When Our Place debuted the Always Pan in 2019, it not only sparked a wave of interest in Instagrammable- cookware brands, but kicked off the increasing speed at which its contemporaries — think Great Jones and Caraway — began whipping up product launches. But now that the aesthetic home goods space is more crowded, to stand out in 2025, brands have to think beyond just cool color choices, and have something to say that feels personal, or purpose-driven — which is exactly why Our Place’s latest cookware launch piqued my interest.

Meet Our Place’s newest tagine, which was made in collaboration with Tangier-based Palestinian artist Nina Mohammad:

Tagines are traditional Moroccan cookware (named after the hearty dish — a flavorful stew — created within them), and were introduced to Our Place’s product lineup in 2022 under its banner of “Traditionware.” The latest Olive & Clay edition, however, is part of a limited-edition drop that was also designed to provide emergency assistance to Palestinians in Gaza. Explaining the late-February launch, the brand says that the “piece pays tribute to centuries-old Moroccan cooking traditions while celebrating Palestinian heritage — just in time for Eid,” and 100 percent of the profits will go to the Middle East Children’s Alliance to deliver aid in Gaza.

Designer Nina Mohammed is the creative director of the Moroccan-based textile sourcing studio Artisan Project, and she chose the olive leaf motif to pay homage to her grandmother, Fatima, “who planted thousands of olive trees in Palestine as a symbol of resilience and peace,” while the clay composition is a nod to the slow cooker’s traditional material construction. The tagine is designed to work specifically with the brand’s popular Always Pan (smart), although you could pair it with any comparable oven-proof cookware that accommodates its 10.9-inch diameter. Our Place’s tagine also requires no pre-seasoning, making it a solid piece for tagine beginners. (Check out Eater’s guide to buying a tagine here.)

This is not the first time Our Place has created culturally specific cookware (see: this Persian-inspired flipping platter), nor the first time that it has provided aid to the Middle East Children’s Alliance, which received 20 percent of the profits from its 2024 crescent-embellished Always Pan.

While the Always Pan remains the brand’s marquee product, the brand has also come out with a formidable parade of aesthetic cookware and appliances, including a sexy new Always Pan (it’s titanium), and a slow cooker and toaster oven that deserve to be anthropomorphized in a Pixar movie.

I would love to see even more of the brand’s heritage-driven pieces in the future, and it is refreshing to see the company amp up its commitment to building a product range that directly speaks to, and benefits, the communities from whence they came. Our Place’s co-founder Shiza Shahid spoke to Eater about that decision last spring, telling Bettina Makalintal, “You have to be specific, because if you’re trying to speak to everyone, then no one will feel like it’s for them. But if you are specific, then other people will see their own cultures in it.” That’s an ethos that sticks out a whole lot more than anything on my Explore page.

The Tagine is available at Our Place.

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When it comes to kitchen essentials, the chef’s knife gets all the glory; it’s romantic, precise, even a little dangerous. But if there’s one tool that quietly does the heavy lifting in many professional kitchens, it’s the food processor. Food processors are perhaps the least sexy of the kitchen appliances. They don’t demand the same level of skill as a knife, nor gleam when the light hits them just so, but for many chefs, they are indispensable — a machine that saves hours of prep and transforms your kitchen’s capacity for efficiency.

Cooking is essentially a litany of small, precise, and seemingly endless tasks. It is in these tasks — the chopping, the mixing, the mincing — that the food processor shines. Virtually every element of mise en place can be expedited with a great food processor. I spoke to four Los Angeles chefs about their favorite food processors — and what they use them for.

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Our experts:

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What should I use my food processor for?

What shouldn’t you use your food processor for? Depending on the size and power of your food processor, it can be used for everything from making dips, sauces, spreads, and soups to finely mincing vegetables and herbs, blending batters, and chopping nuts.

