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Testing Garlic Presses
(Cook's Illustrated - July 1, 2007)

Cook's Illustrated tested 12 garlic presses, pressing peeled and unpeeled cloves as well as multiple cloves. Our Epicurean Garlic Press came out on top! In their performance test, they looked for consistency of garlic, pressing performance, design and cleanup.
"Heavy, solid gliding mechanism, with comfortably curved handles and hopper that lifts for easy cleaning. Mince is very fine and unpeeled garlic was no problem." Overall, testers noted, "It pressed - and cleaned - like a dream."

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Today's high-tech cookers take pressure off the chef
(The Seattle Times - January 2, 2007) by Barbara Durbin, Newhouse News Service

"The pressure was on:

Get over being a fraidy-cat about pressure cookers and start cooking.

Uh-oh.

This would require forgetting about Mom's old aluminum pressure cooker from the '50's its clunky gauge ka-chug, ka-chugging, the steam vent hissing like a cornered cat.

Having heard legendary stories about navy-bean or split-pea geysers spewed on kitchen ceilings, my modus operandi was to stand clear of what I regarded as a potential grenade. Even though Mom's old one had never burped up as much as one lentil during my childhood, there was no use trying to reassure me with logic until I read about seven-minute risotto.

For those who've never made it, risotto is a wonderfully creamy Italian dish that chains you to the stove for the better part of a decade as you continually stir hot broth into arborio rice. Meanwhile, your dinner guests lap up the good wine, having a great time without you. So I'd dropped it from my party repertorie.
But no stirring and in only seven minutes? This was worth checking out.

At a Sur La Table, the Seattle-based chain of cookware stores, I tasted a delicious risotto made with dried porcini, fresh mushrooms and dried tomatoes in a stainless-steel Kuhn Rikon. I was impressed enough with both the luscious flavors and the speed to shell out nearly $200 for a set of two.
Once home, I fired up the larger sleek Swiss baby and took it for a culinary spin. I tested several recipes, including lamb shanks, chorizo and black beans, and turkey chili. Quite delicious compared to the sweet-and-sour, shriveled wieners-and-potato combos I ate as a kid.

Even though the commercial process of preserving foods under pressure was developed in France in the late 1600's, it wasn't introduced to American home cooks until 1939 at the New York World's Fair. By 1941, national Presto Industries in Eau Claire, Wis; had stepped up production of pressure cookers.

The pots work on a simple principle. Regular cooking can reach only 212 degrees (boiling). Under pressure, the internal temperature climbs as high as 250 degrees, which cooks dishes three to 10 times faster. This is especially good for foods that normally take hours of simmering to tenderize and to meld flavors. Also, less energy is needed and fewer nutrients are cooked away.
During World War II, aluminum was needed to produce war materiel, so manufactures switched over to making pressure cookers out of stainless steel.

In the postwar boom, American housewives could buy better (that is, more tender) cuts of meat. Eventaully, pressure cookers seemed passe' and, for speedy cooking, were replaced by convection and microwave ovens.

By the late 1990's, pressure cookers were rebounding. Perhaps a dozen brands are sold in the United States, ranging from $38 to $300 for single pots, although you could spend more than $1,000 for special sets that include multiple pots with accessories such as steaming baskets.
Because of sales promotions, and possibly because of the post-Sept. 11 craving for comfort foods, pressure-cooker sales in department stores increased 22 percent between 2001 and 2002, says Dennis Brown, senior business analyst for the housewares division of NPD Houseworld, a reserch firm based in Port Washington, N.Y.

In Europe, unlike the United States, pressure cookers never went out of style. In fact, according to Kuhn Rikon, which makes the Duromatic models, the average Swiss home has three pressure cookers.

It's no surprise that pressure cookers have become slick-looking in this high-tech era. For example, the Kuhn Rikon doesn't have the old-time rocking weighted gauge. The model I tested emitted no noise. If the pressure gets too high, a safety valve releases excess steam, allaying the grenade fears. Three other backup systems built into the lid and sides of the pan also allow steam to escape. And it's impossible to open the pan before the pressure comes down."
Risotto Al Funghi

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Silicone Strikes Again: Bowl Lids Fit Many Sizes
(New York Times - December 13, 2006) by Florence Fabricant

Kuhn Rikon's MagicCover was featured in Florence Fabricant's Food Stuff, one of the most pretigious and best-read new products columns in the country.

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Life & Home Party Guide
(InStyle Magazine - July 1, 2006)

Kuhn Rikon's Paring Knives Colori are featured in the July issue of InStyle Magazine. If you are planning a picnic these knives are a must in your picnic basket.

