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Jetsons Below, find the most futuristic and time-saving gadgets that do everything from cleaning your kitchen air to making the perfect cheese toastie. And if that isn’t the epitome of happiness, I don’t know what is.
remains my tried-and-true, most-expensive kitchen purchase to date. Besides being a breeze to clean, and something that doesn’t take up *too* much countertop space, the intuitive design of the blender, coupled with its ability to make hot soup, makes it a standout product. Yes, its motor can work hot enough to turn a bunch of ingredients into hot soup. Or, on the converse, if you’re trying to avoid that one certain machine that keeps catching on fire, Vitamix can also handle making cold, creamy snacks without combusting.Look, it’s 2025—you’ve probably been thinking about food waste a little bit. Whether that involves storing your scraps in the freezer until you can take a trip to the composter or having a dedicated refrigerator receptacle, the options can seem tedious. Theis here to help. With a really sleek mod design, you wouldn’t guess this little powerhouse could take your food scraps and tidily turn them into useable compost. Lomi boasts an “odorless, mess-free” experience that “works while you sleep to shrink your food waste by 80 percent.” Bonus? The inside compartment is dishwasher-friendly. If you’re on pizza TikTok , you know that the Ooni is the creme de la creme of home pizza ovens. Even pro chefs like. It’s gained notoriety for its ability to create the most professional, fool-proof pizzas, right in your own backyard. This multi-fuel option cooks pizzeria-worthy creations in just 60 seconds, with temps up to 950°F/500°C, for whatever round, carb-based concoction you want to make. is adored by novice and expert cooks alike. Their “Nanobond” technology creates multi-layered titanium bonded to stainless steel, creating a super non-stick surface, without the chemical residue. Simply put, these stainless steel Hestan pans are resistant to scratches and staining, unlike other pans of a similar type, but are also dishwasher-safe, PFA-free, and safe for people with nickel allergies, thanks to their “proprietary blend of alloys.” Fry an egg or make a gorgeously silky sauce, these pans can handle it all., has 34 different bread options and one of those is even specific to gluten-free breads. But don’t worry, a lot of this toaster functions like a regular one, with 2 slice slots and seven shades of toasting options, so there’s a perfect toast for everyone in your house. You can even upgrade to aIf you live in an apartment building, this one’s for you. In New York alone, it’s very common to not have, because there should be sufficient ventilation through windows. That’s not always the case, and if you’re worried about excess grease, smoke, and odors in your kitchen, this portable hood vent fromaims to reduce all of the muss of cooking, without all of the fuss. It looks like a tiny standing fan, so it’ll also blend in seamlessly with your kitchen, while also being highly effective.Thermometers are an essential part of a kitchen, especially a high-tech one. As many meats require an internal temperature for doneness, keeping track of it all with just one device is crucial to pull off the most tricky of dishes. While you could opt for a regular meat thermometer , Williams Sonoma’s bluetooth thermometer does something not many thermometers can do: it has multiple probes, so it can keep track of a few different internal temperatures at once, all while updating you through your phone, which can be in a totally other room from the thermometer, and still alert you the second your dinner is done. is a cooking technique that was popularized by two French chefs: Bruno Goussault and George Pralus. Goussalt’s involvement began in 1971, while he was looking for a way to cook beef evenly for a super-tender result. Pralus used it in 1974 as a way to cookwithout damaging the fragile liver product. The technique works by vacuum-sealing an item in a cook-safe bag, then placing it in a water bath. Think of it as a *really* fancy pressure cooker that can do a lot without extra liquid required. What makes sous vide special—especially this one from Anova—versus tossing something on the stove in a pot, or using that pressure cooker, is that a sous vide machine is designed to keep precisely even temperature throughout the entire cooking process. With Wifi capabilities and a touch screen, it’ll fit right into your newly-upgraded kitchen. It also cooks low and slow, so it’s safe to walk away from for a while. has nailed this. The Coravin wine preservation system is a win for a few reasons: one, it takes the pressure off feeling like you *have* to finish the bottle of wine, two, it keeps oxygen from reaching the wine with a little tiny tube inserted into the cork, so your fourth glass is as good as you first, and third, because the ‘exit’ for the wine is so small, it gets naturally aerated on its way into your glass. Win win, indeed.You can’t claim to have a high-tech kitchen if you’re not measuring ingredients down to the gram. Zwilling’s cordless scale is great for measuring everything from coffee grounds to bread flour, with a precision sensitivity within .1oz. Plus, its