“We make a ton of aioli,” says Strauss. “Three kinds at OyBar and two at Jeff’s Table. We also shred a ton of cheese for burgers and quesadillas, and cabbage for sauerkraut.” At his restaurants, the food processor is an in dependable helpmate, a machine that streamlines prep work in ways no knife ever could. He’s not alone in that sentiment.

Turner’s team at Highly Likely uses their food processor to prep hot sauce for fermentation every week. Pittol has cracked the code on making all her butter crust doughs in a food processor, a shortcut that has saved her untold hours of labor. Orozco, who often prepares food for large events, relies on it for sheer efficiency, saying, “For an event of 60, 100, or 400 people, I’ll use a food processor because it’s more efficient.” Orozco even relies on his for drying and breaking down herbs for kombucha production. Food processors aren’t just about saving time; they can also unlock efficiencies and techniques that would be difficult or impractical by hand.

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Beyond their practicality, food processors also carry a certain nostalgia. Turner’s first memories of a food processor date back to her child. “Growing up, my mother had a special cabinet made with a swing shelf where our food processor lived,” she says. “That was over four decades ago, and it’s still the same food processor that I use every time I visit home.” Strauss recalls a similar childhood moment. “I remember my mom getting her first one in the 1970s—a Cuisinart. When she opened the box, there was this glow on her face like she was staring into the briefcase in Pulp Fiction.”

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What are the best food processors that chefs recommend?

For many chefs, the Robot Coupe R2 is the undisputed king of food processors. Nearly every chef interviewed swore by it as the industry standard. “It’s an absolute workhorse and saves my team a ton of prep hours,” says Kat Turner, chef-partner at Highly Likely in Los Angeles.

“If I’m cooking for a friend at home, I might use a mortar and pestle, but for large-scale work, I always use a Robot Coupe,” Oroczo adds.

Another big hitter? Breville’s line of Paradice and Sous Chef food processors; Strauss has one in his lineup of daily drivers. The Paradice models are best for large-batch dicing with precision and consistent sizing, while the Sous Chef line is more versatile for slicing, grating, and shredding.

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What are the best affordable food processors?

While a Robot Coupe R2 may be a must-have for commercial kitchens, the vast majority of us don’t have a $1,200 budget for adding a food processor to our arsenal.

Cuisinart’s food processors are perhaps the most ubiquitous of any brand’s, found in kitchens minimal and luxurious, lowbrow and highbrow. That’s likely because they’re reliable, versatile, uncomplicated, and super-affordable, with the smallest models starting at under $30. Plus, the bowl can be thrown in the dishwasher for easy cleaning.

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Ninja, known for its powerful blenders, has also released a popular, powerful line of food processors. At under $150, its 1200-watt Professional XL processor is probably the best bang for your buck for a machine of its size (12 cups!), with ultra-sharp blades that uniformly mix batter, whip up purees, or slice paper-thin vegetables for ratatouille.

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Already own a Vitamix and don’t want to add another appliance to your crowded cupboards? Vitamix makes a food processor attachment to convert your blender into a processor in seconds, and it’s equipped with Self-Detect technology for safe, seamless integration. Using your Vitamix’s own powerful blades and motor, it can shred, dice, chop, knead, and more.

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If you’re still salivating over the Robot Coupe, longing for its power, we have a pro tip: the more affordable Magimix is the same brand — Robot Coupe is just the name of the professional line. For smaller batches and tasks, you can pick up the Magimix Le Micro for just $137, and while the 4200XL model is still a cool $449, that’s a significant price dip from the R2 (with comparable power and features).

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How to care for your food processor

For those who do keep a food processor in their kitchen, chefs have a few tips to make the most of it. Strauss recommends a simple cleaning hack: use the machine itself to help clean sticky sauces by pulsing a bit of soapy water before washing. Pittol warns that plastic bowls absorb strong odors — garlic, turmeric — and can stain, so if possible, it’s best to have separate bowls for sweet and savory applications. She also stresses the importance of obeying the maximum fill line: Ignore it at your peril.

