Your choice of snacks can make or break your diet. You might diligently eat your oatmeal for breakfast, salad for lunch, and grilled salmon and veggies for dinner — but all that discipline will be wasted if you give into the Snickers bar’s call from the vending machine.

Fortunately, there is a not-so-secret success strategy for snacking right. It comes down to planning. Stocking your pantry, fridge, desk drawer, lunchbox — heck, even your car — with healthy sweet snacks that satisfy your cravings is the best way to prevent those midday diet breakdowns.

What makes a sweet snack healthy

Sadly, you can’t always trust the word “healthy” when it appears in ads and on packaging. Also, foods that are healthy and appropriate for you and your diet may not be good choices for someone else. So before you start shopping for healthy snacks, it’s helpful to know how to verify whether a food fits your nutritional requirements.

Conventionally, a healthy snack is small portion of food that provides a mix of protein and fiber, while being low in added sugar, sodium, and saturated fat. The sweetness must come from whole-food sources like fruits and sweeter vegetables or minimally processed sweeteners like honey or syrup.

Read next: Healthy snacks for students

You may have additional requirements depending on your diet. For example:

• Paleo diet snacks should not contain dairy, legumes, and grains.
• Protein diets encourage keeping your net carbs under 10 grams per snack.
• Gut health diets emphasize fermented foods like kimchi and yogurt.

Healthy sweet snack ideas

Healthy sweet snacks come in various forms, from fruit-based to baked treats.

Fruit-based snacks

Fruit snacks are naturally sweet and often nutrient-dense.

• Fresh apples, berries, or oranges
• Sliced fruit with yogurt
• Fruit salad
• Frozen grapes or banana slices
• Baked apples or pears

Yogurt and dairy-based snacks

Dairy adds protein and a creamy texture. Yogurt additionally provides some gut health benefits.

• Probiotic yogurt bites (with minimal added sugar)
• Greek yogurt with honey or fruit
• Cottage cheese with pineapple or berries
• Yogurt, granola, and fruit

Nut and seed-based snacks

Nuts and seeds are often high in fat, so watch portion sizes with these snacks:  

• Trail mix with dried fruit
• Nut butter with apple slices or banana
• Energy balls made of nuts, oats, and dates
• Almonds with dark chocolate chips

Oat-based snacks

Oatmeal is a filling and fiber-rich snack base.

• Oatmeal with fruit and cinnamon
• Overnight oats
• Baked oatmeal squares
• Low-sugar granola bars

Read next: Healthy granola recipe

Dark chocolate and dessert-y snacks

Dark chocolate can satisfy those sweet cravings without excessive sugar.

• 70% or higher dark chocolate
• Chocolate-covered almonds
• Cocoa-dusted nuts
• Banana with drizzled, melted dark chocolate

Smoothies

• Banana, berries, and yogurt smoothie
• Green smoothies with apple juice for sweetness
• Protein smoothies

Read next: How to make nutritious smoothies

Baked treats

Depending on your diet, baked treats may be appropriate occasionally and in small portions.  

• Low-sugar banana bread
• Oat muffins
• Applesauce brownies
• Whole-grain cookies

Snack portion sizes

Aim for a snack portion size that delivers about 200 calories. That’s enough to give you energy for a couple hours but not so much that it limits what you eat the rest of the day. Here are portion-size guidelines for popular healthy snacks:

• ¼ cup raw nuts
• 1 or 2 tablespoons of nut butter with fruit
• 1 medium apple, banana, or orange
• 1 cup of chopped fruit
• 3 tablespoons dried fruit
• ½ cup Greek yogurt or cottage cheese
• ½ cup oatmeal
• 1 or 2 squares of dark chocolate
• ¾ cup smoothie

How to evaluate premade sweet snacks

Simple, real foods should be your first option for healthy sweet snacks, but there are times when you need more convenient choices. In those times, you should know how to evaluate packaged healthy snacks. Here’s the process:

1. Check the ingredients. The ingredient list should be short and emphasize foods you recognize. You want to see oats, nuts, fruits, and dairy. Avoid additives, corn syrup, and hydrogenated oils.
2. Watch for added sugar. Added sugar per serving should be 10 grams or less. Cane sugar, brown rice syrup, agave, and fruit juice concentrates can be overused in packaged snacks.
3. Look for a balance of protein, fiber, and healthy fats. These help you feel satisfied. Aim for 2 grams or 3 grams of fiber per serving. Fats from nuts, seeds, and dairy are better than refined vegetable oils and hydrogenated oils.
4. Evaluate the portion size. The portion size may be too small to be satisfying. If you end up eating two or three “servings,” the calorie and macro counts on the label are not realistic.