super-sleek design looks like anything BUT a scale when not in use. If you’re looking for the Swiss-army knife for all your kitchen dreams, look no further than Breville’s Paradice Food Processor. With three different attachments to slice, mince, dice, and shred, this is one gadget you’ll want to keep on your countertop, always. The 1450-watt motor can handle just about anything, from making veggie cubes, to prepping pie dough, to shredding so many potatoes, without burning out. Bonus: The kit comes with two built-in storage compartments, so even storage looks good for this food processor.for future soups, there’s a million different use cases for a dehydrator. Vevor’s dehydrator features a stainless steel interface for easy cleaning, and a 360 degree air vent system for even dehydration. Used as a preservation technique,can reduce the growth of bacteria, and also extend the shelf life of some of your favorite items. You can even make a backup of your favoriteIf you wished your rice cooker would also make cakes and maybe even steam some fish and vegetables for you, you’re in luck. Zojirushi Micom Rice Cooker has six different rice-cookery settings, an added steaming basket, and an easy-to-read display. The rice cooker even claims it can sense how your rice is cooking, and will adjust the temperature and the cook time based on how things are going. ? They have NOTHING on the futuristic Lello Musso Lussino pro ice cream machine. Even saying its full name makes your sound fancy and cool. It’s just my Lello 4080 Musso Lussino. NBD. A fully-automatic machine, it requires no pre-cooling , and with a simple “Churn n Chill” switch, there’s just 20 minutes between you and freshly-churned ice cream.Our editors independently select these products. Making a purchase through our links may earn Well+Good a commission As a registered dietitian with more than a decade of experience, I’ve worked in a range of healthcare settings over the years— from inpatient hospitals and outpatient clinics to private practices—and the one issue that continues to plague all of these establishments is lack of insurance coverage for nutrition consultation.as part of their stay, many won’t be able to continue that care once they go home as insurance coverage in outpatient and private practice settings is hard to come by. If clients do have coverage, it’s often for a very limited amount of sessions Given that proper nutrition is one of the primary ways to prevent several types of chronic diseases, working with a nutritionist on healthy eating habits is something that almost all adults could benefit from. Thankfully, one company has made it their mission to address these long-standing issues for patients and nutrition professionals alike…and that company is As an RD, I tested this online service to get firsthand insight into how it works, what it offers, and if it’s worth trying., co-founder and CEO of Fay Nutrition. “Both my mom and sister are registered dietitians, and before starting at Harvard Business School, I was helping them with their private practice,” he said. “What I learned was that many dietitians struggled to accept insurance and open a private practice, yet so many people needed the help of an affordable, personal dietitian.” Faycurry soon made it his mission to empower RDs and make medical nutrition therapy more affordable and accessible to Americans. “In America,have one or more preventable conditions linked to eating patterns, but access to nutrition care has been gate-kept by prohibitively high costs and obstacles for dietitians to accept insurance,” he explained. The company aims to help millions of Americans live longer, healthier, and happier lives through the power of nutrition.A platform linking you to RDs that take your insurance certainly sounds alluring, but what is it actually like to use? Here’s how my test run went. Given that I was trying the platform on a demo, I was given a special link with an accompanying payment method to use upon signing up. For at-home users, you’d sign up as you would for any other service, inputting your basic personal and payment information . You then enter your health insurance information. If you don’t have health insurance, your journey on the platform will end here as it hinges upon this prerequisite. From there, it offered me a list of RDs to choose from based on my location, insurance company, and primary nutrition concern. With each listed RD, you can read a little bit about their philosophy and what areas of nutrition they specialize in. The first RD I chose wasn’t actually available to see new clients—which was a little confusing, to be honest—but the next one I picked was. However, even though available for both virtual and in-person appointments, this next RD was located in Connecticut—a very long drive from my home in Colorado for an in-person session. If I hadn’t been looking for a virtual appointment, this would have required additional time and searching to find a Colorado-based RD.Thankfully, virtual worked for me, so I went with the Connecticut-based RD and was able to get an appointment within a week of booking, which is impressive given that many outpatient and private practice RDs are booked out for weeks . Booking was simple and I received plenty of helpful email communication after