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"Our test kitchen's go-to tool"
(Fine Cooking - July 1, 2006)

Fine Cooking relies on our Galaxy Spring Whisk for tasks like making quick vinaigrettes and dipping sauces.

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Undressing the Corn, With a Smile
(The New York Times - June 7, 2006)

Lars Klove for The New York Times had this to say about our new Corn Zipper.

"It looks like a tiny Venetian carnival mask with a winsome smile, but the new stainless steel corn zipper made by Kuhn Rikon, is an effective gadget for summer cooking. Knives can cut into the cob even when used by the steadiest hand, but the corn zipper's little teeth precisely spearate the kernels from the cob so that they drop into a bowl. The corn zipper is around $11.95 at Broadway Panhandler, Gracious Home and at Art of Cooking."

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Mom - Tested!
(Parenting Magazine - June 1, 2005)

Kuhn Rikon's Twist & Chop was featured in Parenting Magazine and Mom-Tested as a kitchen time-saver. Parenting Magazine rates The Twist & Chop with 8 other products to help cook, clean, and organize in the busiest room of the house.
"This little chopper is perfect if I'm making dinner in a hurry and just have a few things to cut up. It saves me from pulling out the food processor."

Heather

Mom of Matthew, 3 and Sam, 1

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Stocking Your Drawer
(Martha Stewart Weddings - May 1, 2005)

Kuhn Rikon's Original Swiss Peeler the Cook's Flexi Turner and the Easy-Clean Garlic Press (with scraper) were some of the tools featured in the Spring 2005 Martha Stewart Weddings Magazine. She suggests mixing the basic must-haves, such as, measuring tools and wooden and stainlees steel spoons - with more specialized pieces like kitchen shears and a harp-shaped peeler.

Our Easy-Clean Garlic Press (with scraper) is listed as one of her "prep tools".

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On The Fridge
(The Washington Post - April 13, 2005)

"The sturdy, stainless steel Hand-Held Mandoline from Kuhn Rikon has an adjustable blade that makes quick work of slicing jobs that go beyond a paring knife but don't necessitate a full-size mandoline. It's worth the price just to see it deftly slice wafers of garlic from a cumbersome clove. Also available in a model that juliennes."

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Chop, Chop
(St. Louis Post-Dispatch - April 12, 2005)

"Kuhn Rikon has introduced a hand-powered vegetable chopper that claims to chop with the flick of a wrist. It's called Twist & Chop.

How it worked: The hand-held chopper features a double sharpened blade. A clear, round-shaped bowl scres on to the blade attachement. The chopper was quite easy to use. I quartered an onion and placed one quarter into the chopper. With a couple of turns of the wrist, I had a finely chopped onion.

Would I buy it again?: Yes. One of the easiest and quickest choppers I've ever used. This would be ideal for camping. The product is small enough to toss into a picnic basket.

One more thing: The product comes apart easily for cleaning by hand or in the dishwasher."

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First Course
(Sacramento Bee - April 6, 2005)

"Kitchen gadget with a peel. Sometimes you don't need a fancy tool to get the job done.
That's why we like the Kuhn Rikon Julienne Peeler we found at Williams-Sonoma.
This gadget works like a standard vegetable peeler, but it has a notched cutting blade that makes it simple to cut vegetables and fruits into small strips. It works great on apples, chocolate, potatoes and zucchini, but our favorite use is for cutting tiny strips of orange peel. When done, just pop the peeler into the dishwasher. Even better, it doesn't take up valuable storage space in the kitchen."

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Magnetic Trivet Freatured in the Washington Post
(Washington Post - December 22, 2004)

Kuhn Rikon's Magnetic Trivets:"These sturdy, heat-resistant trivets from Kuhn Rikon have magnetic feet that attach to steel and cast-iron pots, casserole dishes and bakeware for an easy move from kitchen counter to tabletop."

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A Sticky Trivet
(The New York Times - September 29, 2004)

"No, it's not the world's largest refrigerator magnet, though storing this magnetic trivet on the refrigerator would not be a bad idea. Place a steel or cast-iron pan or casserole on the trivet, and the trivet will travel with the pot to the table."

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Epicurean Garlic Press Featured
(The Washington Post - June 1, 2004)

Kuhn Rikon's Epicurean Garlic Press was featured as their preferred press.

