Good Tips

Weekday breakfast has to be quick and nutritious. That’s why we suggest prepping it on Sunday so you’ll be set for the week. (more…)

We’re big fans of brunch here at OXO; maybe because it hits on the best of all worlds: breakfast and lunch. (more…)

It’s common to walk into the OXO test kitchen and hear yet another debate about eggs. (more…)

There’s nothing quite like waking up to the smell of bacon (or nothing quite like walking past a deli that’s griddling up bacon, egg, and cheese sandwiches). But making the crispy, non-greasy, tasty kind of bacon at home can be tough and messy: grease splatters all over the stovetop, bacon bits burn because the pan is too hot, bacon strips get soggy because the pan isn’t hot enough, and most of the grease usually just ends up down the drain.

I’m a big fan of toast—quick, easy, and so many conceivable toppings. Lately I’ve been especially obsessed with this new motorized toaster (he countdown feature tells you exactly how much time is left, which an impatient toaster like myself can really appreciate!) While avocado toast has been king of the toast world these days, we chatted up our friend/toast-master Josey Baker of the The Mill bakery in San Francisco for some other inspired combos to turn your toast into a satisfying (sweet or savory) meal.