Tiramisu – A Classic Italian Dessert

November 26, 2025November 14, 2025 culinaryjourneysllc

_{Image by Andrey Cojocaru from Pixabay}

Although Italian in origin, Tiramisu is a dish beloved all over the US. So many people order it when they go to their favorite Italian restaurant. It does not have to be limited to dining out, though. In this Cooking Tip, we will explain what it is and share tips for making the best tiramisu at home.

As is typical, historians disagree on when tiramisu was first created. Some say the 1700s. Some say the 1800s, and others claim it did not exist before the 1900s. Most do agree that it was invented in the Italian city of Treviso. It is an unbaked, elegant, rich and creamy layered dessert.

Typical Ingredients

Mascarpone

This is sometimes called Italian cream cheese. However, substituting American cream cheese is not recommended as mascarpone is smoother and milder in flavor.
Mascarpone should be cold before adding to the recipe.

Eggs

As opposed to the other ingredients, eggs should be at room temperature as they will whip much better than if cold.
The original tiramisu recipe probably used eggs that were separated. The yolks were mixed with the sugar, the eggs were whipped to stiff peaks, and then the whites were folded into the egg mixture. The concern with this is that you would be consuming raw eggs.
Most modern recipes use either whole eggs or just egg yolks, which are sterilized by slowly cooking over a bain marie as you whip the mascarpone mixture. Follow the recipe directions for the ideal temperature. This is sometimes followed by folding in whipped cream rather than raw egg whites.
Pasteurized eggs are difficult to find in supermarkets. They also do not whip up as well as fresh eggs, though this can be helped by adding some cream of tartar.

Whipping cream

For the best whipping, the cream should be very cold.
To get an optimal result, start whipping at a lower speed, gradually increasing the speed as you go. If you do this for about 10 minutes, the resulting whipped product will be much more stable.

Sugar

Regular granulated sugar can impart a grainy texture.
Either use superfine sugar or pulse your sugar in a food processor before using it.

Ladyfingers

These are called savoiardi in Italian and are dry, oblong-shaped sponge cookies.
Be sure to use crunchy ladyfingers, not soft cake-like ones.
They will be dipped in a liquid solution. The trick is to get them flavored with the liquid without allowing them to get soggy. To do this, they should be dipped only briefly, no more than about two seconds per side. Alternatively, you can also brush on the liquid rather than dipping.

Coffee/Espresso powder

The classic tiramisu is made by dipping the ladyfingers in a strong coffee or espresso mixture.

Alcohol

Many recipes include adding alcohol to the coffee. The classic is Marsala, but you can vary it according to your taste. You may also leave it out if you want an alcohol-free dessert.
Some recipes will add the alcohol to the cream mixture rather than just into the dipping mixture.

Cocoa powder or grated chocolate

This is sifted or scattered over the top, but also may be added to each layer.
Since cocoa powder is very bitter, you may want to cut it just a bit by whisking it together with a small amount of powdered sugar.

How to make it

The directions for all recipes are very similar, although you may see some slight variations. Always start by gathering all your ingredients, allowing some to come to room temperature as noted in the ingredient discussion.

Classic recipe

Prepare the mascarpone mixture.
- Whisk the egg whites until stiff peaks form.
- Whisk the egg yolks and sugar until thick and pale yellow.
- Add the mascarpone and whisk until smooth.
- Fold the egg whites into the mascarpone mixture.
Prepare the coffee/alcohol mixture by mixing in a shallow bowl.
Briefly dip the ladyfingers in the liquid and arrange them at the bottom of the baking dish.
Spread ⅓ of the mascarpone mixture over the ladyfingers.
Sprinkle with ⅓ of the cocoa powder.
Repeat two more times.
Chill thoroughly.
Note that this recipe contains raw eggs unless you use pasteurized eggs.

Modern recipe – Method 1

Whisk together coffee and alcohol and set aside.
Beat egg yolks and sugar until thick, creamy and light yellow. Stir in unwhipped heavy cream.
Cook mixture gently over a bain marie until mixture reaches 160°F. Allow to cool.
Beat mascarpone and alcohol, if using, into egg mixture.
Dip ladyfingers into coffee mixture and place in the bottom of your baking pan.
Spread ½ of the mascarpone mixture over the ladyfingers. Sprinkle with cocoa powder or grated chocolate.
Repeat with the rest of the ingredients.
Chill.

Modern Recipe – Method 2

This is very similar to Method 1.
The difference is that the whipping cream is not added in the beginning. Instead, it is whipped to peaks separately and folded into the mascarpone mixture.

Recap of tips for success

Mascarpone and cream, if using, should be cold.
Eggs should be at room temperature. If using separated eggs, separate them while cold, then allow them to come to room temperature.
For the most traditional flavor, do not substitute cream cheese for the mascarpone, as it will change the texture and flavor.
Do not overwhip the mascarpone, as it may split.
Do not overmix when folding the whipped cream into the mascarpone mixture to prevent graininess.
The finished dessert must set up for at least six hours, even overnight. Proper chilling not only helps the tiramisu set up but also lets the flavors meld.

Make ahead and storage

Tiramisu can be made up to two days before serving.
It will last in the refrigerator for about a week.
You can freeze tiramisu for up to three months. If you choose to do this, do not dust with cocoa powder. Wrap in plastic wrap, placing it directly on the surface. Cover tightly with more plastic wrap, followed by foil.
To defrost, allow it to sit at room temperature for 15-20 minutes. After it has defrosted, dust with cocoa powder.

Variations – A fun thing to do with Tiramisu is to vary ingredients.

In the summer, I make a Summer Berry Tiramisu. I follow my regular tiramisu recipe, but eliminate the coffee and cocoa. Instead, I use summer berries (fresh or frozen) for layering. I also make a simple syrup with the berry juices and use that for the dipping mixture. If you wish to add an alcohol, choose a berry-flavored one such as cassis.
At Christmas, use cranberries and apple cider for layering as well as the dipping liquid.
Make a lemon curd for a citrusy tiramisu. Add some to the mascarpone cream and use some in the layering step.
Instead of pumpkin pie, make a pumpkin-spice mascarpone cream. Add brown sugar and warm spices to the dipping liquid. Finally, layer crushed gingersnaps between the layers.
Instead of making in a baking pan, make individual tiramisus using pretty glasses or goblets.

Making tiramisu is not difficult, but it does take some patience. If you follow the above tips, I am sure you will be rewarded with success – and a delicious dessert.

Cooking Tips · Techniques

Donut or Doughnut? Does it matter?

November 5, 2025October 25, 2025 culinaryjourneysllc

I am not much of a donut fan. It seems as if most people are. According to NationalToday.com, 91% of Americans either like them or love them. Plus, there is not one but two National Donut Days. Read on in this Cooking Tip to learn more about donuts.