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Thumbs up for Easy-Lock Corn Tongs
(The New York Post - May 1, 2004) by Cynthia Kilian

In her Quick Bites column Cynthia says you "Gotta Try It" of our Easy-Lock Corn Tongs. "Get a grip on corn on the cob with this new gadget from Kuhn Rikon. Easy-Lock Corn Tongs keep your fingers safely clear of the coals while the rounded business end neatly grasps ears and other roly-polies (potatoes, peppers, hot dogs etc.)"

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Palm Spring Whisk Works Great
(Good Housekeeping - April 1, 2004)

"What's new, what's hot, what's cooking" - Our Palm Spring Whisk according to Good Housekeeping Magazine. "Kuhn Rikon's stainless steel Palm Spring Whisk works as great as it looks."

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New Product Line
(Kuhn Rikon - April 1, 2004)

We have added a new line of cookware (Duroply) and several new tools. You will also notice new graphics across the site that reflect our latest items.

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Julienne Peeler: Peeler of Preference
(Bon Appétit - January 1, 2004) by Dorie Greenspan

Kuhn Rikon’s Julienne Peeler is one of those "Gotta-Have-'Em Gadgets" says Dorie Greenspan in the January 2004 issue of Bon Appétit. "My peeler of preference – i.e; the one that I have in each of my kitchens – is made by Kuhn Rikon. It's all stainless steel, produces incredibly precise julienne, has a hook for hanging (so you can keep it nearby), and looks as if it will last a lifetime."

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Potato Ricer featured in Cool Tools
(San Francisco Chronicle - September 6, 2003)

Our Potato Ricer was featured in the Cool Tools section of the SF Chronicle. The swooping curved design of the handle make it more comfortable and gives the cook more leverage when ricing spuds.

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No Pressure Meals
(Kuhn Rikon Switzerland - January 1, 2003)

Pressure cooking with today's new generation of pressure cookers is safe, delicious, fast and even fun. You can create most of your favorite dishes in about a third of the normal cooking time. Meals that once took 45 minutes to an hour can be ready in 15 minutes. In a pressure cooker, most beans and legumes can be cooked in less than 15 minutes.

Pressure-cooking is the sensible way to go for people who are trying to follow a healthy diet. Because very little water is used in pressure cooking, few vitamins and minerals are lost to the cooking water or dissipated into the air. Since they are not exposed to oxygen, vegetables not only retain their vitamins and minerals, but their vivid color as well. Pressure cooking not only makes your food look better; it tastes better, too. The increased pressure also softens the fibers in foods, tenderizing the toughest of beans. Low fat cooking has never been faster or easier.

Today's pressure cookers are built with safety mechanisms that make them almost foolproof. Pressure cookers by leading manufactures like Kuhn Rikon Duromatic pressure cookers, for example, have an automatic lid locking system, escape holes. And an additional release valve. These features make accidents or eruptions impossible. And there's no way you can take the lid off while the cooker is under pressure.

Newer models are also quieter, easier to use, and better made. And the opportunities to use your pressure cooker are endless. Think you can make only steamed vegetables and beans? Guess again. You can make all sorts of dishes in a pressure cooker. How about risotto in 7 minutes?
Pressure cookers can't replace all your other appliances. But if you're big on high-fiber grains and legumes, homemade soups, and fresh vegetables, you shouldn't be without one.

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Save $$ Pressure Cooking
(Kuhn Rikon Switzerland - January 1, 2003) by Robin McKenzie

We've all heard that cooking in a pressure cooker saves you time. But how does this time-savings translate into real energy savings in dollars and cents? We've put together a sample of some of the dishes that a typical family might cook in a week. Remember that foods cook in about 1/3 the time of conventional methods.

You will notice that some of the most dramatic savings are the roast pork (or pot roast) at 1 hour and 30 minutes in the electric oven (you must remember to calculate preheating), versus cooking the same dish in a pressure cooker on a gas stove. You save .82 cents every time you cook that dish. This may not seem like much; but, say you cook something like this once a week. That comes to $42.64 in yearly savings just for cooking that one dish once a week in your pressure cooker!

The grid below shows how you can save over $325.00 per year when you cook under pressure. At this rate, the Kuhn Rikon pressure cooker virtually pays for itself in under 6 months! Prorate the savings over the 20-year life of your Pressure Cooker, and that's a savings (at today's rates) of $6500.00.

