidy Spring Rolls, and Stunning Salads
If you’re afraid of mandolines, don’t be.
I Replaced All My High-End Knives With This Affordable Tojiro Set
These knives are sharp, affordable, and extremely well-made.