Special Donut Days

National Donut Day – This is celebrated on the first Friday in June and again on November 5^th. Most consider the June date the original. According to National Day Calendar, it was created in 1938 by the Salvation Army to honor the women who served donuts to soldiers in World War I. More on that below. It was a fundraiser for Chicago’s Salvation Army, aimed at helping those in need during the Great Depression. It is unknown how the November day came into existence. Some speculate it might have been started by a retailer who wanted the date close to Veterans’ Day because of the relationship between donuts and soldiers.
Jelly-Filled Donut Day – June 8^th
National Cream-Filled Donut Day – September 14^th
Buy a Donut Day – October 30^th

Names

You may have noticed that some people use the spelling “donut” while others use “doughnut.” Both are correct, and they are used interchangeably. The shorter “donut” is often the preferred one in the US.

Historians say doughnut is the older term. Many cite the 1809 Washington Irving book, A History of New York, from the beginning of the World to the End of the Dutch Dynasty. He writes “balls of sweetened dough, fried in hog’s fat, and called doughnuts …” Some claim this is where the spelling “doughnut” began, but not all agree. Some say it refers to nuts added to the dough. Others claim it goes back to the technique of tying the dough into a knot, called a “dough knot.”

Definition

The dictionary definition of a donut is that it is a small ring of sweet fried dough. However, today we call other types of pastries donuts, despite them not being in a ring or fried.

History

Fried dough is a part of many different cultures around the world. This history generally traces back to Dutch immigrants in 17th- and 18th-century New York (then called New Netherland). These immigrants made dough balls stuffed with fruit and nuts, but not in today’s ring shape.

Part of the American history of donuts can be traced to wartime, especially World War I. Donuts were served to soldiers on the front lines by women called “Doughnut Lassies.” It is said that the women initially wanted to bake pies and cakes, but had minimal equipment. Doughnuts could be produced with only a kettle of hot oil.

The creation of the 1^st automated donut machine is credited to Adolph Levitt, a Russian refugee and owner of a New York City bakery. This machine was called the “food hit of the Century of Progress” at the 1933-34 World’s Fair.

Let’s look at the history of two of the most-loved donut companies – Krispy Kreme and Dunkin’ Donuts.

According to the Krispy Kreme website:

Vernon Rudolph bought a secret yeast-raised doughnut recipe from a New Orleans French chef, rented a building in what is now historic Old Salem in Winston-Salem, North Carolina, and began selling its Krispy Kreme doughnuts on July 13, 1937, to local grocery stores. The delicious scents of cooking doughnuts drifted into the streets, and passersby stopped to ask if they could buy hot doughnuts. So, he cut a hole in an outside wall and started selling Original Glazed doughnuts directly to customers on the sidewalk.

Dunkin’ Donuts says the following.

In 1948, Bill Rosenberg opened a restaurant called “Open Kettle,” serving premium coffee and donuts. After brainstorming with some executives, he renamed his restaurant “Dunkin’ Donuts” in 1950. Why? Because what do you do with donuts? You dunk them in coffee! Through the years, the number of Dunkin’ Donuts restaurants grew and the menu expanded. Today, there are more than 12,000 Dunkin’ Donuts restaurants in 45 countries.

What about the hole in donuts?

This is another one of those historical items with a number of stories. Choose your favorite.

One says that in 1850, an American sailor, Hanson Gregroy, was supposedly unhappy that the center of the donut was not cooked totally through and is said to have punched a hole into it and then taught the technique to his mother. Another version of the story is that his mother made fried dough balls for him to take on his voyages. He is said to have put one on a spoke of the steering wheel to keep his hands free during a storm, making a hole.
Others say it was just because the center of the dough ball was harder to cook thoroughly without overcooking the exterior. Removing the center was an attempt to solve this problem.
Still others say it happened during the time that bagels were becoming popular, and they were stacked on dowels for storage and customer viewing. Donut makers copied this.

Types of Donuts

Yeast Donut– This type of donut is leavened with yeast, resulting in a fluffier product. Popular varieties of yeasted donuts include the following.

_{Image by WikimediaImages from Pixabay}

Glazed donuts – These are covered in a sugary glaze that gives a shiny finish and a sweet flavor.
Jelly-filled donuts – These are filled with jelly or jam and often coated in powdered sugar.
Boston cream donuts – Just as with this popular cake, these donuts are filled with a vanilla custard and topped with a chocolate glaze.

Cake Donuts – Cake donuts use chemical leaveners such as baking powder and baking soda rather than yeast. These are the most popular kind of donut. They can be produced more quickly because chemical leaveners act more rapidly than yeast. Their texture is denser and more cake-like. They are often fried but can also be baked. A couple of the popular varieties are old-fashioned and chocolate.

Old-fashioned donuts – These often have a golden brown, crispy exterior and a soft, tender interior. They are often glazed or dusted with powdered sugar.
Chocolate cake donuts – This is a style of cake donut that is made from a chocolate batter. They are often topped with chocolate glaze or sprinkles.

Donut holes – These are small fried balls made from the dough removed to make the hole in the donut. However, many bakers just roll small pieces of dough and call them donut holes.

Beignets, known throughout New Orleans, are another French-style donut. They can be made with yeast dough or choux pastry.

Long John donuts are bar-shaped and have no holes. They are called donuts as they use the same dough and have similar toppings.

Filled donuts are, as the name suggests, filled with custard, fruit, jelly or jam.

Crullers are French donuts made from twisted or curled dough, piped into the desired shape and deep-fried. They are meant to be crunchy on the outside but soft and moist on the inside.

Cronuts are shaped like a donut but made with croissant pastry. They are baked rather than fried.Image by WikimediaImages from Pixabay

Churros – Popular in Mexican culture, these are long, deep-fried tubes of choux pastry.

If you are part of the 91% of Americans who like donuts, you can certainly make them at home. I am indeed a proponent of making things yourself whenever you can. However, donuts are somewhat labor-intensive, especially if deep-fried. So, you may be better off just visiting your favorite local donut shop for that occasional sweet treat.

Cooking Tips · Ingredients · Techniques

Almonds – Not just for snacking!

September 24, 2025September 7, 2025 culinaryjourneysllc

Almonds are certainly a popular snacking nut. In the stores, you can see flavors from just salt to honey to dill pickle to wasabi to habanero. They are also used in both sweet and savory recipes and come whole, sliced, and slivered. I have written a prior Cooking Tip on the differences and when to use which form. In this Cooking Tip, I want to discuss other products made from almonds.

Three culinary products that are made from almonds are Almond Paste, Marzipan, and Frangipane. All are made from a base of almonds and sugar, but depending on the desired product, they may also contain eggs, flour, butter, and flavoring extracts.

Almond Paste

Almond paste consists of pureed almonds, sugar, water, and maybe flavoring. The two main brands we see in our grocery stores are Solo and Odense. Solo states that the percentage of almonds in their almond paste ranges from 50% – 55%. Odense, on the other hand, lists its percentage as 45%.
As compared to marzipan, almond paste has a higher ratio of almonds.
It is less sweet and has a more pronounced nutty flavor than marzipan.
Its texture is coarser than marzipan.
Almond paste is used as a baking ingredient in cookies, cakes, tarts, and other desserts.
Although you can find it in the baking section of the supermarket, there are many recipes for making it at home, which involve processing almonds, sugar, and flavorings into a smooth paste. Some recipes start with almond flour rather than whole almonds. Some almond paste recipes use egg whites.

