It’s a chestnutter! If you knew the answer to this, you’re a nuttier individual than me. I’ve spent quite a few autumn afternoons trying not to slice my fingers off while scoring X’s into the faces of chestnuts—so they don’t explode while roasting, open fire or not. Still, I have never once thought about sinking $US30 (wait, $US30???) into something called a chestnutter. I am willing to bet you can’t even ship those to certain places, just because of the name. [Bed Bath & Beyond]
Taste Test is our week-long tribute to the leaps that occur when technology meets cuisine, spanning everything from the historic breakthroughs that made food tastier and safer to the Earl Grey-friendly replicators we impatiently await in the future.