Stocking sweet, smart snacks

The right sweet snacks satisfy your cravings while delivering essential nutrients. Opt for whole foods when possible. If you must indulge in packaged snacks, choose products with simple ingredient lists and a good balance of protein, fiber, and healthy fats.

And one last tip for success: As you stock your pantry with healthy snack options, make sure you also remove any tempting junk foods (see: how to do a pantry audit).

The post 25+ healthy sweet snacks to satisfy your cravings appeared first on BlogChef.

I have a compulsion to buy the biggest kitchen appliances available, even though I’m only cooking for two on most days. I generally don’t need to slow cook an oversized pork shoulder or pressure cook a whole large chicken, but there’s something comforting about having that capacity. So, can I resist researching enormous air fryers? No way, no how.

In truth, I haven’t bought one of these big guys yet — but I’m ready to share my research in case you’re in the market for a large, high-quality air fryer. Here are my top picks.  

Read next: Sizzle to success: Must-have accessories for your air fryer

1. Typhur Dome 2 Air Fryer

The Typhur Dome is not your typical basket-style air fryer and you know what? I like the futuristic styling and the extra space this air fryer provides. Here are the stats for the Typhur Dome:

• Price: $499 but often on sale
• Size: 19.7 inches x 15.6 inches
• Capacity: 5.6 quarts — large, flat cooking surface fits a 12-inch pizza or 10 strips of bacon
• Cooking modes: 15
• Warranty: 1.5 years

The reviews on this air fryer are impressive. It has nearly 800 ratings, average 4.7 of 5 stars. Reviewers cite the appliance’s versatility, quiet operation, capacity, nonstick surfaces, and self-cleaning feature.

There’s also a lot of talk about the design ­— because the cooking surface is so large, you don’t have to stack your food as you might in a smaller air fryer. Need to air fry a big batch of potatoes for a crowd? No problem with the Typhur Dome. Single-layer cooking delivers that air-fry crunch you crave every time.

2. Ninja Foodie Flexbasket

Ninja appliances excel at utility, and this one is no exception. The difference maker is the versatile basket design. You can divide the cooking area into two 3.5-quart baskets or use the full 7-quart capacity at one time.

These are the Foodie Flexbasket stats:

• Price: $199.99
• Size: 20.24 inches x 13.8 inches
• Capacity: 7 quarts
• Cooking modes: 6
• Warranty: 1 year

The Ninja air fryer has a 4.6 rating from 91 reviews. Reviewers say it’s easy to use and clean. The dual-basket option allows for preparing two different foods at once, while the single-basket offers huge capacity for larger dishes.

When you use both baskets for different foods, you can use SmartFinish to ensure both dishes are done cooking at the same time, even if they require different settings.

3. Dreo ChefMaker Combi Fryer

The Dreo ChefMaker Combi Fryer is a precision cooking computer. Its flagship feature is Chef Mode, which sets up the cook temperatures and times for you. You need only choose the menu and the doneness level you want. The fryer then uses its built-in meat thermometer and water tank to optimize the cooking process to get the results you want. The water tank adds moisture so your steaks (or whatever) don’t dry out.

Here are the stats for the Dreo ChefMaker Combi Fyer:

• Price: $359
• Size: 10.59 inches x 15.67 inches
• Capacity: 6 quarts
• Cooking modes: 3
• Warranty: 1 year

Nearly 300 reviewers have given this air fryer a 4.9 rating. What’s interesting, though, is there aren’t any recent reviews. The last I see is from May 2025. Still, the reviews rave about the machine’s ability to cook proteins to perfection.

