Latest news with #Popsicle
Yahoo
07-05-2025
- General
- Yahoo
Set it and forget it with the best slow cookers for 2025, tested and reviewed
We independently evaluate the products we review. When you buy via links on our site, we may receive compensation. Read more about how we vet products and deals . This classic slow cooker from Crock-Pot does exactly what it's supposed to do, plus it's portable! (Amazon) If the idea of dumping a few ingredients into a pot and sitting down hours later to a fully cooked, delicious meal sounds appealing (how could it not?!), keep reading. Years ago, I received a slow cooker as a gift, but despite attending culinary school, I never knew what to use it for. Eventually, I gave it away, but now that I'm a mom who regularly cooks for four or more — and values the set-it-and-forget-it functionality — I was intrigued to test the best slow cookers for 2025. There are so many recipes for slow cooker meals I've wanted to try, but couldn't ... until now. The quintessential slow cooker meal might very well be beef stew, so that's the dish I used to put the slow cookers through their paces. I discovered that there are nuances to slow cookers — many have stoneware inner pots (or crocks), some have nonstick-coated metal inner pots, some have brown/sauté settings so you can get a crust on proteins before setting them to braise, some come with steaming racks and some with temperature probes. And did you know that Crock-Pot is a brand name? Like Popsicle is to ice pop, Crock-Pot is to slow cooker. After browsing through dozens of slow cookers, I narrowed down the testing pool to eight popular picks, including, yes, some of the best Crock-Pots. I ruled out manual models in favor of user-friendly displays with programmable timers that allow for at least four to eight hours of slow cooking and automatically switch to a "warm" setting (at a food-safe temperature) once cooking is finished. I looked for even heating, ease of use, a variety of functions and value. My picks for the best slow cookers are real kitchen helpers that allow you to whip up a comforting meal, even if you have to leave for the office or take care of other tasks at home. Table of contents Best slow cookers of 2025 Lisa Schweitzer/Yahoo Best slow cooker overall Crock-Pot 6-Quart Cook & Carry Slow Cooker Capacity: 6 quarts | Settings: Slow cook on high or low, keep warm | Weight: 11.9 lbs. | Dimensions: 17"D x 11.8"W x 9.8"H When you're called upon to bring a dish to family gatherings, the Crock-Pot Cook & Carry will be your go-to solution. A locking lid with a rubber gasket ensures that food and sauce stay inside and don't spill onto the backseat of your car. And it's easy to carry thanks to the generous handles. This stainless steel slow cooker from an iconic brand offers slow cooking at low and high temperatures for cook times up to 20 hours, plus a keep-warm setting that turns on automatically when a programmed cook time ends or can be used on its own. The stoneware crock is microwave-safe and oven-safe up to 400°F. I found the control panel easy to read and foolproof to navigate. Just choose high or low for the temperature and then use the up and down arrows to set the cooking time, which counts down on a digital display. I checked a batch of beef stew periodically and found the temperature was consistently at 194°F. When I returned to the stew after eight hours on low heat, it was rich and velvety. I can already tell that this is the kind of dependable appliance that will last for years. It may not have tons of bells and whistles, but that's its charm. You can set it and forget it and trust that it will do what it's supposed to. Maintenance is simple — wipe the outside clean with a damp cloth and wash the inner crock and lid by hand. It's the best Crock-Pot I've tested. Pros Easy to program Portable with locking lid Automatically switches to keep-warm setting when cooking time ends Generous handles Cons The outside of the cooker gets very hot $70 at Amazon Explore More Buying Options $80 at Lowe's Lisa Schweitzer/Yahoo Best upgraded slow cooker Cuisinart MSC-600 Cook Central 6-Quart Slow Cooker Capacity: 6 quarts | Settings: Slow cook, steam, brown/sauté, keep warm | Weight: 17.4 lbs. | Dimensions: 18"D x 11"W x 10.5"H This Cuisinart brings you all the bells and whistles: Want to steam fish or chicken and veggies? Like to brown and braise cuts of meat or chicken? This is the slow cooker for you. Though the large rectangular shape of this slow cooker eats up countertop real estate, it makes up