We’re big sandwich fans, as you know (see: rye sandwich bread, spicy chicken sandwich, and our recently revamped roast beef). So we’re always keen to find ways to bring our thermal expertise to classic sandwiches. And today we’ve got a great one: the New Orleans oyster po-boy! A well-beloved sandwich with a storied history, the…
During our long notable absence on Amazon, we’ve warned our customers about purchasing ThermoWorks’ products on the platform due to the prevalence of copycat products. These competitor look-alikes fail to meet our high standards of accuracy, durability, and reliability, putting your cooking and your money at risk. After thorough internal discussion and an ongoing legal…
We’re super excited for the launch of our new RFX™ system, including RFX MEAT™ and RFX GATEWAY™ (available together as the RFX Starter Kit) and have already had a ton of fun working with it here at ThermoWorks HQ. Among the many things we’ve cooked with it, of course, is steak. And it works great…
Ah, pork belly—we meet again. With the introduction of ThermoWorks’ RFX GATEWAY™ and RFX MEAT™, there is finally a viable wireless probe that can be used for rotisserie cooking. Of course, one of the first things we wanted to cook as soon as it became available was rotisserie pork belly, so needless to say, we…
If you’re sending a child off to college for the first time, you want to make sure they’re set up to succeed. One area that is often overlooked that will make their life just plain better is thermometry. Few college students think they need thermometers as they go off to school, but if you equip…
How to make pizza dough The best pizza dough (for pizzas that aren’t deep-dish, like Detroit style) is made with bread flour. Bread flour has a higher protein (gluten) content and can, therefore, create a crust that is chewier and more pliable. Chewy crust is one of the most sought-after characteristics of a pizza crust,…