4. Instant Pot 9-quart Vortex

People love Instant Pot appliances because they’re generally easy to use. This one offers 9 full quarts of space that you can use at once or split into two 4.5-quart baskets. The 9-quart Vortex is similar in functionality to the Ninja Foodie Flexbasket. Here are the stats:

• Price: $215
• Size: 15.9 inches x 15.1 inches
• Capacity: 9 quarts
• Cooking modes: 8
• Warranty: 1 year

Nice-to-have features include SyncCook that matches settings across both baskets and SyncFinish that aligns completion times so that two baskets of food are ready at the same time.

The Instant Pot Vortex has reviews on instantpot.com and on Amazon. The rating is 4.4 or 4.2, depending on where you’re looking. Several reviewers noted problems with the close basket sensors that prevented the air fryer from turning on. Positive reviews emphasized the machine’s size and ease of use.

5. Cosori TurboBlaze

The TurboBlaze is a nice option when you don’t have a lot of space and you don’t want a bunch of smart technology. The DC motor cooks fast — up to 46% faster than other air fryers with AC motors, according to Cosori. The appliance also has nine cook modes, including dehydrate, proof, reheat, and keep warm.

The TurboBlaze doesn’t have dual cook zones or tech that syncs up the timing of different dishes, but who cares? It has a huge basket, small footprint, and a dishwasher-safe, nonstick basket. Here are the stats:

• Price: $119.99
• Size: 11.8 inches x 14.4 inches
• Capacity: 6 quarts
• Cooking modes: 9
• Warranty: 2 years

The TurboBlaze has a 4.8-star rating based on more than 60 reviews. Users agreed that it cooks fast and it’s easy to clean.

My pick

I like the Typhur Dome because of its surface area. With that much flat space, you don’t have to shake a basket every few minutes. You can also arrange the food so it doesn’t overlap, which is how you get the best crisp when you’re cooking without oil.

The post Large air fryers for home cooking: 5 top choices appeared first on BlogChef.

Cooking fats can operate quietly in the background, solely to keep your food from sticking to the pan. (I’m looking at you, vegetable oil.) Or they can enhance the flavor and feel of your recipes, like the way butter so perfectly complements a baked potato. Grass-fed beef tallow has that flavor-enhancing power along with a high smoke point and tons of versatility — qualities that may convince you that this cooking fat could be your new secret weapon in the kitchen.

Here’s how to use beef tallow and why it’s worth trying.

What is beef tallow?

Beef tallow is rendered and strained beef fat. It is made from suet, which is fat from around the kidneys. The approximate fat breakdown is:

• 50% to 55% saturated fat
• 40% to 45% monounsaturated fat
• 3% to 5% polyunsaturated fat

Tallow contains trace amounts of vitamins A, D, E, and K, omega fatty acids, and conjugated linoleic acid (CLA). Grass-fed beef tallow, which comes specifically from grass-fed cows, can have slightly higher amounts of these versus grain-fed tallow.

Beef tallow is 100% fat, so it doesn’t qualify as healthy by any standard. But it does have some interesting qualities. Vitamin K2, particularly abundant in grass-fed animal fats, plays a role in calcium metabolism and bone health. Omega-3 fatty acids and CLA have been studied for their potential anti-inflammatory properties and cardiovascular benefits. The clinical significance of dietary CLA remains an active area of research.

Beef tallow texture

Beef tallow can differ in texture depending on the fat composition. Grass-fed beef tallow is solid but waxy and scoopable at room temperature. It is firmer than vegetable shortening and lard, but it will soften in warm kitchens and firm up in cool kitchens. When you heat it, beef tallow melts into a clear, stable cooking fat.

Read next: Substitutes for butter in mashed potatoes

Why cook with beef tallow

The two reasons to start cooking with beef tallow are its high smoke point and its rich, savory flavor.

• Smoke point. Beef tallow can handle high heats without breaking down or turning bitter. Its smoke point ­is around 400°F or 204°C, which means it’s better than butter or lard for searing, frying, or roasting.
• Flavor. Beef tallow is rich and savory, but not greasy, heavy, or dominant. It tends to perform as a flavor-enhancer for things like potatoes, eggs, and vegetables.