Marzipan

Marzipan is made from similar ingredients, but contains a higher proportion of sugar and a lower proportion of almonds than almond paste. As opposed to almond paste, where almonds are the first ingredient on the ingredient list, with marzipan, sugar is the first ingredient. Odense lists 28% almonds. Solo does not list the percentage of almonds. It may also be flavored with rose or orange water.
Marzipan is ready to eat out of the box. However, it is usually used to make candy or cake decorations. It can be rolled out to cover cakes or sculpted into marzipan fruits or other shapes, often with food coloring added.
It has a sweeter flavor and is smoother and more pliable than almond paste. Some say it has the texture of Play-Doh.

Frangipane

Frangipane is not something you buy in the supermarket, but rather, you make it at home. Ingredients include ground almonds, eggs, butter, flour, and sugar.
It is used most commonly as a filling in pies, cookies, and pastries.
There is another term – almond cream. Some will use this term interchangeably with frangipane, but French pastry chefs will define frangipane as a mixture of one part pastry cream and two parts almond cream.
Frangipane is very soft and has a spreadable consistency.

Substitutions

Some people ask whether one can use almond paste and marzipan interchangeably. The best answer is no. However, some sources say you can substitute 1:1, but they do list some caveats. First, the amount of sugar in the recipe would have to be adjusted since marzipan has a higher sugar content than almond paste. Secondly, the consistency is different, which may lead to a problem in the texture of the final product.
Almond paste can be used to make marzipan, but the reverse is not true. Solo lists the following recipe to make marzipan from almond paste.
- In a mixer, combine 1 pound of almond paste with three cups of powdered sugar. Slowly add two beaten egg whites, and once fully incorporated, knead into a smooth consistency.
- Other sources do not use egg whites, but use other ingredients such as water, corn syrup, and/or flavorings.
Since Frangipane is a very different product, it can not be substituted for either of the others.

Storage recommendations

If you are using commercially produced almond paste or marzipan, it will have a long shelf life. Once it has been opened, keep it tightly wrapped and stored in an airtight container in the refrigerator or freezer.
Both Odense and Solo say their products can be refrigerated for up to two weeks or frozen up to three months.
For homemade almond paste made with egg whites, it is best to make it no more than a few hours before you are going to use it. Keep it in the refrigerator until you use it. If your recipe does not use egg whites, it will keep for several weeks in the refrigerator or for up to six months when frozen.

Have you ever baked with any of these products? Using almond paste in your cookies or brownies lends a delightful nutty flavor. A French tart with a frangipane filling will impress any guest. And, who can resist those cute little marzipan fruits? Have fun and enjoy almonds in all of their forms!

Cooking Tips · Ingredients · Techniques

Homemade Stock – Is it really necessary?

September 17, 2025August 30, 2025 culinaryjourneysllc

We have all heard that you should make your own stock, whether it be beef, chicken, or vegetable. We have all heard that the difference in taste makes it all worth it. However, how many of us have the time to make a proper stock? And, once you make it, do you have freezer space to store it? I do make my own stock when I have the time, but there are many, many times that the only thing I have on hand is store-bought stock. Don’t feel ashamed if you are the same. That’s life, but there are some easy hacks you can do to make that box of stock in your pantry just a bit better. That is the topic of this Cooking Tip. For background, you may want to take a look at this prior Cooking Tips – Stocks & Broths – Is there really a difference?

You want to start with the best store-bought stock you can. See the above Tip for some recommendations. Also, start with the one with the lowest sodium level. Not only is this a good piece of advice at any time, but it is especially important when you are trying to add flavor to a store-bought stock, as some of the ingredients you are going to add contain sodium. The last thing you want is to end up with a too-salty stock.

Add a mirepoix

Put your stock in a pan and add diced carrot, celery, onion, and a few peppercorns. If you have the time, sauté your mirepoix until lightly browned before adding the stock. Depending on how you wish to use the stock, you may also consider adding garlic and herbs. Bring to a boil, reduce to a simmer, and cook for about 30 minutes or until you are pleased with the flavor. Strain and use.

Add chicken

For chicken broth, you can add more chicken flavor by actually also adding a chicken breast or any chicken bones you may have in your freezer. Another option is canned chicken. After straining, the chicken can be used for another purpose.

Add gelatin

Mixing a small amount of unflavored gelatin (about 1½ teaspoons per cup of stock) in some of the cold stock and adding it to the simmering pot will increase the body that you get from the bones when making homemade stock. In The Food Lab, J. Kenji Lopez-Alt recommends adding gelatin to his homemade stock to speed up the process and still end up with a flavorful stock with great body.

Add a Parmesan rind

Add three Parmesan rinds for each quart of stock, bring to a simmer, and cook for about 30 minutes. Remove and discard. Other hard cheeses, such as pecorino, will also work.

Add dried mushrooms

Toss umami-rich dried mushrooms into a pot of simmering stock. Recommendations are three to four mushrooms per quart of stock.

Add fermented pastes

Whisk in one tablespoon of miso paste for every quart of stock. Note the sodium content so you do not end up with a too-salty stock.

Add whole spices

Toast in a dry pan two to four whole spices (cardamon pods, allspice berries, cumin seeds, coriander seeds, mustard seeds, fennel seeds, star anise, peppercorns) per quart of stock. Add stock and simmer.

Add tomato paste

Cook one tablespoon per quart of veggie or beef stock in a dry skillet just until fragrant. Add stock and combine.

Add soy sauce

This is a great umami booster that can be added to your stock. Just be cautious of the sodium content. Worcestershire sauce or fish sauce can also be used.

Reduce the stock

One of the simplest tricks is to simmer the stock in a pan to reduce the volume by half to two-thirds. This helps to concentrate the flavors.

Add acidity

Acid will brighten up dishes. Consider apple cider vinegar, citrus juice, or wine.

Add olives

Olives add not only umami, but the brininess can add acidity.

Have you tried any of these hacks to boost the flavor of your store-bought stock? Did they work? Don’t feel guilty about using good quality, low-sodium store-bought stock, especially if you amp up the flavor with the above advice.

Cooking Tips · Ingredients · Techniques

Oats – Not a monolithic ingredient

September 10, 2025August 21, 2025 culinaryjourneysllc

Oatmeal is my go-to breakfast. I enjoy a good bowl of thick, hearty oatmeal. Oatmeal is not just a single product, though. This Cooking Tip will explore the different types of oats, their best uses and substitution advice.

The way the oats are processed after picking determines what type results.

Regular oatmeal, aka rolled oats, old-fashioned oats

After the grains are harvested and the husk removed, you are left with oat groats. Further processing to make rolled oats involves removing the outer hull, lightly steaming them, and then putting them through a roller mill (thus the name). The roller mill flattens the pieces into various thicknesses.
When rolled oats are cooked, they have a chewy texture.
In baking, rolled oats can also give a chewy texture to the baked goods.
The whole oats will be visible in the finished product.

