Good Tips

At OXO, we’re driven by a restless curiosity and quest to make things better.

OXO Tot was born out of necessity. In five years, 25 babies were born to OXO’s then 50 employees.

When it comes to cooking, no two people are exactly alike (we’re pretty sure that’s what makes potlucks work so well). Chances are, though, you’ve run into a task (or many) that you find intimidating.

February can be a slower month; the quiet after the holiday season, plus dreary weather and dropping temperatures can make it feel a little uninspiring. We decided to turn things around though, and take this month to inspire you to tackle some common cooking challenges (and fears). We’ll show you what OXOnians have overcome in the kitchen, good tips for mastering skills and new ways to get better dishes on the table. Follow along as we take on new skills every week this month.

At OXO, we love making things better. Better products for better food prep, cooking, baking, cleaning, parenting, coffee brewing and everything in between. Naturally, we also love to better ourselves – and New Year’s is the perfect time to do that. (Yeah, we know, it doesn’t have to be a new year to make a resolution, but it’s so fitting!)

2017 was another busy year for us at OXO. We’re ending this one with 65 new products — and that means extensive testing to ensure our products make every day better. So, we poached a lot of eggs, baked many pies and roasted all kinds of meats so that we can guarantee we’re giving the best help when you’re cooking brunch for a crowd, preparing pies for the holidays or grilling for a July 4th barbeque.

Some of our favorite food stars got their start in catering – see also: Ina Garten, Carla Hall – since they always pull off festive fêtes without (seeming to) break a sweat, we thought we’d ask a real-life caterer for their go-to holiday party tips.

We love our traditions here at OXO. From the all-office Thanksgiving lunch to our Halloween party, we love coming together, especially when it involves cooking and more importantly, eating. That’s why we started another tradition: baking challah knots. Every year between Christmas and New Year’s, OXO employees get together in our test kitchen to put our baking tools to use, and make challah.

OXOnians spend a lot of time thinking about fat. How it can impact cooking times. How it affects cleanability. And, in this case, how it separates from cooking liquid to make Thanksgiving-worthy gravy.