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I’ll admit that I’ve never really understood chia seeds; they just remind me of eating a lot of kiwi seeds. Throwing them into a blender has totally changed my perspective, however. These tiny little seeds have the miraculous ability to thicken and turn liquids into delicious pudding-like mixtures without the use of dairy or eggs!

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Ready to take the plunge and add a pressure cooker to your roster of kitchen appliances? It’s the secret to ridiculously fast and delicious meals. Dishes that usually eat up time, like braises and risotto, take hardly any time in a pressure cooker, turning once weekend-only affairs to easy weeknight dinners.

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In a post we published earlier this month about must-haves from kitchens around the world, I noticed quite a few comments about electric tea kettles and whether or not they were really better than a stovetop kettle. As someone who has exactly four electric kitchen appliances — a blender, a stand mixer, a coffee grinder, and a brand-new food processor, which I’m still on the fence about — I tend to favor anything that doesn’t require a plug. My kelly green Le Creuset kettle sits on my stovetop, ready to go at any minute. I use it to make French press coffee most mornings and tea at night (when I’m being virtuous and not having a glass of red wine), and to fill up my hot water bottle (yes, I have one).

That said, there are good arguments to be made for an electric tea kettle. Here are five reasons for going to the electric side.

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How To Make Marshmallow Peeps at Home

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As a kid, I really lucked out with Easter baskets. Since my dad was a single parent, a family friend took on the responsibility of making one for me and my sister and she always nailed it. There were plastic eggs filled with pastel-colored M&Ms and more jelly beans than I knew what to do with, as well as less common treats, like chocolates from the local candy shop.

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Pressure-Cooker Hawaiian Kalua Pig

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Here at The Kitchn, we love the pressure cooker and can’t stop singing its praises. It’s a game-changer for weeknight dinners, churning out dishes that usually take hours, like roasts and braises, into ones that cook up no time at all.

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