Beef tallow vs. butter and oil

You might wonder why you should switch away from butter or oil to use beef tallow. Truth is, the answer depends on what you’re making. Beef tallow isn’t necessarily better than butter or oil, but it can be a more workable choice for high-heat cooking.

• Relative to butter, beef tallow has a higher heat tolerance, more neutral flavor, and less water. It remains stable and cooks cleanly at high temperatures, two things butter cannot do.
• Relative to oil, tallow is minimally processed, more heat-stable, and more flavorful. It can also add more crisp to your dishes than many oils can.

Best foods to cook with beef tallow

Beef tallow can deliver crispy roasted potatoes that are fluffy inside, roasted Brussels sprouts, and possibly the best fried eggs you’ll ever eat. You can also use beef tallow to:

• Enhance browning and flavor of steaks and burgers
• Caramelize carrots or onions
• Pan fry chicken, hash, and skillet meals

Read next: How to reverse sear steak

Where to get beef tallow and what it costs

You can find beef tallow at local butcher shops, farmers markets, specialty grocery stores, and online retailers like Golden Age Fats, Greensbury Market, or Five Marys Farms. Prices vary from $20 and up, with quality, grass-fed varieties commanding a premium price tag.  

Where to start with beef tallow 

If you’re ready to start experimenting with beef tallow, try these beginner-friendly ideas:

• Replace half the oil in your roasted vegetable recipes
• Use a small scoop of beef tallow to finish soups and stews
• Use beef tallow instead of butter or oil to sear steaks and other proteins
• Swap beef tallow in 1:1 for shortening in your biscuit recipes or ­— this might blow your mind — pie crust
• Toss cubed sweet potatoes, carrots, and parsnips with melted beef tallow, salt, and fresh thyme. Roast the veggies on a baking sheet 425°F or 218°C until caramelized.

Read next: How to roast small potatoes

Upgrade your cooking fat game

Cooking fats can do so much more than prevent your foods from sticking. Try beef tallow and you’ll see — this flavor-boosting fat can add a new dimension to everything from pies to fried eggs.

The post The why and how of cooking with grass-fed beef tallow appeared first on BlogChef.

According to a November 2025 survey by health policy researcher KFF, one in eight adults said they were taking a GLP-1 drug to lose weight or treat a chronic condition. Research shows that these treatments change appetites and attitudes about food — which means more than 12% of the adult population potentially needs to adopt new eating habits.

If you’re in that population, know that a solid eating strategy can help you reduce nutritional deficiencies, unwanted body changes, and exaggerated symptoms during your GLP-1 treatment. Use the six practical, realistic, and expert-informed tips to help you establish good nutrition habits that support your long-term health goals.

Read next: Meal plans that make cooking easier

Structure your daily meals

Dr. Farhan Abdullah of Magnolia Functional Wellness and Kezia Joy, registered dietician and medical advisor at Welzo emphasized the importance of structured meal planning while you’re “on the shot.”

GLP-1 medications reduce your desire for food and your hunger. Without those internal hunger cues, Joy explained, you’re more likely to skip meals or reach for unhealthy convenience foods. “Prior planning for each day’s meals will help provide some assurance that you get all the nutrients you need,” Joy said.

What does prior planning look like in real life? Once weekly, define three healthy meals per day for the upcoming week and grocery shop accordingly. Each night, confirm that the next-day’s meals are already prepared or easy to assemble. Aim for a maximum five-minute meal prep for breakfast and lunch, so you’re not tempted to skip.

Prioritize protein

Abdullah and Joy agree: Protein consumption helps you maintain lean muscle mass while losing weight. Protein can also provide a sense of fullness, which will become more important as you transition off your GLP-1 treatment.