Quick cooking oats

These are also rolled oats, but they have been steamed a bit longer and then chopped into smaller pieces. The rollers of the mill will also be adjusted to create a thinner product.
The smaller size means they will cook more quickly than regular rolled outs.
The flavor will be about the same, although the texture will be much finer.
In baking, this means that the oats will not be visible.
There is no need to purchase both regular and quick cooking rolled oats. The latter can easily be made by putting the former in a food processor and pulsing into smaller pieces.

Instant oatmeal

Instant oats have been rolled extra thin, resulting in a finer product that may even be powdery.
It still has an oatmeal flavor, but very little texture.
Because of the processing, it does not lend much texture or structure to a baked item.
Many brands are precooked and come in packets meant to add hot water. Many of these also contain significant amounts of added sugar.

Steel cut, aka Irish oatmeal

These start as whole oat groats, which are chopped into large pieces with steel blades, thus the name. They have not been steamed or rolled.
Their consistency is much coarser than other types of oatmeal.
They require a long cooking time.
They should not be substituted for regular oatmeal and are rarely used in baking.

Scottish oats, aka stone ground

As the name implies, Scottish oats have been stone-ground rather than cut with a blade.
This creates pieces of varying sizes, and some say a creamier texture.

Baking with oatmeal

Regular and quick cooking are interchangeable in baking with a couple of caveats.
Regular oats will show the oat flakes in the final product, whereas quick cooking oats will not be as easily seen.
Regular oats will give you a somewhat chewier texture with a more oaty flavor.
Instant oats should not be used in baking as they can impart a gummy texture.

Whether you like to sit down with a steamy bowl of oatmeal or bake a hearty oatmeal cookie, with these guidelines, you can be a success.

Cooking Tips · Ingredients · Techniques

Making a Vinaigrette – An important & basic culinary skill

August 20, 2025August 11, 2025 culinaryjourneysllc

One basic skill all home cooks should possess is how to make your own salad dressings and vinaigrettes. In this Cooking Tip, we will delve into these words, what they mean and how to develop this skill.

Do you use the terms vinaigrette and salad dressings interchangeably? Most of us probably do. As one word expert puts it, “All vinaigrettes are salad dressings, but not all salad dressings are vinaigrettes.” Salad dressing is a general term for sauces that we typically put over salads before eating them. They are usually made from oil, vinegar and flavoring agents such as herbs and spices. They might also include ingredients such as cream, yogurt or mayonnaise. They can be somewhat thin and oil-based or creamy, such as we find in Ranch or Blue Cheese dressings. Vinaigrettes are thinner with the only ingredients being oil, vinegar and seasonings.

Whether you call it a vinaigrette or a salad dressing, it is easy to learn this most important culinary skill. Not only can you use these to dress your salads, but they can also be drizzled over roasted veggies or even used as a marinade.

Ingredients

This is one of those recipes that has very few ingredients. Therefore, you want the best quality ingredients you can get.

The main ingredients are oil, vinegar and seasonings. The mantra that you will hear over and over is that the ratio of oil to vinegar should be 3:1. However, that can vary for many reasons. First is personal taste. I know I prefer a dressing made with a lower oil-to-vinegar ratio. Second, not all acids are the same. Many different vinegars can be used along with citrus or other fruit juices. These all differ in how much acidity they have, and thus, how much bite they impart. Therefore, you might want to vary that oil-to-vinegar ratio to achieve the desired taste and balance. If you have never made your own vinaigrette before, start with the standard ratio, but then branch out to create a flavor you enjoy.

Oil – Most commonly, you will use extra virgin olive oil (EVOO). Good EVOO does have a strong taste. If it isn’t something that appeals to you, try a more neutral-tasting oil such as canola oil, sunflower oil, safflower oil, or a combination. You can also vary things by adding a flavorful oil, such as a nut oil. If you do, only make it a portion of the oil content, or it can be too overpowering. See these cooking tips for discussions on oils.

Acid – Use whatever you like and what works well with your salad. It can be any vinegar, even flavored vinegars. Other acids are citrus juices as well as fruit purees/nectars. I often like to combine a fruit-flavored vinegar with some of the actual fruit. For example, I use a peach vinegar along with pureed peaches. See this Cooking Tip for a discussion of the different types of vinegars.

Emulsifier

As we all know, oil and water do not mix very well. Since acids (vinegar, juices) are basically water, you often need something to encourage them to mix, which is called emulsification. Part of achieving emulsification is the technique of making the vinaigrette, but for a more stable emulsion, we add emulsifying agents. These work by attracting oils on one end and vinegars on the other. This helps to keep the oil and vinegar from separating into different layers for some time. Most will eventually separate, but giving the mixture a good shake or whisk will help re-emulsify them. Some of the most commonly used emulsifying agents are mustard, mustard powder, mayonnaise, and honey. Mustard is the one you will see recommended the most often and should be used in a ratio of one teaspoon of mustard for every tablespoon of vinegar.

Seasonings – This might just be salt and pepper, but could also be minced garlic, minced shallots, spices or herbs. You may also want to add a touch of sweetness in the form of honey, maple syrup, sugar, agave, etc. This helps to offset the acidity of the vinegar.

Technique

No matter your choice of ingredients, the technique is the same. Start by putting the acid in the bowl or jar first. The flavorings that you are going to add will mix much better in the acid than in the oil. Add your emulsifying agent, any desired seasonings and mix well.

Next, you will want to add the oil and emulsify the mixture such that the oil and water form a cohesive mixture. This can be done with vigorous whisking. It can also be done by making the vinaigrette in a glass jar with a tight lid and shaking until it is emulsified. A final method is to use the blender. In testing, it has been shown that the most stable emulsion will be produced by using the blender, and the least stable is with the jar method. One caution is that some experts think that putting EVOO in a blender leads to bitterness.

Recipe instructions will often advise adding the oil slowly, especially at first. The theory is that this allows a stronger bond to form. Once you have formed a good base, the oil can be added more quickly.

Once the vinaigrette is emulsified, taste and adjust to your preference. You can taste it on its own, or you may wish to dip a piece of lettuce into it and taste that way.

After you have mastered making a simple vinaigrette, have fun and experiment. Here are some tips for what produces the characteristic taste of some of the most common vinaigrettes and dressings.

Thousand Island Dressing

Ingredients include ketchup, relish, and mayonnaise.
It should be creamy, tangy, and slightly sweet,

French Dressing

This is classically made with sugar, vinegar, oil, ketchup (or tomato paste), paprika, and other seasonings.
It is light orange in color and creamy in texture.

Blue Cheese Dressing

The main ingredients are blue cheese, mayonnaise, buttermilk, milk, vinegar, and sour cream.
It is creamy and tangy.

Balsamic Vinaigrette

One of the simplest vinaigrettes using balsamic vinegar as the acid.
It is a thicker vinaigrette with a sweet component.