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Do I really need a food processor or can I get away with doing everything by hand? When should I just use a blender?

While food processors absolutely make food prep quicker and easier for many purposes, they’re not perfect. Ask a chef what they don’t use their food processor for, and you’ll likely get the same answer: slicing, fine chopping, and making anything that needs to be truly smooth. You’d think for precision the machines would have us beat but when it comes to getting things perfect, the well-trained chef with knife-in-hand still reigns supreme.

Turner avoids using hers for onions, garlic, or shallots because “the blade bruises these delicate babies and can cause bitterness in the final product.” And when it comes to silky-smooth purées? That’s blender territory. Orozco doesn’t bother using a food processor for purées at all. “I know a lot of chefs do, but I use it for rough chopping. If I need something smooth, I’ll use a blender.” And definitely don’t try to whip up a smoothie or soup in a food processor; your blender will offer a superior texture for true liquids.

For home cooks, the question of whether a food processor is a must-have tool is more divisive. Some chefs insist that every kitchen, professional or not, should have one. Strauss calls it “absolutely” essential, particularly for making aioli or homemade mayo, which he considers a game-changer. Pittol loves its time-saving potential, especially for shredding cheese, while Turner relies on hers for chopping nuts, making pie dough, and whipping up compound butters.

But not everyone is convinced. Even Turner, who swears by hers in a restaurant setting, acknowledges that some things are simply better done by hand. “There’s something witchy and magical about grinding spices and aromatics by hand,” she says.

At the end of the day, food processors are exactly what the title suggests—a workhorse. They don’t replace knife skills, they won’t give you perfect slices, and they won’t create silky-smooth textures. But for professionals, they’re indispensable, and even for home cooks, they can free up time and make cooking more joyful by taking over the most tedious tasks—if you know how to use them right.

To totally misquote a line from Guy Ritchie’s 1998 gangster classic film Lock, Stock and Two Smoking Barrels: “It’s knives for show, and food processors for a pro.”

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Who ever could guessed how vast, varied, and devout the world of gummy candy would become? According to one analysis, the gummy candy category is already worth nearly $500 million, and it’s expected to grow into a $750 million business by 2032, proof positive that our obsession has no signs of slowing. And what’s not to love? They’re sweet, they’re chewy, dentists hate them (or maybe love them, since candy gives them business), and they’re impossible to stop eating, especially for anyone who loves sinking their teeth into that QQ texture (a Taiwanese term for that bouncy, boba-esque chewing experience we love).

So, how does one rank the “best” gummy candies, when there are literally thousands of varieties out there? Well, Eater is home to a few enthusiastic and judgmental gummy aficionados. At every gas station and airport candy store, for instance our staff writer Amy McCarthy is on the hunt for the best — and weirdest — gummy candies from the United States and beyond. She has a deep appreciation for German confectioner Haribo and its iconic gummy bears and really enjoys the current proliferation of foamy, sour Swedish gummies. Meanwhile, our senior commerce editor Hilary Pollack is straight-up otaku about hard-to-find gummies, ordering them from strange corners of the internet and falling deep into #CandyTok for tips on lesser-known varieties. As such, we feel highly qualified to bestow upon the internet this highly opinionated ranking of the best gummy candies out there, listed in descending order.

Factors we considered: Flavor (balance of sweetness and tartness; realism of fruit flavors); bounciness and chewiness; and overall texture (overall mouthfeel when not chewing).

Disagree? Too bad, make your own list.