for it with its quick-heating inner pot and excellent control panel with buttons for all of its functions. The backlit display shows the timer on one side and the temperature on the other. I loved that you could set the brown/sauté function to 400⁰F. This means you don't have to use a separate skillet on the stove to sear meats (which adds depth of flavor) before braising them for eight hours. The unit comes with a steamer insert that's perfect for delicate proteins and vegetables and doubles as a roasting rack for a whole chicken or roast. The inner crock is made from nonstick-coated aluminum. It washes clean easily with warm water and a soapy sponge, but you can also put it and the lid in the dishwasher. Pros Lots of functions Large control panel that's easy to use Time and temperature alerts Pot and lid are dishwasher-safe Cons Expensive Large footprint $134 at Wayfair Explore More Buying Options $134 at Amazon$160 at PERIGOLD Lisa Schweitzer/Yahoo Best nontoxic slow cooker GreenPan Elite 8-in-1 Programmable Slow Cooker Capacity: 6 quarts | Settings: slow cook on low and high, brown/sauté, steam, keep warm | Weight: 21 lbs. | Dimensions: 11.81"D x 22.13"W x 16.1"H When you want all the features and value nontoxic cookware and great design, the GreenPan Elite 8-in-1 Slow Cooker is the answer. This 6-quart model is so versatile! It offers eight functions: slow cook, sauté, steam, simmer/buffet, proof, bake, reheat, high temperature, low temperature and warm. The inner crock is made with a PFAS- and PFOA-free ceramic coating that's also certified by the NSF, meaning it meets strict standards for public health and safety. This high-end slow cooker shepherded a batch of beef stew from browning right in the pot at 400°F to braising on low for eight hours, resulting in tender meat and vegetables with a luxurious slurry. The LCD display was easy to read and made programming a cinch. The unit features a handy set of prongs in the back that allow you to rest the lid without taking up counter space. It also comes with a steamer insert, which, along with the pot and lid, is dishwasher-safe. Now on to its good looks. This sleek model comes in a variety of tasteful colors, including glossy white, navy, sage green and charcoal — you will surely find one that integrates into your kitchen decor. Just don't forget to consider the space it takes up on the counter or in a cabinet. Pros Lots of functions Excellent browning Generous handles Attractive enough to leave on the counter Cons Expensive Large footprint $200 at Wayfair Explore More Buying Options $200 at Amazon$252 at Macy's (back to top) Factors to consider when choosing a slow cooker My time spent testing slow cookers yielded these considerations to keep in mind when you're shopping. Features: I value the ability to brown/sear meats directly in the unit rather than using a pan on the stovetop and then adding the meat to the slow cooker. Some people like the option of steaming fish and veggies in their slow cooker. But if you tend to use recipes that don't benefit from these features, and all you want is a timer and either a low- or high-temperature setting, you'll have many options to choose from at various price points. Dimensions: Limited storage space means some models may not work for you. You should consider whether or not you'll use a slow cooker often enough to keep it on the countertop or store it in a cabinet — always check the height of the model before you commit. Capacity: If you cook large-batch soups and stews and whole roasts or chickens, a 6-quart model should satisfy most of your needs. If you cook for two to three people, you can get away with a 4-quart model. And if you want to keep lots of food warm for a tailgate or a family gathering, some 8-quart models work nicely. (back to top) I checked this stew periodically during the eight hours it cooked to ensure the food was in a safe temperature zone. (Lisa Schweitzer/Yahoo) How we tested slow cookers After opening each package, I noted if there was any setup required and how easy these appliances were to program. I gave each inner crock and lid a quick wash with soap and water before cooking a classic beef stew in each one. To rank on our list, the gadgets had to excel in the following tests: Temperature test: A safe cooking temperature generally falls between 170°F and 280°F, according to the USDA, but in practice should hover somewhere below boiling, or 212°F, or you will overcook most proteins. Did the slow cooker meet these requirements? Sauté/brown test: Is there a