Ranch Dressing

Buttermilk, sour cream, and mayonnaise are the main ingredients. Seasonings include garlic powder, onion powder, and dill.
Another creamy dressing with a more savory flavor profile.

Italian Salad Dressing

Olive oil, vinegar, garlic, and herbs are combined for this classic dressing.
The flavor often has a peppery zing.

Caesar Dressing

Ingredients for a classic Caesar salad include Parmesan cheese, croutons, romaine lettuce, and Caesar dressing.
The dressing consists of garlic, lemon juice, Worcestershire sauce, Dijon mustard, and olive oil.

What is your favorite vinaigrette or salad dressing? As I noted above, I love a fruity vinaigrette. Whatever you like, making your own at home should be something that is second nature to you.

Cooking Tips · Ingredients · Techniques

The Best Tip for Delicious Food – Taste, Taste, Taste!

August 6, 2025July 20, 2025 culinaryjourneysllc

In my cooking classes, I constantly ask my students to taste the food as they progress through the cooking process, not just at the end. Only through this tasting can you adjust the dish to achieve a delicious result. Many times, my students say, “I don’t know what it is supposed to taste like.” I try to teach them that there is not just one desired flavor for one dish. Instead, it’s about learning how to taste and then adjusting ingredients to achieve a taste that you prefer. There are entire books written on this subject. Let me try to summarize the best advice in this Cooking Tip.

The average cook probably thinks of taste and flavor as interchangeable. They are different, though. We have all learned from school about the different tastes – Sweet, Sour, Bitter, Salty, and Umami. Researchers are exploring other basic tastes, but for now, we will focus on those four.

On the other hand, there are thousands of flavors. Flavor is impacted by smell, taste, somatosensory (temperature, texture, spiciness) and the environment (sight, sound, color). I still recall the best crêpe I ever ate, which was at a street vendor in Paris. Was the crepe tasty? Absolutely. However, part of my enjoyment was certainly the environment of being in Paris and all that entailed. Of these factors, smell is said to make up 80% of the flavor experience.

Salt

Creating great-tasting food is a balancing act – balancing salt, acid, sweetness, bitterness, fat, and umami. Of these, salt is probably the most important. As Becky Selengut says in How to Taste, “… salt is almost always the problem and almost always the solution.”

Many will argue that we should all reduce the amount of salt we consume. That is true, but most of the excessive salt we consume comes from processed foods and eating out. The amount of salt that we consume from adding it to home-cooked meals is very small. (See this Cooking Tip about the types of salt.) Without salt, your food will taste bland and unexciting. With the proper amount of salt, your dishes will come alive.

Salt is what helps to bring out the flavor of your ingredients. Adding salt should not make that potato soup taste salty, but it should enhance the potato flavor. Salt is also able to tamp down bitterness in food while bringing out sweetness. This is why people salt their grapefruit, and why you should never skip salt in a dessert. Salt is the primary way to balance flavors and create a delicious, harmonious dish.

Acid

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Acids, in the form of citrus juice, vinegar, wine, or a combination, can transform a dish from dull and somewhat lifeless to an alive state. Citrus zest is another excellent choice, especially when you don’t want to add liquid or overpower your dish with citrus juice. The more savory your dish is, the more it can benefit from a touch of acid. Not only does the acid enliven a dish, but it can also counteract an excess of salt as well as balance fattiness.

Sweet

Sweetness can be found in many forms, from various types of sugar to honey and maple syrup. Just be aware that some of these sweeteners will do more than just add a sweet note; they will also impart their own flavor. See these Cooking Tips on solid sugars and liquid sugars. There are also tips on specific sweeteners, including Honey, Agave, Palm Sugar, and Maple Syrup.

Sweetness is excellent for balancing an overly acidic dish. Consider how many recipes for tomato sauce (which is acidic) call for just a small amount of sugar. It can also counteract an accidental heavy hand with salt.

Fat

Through some questionable research, fat was labeled as unhealthy back in the 1970s. Since then, we have begun to realize that sugar is a much worse culprit in our diets. Fat not only contributes flavor but also texture, another very important component of a great dish. Some researchers are proposing that fat is another basic taste, along with sweet, salty, bitter, sour, and umami.

Fat can dissolve fat-soluble molecules, acting as a flavor carrier, which allows you to taste them better. It also adds a wonderful mouthfeel. Think of the difference between adding skim milk to a sauce and adding a dash of cream.

Bitter

If you are like me, you have a very strong aversion to bitterness. It does, though, play an important part in this flavor balance we are trying to achieve. Bitter foods are very diverse, including citrus zest, chocolate, coffee, tea, and vegetables in the Brassica family, such as Brussels sprouts, kale, and turnips. There are many more, but these give you an idea of bitter foods.

Bitterness can cut excess fattiness and sweetness in a dish while adding a complexity of its own. Many of us, though, want to temper the bitterness in our dishes. This can be achieved with both salt and sweet, as well as through various cooking methods. For example, roasting or blanching veg can reduce bitterness.

Umami

Umami is described as a savory, meaty flavor often found in items such as mushrooms, cheese, soy sauce, fish sauce, oyster sauce, seaweed and tomato paste.

Adding an umami-rich ingredient can give you that extra flavor boost you are looking for. These ingredients are commonly used to enhance the meaty texture in vegetarian dishes. Just think how often mushrooms are a part of savory vegetarian dishes. These items can also help improve mouthfeel.

Other flavor elements

You might be asking yourself, “What about herbs, spices and chilis?” Yes, those all add flavor, but they should be secondary to that balance I mentioned above – salt, acid, sweet, bitterness, fat, and umami.

How do you put this all into practice? Get into the habit of tasting your food as you cook. This will help you learn how to taste. As you add ingredients and taste again, you will reinforce what those ingredients do for your dish. Some of us have better palates than others, but we can all learn to be better tasters as we practice.

Taste your food and ask yourself, are all of the above elements in balance? If you taste and think it needs something, consider adding salt first, unless you believe the salt level is already good. Add some salt and taste again. What did that do for your dish? If you are still not happy, consider a bit of acid. Taste to see how that changed the dish. Next, go for some sweetness. Be sure to taste after adding any of these ingredients. Not only will you ensure the dish is delicious, but you will also train your palate to pick up the differences as you go along. Above all, keep cooking, keep tasting, keep learning and have fun!

Cooking Tips · Techniques

How to stop grocery stores from taking advantage of you!

July 30, 2025July 5, 2025 culinaryjourneysllc

Does it feel like you are spending more and more on groceries? Do you shake your head at the prices of some items in the store? Are you cutting back on what you buy or trying to implement more cost-saving strategies? This Cooking Tip is about what you can do and how grocery stores attempt to sabotage you.

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Let’s first look at how grocery stores deliberately try to get you to spend more money. Just this knowledge can help you resist their tactics and, hopefully, save money. When I shop for cooking classes, I tend to be on a budget. I often have to work to find the best deals, and I can attest that the following ploys are real, but you can repel their efforts.

