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L.A. at Home

Kitchen fans: It’s time for bowls and sous-vide machines galore

By Mary MacVean
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Perhaps you splurged on the six-burner range with grill top. Or the gorgeous handmade tiles for a backsplash. Now it’s time to fill up the cupboards with gadgets you’ll actually use. But even if you’re still making meals on cracked counters and your refrigerator door sticks, new equipment is always fun to give and receive.

If you missed the gift suggestions from our colleagues in The Times’ Food department last week, we’ve got you covered with some quick links and a key question: What kind of cook are you?

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Does the phrase ‘immersion circulator’ make you salivate or make your head spin? If you’ve just got to get your hands on the newest, highest-tech, coolest cutting-edge equipment, take a look at assistant Food editor Betty Hallock’s choices.

Maybe you’re more the scrambled-eggs-on-Sundays-with-the-kids sort of cook. Would a spider skimmer be a new and wild addition to your utensil drawer? Then check out Food editor Russ Parsons’ list of tools under $10.

-- Mary MacVean

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L.A. at Home
Mary MacVean

Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015.

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