You can plan protein for breakfast, lunch, and dinner. Omelettes and yogurt are great foundations for high-protein breakfasts, while grilled chicken or tuna salads can anchor your lunch meals. Stir-fries with protein or grilled salmon and vegetables can deliver tasty proteins for dinner. For more high-protein meal ideas, see: Carb-cycling meal plan with 21 recipes

Choose smaller, nutrient-rich meals

Although you may not feel like eating much, your body still needs the same nutrients. Balancing your reduced appetite with your nutritional requirements can be challenging. Since you can’t afford to waste your limited hunger on foods that don’t deliver nutrients, commit to eating small but very healthy meals. “Eating small amounts of nutrient-rich foods will allow you to get all the necessary vitamins and minerals you need to function properly on reduced food intake,” said Joy.

Eating tidier portions of wholesome foods has the added benefit of nausea reduction. According to Abdullah, “smaller, more frequent low-simple-sugar content meals have been shown to reduce nausea which is often experienced during initial drug treatment.”

Conversely, neglecting your intake of necessary vitamins and minerals can lead to fatigue and other unpleasant symptoms, like thinning hair, brittle nails, and dull or sagging skin, which is also known as Ozempic face.

For nutrient-rich recipe ideas, see our V-shred meal plan, which focuses on lean proteins, whole grains, fruits and vegetables, and healthy fats. Intended for weight loss, the meal plan incorporates smaller portion sizes — which may be a good fit for your reduced appetite while on GLP-1 treatment.

Gradually increase fiber

A higher fiber intake can help with constipation, another common complaint of GLP-1 users. Simple sources of dietary fiber include:

• Fruit with skin
• Vegetables
• Lentils, black beans, chickpeas
• Oats, brown rice, whole wheat bread
• High-fiber cereals
• Avocado
• Air-popped popcorn
• Dried fruit

There is some evidence, too, that combining fiber with protein can help you feel more satisfied. That may help you keep the weight off later, once you move off the GLP-1 treatments.

Hydrate

If you’re eating more protein and fiber, you’ll want to drink more water, too. Proper hydration can minimize gastrointestinal issues and generally help you feel better.

Admittedly, staying hydrated can be a challenge, particularly if you’re not hungry and/or you don’t like water. Try these hydration-hacking tips:

• Drink no-calorie flavored water
• Try sparkling water
• Add a bit of juice to filtered water
• Make herbal teas and drink them hot or cold
• Eat watery foods like watermelon, oranges, cucumbers, and soups

Avoid high-fat, heavily processed foods

Eating high-fat, heavily processed foods can work against your weight goals in two ways. First, these foods can contribute to nausea while you’re taking GLP-1 meds. And you’re more likely to give up on the GLP-1 protocol if you’re miserably nauseous.

Second, continued consumption of unhealthy foods during and after GLP-1 treatment increases the chances you’ll regain any weight you lose. As Joy explained, “individuals will be able to maintain their weight loss and prevent rebound effects if they create healthy eating habits as part of their treatment plan.”

Planning meals ahead of time and keeping healthy staples on hand are the best ways to avoid unhealthy processed foods. You can also:

• Read labels habitually and opt for foods with short ingredient lists
• Choose grilled or baked dishes over fried ones
• Shop store perimeters, where the healthier, fresher foods usually live
• Swap yogurt for mayo, popcorn for chips, and broth-based sauces for cream-based ones

Eat for lasting results with GLP-1s

GLP-1 medications can change your appetite, but your health and comfort still demand consistent nutrition. A balanced eating regimen with protein, nutrients, and hydration during treatment can ease symptoms and set you up for success after you stop taking those meds. So lean into simple, high-quality eating — and watch your short-term progress turn into long-term results.

The post The 6 real rules of eating on GLP-1 medications, according to experts appeared first on BlogChef.

Honey is a natural sweetener that can help you reduce your consumption of refined foods — without giving up on flavor. There are many recipes that feature honey as a primary ingredient. You can also substitute honey for other sweeteners with a few smart adjustments.

Honey is delicate, however. So whether you’re following a recipe or getting creative with substitutions, a solid list of dos and don’ts for cooking and baking with honey is a handy resource. Use the guidelines below to leverage honey’s flavor, texture, and color for dishes that are deliciously sweet and complex .

Don’t directly substitute honey

It’s tempting to substitute honey directly for sugar at a 1:1 ratio. However, doing so can make your recipe overly sweet and too dense.

