Extra-chunky with all the fixins: That’s how I like my guacamole. I also like to enjoy it while it tastes fresh and free of brown, oxidized mush, something guacamole lovers know can form overnight.

Once upon a time, recipes were handed down from generation to generation, finding immortality in the form of little index cards filed safely away in a well-worn box in the kitchen. This tradition ...

Katie Brown is an editor for Food & Wine specializing in kitchen product reviews. An avid home cook and baker, she has tested countless kitchen tools, appliances, and cookware over the years.