Dish	Conventional Timing	Electric Oven 350/stove	Gas Oven 350 degrees	Pressure Cooker Electric Stove *	Pressure Cooker Gas Stove *
Whole chicken	1 1/2 hrs	$0.90	$0.17	$0.08	$0.04
beef stew	3 hrs	$1.80	$0.33	$0.30	$0.08
chili	3 hrs	$1.80	$0.33	$0.30	$0.08
baked yams	1 hr 15 min	$0.75	$0.14	$0.08	$0.02
risotto	45 min	$0.23	$ 0.08	$0.03	$0.01
roasted potatoes	60 min	$0.60	$0.11	$0.02	$0.00
artichokes	45 min	$0.23	$ 0.08	$0.08	$0.02
brown rice	45 min	$0.23	$ 0.08	$0.08	$0.02
boiled potato	25 min	$0.12	$0.05	$0.02	$0.01
roast pork	1 hr 30	$0.90	$0.17	$0.23	$0.06
black beans	1 1/2 hrs	$0.00	$0.165	$0.05	$0.01
total all dishes	15hrs 25 min	$7.55	$1.70	$1.24	$0.35
yearly total (x52)		$392.50	$88.54	$64.63	$18.28
yearly savings				$327.86	$70.26

Note:	Energy calculations based on actual hourly rates for California, provided by Pacific Gas and Electric Company. Energy costs may vary in other regions of the United States.
	* Values calculated at "high" setting. Of course, cooking with a Kuhn Rikon pressure cooker only requires the "high" setting at the initial stage of cooking and most of the cooking is done on a low setting, so savings are actually more substantial.

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Well Equiped Kitchen
(Every Day With Rachel Ray - August 1, 2006)

Every Day With Rachel Ray featured
The Piranha Peeler in the August/September 2006 issue. After testing dozens of peelers four models stood out. They are big fans of serrated blades and belive in no-slip handles. "You shouldn't have to grip a peeler too firmly or tightly; it should feel comfortable in your hand."

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Solutions
(Real Simple - August 1, 2006)

The August 2006 issue of Real Simple Magazine features Kuhn Rikon's MagicCovers as one of their products of the month.
Problem:Your plastic wrap never sticks to the bowl.
Solution:Kuhn Rikon MagicCovers fit on any bowl or pot, so you can serve and store in the same dish-just press the center to create an airtight seal. Heatproof, they also work as trivets.

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Favorite Whisk
(Fine Cooking - July 1, 2006)

This bouncy whisk from Kuhn Rikon has become our test kitchen's go-to tool for little tasks like making quick vinaigrettes and dipping sauces. The whisk's compact head works wonders in situations where bigger whisks aren't very effevtive: such as when you want to whisk ingredients right in the measuring cup or beat just one egg for a recipe. Kuhn Rikon's Galaxy Spring Whisk sells for $12.00.

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Our Favorite
(Woman's Day Specials - Kitchen & Baths - March 24, 2006)

Kuhn Rikon's Vase Grinders made the list of "clever gizmos and tools that take the strain out of food preparation" in Woman's Day Specials - Kitchen & Bath.
Written by Melizza Sarver, "Any way you grind it, the ceramic mechanism in these colorful vase grinders is sharper and stronger than the competition."

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Fridge Notes
(Vegetarian Times - March 24, 2006)

Kuhn Rikon's Double Balloon Whisk and the Palm Spring Whisk are featured in the March issue of Vegetarian Times.

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Magnetic Trivets Featured on HGTV
(HGTV - I Want That Kitchens - March 23, 2006)

Kuhn Rikon Magnetic Trivets were featured in a recent episode of HGTV's I Want That Kitchens, a show that spotlights the hottest kitchen trends. "Take your pot to your table with this fun new gadget. The Magnetic Trivet grabs the bottom of hot pots and pans to keep them from skidding across surfaces and burning your countertops."

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Mom - Tested!
(Parenting Magazine - June 1, 2005)

Kuhn Rikon's Twist & Chop was featured in Parenting Magazine and Mom-Tested as a kitchen time-saver. Parenting Magazine rates The Twist & Chop with 8 other products to help cook, clean, and organize in the busiest room of the house.
"This little chopper is perfect if I'm making dinner in a hurry and just have a few things to cut up. It saves me from pulling out the food processor."

Heather

Mom of Matthew, 3 and Sam, 1

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Problem Solved
(Good Housekeeping - May 23, 2005)

Good Housekeeping tested six products that help eliminate life's little nuisnaces. Kuhn Rikon's Parrot 4-in-1 Universal Opener "fits under pull tabs making lids easier to open. (Translation: no more broken nails.) The handy tool also opens soda cans, beer bottles, and those stubborn screw tops - and it's dishwasher safe."