15. Haribo Goldbears

This classic really sets the standard for what a gummy bear should be, which makes sense considering that Haribo founder Hans Riegel invented the gummy bear in 1922. The texture is a little toothier than your average generic-brand imitator, and the pineapple (clear) flavor is especially compelling. Iconic and timeless! — Amy McCarthy, reporter

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14. Trolli Sour Brite Crawlers

If you’d asked me to make this list 20 years ago, when I was a mouthy 17-year-old with a penchant for candy, I’d have put Trolli’s Sour Brite Crawlers at the top of my list. And while my palate has expanded since then, there’s still no denying the appeal of these dual-flavored worms coated in sugar and citric acid for the perfect amount of sour-sweet punch. — AM

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13. Haribo Happy Cola

Cola-flavored candies have long been popular in Germany, and in 1965, Haribo introduced its Happy-Cola candy, and an icon was born. These dense, stretchy gummies do taste shockingly like a fizzy can of Coca-Cola, just without all the burps — with a tangy, caramel flavor that’s pure nostalgia. — AM

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12. Life Savers Gummies (Wild Berries, specifically)

When Life Savers Gummies were first released in 1992, I was a very small child with a dad who was addicted to classic butterscotch Life Savers hard candies, so I was practically born allegiant to the brand. The five-flavor Life Savers Gummies did nothing for me even as a kid, but the Wild Berries mix has always been exceptional, and, in my opinion, severely underrated in the modern candysphere. The Wild Berries flavor developers went above and beyond; this isn’t just blueberry, raspberry, and cherry, or whatever. There are six flavors in this mix: strawberry, red raspberry, blackberry, black raspberry, white grape, and cherry berry. It’s very femme, very romantic, very 1992, actually — this was the year that Annie Lennox’s “Walking on Broken Glass” and Celine Dion’s “If You Asked Me To” topped the charts and that doesn’t feel like a coincidence, astrologically or culturally. Beyond the flavor, the texture is flexible, stretchy — unafraid to be a little rubbery. You’re at a gas station in the middle of nowhere and need a mood boost, these are going to save you. And put Annie Lennox on when you get back in the car. — Hilary Pollack, senior commerce editor

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11. Bubs Goody Sour Ovals

The Swedish candy trend shows no signs of slowing down, and that’s a good thing — the Swedes know a thing or two about making excellent gummy candy, especially if you’re into sour stuff. But my actual favorite are Bubs Sour Ovals, a soft, foamy gummy available in tons of compelling flavors, including banana-caramel and strawberry-pomegranate. — AM

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10. Albanese Peach Rings

Those few weeks each year when fresh peaches are abundant and in-season are all too fleeting, and the rest of the time, I have to make due with peach rings. The fake peach flavor in peach rings is, somehow, better than most other fake fruit flavors, and Indiana-born candy purveyor Albanese makes the very best. Their peach rings are perfectly chewy and boast a more sophisticated, peachier flavor than the average iteration of this beloved gummy candy. — AM

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9. Sour Patch Kids

An OG in the American gummy scene, Sour Patch Kids have been on the market since 1985, and they still hit. In middle school, I peeled off the inside of my mouth countless times sucking all the citric acid and sugar from these sour-then-sweet candies, and I regret nothing. Now, I’m more likely to grab the Sour Patch Kids watermelons, an improvement on the original Kids in both texture and flavor. — AM

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8. Haribo Sour S’ghetti

The real innovation in Haribo’s Sour S’ghetti is its now-beloved shape — long, noodle-y gummies coated in sour sugar. Slurping actual spaghetti noodles is fun, sure, but it’s even better when the noodles are made out of candy. — AM

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7. Amos Peelerz

Amos are more new-school innovators in the candy world, producing some very interesting products such as jelly-filled Mermaid Jewels and “4D” strawberries that are dazzlingly beautiful (although I find those gummies a bit too firm, which is why they’re not on this list). Peelerz are really Amos’s greatest offering, and as their name suggests, they are gummies that you peel like a fruit, albeit not terribly easily. They can also be eaten whole, and the texture is phenomenal — a very smooth, silky gummy — and the fruit flavors are very true to form and potent, especially the mango, which suggests an Alphonso. One of the top ingredients is mango jam, which is impressive, given that the vast majority of gummies on the market are artificially flavored. That being said, I’m gonna warn you right now: They are weird. While oddly satisfying, there is also something surgical about the peeling process that makes me feel a bit weird inside. That being said, they are a very original gummy. — HP