You can substitute honey for sugar, but plan on using less honey and reducing other liquids in the recipe. This can minimize radical taste and textural changes from the original recipe.

Don’t heat honey too fast

It’s tempting to toss a bottle of honey in the microwave so you can pour it into a measuring cup. But heating honey at high temperatures can break down its delicate flavor and change its color.

You can preserve honey’s natural flavors and colors by using indirect heat. Simply place the honey container into a bowl of warm water to make it pourable. If the recipe allows, you can also add honey to the dish after cooking or near the end of the cooking process. Also, stirring honey as it warms helps dissolve crystals and contributes to more even heating.

Don’t overlook honey variations

Honey comes in many varieties, and they vary in taste, texture, aroma, color, processing level, and nutritional value. A mild honey like clover or acacia will blend easily without changing the flavor of your dish, while a darker buckwheat honey adds a stronger, more noticeable taste. Texture matters too. Some honeys are thin and pourable, while others are thick or crystallized, which affects how they mix into recipes.

Noticing the type of honey you’re using and how it works for your cooking helps you control the flavor and consistency of your dishes. Usually, mild honeys work well in baked goods and stronger honeys fit nicely into glazes and sauces.

When you’re starting out with honey, use premium-quality honey from a reputable supplier.

Do balance honey in baked dishes

Honey is more acidic than sugar, which can change how your baked dishes rise and set. You can balance honey’s acidity by adding baking soda to the dish, to keep your baked goods light and lifted. You only need a tiny bit of baking soda, though. Use ¼ teaspoon of baking soda for every 1 cup of honey.

Read next: How to substitute honey for brown sugar

Do lower baking temperature

Honey browns faster than sugar, which can lead to burned tops on baked goods. Fortunately, there’s an easy adjustment. Lower the baking temperature by 25°F or 15°C and turn on the oven light so you can watch your dish as it cooks.

Do start with the right recipes

Set yourself up for success with honey by starting with the right recipes. You’ll see the best results by substituting honey into denser baked goods, salad dressings, and sauces. Try banana bread, muffins, chewy cookies, vinaigrette, or barbecue sauce.

You can also get a good feel for honey usage by making popular recipes that call for honey. This way, you won’t have to worry about substitution adjustments. Honey-based recipes that BlogChef readers love include:

1. Chinese honey chicken. These deep-fried chicken pieces served with a honey garlic sauce are irresistible.
2. Honey garlic pork chops. Easy and healthy, these pork chops have a smokey, sweet flavor.
3. Honey pepper chicken strips. Fry your own chicken or buy breaded chicken tenders to cook in the oven. The real hero of this recipe is the honey pepper sauce, seasoned with soy sauce, pineapple juice, honey, and dark brown sugar.
4. Honey mustard chicken flatbreads. This is an upgraded chicken sandwich, featuring bacon, Swiss cheese, and a tangy honey mustard sauce.
5. Honey chipotle chicken crispers. Sound familiar? It’s a Chili’s copycat recipe for fried chicken pieces alongside a fun honey chipotle dipping sauce.

Do know how to store honey properly

Following the dos and don’ts of cooking and baking with honey only produces the best results if you’re storing your honey properly. Honey absorbs moisture from the air and that changes its texture and quality over time.  This natural sweetener also crystallizes naturally, especially at colder temperatures. Crystallization contributes to uneven mixing and inconsistent results.

Avoid those issues by storing honey in an airtight container at room temperature. If it crystallizes in the container, warm it slowly by placing the container in a bowl of warm water.

Make honey work for you

With a few small adjustments — less honey, a little baking soda, lower heat — you can get consistent, great results with honey substitutions. The usual rules apply: Start simple, pay attention to how your recipes respond, and tweak as you go. Before long, you’ll be using honey with confidence in everything from baked goods to sauces, getting better flavor and more versatility out of every dish.

The post How to cook and bake with honey: Dos and don’ts appeared first on BlogChef.

Hi, my name is Catherine, and I love buying kitchen appliances. Thankfully, I have space at home for the essentials: giant Instant Pot, stand mixer, two food processors, multi-function countertop oven, and – now – a Suvie Kitchen System 3.0+.