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It chops, dices, and minces
(Fine Cooking - May 1, 2005)

"I've always liked chopping onions with a knife, but I actually love chopping them with the Kuhn Rikon Twist & Chop. I can reduce half an onion to a small dice in 20 seconds flat. Ten seconds to mince four garlic cloves. I've also used it successfully on apples, olives, and green peppers. Other vegetables also work, though it stumbles on very dense ingredients like nuts and carrots. The simple device is like a hand-powered version of a food processor, using a clever
gear-driven design to create a fast, powerful spin of the blades. It's a cinch to clean and really fun to use."

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Great Product!!!!
(Another Satisfied Customer - April 24, 2005)

"I bought your Piranha Peeler and I'm amazed. I've never had a peeler fit so comfortably in my hand and work so easily. I prefer this general shape in a peeler, but yours is so much easier and quicker to use that others I've used before. I will definitely recommend your products to others and buy them again when I see them."

Thanks,
Chris

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On The Fridge
(The Washington Post - April 13, 2005)

"The sturdy, stainless steel Hand-Held Mandoline from Kuhn Rikon has an adjustable blade that makes quick work of slicing jobs that go beyond a paring knife but don't necessitate a full-size mandoline. It's worth the price just to see it deftly slice wafers of garlic from a cumbersome clove. Also available in a model that juliennes."

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Culinary Art
(Healthy Cooking - April 1, 2005)

The Hand-Held Mandoline by Kuhn Rikon lets you julienne foods with the convenience of a small kitchen gadget. Just 11-inches long, it stores easily and has a stainless steel blade.

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Twist & Chop
(A Satisfied Customer - March 31, 2005)

"Just purchased the Twist and Chop and it is just wonderful in every way!"

Thanks!!!

Judy

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Great Finds
(Fine Cooking - March 1, 2005)

"When carrying a hot pot to the table, we sometimes feel like we need three hands - two for the pot and one for a trivet. But that third hand isn't needed with this Kuhn Rikon Magnetic Trivet - it has magnetic feet that adhere to Dutch ovens and steel pots, so they carry the trivet along for you."

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Kitchen Tool Box
(Chesapeake Home - Kitchen & Bath - March 1, 2005)

Kuhn Rikon's Easy-Lock Nonstick Tongs can hold, turn, and lift foods securely, even items that often fall apart such as fish fillets. One arm is formed of closely spaced rigid wires and the other is of stainless steel with a nonstick blade."

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Domestic Bliss - In The Kitchen
(House & Garden - February 1, 2005)

"When You're Cooking For A Big Party, You Need Equipment That Has Extra Size And Might" and Kuhn Rikon's Gripper Jar Opener is one of those tools, as shown in the February issue of House & Garden.

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Grip It! - Editor's pick in the kitchen
( Women's Health & Fitness - January 1, 2005)

"No more running your jars under hot water, pounding the bottom of them with your hands or struggling until your arm goes numb to them open. Kuhn Rikon has created the Gripper Jar Opener. We call it the 'jaws of life' for jars. You just rotate the turn knob and grip the jar lid with the jaws. Then you turn the handle and, like magic, the jar opens every time with minimal effort."

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Stocking Stuffers For Active Cooks
(Fitness Plus - December 1, 2004)

"Kuhn Rikon's Twist and Chop is an ideal gift for the cook who demands convenience without sacrificing quality. Compact and quiet, pop an onion into the container, then hold the top and bottom with both hands. With a few quick flicks of the wrists, your onion is reduced to a fine mince. The blades are double sharpened to cut in both directions so not a single motion is wasted. No cutting board to wash, and the tool comes apart for cleaning by hand or in the dishwasher."

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Members Rate The Parrot
(Cooking Pleasures - November 30, 2004)

Kuhn Rikon's The Parrot 4-in-1 Universal Opener can be used on flip-top and pull-tab cans, soda can tabs and threaded bottle caps. The handle has a rubber grip, making it comfortable to hold. The opener is available in three colors: tomato, artichoke or frosted.
One member had this to say about The Parrot: " Having one tool that opens everything imaginable is a great idea. There's less clutter, and the bright color of the one I used makes the opener easy to find when mixed in with other utensils."

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Magnetic Trivet is a "terrific tool"
(Ladies Home Journal - November 1, 2004)

The Ladies Home Journal praises the Kuhn Rikon MagneticTrivet as a "terrific tool" in " Welcome to Your Best Thanksgiving Ever" in its November issue. They like the way it keeps pots in place: " Three magnets stop iron pots from sliding off the trivet, while the heat-resistant feet protect table surfaces and help prevent slippage."