sear/sauté function? If there is, does the pot get hot enough to properly brown meat? Stuck-on food test: After food cools, it can get pretty sticky and adhere to the inside of a pot. I waited for a while to wash the inner crocks to see how much work was involved in getting them clean. Each slow cooker has a slightly different control panel — and some were easier to navigate than others. (Lisa Schweitzer/Yahoo) (back to top) Other slow cookers we tested Crock-Pot MultiMeal Programmable Slow Cooker ($210): I love this Crock-Pot's promise of being able to make two dishes at the same time, which might require different settings and cook times. However, this appliance does not offer a slow cook setting that goes for the traditional eight hours, only one that cooks for four hours, which was not long enough for the stew, nor for the convenience of letting a dish cook all day. Hamilton Beach Portable 6-Quart Set & Forget Slow Cooker with Temperature Probe ($76): This and one other slow cooker from Hamilton Beach feature a temperature probe, which none of the other brands I tried have. At first, this seemed like a must for checking the cooking temperature, but you're better off buying an instant-read thermometer that you can use for many other cooking tasks. Outside of that added feature, this model has the popular high, low and keep-warm settings. Hamilton Beach Portable 6-Quart Set & Forget Slow Cooker with Temperature Probe & Defrost ($77) Much like the model above, this Hamilton Beach slow cooker covers basic slow cooking tasks, has a temperature probe and can cook food from frozen, which is a feature none of the others have. If you know you'll forget to defrost the chicken breasts in the middle of a hectic week, this model might be the answer. I understand the appeal of dumping a bunch of ingredients into the pot in the morning, turning it on and coming home to a hot meal. (Lisa Schweitzer/Yahoo) Instant Pot Superior Cooker 7.5 Quart Slow Cooker ($80): I had high hopes for this large-capacity slow cooker from the popular multicooker brand because it has a sear/sauté feature. The downfall here is the metal inner pot — it's too thin and doesn't get hot enough to sear meat properly. It almost feels flimsy. Beautiful by Drew Barrymore 4-Quart Slow Cooker ($35): This was the smallest slow cooker I tested, as the 6-quart version was unavailable. The most exciting feature on this appliance is the lid holder — it's removable, but I loved how I didn't have to clear space on the counter to set down the lid. Unfortunately, this unit cooked food at too high a temperature and therefore resulted in an overcooked, dry stew. There is also no clock to let you know how much time is left in your cooking cycle. (back to top) What is the difference between a crock pot and a slow cooker? Crock-Pot is a brand name many people use to refer to the generic term for a slow cooker. It's not unlike using the word Kleenex (also a brand name) when referring to facial tissues. (back to top) We received complimentary samples of some products and purchased others ourselves, but we reviewed all products using the same objective criteria.
Vogue
04-05-2025
- Entertainment
- Vogue
The 13 Best Beach Movies to Cue Up Now
Great beach movies can effortlessly conjure the sun-kissed, saltwater-tinged glory of actually spending the day riding the waves and searching for the ice cream truck—seriously, why is it always so hard to find the orange Popsicle of my dreams at Riis Beach?—all without having to brave the glaring sun, wash sand out of all your belongings, or deal with any of the other not-so-fun parts of embarking on a beach day. They also feel especially apropos this time of year. While some may know the present season as 'spring,' I prefer to think of it as 'those months when it's getting slightly warm out, but not hot enough to actually go to the beach, so you have to spend all your time inside watching movies about the beach.' (Rolls off the tongue, doesn't it?) In that spirit, here are 13 of the best beach movies about sun, surf, and oceanside romance. Gidget (1959) Gidget was one of the first films to put California surf culture (in all its sunscreen-scented, tanned, Valley Girl-accented glory) on the map, and it's still well worth a rewatch if you want to marvel at how charming movies used to be—and get some moodboard inspiration for your next vintage swimwear purchase. Jaws (1975)
Daily Tribune
10-04-2025
- Entertainment
- Daily Tribune
Miss the Chill? : Try this accidental invention that changed summer forever!