I bought the Suvie oven as a splurge purchase to streamline my weekday meal prep. Before Suvie, life’s many obligations had me prepping Factor microwave meals for dinner. And while those aren’t bad, I wanted a better process for quick meal prep – specifically, a process that didn’t involve microwaving vegetables.

After some research, I bought the Suvie oven along with a Suvie meal plan. I’ve had the appliance and the meal plan for three months, and here’s my take on both. This review was not sponsored or requested by Suvie.

Quick take: Suvie oven is convenient, meals are good

The Suvie oven is quirky but convenient, and the Suvie-prepared meals I’ve had range in quality from good to great. I love that I can prep my dinner in the morning, put it in the oven, and schedule a cook completion time. I also appreciate that I can use Suvie’s scheduling power on my own meals as well as Suvie-prepared meals.

One negative is the cost of the Suvie-prepared meals. The per-serving price is $12+ and the ingredients seem to comprise a tiny fraction of that price. You definitely pay for the convenience more than the actual food. I can accept that trade-off to a point, but you may feel differently.

Read next: Home Chef review from a former subscriber

Suvie oven overview

The Suvie is a multi-function kitchen appliance that refrigerates and cooks. Because it gets cold as well as hot, you can add fresh or frozen ingredients to the oven and schedule cooking for later. The refrigeration protects your ingredients until the oven turns on. There is a setting to cook from frozen, which presumably tells the Suvie to stay even colder until it’s time to start cooking.

The cooking modes are:

• Roast
• Air fry
• Bake
• Broil
• Sous vide
• Slow cook
• Steam
• Reheat
• Egg mode
• Proof

The oven has two zones, and you can generally use different settings on each zone. You might sous vide a steak in the bottom while you roast veggies in the top, for example. You can do this on different schedules, too. It’s no problem if your steak takes 20 minutes and your veggies take 35.

Note: You cannot use sous vide and slow cook modes at different temperatures at the same time.

Meal scheduling workflow

To schedule a cook plan on the Suvie, start by pushing the knob. This opens the settings. You set up the bottom zone first, by selecting a cook mode, temperature, and time. For the top zone, you can duplicate bottom zone settings, choose different settings, or leave the top zone off.

Next, you set whether you’re cooking from frozen ingredients with a yes/no toggle. You can then select to cook the meal now or schedule it for later. If you schedule the meal for later, you set the time you want your food to be done, and the unit will go into refrigeration mode initially.

Pans

My Suvie oven came with two deep pans, one roasting rack, an air fry basket, and two sheet pans. I have used all the pans except the sheet pans. The deep pans get the most use in my kitchen. Fortunately, they are easy to clean.

You cannot use your own pans unless they are magically the right size.

Read next: 10 kitchen essentials every raw chef needs

Pricing

You can buy the oven for $149 if you also buy a meal plan consisting of at least six meal boxes in the first year. When you sign up for the plan, you get 12 servings free. The regular price on a meal box with four meals for two people — eight servings total — is about $120 including tax and shipping.

The “regular” price on the oven is $649.

Meal plan

You can opt for a meal box weekly, bimonthly, or monthly. You can customize your meals and skip weeks as needed. Fewer shipments with more meals is an option because the meals are frozen, so you don’t need to eat them immediately. You will save on shipping this way.

The meal plan selection is good, but not great. My husband is a picky eater and we’ve already worked through nearly all the recipes that fit his parameters — at least those without a premium price tag.

Seafood and steak meals do cost more, sometimes substantially more. One thing I don’t like is that Suvie will auto-add these pricey meals to your box, which increases the box price to upwards of $170. You can avoid unintended expensive meals by setting a reminder to yourself to customize your meals before the shipment is finalized.

