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Published Work

ARCHIVE OF THE YEAR 2017


Wired—October 18, 2017

Review: Breville Precision Brewer

The latest drip machine from Breville offers many ways to tinker with the variables that go into brewing your morning cup.


WIRED—October 14, 2017

Knead To Know: The Secrets of Gluten, Revealed

Nathan Myhrvold’s second food manifesto, Modernist Bread, is a $625, five-volume labor of loaves.


Wired—October 7, 2017

Review: The Traeger Timberline 850

Mechanical bugs and faulty thermometers stunt Traeger’s otherwise great grill.


Wired—September 15, 2017

Review: Dave Arnold’s Spinzall Culinary Centrifuge

The Spinzall kitchen centrifuge does stuff like clarify fruit juices, make butter, and create clear herb oils. But does it, you know, work well?


Wired—August 4, 2017

Wheat Nerds and Scientists Join Forces To Build A Better Bread

A group of bakers, millers, and scientists are working to make whole-grain foods delicious. Here’s what happens at the Grain Gathering, an annual meeting of some of the world’s best bakers, millers, and grain growers in the flowing meadows of Washington State’s Skagit Valley.


Wired—July 19, 2017

Review: Meal Kits Provide Tasty Dinners, With A Side Of Landfill

We review ready-to-cook meal kits from Amazon Fresh, Blue Apron, Purple Carrot, and Home Chef.


WIRED—July 13, 2017

Review: Cook By Numbers With The Hestan Cue

The Hestan Cue’s app guides you through recipes step-by-step, setting your pan to exactly the right temperature every time. Is it worth the price?


WIRED—June 28, 2017

Review: Stasher and Anova Team Up On Multi-Use Sous Vide Bags

Stasher has teamed up with sous-vide company Anova to market its reusable silicone bags to trendy home chefs.


WIRED—June 9, 2017

Review: Oh, Look, A $350 Box To Hold Your Cheese

The Cheese Grotto promises to extend the life of fine cheeses by creating the perfect storage conditions. But in reality, deli wrap might work just as well.


WIRED—March 16, 2017

Holy Shucking Fit! You Might Be Shucking Oysters All Wrong

Learn a hinge-first technique for popping bivalves open with a formal beauty that recalls the tango.


Wired—February 15, 2017

A Review: Panasonic’s Countertop Induction Oven—Underdone

Panasonic gave a splashy introduction to its Countertop Induction Oven at this year’s CES, promising to get tasty dinners on the table in record time by blasting them with impressive-sounding technology.

This oven, aka the CIO, pairs an induction burner—which …


Wired—December 6, 2016

Review: PicoBrew Pico—Drinking Game

If you’re an avid fan of regional microbreweries, a new home-brewing machine offers an ability that’s like having the ability to tap a keg 3,000 miles away.

It sounds enticing but in terms of use beyond just a couple of …