Experts will tell you that grocery stores are designed to boost consumer spending. That should not come as a surprise, as they are a business. Here are some of the things they do.

They promote certain items on end-caps.

These displays are meant to capture your attention. However, they are not always the best deal. Even though those items may be on sale, compare their prices to those of other similar items in the regular aisle to determine which is best for you. I am one of those people who rarely look at the end-caps, but if you are, approach with caution.

Much of what stores do is encourage impulse purchases.

Grocery stores do not want you to stick to your grocery list. One way they do this is to make you walk through aisles of items that are not on your list to get to the essentials you need, such as milk and eggs. This is also why they periodically rearrange items. When you cannot find what you want where it is usually located, you must now walk around the store looking for it. As you do, the stores hope you will find other items to add to your cart, whether you need them or not.

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Shelf placement

We naturally look at items at eye level first. In stores, this is where the most expensive item will be. We tend to look left and right, but often fail to look up and down, where the lower-priced items are typically placed. So, train yourself to look all over to find the best deal.

Stores offer samples not just to be nice.

Once you eat a sample of something tasty, you tend to get hungrier, and it can lead to you buying more. Studies have shown that not only are you likely to buy that sampled item, but this tendency to buy more can even extend to non-food items.

The music is intentional.

Studies have found that playing slower music resulted in a significant increase in average sales. The theory is that the slower music will make you feel less rushed and more likely to spend more time and money. I don’t know about you, but I rarely even notice the music unless it is too loud or too obnoxious. However, is it there in a subliminal manner? I am not sure.

The produce misting system can work against you.

The stores will tell you that the water misting system helps to keep the produce fresher. That is debatable, but it can also add water weight to the produce, thus costing you more at checkout. You can’t avoid the mister, but some recommend giving the produce a good shake before putting it in a bag.

Not updating sales signs.

Consumer Reports sent shoppers into 26 Kroger and Kroger-owned stores in 14 states and the District of Columbia in March, April, and May of 2025. The shoppers discovered expired sales labels, resulting in overcharges on more than 150 grocery items. Although Kroger has since pledged to address this issue, you should still be vigilant about checking price signs. I had a similar experience not long ago at a Kroger store. Fresh peaches were advertised as $3.99 per pound on the sign. I bought four of them. When the cashier ran them up, they rang up as $3.99 per peach. This led to an outrageous cost. Despite my asserting that this was incorrect, the cashier said there was nothing he could do. I had him take the item off my order. As there were people in line behind me, I finished checking out and then returned to the produce section to take a photo of the “per pound” price. When I showed it to the cashier, he still refused to take any action. I had to take the items and the photo to the customer service department. They eventually made it right, but not without a fair amount of work on their part.

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Cart size

Grocery stores have begun using larger carts intentionally. They know that people tend to want to fill up the cart and thus, buy more. So, if possible, use a smaller cart. Studies have found that people tend to buy less when they do so.

One-way doors

You enter a grocery store and then recall that you forgot something, so you need to go back to the car. However, when you try, you often cannot exit the same door that you entered. That is purposeful, and it is not just to prevent theft. By making you walk around and past other displays to exit the door, they hope you will see something that makes it into your cart.

Enticing aromas

Stores often have bakeries up front, and even if they don’t, they might pipe in the smell of freshly baked goods. That will stimulate your appetite, and they hope you will buy more.

Good deals

When you find a great deal advertised by the store, it will often be placed next to other, more expensive products. The store wants you to buy those other, more expensive products.

Having items in more than one place.

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Let me give you an actual example of this. I was buying a carton of eggs, and I picked out the one I thought was the best deal and put it in my cart. As I was walking away from that section, I accidentally noticed another display of eggs on an end-cap a few aisles away, which were about half the price of the ones I had in my cart. I switched the eggs out, but it made me wonder if the store was purposely trying to hide these better-priced eggs.

Aside from avoiding the above tactics, what else can you do to save money on your groceries?

Loyalty programs

The majority of stores offer loyalty programs, and you won’t be able to get that special deal unless you load it to your loyalty card. This can lead to significant savings. The downside is that the store is collecting info on you. Your shopping habits are being tracked and are often sold. You have to determine if it is worth it for you.

Nonfood items

Although it is convenient to buy items like foil, sponges, and dish soap during your regular grocery shopping, these items tend to be less expensive at other stores, such as big box retailers.

Stores charge for work done.

Yes, precut fruit and veg is convenient, but the stores are not doing that for free. You end up paying more for the same item that you could cut up yourself at home. For example, in my store, cantaloupes were on sale for $3.50 each. However, a 2-cup container of pre-cut cantaloupe was $5. Not only is the overall price higher, but I will also get more than 2 cups from my whole cantaloupe, making it an even better deal.

Track down the discount section.

These tend to be hidden in unusual places, but they often have great buys. Search them out.

Resist buying a lot of processed foods.

Not only are these items a potential health hazard (See this Cooking Tip), but they also generally cost more than a homemade version of the same item.

Buying snack packs

These are more expensive than buying larger sizes. However, if you are doing it to limit consumption, that is your choice. I recall someone once saying they would buy a pint-sized version of ice cream rather than a larger size, which was a better deal per ounce, because it helped her limit her consumption of that ice cream. As long as that is a conscious decision on your part, there is nothing wrong with that.

Shopping without a list

It is so easy to buy more when we are not following a list. That list helps you to avoid impulse buys. A corollary is to check what you have before leaving home, so you do not buy something you already have. Along with this is the dreaded task of meal planning. For those who dedicate themselves to doing this, it has been shown that they save money on their groceries.

Store brands

Check out the store or private label brands. These are typically made in the same factories as the name brands, but they sell for less.

Buying in larger sizes or in bulk

This can be a double-edged sword. Only buy items in bulk that won’t go bad before you use them. Additionally, not all larger sizes are cheaper when considering the price per ounce. In the past, we were all taught that larger sizes were a better deal. I sincerely believe that stores are now using this to increase their profits, as sometimes the larger sizes are more expensive per ounce than the smaller ones.

I just checked the price per ounce of Cheerios at two local stores. They sell boxes in the following sizes: 9 ounces, 12 ounces, 18 ounces and 20 ounces. At one store, the best price per ounce was the 9-ounce box. At the other store, it was the 18- and 20-ounce boxes, which were both the same price.

Watch for special deals.

These money-saving deals may come in the form of coupons or special discount days, such as those offered to seniors, military personnel, and teachers. Some stores also offer “Cash Back” options for buying certain items or specific quantities. This cash back typically appears as a credit on a future purchase.

Rebate apps

Many people use rebate apps or receipt apps, which allow you to accumulate points that can be redeemed for gift cards. These may or may not work for you.

Warehouse membership stores

Many people swear by these stores. They do not work for me as they often do not have the item or the particular brand I am looking for. As most people know, they are also known for selling larger sizes. As discussed above, just be smart when purchasing these. You also need to factor in the cost of the membership fee.

A review of Costco’s website reveals that the basic membership costs $65 per year. This is over $5 per month. Sam’s Club is less expensive, but also carries a different selection of items and brands. Ensure it aligns with your shopping preferences and needs.