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Duromatic TOP Model Recommended
(Chicago Tribune - November 1, 2004)

After testing Kuhn Rikon's Duromatic TOP Pressure Cooker in their test kitchen, the Chicago Tribune recommended it in a front page food section feature on how pressure cookers offer busy families quick, wholesome meals. "The cookers have spring-loaded safety valves to make it easier to release pressure. Cooks twist the dial on top instead of having to hold down a button."

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Kuhn Rikon's Newest Gadget
(New York Daily News - November 1, 2004)

The New York Daily News showcased Kuhn Rikon's JuliPeeler,one of their newest gadgets. "Scrape Kuhn Rikon's Juli Peeler across vegetables, fruit, or chocolate, and you'll get flawless ribbons for a glamorous garnish or swanky salad. No knives - or hours of prep - required."

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Peel It Two Ways
(Healthy Cooking - August 1, 2004)

Peel it Away: "The new Deluxe Dual Peeler from Kuhn Rikon lets you peel two ways with the same tool. It features a high-quality stainless steel blade on one side that peels fruits and vegetables with ease On the other side, it has sharp, pointed teeth that slide easily along vegetables to create professional-looking julienne thin cuts."

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Best All-Around Opener
(Real Simple - April 1, 2004)

After testing 24 can opener models, Real Simple found the five best and our Safety Lid Lifter was rated BEST ALL-AROUND.

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Tooling Around: Surpassing the beaten path
(New York Daily News - December 31, 2003) by Rosemary Black

Tooling Around : "Surpassing the beaten path," says Rosemary Black of our Palm Springs Whisk. Designed to efficiently mix hard-to-dissolve liquids the six coil-wrapped branches quickly break oil into tiny droplets. Great for making salad dressings, mayonnaise and scrambled eggs.

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Give the gift of Gadgets
(Honolulu, HI Advertiser - December 1, 2003)

"Give the gift of Gadgets: Cooks cherish their favorite kitchen tools, and here’s why. New styles of whisks include the Kuhn Rikon Palm Spring Whisk, with a top like a palm tree’s frond, which whips and froths quickly and is especially good for hard-to-dissolve ingredients; and the Easy-Store Whisk from Kuhn Rikon is a collapsible general-purpose balloon whisk that stores flat."

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Kuhn Rikon Stainless Steel Vegetable Peeler
(Fine Cooking Magazine - November 1, 2003)

"Top Pick: Yes, our favorite peeler was the less-familiar Y shape. But what really kept catching our attention was its ultrasharp blade, working so nimbly that is seemed to skate effortlessly beneath fruit and vegetable skins. Curiously, this was the only Y – or harp-shaped peeler in the tests (we tried many) that didn’t remove excessive amounts of flesh; it took only what was needed."

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Flat – out handy
(Cooking Pleasures Magazine - November 1, 2003)

"Flat – out handy: You might think you’ve got every whisk you need, but if storage is an issue, check out this new tool from Kuhn Rikon. The Easy-Store whisk flattens to fit compactly in a drawer. Fully expanded, it works well on light sauces and other mixtures."

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The Rolls Royce of Pressure Cookers
(Organic Gardening - January 1, 2003)

Pressure cookers are making a comeback in today's kitchens, where speed is a very big plus. Modern pressure cookers are also quieter and safer than the cookers your mother used. We decided to try one for ourselves. Senior research associate Diana Erney (a gourmand in her own right) prepared some dried beans in a 5 1/4 quart Duromatic Pressure Cooker. Here's what she found:

• there was no annoying rattle.
• instructions were easy to understand and the cooker easy to use.
• food cooks in a flash (12 minutes for the beans, as opposed to 2 hours on the stovetop).
• you release the pressure by pushing down on the valve - a safer method than on other models, which require you to remove the valve, allowing the steam to erupt like a geyser.

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Close Shaves for Cheese
(New York Times - January 1, 2003) by Amanda Hesser

The Kuhn Rikon grater looks like either a failed attempt at an industrial fly swatter or a very awkward spatzle maker. But this odd little tool is actually a cheese and chocolate
grater. And quite a good one at that.

It peels cheese into round cuplike shavings as thin as tissue paper, and works marvelously with chocolate, too."

"...More important, though, is the fineness of the gratings. With hard, salty cheeses like Parmesan, you want gratings that are as thin as possible so that they will melt quickly and be incorporated into the dish without leaving large bits of cold cheese. Shavings from this grater do just that; they are like fluffy snowflakes. The chocolate shavings look like miniature orecchiette -- thin enough to melt immediately into a batter and pretty enough to decoratively top a cake."

