Jayson Pickett
Restaurant Kitchen Veteran
ABOUT
A note from Jayson.
I worked restaurant kitchens for about ten years before I started writing for Culinary Standard, mostly on the line. Most of the equipment I review is gear I used through actual service, so when I say something held up, I mean it held up to that.
I generally recommend the simpler version of things. Mechanical dials over digital controls, because dials don't fail when your hands are wet. Carbon steel over stainless for most cooking. Inexpensive hand tools when the inexpensive ones work, which is more often than people expect. The reviews end up pretty direct as a result. There usually isn't much to qualify.
FROM THE DESK OF JAYSON PICKETT
Read Jayson's most recent publishes.
The latest guides and reviews, fresh from weeks of testing.
The Ninja Foodi Power Mixer System: A Practical Immersion Blender That Doesn't Pretend to Be More Than It Is
A $30 immersion blender that does the job without the industrial engineering or the price tag.
The KitchenAid 3-Speed Hand Blender: Simple Enough to Actually Use
A straightforward immersion blender that does soup and sauce without the unnecessary electronics.
The Victorinox Fibrox Pro 8-Inch Chef Knife Review
I tested the Victorinox Fibrox Pro against the hype around expensive chef knives. Here's what a $60 blade can actually do.
The Anova Precision Cooker Is Not Worth Your Money
I tested the Anova Precision Cooker and found it solves a problem most home cooks don't have. Here's why a pot and a thermometer do the job better.
Best Stainless Steel Cookware Sets: Three That Actually Earn Their Place on the Stove
After testing 13 stainless steel cookware sets, three stood out for even heat, warp-resistant bottoms, and handles that don't fail mid-cook.
The Best Salt and Pepper Grinder Sets: Three That Actually Work
After comparing 14 salt and pepper grinders, three stood out for consistent grinding, honest build quality, and not requiring a battery swap mid-dinner.