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6. Haribo Watermelon

Yeah, there’s a lot of Haribo on this list — and that’s because Haribo gummies are among the best. Few gummies can compete with Haribo Watermelon, which combine the fluffy texture of a marshmallow with the classic bouncy interior of a gummy bear into a candy that’s dangerously easy to eat an entire bag of in one sitting. — AM

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5. Haribo Pico Balla

What sets Pico Balla apart from other Haribo gummies is that it’s basically a finely cut-up fondant-filled licorice tube. Yes, you get the chewy exterior of the tube offers the gummy experience you seek, but it’s the creamy, sugary filling (dare I say it’s marshmallow-adjacent?) that provides a truly lovely, luxurious-feeling contrast. Each tiny candy actually has two distinct fillings combined, so you might get one bite that’s lemon-banana and another that’s apple-raspberry. Sensational, truly. (Yes, Haribo is really dominating this list, but it’s a story about gummy candy; what do you expect?) —HP

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4. Albanese Gummy Bears

Haribo may have invented the gummy bear, but Albanese perfected them. The flavor assortment, which includes watermelon, pink grapefruit, and mango, is much more compelling than the usual cherry-orange-green-apple offering, and the soft, bouncy texture is extremely satisfying. — AM

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3. Kasugai Muscat Gummies

When it comes to QQ texture, Kasugai gummies absolutely reign supreme in my book. They are soft and pillowy with excellent bounce and a silky outer coating, and the flavor selection is also unparalleled, with lychee, yuzu, and kiwi among the offerings. It is the muscat, however, that I originally fell in love with as a child, and to which I remain most loyal; for those who have not had muscat grapes, they are larger, more floral, muskier, and far sweeter than an average green table grape, with a complex aroma that is as akin to a lychee as it is to what we think of as “grape flavor.” The muscat flavor is refreshing yet conveys yearning, with a mouthwatering, honey-like quality. These gummies are truly elite status. — HP

2. eFrutti Apple Trio

You think you’ve had good gummy candy, and then you stumble upon eFrutti’s Sweet & Sour Apple Trio and your whole life changes. While apple wouldn’t necessarily my go-to flavor for any candy, here, it is the truly appley appleness that makes this candy inconceivably good. It is not one, but three apple varieties combined in each pouch (thus the Trio): Honeycrisp, Granny Smith, and Golden Delicious. You can actually distinctively taste the different floral notes and sweet-tart moments of each distinct variety. I have zero interest in eating a Granny Smith apple whole, but here, I come to appreciate its edge in tartness, while also appreciating how it refreshingly balances the more sugary apple flavor of Honeycrisp. Also, great bounciness, great QQ, a real sink-your-teeth-in gummy texture. Do not sleep on these. — HP

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1. Nerds Gummy Clusters

Sitting atop this assortment of excellent gummies is the One True Gummy King: Nerds Gummy Clusters. The flavors are great, yes, but the combination of crunchy Nerds and chewy gummy center is a revelation. And sure, you might say these are just chopped up bits of Nerds Ropes, but real gummy enthusiasts know that Gummy Clusters are the pinnacle of the form. — AM

It’s hard to describe the alchemy that makes Nerds Gummy Clusters such a transcendent candy. They are the true manifestation of what I was promised by watching Willy Wonka & the Chocolate Factory as a child. They are crunchy yet yielding, chewy yet multidimensional, undoubtedly sweet yet also tart and oddly balanced. They are “fruity,” and yet a flavor all their own that’s like the elusive payoff I always imagined drinking strawberry watermelon Bath & Body Works body spray would taste like. I would give anything to have been a fly on the wall (or actually, a taster) for the research and development phase that resulted in this candy. Greater than the sum of its part, and a triumph. — HP

There you have it: the one true ranking of gummy candies. Now go stock your candy drawer.

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