Grow your own food

This piece of advice may not be suitable for everyone. If I had to grow my own food, I would be in trouble, as I am not a gardener and have no desire to become one. I am blessed, though, to have a gardener husband, and I admit it is so nice not to have to buy lettuce for months at a time. If you’d like to garden but don’t have space, check if there are any community gardens in your area.

Do some of these money-saving tips cost you time? Yes, they do. For example, finding and clipping coupons (whether paper or electronic), checking sales flyers, taking photos of in-store signage, and dealing with the consequences if the prices are incorrect, as well as looking for the best price-per-ounce, all take time. As with many things in life, it is a matter of balance. What works for me and is worth it for me might not be for you. However, I hope this Tip gives you some things to think about as we try to keep our food bill under control.

Cooking Tips · Ingredients · Techniques

Help Reduce Food Waste by Being a Leftover Star!

July 23, 2025June 29, 2025 culinaryjourneysllc

I used to cook only enough food for the people I was serving. So, I rarely had leftovers. I have since changed and will cook larger quantities so that I purposely have leftovers. Not only do we like leftovers in my house, but they also mean that one night, I do not have to cook from scratch. All I have to do is reheat the leftovers or transform them into a quick meal. Food waste is another consideration. The USDA estimates that in the US, 30-40% of the food supply is wasted. Although food waste is a larger problem than any one of us can solve, we can all do our part to reduce food waste in our kitchens, where it is estimated to cost the average family over $ 2,000 per year. This Cooking Tip will help you do just that.

Let’s first examine some general principles, and then we will look at specific food items.

Avoiding food waste starts with shopping. Prepare a shopping list before going to the store, focusing on the foods you will be able to use within a reasonable time frame.
Be cautious about buying in bulk. First, larger sizes of food items are not always less expensive per serving than smaller sizes. Be sure to check not only the item price, but also the price per ounce. Second, if you end up having to throw food away because you cannot use it before it goes bad, you are also throwing money away.
Some stores sell less attractive fruits and vegetables for a lower price point. Just because they do not look perfect does not mean they are any less tasty and nutritious than items without physical imperfections. This saves you money, but can also prevent those items from being thrown away.
Store your food properly at home.
- Ensure your refrigerator is cooling properly. It should register no higher than 40°F. This will prolong the life of the food stored there.
- Put food that should be eaten more quickly where you can easily see it.
- If you have freezer space, utilize it to store foods for longer periods. The temperature inside the freezer should be at 0°F or lower.
Understand food dates. Contrary to what many think, food does not have to be thrown out simply because the date on the package has passed. The FDA states that 20% of consumer food waste is due to a misunderstanding of these dates. Refer to this previous Cooking Tip for more information.
When dining out, ask the restaurant to pack up any leftovers you do not eat. Very often, the restaurant portions are so large that you can easily get two meals out of one dish. Enjoy it in the restaurant and then reheat the leftovers for another meal at home. Not only does that reduce food waste, but it also cuts the cost of your dining-out bill in half.

Let’s turn to the subject of what to do with leftovers.

If you have leftovers of a meal item, such as lasagna, reheating and re-serving it at a subsequent meal is an obvious way to use them. Most leftovers should be used within three or four days. For more extended storage, utilize your freezer. Although this Cooking Tip has to do with Thanksgiving, the advice applies to all leftovers.

Apart from just reheating and having your leftovers as another meal, this is your chance to be creative and create something new without a recipe. It’s a wonderful feeling to eat a satisfying meal that you’ve thrown together from food in your refrigerator that might otherwise have been thrown out. Treat it as a challenge!

Quiches or frittatas – Many types of leftovers (meat, cheese, veg) can be repurposed into a delicious quiche or frittata. Refer to this Cooking Tip for additional instructions on how to do this.

Stir-Fry – Leftover veggies, rice, and meat can find new life in a stir-fry. Add a flavorful sauce and you have a wonderful meal.

Fried Rice – This dish is best made with day-old rice, making it a great way to use up leftover rice. Add vegetables, a sauce, eggs, and meat, if desired.

Chicken or other meats – Leftover meat can be used in a myriad of ways. Use the meat in soups, salads, sandwiches, pasta dishes, tacos and meat pies.

Bread – Stale bread can be used to make bread crumbs, croutons or even find new life in a bread pudding.

Eggs whites and yolks – If your recipe only calls for one or the other, do not throw the unused part away. The easiest thing to do is to add them to an omelet or scrambled eggs. Egg whites can also be used to make meringues.

Rice – Leftover rice is perfect for fried rice or rice pudding.

Fruit – Fruit past its prime is great for adding to smoothies or for making a fruit sauce or compote.

Pizza – Do you make your own pizza? So many leftovers can be put on pizza – onions, bell peppers, mushrooms, chicken. Also, instead of grabbing a jar of pizza sauce, try using any leftover sauces you already have, such as pesto or harissa.

Sauces – Speaking of sauces, minimizing leftovers is a reason for making your own rather than purchasing jarred sauces. Not only will they be fresher, but you only need to make what you need. Whether homemade or purchased, most leftover sauces can be frozen. Freeze them in ice cube trays and then remove to a storage container. When you need a quick and easy meal, grab a few cubes of your favorite sauce, heat and serve with pasta or rice. If I make a pasta sauce for dinner, the leftovers of that sauce often turn up on a pizza later in the week.

Tacos/Quesadillas – Do you have some leftover meat but not enough for a full meal? Use it for tacos or quesadillas by adding veggies and cheese.

Buttermilk – When you go to the store to get buttermilk for a recipe, it is very difficult to find it in a small container. What do you do with what is left over? Add it to your biscuit recipe or your mashed potatoes. Additionally, if the recipe calls for buttermilk in a baked good, consider trying powdered buttermilk instead. You only have to use what you need, and the remainder can stay in the refrigerator for a long time. See this Cooking Tip for more information on this great ingredient.

Coconut Milk – Did that great Asian recipe only call for a part of a can of coconut milk? Do not throw the rest away. Use it to make coconut rice, add it to mashed sweet potatoes, or use it in smoothies or oatmeal.

Composting – If you have the ability to compost leftover food, it is also a great way to turn some items into food for your garden. Be sure to read up on what can and cannot be composted.

This only scratches the surface of what to do with leftovers. Channel your inner creativity and become a leftover star. What do you do with your leftovers?

Cooking Tips · Equipment · Techniques

The Air Fryer Bandwagon – Should you jump onboard?

July 9, 2025June 21, 2025 culinaryjourneysllc

Air Fryer enthusiasts are very passionate about these appliances, bordering on evangelistic. Those who do not have one can’t imagine trying to find counter space for one more piece of kitchen equipment. Which side of this divide are you on? Is this an appliance you should consider, or should you pass on it? That is the subject of this Cooking Tip.

Despite the name, the first thing to know about an air fryer is that it doesn’t fry food. An air fryer is similar to a convection oven. It has a fan that circulates hot air around the food.