The good

What I love most about my Suvie oven:

1. The ability to schedule cooking later in the day is a gamechanger, particularly if your evenings are booked solid.
2. Two zones with separate settings streamlines meal prep. I made a meal with reheated pulled pork in one zone and baked sweet potatoes. I prepped the ingredients and scheduled different temperatures and cook times for each zone. Everything was ready as expected, even though the potatoes took an hour and a half to bake and the pork took 15 minutes to reheat.
3. I can schedule my own meals and Suvie-prepped meals. The oven would have a lot less value in my life if it only worked with Suvie’s prepacked, frozen meals.
4. The Suvie-prepped meals are frozen. Most meal services send you fresh ingredients. Fresh is preferred from a flavor perspective, particularly when produce is involved. But frozen meals are vastly more convenient, because you’re not on a short timeline to consume them.

The bad

The appliance has some quirks, such as:

1. The water level monitoring is questionable. The Suvie uses water to power its refrigerator and some of the cook modes. The thing is, it’s not always clear how much water the appliance needs. It has prompted me to add water, then overflowed all over my kitchen counter.
2. The oven is noisy. The Suvie makes a lot of gurgling noises.
3. Counter placement can be tricky. The oven is 14 inches tall and requires 4 inches of clearance on the sides and 6 inches of clearance behind. It won’t fit in a small, tight kitchen.
4. The cool down cycle can be problematic. If the ambient room temperature is 75 degrees or higher, the oven may prompt you to run a cool-down cycle. The problem is, you don’t know the cool-down is needed until you’ve prepped your food in the pans and you’re ready to schedule the cook. And the cool-down cycle prompts you to use the pans for water and ice. So…the instruction requires you to undo your prep to run the cool-down cycle, then redo your prep. That is a bad workflow, given this oven is positioned as a time-saver.

Read next: 8 of Amazon’s best gift cookbooks under $31

The ugly

The ugly aspects of the Suvie oven are related more to the recipe instructions than the oven itself. Twice my oven has produced under-cooked chicken, and once I had crunchy rice. Here are my tips to avoid those scenarios:

1. Keep meat pieces from touching one another. Chicken pieces are more likely to be under-cooked if they are touching or overlapping. I cooked a frozen Suvie meal for four and the chicken pieces did overlap due to their shape. The overlapping areas were still raw after the cook cycle was done.
2. Pay attention to the settings. The per-person settings are important with frozen Suvie meals. Don’t forget to switch to four servings if you are indeed cooking for four people.
3. Use your judgment with Suvie blog recipes. Suvie’s blog, Recette Magazine, publishes recipes that are presumably optimized for the Suvie oven. Out of the three Recette recipes I made, two were not workable with the provided cook settings and instructions. One produced under-cooked chicken and the other had crunchy, uncooked rice. If the timing, heat settings, or prep instructions of a Recette recipe don’t seem right, they probably aren’t. Adjust accordingly.
4. Adjust for scheduled cooks. If you are going to rely on Suvie’s refrigeration, consider setting a longer or hotter cook time to account for the cooler temperatures in play when the oven turns on.
5. Always check for doneness. Don’t wait until your chicken breast is plated to check for doneness. Use a meat thermometer after resting to prevent raw-meat mishaps.

Recipes I made in the Suvie oven

I made these Suvie recipes from Recette Magazine:

1. Chimichurri steak. To date, the best thing my Suvie oven has produced.
2. Super simple crispy chicken thighs. Thumbs down on this one. The chicken thighs were not crispy or even cooked thoroughly.  
3. Stuffed cabbage rolls. Also thumbs down. The recipe calls for uncooked rice, which remained fully crunchy after three hours of slow cooking. Mistakes like this make me wonder if they’re using ChatGPT to produce their recipes.

I’ve also used the Suvie to roast potatoes, air fry or reheat leftovers, and warm burger buns. The Suvie performs these every day, off-the-cuff cooking tasks well, in part because it heats up very quickly.

Suvie oven: Quirky, but convenient

I don’t regret my Suvie oven purchase, mostly because I’ve learned how to work around its quirks. I have also gotten hooked on scheduling my meals, which is the oven’s most powerful capability.

Whether this kitchen robot works for you depends on how you plan to use it and how adaptable you are. If you don’t already have appliances for air frying, slow cooking, and sous viding, it might be worthwhile to add those tools to your arsenal. And, if you’re willing to experiment with your own recipes, that’s where this oven proves the most value.

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