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Recommended Peeler
(Here In America's Test Kitchen - January 1, 2003)

(from the cookbook from the editors of Cook’s Illustrated)
America's Test Kitchen tested 10 peelers on six different fruits & vegetables; only two were recommended and our Original Swiss Peeler: was one of them.

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Kuhn Rikon in the Galley
(Powerboat Reports - January 1, 2003)

In an independent test, Powerboat Reports chose the Kuhn Rikon over Presto and Fagor.

"Pressure cookers are the greatest galley gadget for small boats. Michael Greenwald, author of The Cruising Chef Cookbook, says 'if you have room for only one pot, make it a pressure cooker'.
Spring valve cookers represent the state-of-the-art in non-electric cookers. We chose 4-quart models for their manageable size, good pot-bottom to burner-size ratio (8 ¾") and suitability to a cruising couple".

"Everyone in our crew asked if we could keep the Kuhn Rikon (Risotto) cooker... this cooker's two short, round handles should make it easiest to store. The lower wall makes it easier to stir or fry in the pan. The lid lock was a breeze, and it has a fill mark. Color indicators take the guesswork out of reading steam."

"While this is the most expensive cooker, the extensive 92-page cooking guide and recipe book, plus the 12-page risotto recipe book, would save you the $20 or so you would otherwise need to spend on a decent collection of pressure cooker recipes."

To subscribe to Powerboat Reports, call (800) 829-9086, or e-mail pwrboatrpt@palmcoastd.com

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New Kuhn Rikon Tongs
(Wall Street Journal - January 1, 2003)

The Wall Street Journal praised the new Kuhn Rikon Tongs in a recent article called "Everything But the Grill." They tested numerous grilling tools and reported that they liked some, but not others. Their take on the Tongs: "The lockable tongs were genius - they doubled as a whisk, so we used them to whip the batter and flip our pancakes."

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The sturdy, nicely balanced Julienne Peeler
(Gourmet Magazine - January 1, 2003)

Gourmet Magazine has a special feature on the "sturdy, nicely balanced" Kuhn Rikon Julienne Peeler on page 112 of this month's edition. They quote Gourmet Food Editor Ruth Cousineau, who used it to make a carrot slaw recipe featured in the magazine: "Much less tedious than doing it the old-fashioned way. With a knife, you need to cut each carrot into thin slices, stack the slices, and then cut the stack into skinny strips." They also note that the Julienne Peeler does a great job on zucchini and other firm vegetables and fruits.

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Kuhn Rikon Easy-Lock Tongs
(The New York Times - January 1, 2003)

The New York Times featured the Kuhn Rikon Easy-Lock Tongs in their "Food Stuff" column. "A gentle embrace for your food... The design makes the tool work more like a double spatula than traditional tongs, which merely grasp without cradling."

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Kuhn Rikon's innovative Julienne Peeler
(The Arizona Republic - January 1, 2003)

The Arizona Republic writes "Kuhn Rikon's innovative Julienne Peeler makes a complicated process as easy as peeling a potato."

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The Julienne Peeler, does the work for you
(Detroit Free Press - January 1, 2003)

"New from Kuhn Rikon is the Julienne Peeler, a kitchen tool that does the work for you. It also can help you cut decorative pieces of fruit, vegetables and cheese. We liked the way it worked, and it was fast and easy to use." The Detroit Free Press said this in their "Check it Out" column.

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Neatest Opening Act
(Saveur - January 1, 2003)

"Neatest Opening Act." Saveur lists the Kuhn Rikon Safety Lid Lifter as one of their favorites in their special Saveur 100 issue. Saveur liked that it produced rounded edges that won't cut your fingers or leave metal shavings in your food.

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Taking pressure cooking to a whole new level
(La Cucina Italiana - January 1, 2003)

"Kuhn Rikon's Duromatic Thermal Cooker has taken pressure cooking to a whole new level." La Cucina Italiana names Kuhn Rikon's 5-liter and 3-liter pressure cookers as "Valentine Offerings" in their current issue. "Attractive enough to bring to the table, this pot allows you to keep your favorite food hot for up to two hours."

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Easiest to Use
(New York Times - January 1, 2002) by Marian Burros

The New York Times rated Kuhn Rikon Pressure Cookers "easiest to use," "made of the best materials" and "easy to clean" in their "Test Kitchen" feature on March 28, 2001. "To me, Kuhn Rikon is the best pressure cooker," said writer Marian Burros.