Is it not fascinating how some of the best things in life are born out of happy accidents? That is precisely how the beloved Popsicle came to be! Back in 1905, an 11-year-old boy named Frank Epperson made a chilly discovery that would change summer forever. One cold night, he accidentally left his cup of flavoured soda with a stirring stick on the porch. By morning, the drink had frozen solid. Curious and excited, he licked it right off the wooden stick—and loved it! Just like that, the first ice pop was born. Young Frank did not stop there. He patented his frosty invention, thoughtfully including details like the ideal stick type. He tested his 'Eppsicles,' as he first called them, on sunny California beaches, where they quickly became a hit. Years later, his children encouraged him to rename them—and 'Popsicles' were officially born. So the next time you enjoy an ice pop, you are tasting a century-old story of childhood curiosity, a little forgetfulness, and a lot of genius. These frozen treats are not just nostalgic—they are also perfect for cooling off in the summer. And now, with fresh fruit-based versions, they can be both delicious and nutritious! Think bursts of vitamin-packed berries, tropical mangoes. I love the addition of Greek yoghurt for a creamy and indulgent twist. Ready to make your own? Try these fruity and juicy ice pops for a fun treat. They are cooling, nourishing and simply delicious! Adults and kids will love them.
Buzz Feed
29-03-2025
- Entertainment
- Buzz Feed
I Am Very Curious How Many Of These 20 Brand Names You Use As Generic Terms (TBH, You're Probably Not Even Aware You're Doing It)
Ever say you were grabbing in Uber when you really were actually taking a Lyft? Or think to yourself that you want a Popsicle from the freezer, regardless of what brand's on the box? Yeah, you're not alone! Some brand names are so iconic that they've become the go-to word for the entire product category — even if that's not what the company intended. Here are 20 brand names that have basically become the go-to generic nouns for their products. But the real question is — which name pops into your head first when you talk about these items, whether you're using the actual brand or not?
Washington Post
20-03-2025
- Entertainment
- Washington Post
The Voltaggio brothers deliver steak and sizzle in a divine space
In decades of cooking, brothers Bryan and Michael Voltaggio have managed to open six restaurants together, this despite the fact that they're based on opposite coasts: Bryan in Frederick, Maryland, and Michael in Los Angeles. Their latest project, Wye Oak Tavern, opened in December in the siblings' hometown. Practice, practice, practice got them to what might be their best restaurant yet. Wye Oak Tavern, ensconced in the Visitation Hotel in Frederick, is definitely their most divine. The lofty main dining room is decorated with an organ on the top floor, while the bar is flanked by statues of two angels, bowing before a life-size painting set in a gold frame. 'The Presentation in the Temple' depicts a young Jesus being introduced to St. Simeon. (Forgive me if I say the scene has mass appeal.) The good bones of a former convent and Catholic girls' school explain the design, which was tweaked to include references to the country's largest white oak tree in Talbot County until the demise of the 'quiet giant' in 2002. The owners of the hotel asked for a steakhouse. The Voltaggios — Bryan is 48 and Michael two years younger — expanded on the request with seafood and some iconic regional dishes. The result is a menu that tastes both traditional and modern, and an experience that blends small-town charm with big-city ambitions. At Wye Oak Tavern, pot roast with carrots gets the same TLC as a shrimp-and-grits cocktail. (You read that right, and stick with me.) The appetizers suggest the brothers had a blast dreaming them up. Chicken liver paté takes the shape of a drumstick, thanks to a mold Michael found online. The smooth, cognac-spiked spread is breaded with cornflakes, which make it look like fried chicken, and the accompaniments are card-size 'waffles' fashioned from local sourdough milk bread pressed in a waffle iron. Cute, cute, cute. Coddies — Baltimore's preferred way of eating cod and potatoes — taste regal but present playful. The snack is fried in tempura and crushed saltines, skewered with a Popsicle stick and brighter thanks to a turmeric-laced giardiniera. That white dollop atop the fritter is tartar sauce coaxed from cauliflower. I like the crab cake, formed from pasteurized local crab until April brings fresh, but the reimagined shrimp cocktail steals the show. The shrimp, dusted with the expected Old Bay spice, arrive with squares of shrimp toast fashioned from shrimp paste and grits, fried and freckled with sesame seeds. The zingy cocktail sauce is green with tomatillo. Trust