the fact, sharing everything I needed to know before the appointment, as well as frequent appointment reminders. Logging into my appointment was just as simple—I clicked the Zoom link in the email and entered right into the meeting. My RD was very competent with an impressive 25 years of experience working in a range of settings with a variety of patients. She did all the right things when it came to an initial consultation: inquiring about my medical history, family history, basic biometrics, typical eating patterns, activity level, and more. She then offered very sound nutrition advice that was catered to me, recommending balanced eating practices that included all the major food groups to provide the correct amount of macro- and micronutrients. We also had a candid conversation about who I was and what I was up to. This RD had nothing but positive things to say about working with Fay as a long-time professional in the field. She explained how Fay took care of all the behind-the-scenes insurance work, freeing up RDs to see more clients and often landing patients several covered appointments. This has allowed her to have long-standing relationships with Fay clients, making an even bigger impact on their health through nutrition therapy. She shared several Fay client success stories with me and assured me that she was being compensated competitively by the company—all things I love to hear as an Overall, I think Fay Nutrition is providing a great service for both RDs and patients. Throughout my career, I’ve seen time and time again how problematic a lack of insurance coverage for nutrition services can be for those who need it. Fay addresses this by doing the grunt work for users and dietitians—a middleman that serves both sides. This enables more Americans to receive nutrition care, while also empowering RDs to build up their businesses. The company also has an extensive vetting process for new hires , ensuring that only experienced and well-qualified providers are featured on the platform. So if you’re seeking nutrition consultation and have health insurance, it’s more than worth logging onto Fay to see what your options are. It’s far quicker and less frustrating than calling your insurance company for coverage confirmation and then doing additional leg work to find covered RDs in your area.Our editors independently select these products. Making a purchase through our links may earn Well+Good a commission So, to help you level up your cooking this year, I’ve tapped a few chef friends to create a set of simple recipes that play off the basics you already know. Love roasting vegetables in the oven? Great—here’s a crispy chickpea mix that’ll have dinner guests clamoring for the recipe. Do you make a daily smoothie? Use those prep skills to blend up a quick dairy-free pudding. Sautéing no longer making you cry? Elevate your work with a pesto orzotto that’ll become a new weeknight dinner staple. From there, you can keep stepping up these basics until you’re the best home cook your kitchen has ever seen—no culinary degree required.Add the eggs one at a time, keeping them separate, adding garlic and thyme around the egg whites. Cook, sunny side up, using a metal spoon to coat the eggs with oil occasionally , until eggs are set and the garlic is aromatic . Season with salt.Once the mixture is blended smoothly, slowly add the oil to create an emulsion with a steady drizzle while the blender is running on medium speed.If you find that the dressing might look as if it’s breaking or separating, add a couple tablespoons of water and keep adding the oil until all the oil is absorbed by the dressing.. . Pat dry thoroughly with paper towels.Remove carefully, then add olive oil, salt, pepper, and seasoning mix of your choice . Shake sheet tray to thoroughly coat the chickpeas.Remove the chickpeas from the oven, let cool for 2 minutes. Add the remaining ingredients together in a , and toss to combine. Make sure you let any extra oil drip into the bowl, it’ll help the thyme stick! Store extras in an airtight bag or container for up to a week.Add olive oil and diced onion to a skillet over medium heat and sauté for about 3 minutes until the onion has softened. Add the garlic and cook for an additional 2 minutes, stirring occasionally.Stir in the orzo, add the wine, and continue to stir to avoid any orzo sticking to the bottom of the pan.When the orzo has absorbed most of the liquid for about 3 minutes, add 1 cup of the stock and continue to stir.Repeat with the remaining stock until it has all been absorbed. This process will take a total of around 15 minutes.Reduce the heat to low and stir in the butter, Parmigiano Reggiano, and peas, cooking until the peas are warm. Turn off the heat and stir in the pesto, then season with salt to taste. and run it at high speed until the mixture is uniformly dark brown and homogenous, about 5 minutes. Pause and scrape down the sides of the blender or food processor as needed.High-Protein Cottage Cheese Recipes That Are *Actually* GoodFood Trends Come and Go, But Kombucha Is Forever—Here’s Why, According to an RD Here's what an RD has to say about the kombucha trend, why it's held such staying power, and what to look for when you're stocking up.
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