Here is what users like about air-frying.

You can obtain a crispy exterior similar to deep-fat frying.
The interior of the food stays tender.
Food cooks quickly, much more quickly than in a conventional oven.
It minimizes how much oil you need to use. Most users recommend still using a small amount of oil. Depending on the food item, the amount of oil might vary from 1-2 teaspoons per serving of food up to a few tablespoons.
It can take the place of a toaster oven for small families.
It takes either no preheating or just a few minutes, saving time and power.
It does not heat the entire kitchen.
It is better than the microwave for reheating food to achieve crispy rather than rubbery results.

What’s not to like about them?

Although you can get close to deep-fat frying quality, it is not the same.
Many have a small capacity, although this does vary among models.
They take up counter space.

There are different styles of air fryers.

Drawer-style – They contain baskets that pull out from the front. Many users feel this style is the best. One caveat is that models with glass drawers may not be the best choice. They claim to be healthier as there are no plastic or nonstick coatings. Reviewers, though, found that the performance was mixed. They were also harder to use, as they were heavier, harder to lift, and the glass could get very hot.
Flip-top models – These have lids that lift up from the top to reveal the baskets inside. These lids are heavy, and there is a danger of them falling on your arm. Since the heating element is in that lid, this can be very dangerous. Many models were so tall that they would not fit underneath a counter when the lid was open.
Cube-shaped models – This style features doors that swing open in front and contains multiple racks inside, similar to an oven. Although these can work well, most feel the best results are obtained only when cooking very small amounts of food.
Air fryer toaster ovens – These appliances combine the functions and size of a toaster oven with the capability of air frying. These can do an excellent job, depending on the brand, but will be significantly more expensive. More on these below.

Air Fryer vs Air Fryer Toaster Oven

Regular air fryer

Better for smaller spaces.
They are less expensive than ovens.
Takes less time to heat.
They accommodate less food, which may or may not be appropriate for the size of your family.
Easier to clean than an oven.

Air Fryer Toaster Oven

Require more counter space.
They are more expensive.
They are more challenging to clean.
They are more versatile as they can work as both a toaster oven and an air fryer. If you want both functions, this one appliance can replace both of the others.
Can cook larger quantities of food than in a regular air fryer.
Do require preheating.

What to look for in a traditional air fryer

A wide cooking space – Air-fried foods cook best when cooked in a single layer. So, the width of the cooking surface matters more than the height. Some people like deep baskets because they can roast a chicken in them. (See caution on this below.) However, a wide, shallow tray allows you to spread out the food, getting more even cooking.
Nonstick interiors make for easier cleanup.
Simple controls
- Digital controls are generally better.
- Auto-pause timers – these automatically pause the oven timer when you open the door and automatically restart when it is started. Since the food needs to be flipped, turned or shaken, requiring the opening of the door, this feature is very helpful.
- Automatic shut-off – A control that automatically turns off the oven at the end of the programmed cycle helps prevent overcooking, food burning, and saves energy.
Windows that allow you to view the interior are nice to have.

What to look for in air fryer toaster ovens

The air frying function should produce food that is nicely browned and evenly cooked, with a crispy exterior.
Since this appliance is designed to replace both a toaster oven and an air fryer, it should perform the non-air frying functions well, such as producing great toast and functioning effectively when roasting, baking, and broiling. For the latter, ensure that the top rack is not too low to ensure good broiling.
Easy-to-use controls, preferably digital.
It should have ample cooking space.
Large viewing windows are nice to have.
Auto-pause timers and auto shut off are helpful, just as with regular air fryers.
Smart technology may be helpful for some, but others found this only moderately convenient and not always reliable.

Reviews

Researching reviews of regular air fryers led to mixed recommendations. They all did, however agree on the best air fryer toaster oven. That is the Breville Smart Oven Air Fryer.

Here are a number of recommendations from reviews from different sites.

America’s Test Kitchen

Top choice – The Instant Vortex Plus 6-quart Air Fryer
Upgrade choice – The Instant Vortex Plus 6-quart Air Fryer with ClearCook and OdorErase

The Spruce Eats ranked products in different categories.

Best Overall – Cosori Pro LE Air Fryer
Best Runner-up – Ninja 4-quart air fryer
Best large capacity – Instant Pot Vortex Plus 10-quart air fryer
Best budget – Dash Compact Air Fryer

TheKitchn

Their top recommendation was for the Philips Digital Twin TurboStar Airfryer XXL

Wirecutter

They rated the Philips 3000 Series L, but noted in their May 2025 review that it had been discontinued and they were busy testing other models.
Their budget pick was the Instant Mini Vortex 4-in-1.

Food Network

Instant Vortex Plus 6-Quart Air Fryer

Usage advice

Preheating – Most models do not require preheating, and for those that do, only a few minutes are needed. Even if preheating is not necessary, completing this step will yield the crispiest results.
Avoid overcrowding by arranging food in a single layer; cook in batches if necessary.
Food needs to be flipped, turned or shaken to ensure even cooking.
To prevent food from sticking to the air fryer basket, try the following advice.
- A nonstick surface helps with this.
- Use a small amount of oil. Not only does fat promote browning and crispiness, but it also lessens sticking. Rub or spray the food with oil before cooking.
- Make a foil sling and cook the food on top of it.
Mix dry seasonings with oil before adding them to the food. Otherwise, the mixture is likely to be blown off by the fan.
Spray with oil halfway through cooking if the food is looking dry. Will get the best, most even crisp.
Ensure the unit has sufficient space to allow airflow around it, with at least 5 inches on each side.
Do not cut the veg so small that they fall through the holes in the basket.
Clean the unit after every use. Although it may not appear dirty, food residue is often left behind and can promote bacterial growth. Therefore, clean it thoroughly every time you use it. Some parts may be labeled as dishwasher safe, but you can never go wrong with washing by hand with soap and hot water. TheKitchn.com recommends adding two tablespoons of baking soda, two tablespoons of hydrogen peroxide, and two sprays of Dawn Powerwash directly into the fryer basket to create a paste. Use this paste to clean with a soft toothbrush for about two minutes. A nonabrasive sponge is good to remove the paste as the part is rinsed with water.
Never submerge the main body in water. Avoid getting the heating element wet.

Foods not to air fry

Fresh greens – These can get blown around by the fan, resulting in uneven cooking and possible burning.
Wet-battered items – The coating will not adhere to the food long enough for it to cook properly.
Heavily oiled food – Although a small amount of oil is recommended, too much oil will drip, smoke and give a charred flavor.
Popcorn – Air fryers don’t get hot enough for popcorn.
Bacon – You will end up with bacon fat all over the inside of the air fryer.
Large, whole chickens – Although some will state that these can be cooked in an air fryer, there is the risk of uneven cooking if using a standard air fryer.
Raw grains – Again, these will not cook evenly.
Hard-boiled eggs – You will likely end up with a rubbery egg.

I must admit that I have not jumped on the air fryer bandwagon. What about you? Are you an enthusiast?