me. A shrimp-and-grits cocktail is more entertaining than straight seafood, no matter how sweet and plump. Bored with beet salads? The tavern's contribution stifles yawns. Sliced roasted beets are lightly crisp with pastrami spices, arranged on Thousand Island dressing and festooned with savory, caraway-touched twigs of funnel cake that prompt memories of fairs. The salad is equal parts fine and fun. Among the chefs' shared restaurants is Voltaggio Brothers Steak House at MGM National Harbor, their debut joint effort and a precursor of future fun times. Wye Oak Tavern sources good beef, which you want to order with some potatoes (mashed are superior to fried); creamed spinach that's rich but still lets the vegetable shine; and (be still my heart) tiger sauce. The condiment — which marries mayonnaise and horseradish and gives lift to pit beef — is another shout-out to Baltimore and made modern with brown and orange stripes of balsamic-Worcestershire sauce and paprika and turmeric oil, respectively. Anything tiger sauce touches is made more exciting. After an initial taste, my posse applied it to just about everything but drinks and dessert. Prime rib is everything a fan wants it to be: thick cut, crusted in garlic and mustard, blushing red like it just heard a blue joke. The accompanying cheddar cheese popover was DOA — deflated on arrival — but its collapse didn't lesson its flavor or ability to sop. Pot roast is a surprise for the way it tastes like Mom's if Mom had gone to Le Cordon Bleu. The components are prepared separately, so that the beef and carrots cook for their optimum times, before reuniting on the platter with tomato gravy and meat juices. 'Perfect,' said a cooking teacher at my table. The rest of us, our mouths full, could only nod in agreement. Look to the water here, too. Rockfish is crisped on one side and bookended in its pan with two perfect golden hush puppies. A faint crackle gives way to an uncommonly fluffy center. Dredge a bite into the pan juices and let it sponge a broth that tastes of the sea and tomato. Juicy swordfish piccata is almost as good. What's to stop capers, lemon, fried sage and butter from throwing a party for every bite? Then there's a pork chop: thick, juicy, well-seasoned and subtly smoky, accompanied with grits made with heirloom Jimmy Red corn and topped with cheddar cheese foam. We polished off the chop but left the à la carte broccoli behind because it arrived cool. (The kitchen is a floor below; servers ferry food via stairs. Tip appropriately, but also because they know their stuff.) Set off with dividers that resemble confessional screens, marble tables and tufted blue banquettes cocreate an upscale tavern. The capacious main dining room is livelier than seating in the rear, although the back walls benefit from tranquil, green-tinted wallpaper that depicts woods reflected into water. Locals, or those who ate here when it was a school, might delight in seeing apple dumplings for dessert. The confection, updated with a custard flavored like cinnamon toast, made occasional appearances on the menu at the onetime Visitation Academy of Frederick. A fool for lemon meringue pie, I was charmed by the vivid DIY version whipped up by the Voltaggios. The sunny lemon shapes on the plate split to reveal tangy curd, a lovely contrast to the nearby tufts of torched meringue and scoops of creamy coconut ice cream. A coconut crumble keeps the beauty from shifting. In contrast, tres leches cake is stolid. Young as the restaurant is, Wye Oak is consistent, a detail aided and abetted by executive chef Zach Long, 39, who has worked with the Voltaggios for about six years, at projects including their steakhouse in National Harbor, the late Aggio in Baltimore and the onetime Family Meal in Ashburn. 'We finish each other's sentences' and ideas, he says. The novelties from the kitchen extend to the bar, which makes, among other good drinks, an intriguing martini infused with carrots, espelette pepper and celery bitters. In-the-know cooks will understand why the cocktail goes by 'Mirepoix.' Michael says he used to feel his hometown was 'off limits to me, Bryan's market,' asking himself, 'How do I fit in if I live in L.A.?' The truth is, work obligations sometimes find Michael on the East Coast and Bryan on the West, and the brothers are older and wiser now. Wye Oak Tavern, says the younger Voltaggio, is 'us sharing our story through the restaurant.' It's a terrific tale. 211 E. Church St., Frederick. 240-931-1120. Open 4 p.m. to 10 p.m. daily. Prices: Appetizers $17 to $79 (for a sampler of three seafood appetizers), main courses $21 to $89 (for 16 ounces of prime dry-aged steak). Sound check: 77 decibels/Must speak with raised voice. Accessibility: An outdoor hotel elevator can take diners from the parking lot to the main dining room; restrooms are ADA-compliant.