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Culinary gifts for everyone on your list
(Philadelphia Inquirer - January 1, 2002)

The Philadelphia Inquirer included Kuhn Rikon Pressure Cookers in a list of "culinary gifts for everyone on your list." Kuhn Rikon's pressure cooker is "practical and more useful for family meals on the fast-track."

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The luxury model of pressure cookers
(Country Living - January 1, 2002)

According to Country Living: "The Kuhn Rikon Duromatic pressure cooker:, which many consider to be the luxury model of pressure cookers, has several safety features, including an automatic lid-locking system, escape holes, and an additional release valve. Constructed of heavy-gauge stainless steel, the Duromatic provides safe, quiet operation that is notable for a quick buildup and release of pressure."

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An appliance for the ages
(Kiplinger's Personal Finance - January 1, 2002)

Called an "appliance for the ages," the Kuhn Rikon Pressure Cooker was featured in "Kitchen Aid" in the influential Kiplinger's Personal Finance. The article showcased cookware top chefs consider essential.

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Praise the Kuhn Rikon Cheese/Chocolate Grater
(Better Homes & Gardens Kitchen & Bath Products Guide - January 1, 2002)

Better Homes & Gardens Kitchen & Bath Products Guide praised the Kuhn Rikon Cheese/Chocolate Grater for safely delivering large and fine flakes of hard cheese or chocolate. "Finally, there's a grater without sharp edges that can scrape your fingers or nails."

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Highest rating in ease of use
(Cook's Illustrated - April 1, 2001)

Cook's Illustrated gave the Kuhn Rikon Garlic Press their highest rating in ease of use, grip and comfort and design in an April 2001 feature on garlic presses. The Kuhn Rikon Garlic Press also excelled in pressing pieces of peeled, fresh ginger.

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Until Veggies Grow Zippers
(New York Times - January 1, 2001)

The New York Times called Kuhn Rikon's Swiss Kitchen Peeler "maneuverable" with "a carbon steel blade that cuts easily" in their Test Kitchen feature, "Until Veggies Grow Zippers" on April 25, 2001. "It worked well on all fruits and vegetables, cut thin slices of butter and cheese and efficiently cut curls from slightly warmed chocolate."

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The solution to pesky can-opening problems
(Good Housekeeping - January 1, 2001)

Good Housekeeping said Kuhn Rikon's Deluxe Safety LidLifter "Can Do." The Deluxe Safety LidLifter is the "solution to pesky can-opening problems."

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A well-made tool
(The New Cook's Catalogue - January 1, 2001) by Burt Wolf

A new guide to the best in kitchen equipment, The New Cook's Catalogue called the Kuhn Rikon Cookie Press "a well-made tool." The New Cook's Catalogue is edited by famed food writer Burt Wolf.

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Vase Grinders
(Kuhn Rikon - August 1, 2005)

The original CrushGrind ceramic mechanism on our Vase Grinders crushes with precision from fine to coarse with ease.

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SoftEdge Spoon, SoftEdge Slotted Spoon & SoftEdge Spatula
(Kuhn Rikon - August 1, 2005)

With a heat-resistant silicone edge you can use the SoftEdge Spoon, SoftEdge Slotted Spoon & the SoftEdge Spatula with all of your cookware, even nonstick.

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Double Balloon Whisks
(Kuhn Rikon - July 1, 2005)

Kuhn Rikon's Double Balloon Whisks double the number of working wires to give more volume more quickly.

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Deluxe Universal Opener
(Kuhn Rikon - July 1, 2005)

The Deluxe Universal Opener is our newest ergonomic bottle opener that breaks seals and opens bottles three ways.

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Easy-Lock Nonstick Tongs
(Kuhn Rikon - July 1, 2005)

Kuhn Rikon's Easy-Lock Nonstick Tongs are safe for all nonstick cookware and heat resistant up to 500 degrees F.

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Ultimate Snips
(Kuhn Rikon - July 1, 2005)

The Ultimate Snips are the "go-to" cutting tools for nearly all household jobs. You can snip paper, chicken bones, wire, carpet, plastic, even small branches and these shears stay sharp.

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Swiss Uncorker
(Kuhn Rikon - July 1, 2005)

The Swiss Uncorker should be the winner of this year's "Why didn't I think of that award."

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Piranha Peeler
(Kuhn Rikon - May 1, 2005)

The serrated blade on the Piranha Peeler peels tomatoes and more!

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New Product Line
(Kuhn Rikon - April 1, 2004)

We have added a new line of cookware (Duroply) and several new tools. You will also notice new graphics across the site that reflect our latest items.