The Wirecutter Show

We all know we should eat more veggies, but sometimes life gets in the way. Maybe you're too busy for endless chopping, stumped by an unfamiliar root vegetable, or juggling guests or family members with conflicting dietary restrictions.

This episode, Tanya Sichynsky, editor for the Food and Cooking sections at The New York Times, and author of The Veggie newsletter and YouTube show, discusses her new cookbook, Veg Everything. She shares her approachable, plant-forward philosophy on cooking vegetables—not as a punishment or boring side dish, but as a versatile, flavor-packed centerpiece.

Tanya walks us through the essential pantry staples that make veggie-centric meals fast and effortless, how to make seasonal swaps in recipes, and clever ways to reinvent leftover veggies into frittatas, pasta sauces, or savory pancakes.

This episode covers:
Stocking a flavor-boosting pantry: Certain ingredients can instantly transform a single fresh vegetable into a complete, satisfying meal. Tanya keeps canned lentils, beans, tahini, dates, Dijon mustard, nutritional yeast, and pre-crisped garlic or shallots in her pantry.
Veggies for breakfast: It’s easier to get enough vegetables in your day if you start in the morning. Stack your first meal with plenty of plants with smoothies, frittata and more.
RSVP-worthy showstoppers: How to make impressive, centerpiece vegetarian dishes for entertaining.
The leftover framework: Think about integrating veggie leftovers into different “formats” like pancakes, toasts, pastas, and more.

Products we recommend:
Tanya loves her ripstop cargo pants from Kapital

Additional reading:
The Veggie's Editor Dishes on Her Favorite Kitchen Tools
Packable Beach and Picnic Recipes
10 Best Veggie Burgers of 2026



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The Wirecutter Show is executive produced by Rosie Guerin and produced by Abigail Keel.Engineering support from Maddy Masiello and Nick Pitman. Episodes are mixed by Catherine Anderson, Efim Shapiro, Rowan Niemisto, Sophia Lanman, and Sonia Herrero. Original music by Dan Powell, Marion Lozano, Elisheba Ittoop, and Diane Wong. Wirecutter’s deputy publisher and general manager is Cliff Levy. Ben Frumin is Wirecutter’s editor-in-chief. Hosted by Rosie Guerin, Caira Blackwell and Christine Cyr Clisset.
Find edited transcripts for each episode here: The Wirecutter Show Podcast

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Pickles are a polarizing subject. Some people want a cold, crunchy dill straight from the fridge, while others swear by a sour pickle or a sweet, spicy relish. And if you've ever wondered whether you can make better pickles at home, there's a whole world of canning and fermentation to explore.

In this episode recorded live at the Minnesota State Fair, Wirecutter kitchen writer Maki Yazawa starts by explaining how Wirecutter’s team tested 47 store-bought pickles and what they were looking for. Then, Minnesota State Fair pickle judge Mary Bartz, and last year’s overall canning winner Teresa Craig, talk about what makes a prize-winning pickle. They discuss how to safely can and ferment pickles at home, and the resources Mary recommends for getting started, including the National Center for Food Preservation and the book So Easy to Preserve. Plus, they tell us some of the most unusual pickled creations they’ve ever encountered.

This episode covers:
How to choose the right pickle for what you're eating. The shape and style matter: Maki recommends crinkle-cut chips for burgers, slender pickles for subs, and sour pickles for snacking on a hot day.
Why fresh produce is the key to crunchy homemade pickles. Teresa says the fresher your cucumbers and other vegetables are, the better the texture of the finished product.
How to safely make pickles at home. Mary explains why acidity, processing time and temperature, proper headspace, clean jars, and a reliable seal all matter for preventing dangerous bacterial growth.
The difference between water-bath and pressure canning. Water-bath canning works for acidic foods like pickles, while pressure canning is necessary for lower-acid foods such as corn and green beans because it reaches a higher temperature.

Products we recommend:
Teresa likes: The Ball Electric Water-Bath Canner and Easy Fermenter Lids

Additional reading:
The Best Pickles
You Had Thoughts About Our Pickle Picks. So We Tasted More Pickles.



We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more›

Wirecutter Social and Website
Instagram: /wirecutter
Threads: /@wirecutter
Twitter: /wirecutter
Facebook: /thewirecutter
TikTok: /wirecutter
LinkedIn: /nyt-wirecutter
Website: https://www.nytimes.com/wirecutter/
Newsletter: https://www.nytimes.com/wirecutter/newsletters/

The Wirecutter Show is executive produced by Rosie Guerin and produced by Abigail Keel.Engineering support from Maddy Masiello and Nick Pitman. Episodes are mixed by Catherine Anderson, Efim Shapiro, Rowan Niemisto, Sophia Lanman, and Sonia Herrero. Original music by Dan Powell, Marion Lozano, Elisheba Ittoop, and Diane Wong. Wirecutter’s deputy publisher and general manager is Cliff Levy. Ben Frumin is Wirecutter’s editor-in-chief. Hosted by Rosie Guerin, Caira Blackwell and Christine Cyr Clisset.
Find edited transcripts for each episode here: The Wirecutter Show Podcast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Finding a bra that fits well can feel like an impossible combination of measurements, brands, cup sizes, and personal preferences. Even knowing your usual size doesn't guarantee that a bra will feel comfortable or provide the support you need.

This episode, Wirecutter senior staff writer Zoe Vanderweide breaks down what a bra is actually supposed to do, and how to tell when one fits properly. After testing more than 35 bras, she explains why the band matters more than the straps for support, why bra sizes aren't standardized across brands, and how to shop when your breasts don't fit neatly into a standard size. Plus, how to make your bras last longer.

This episode covers:
Why the right bra can do much more than provide support. Bras can change the shape of your breasts, provide nipple coverage, smooth asymmetry, make clothes fit better, or minimize a larger bust.
Why you should know your measurements—and then try multiple sizes. We recommends measuring yourself, checking a brand's size chart, and ordering a couple sizes because there's no substitute for actually trying a bra on.
Why you shouldn't wear the same bra two days in a row. Letting the elastane in a bra's band rest between wears helps it regain its shape and prevents it from stretching out prematurely.
How to wash a bra without destroying it. You don't need to wash a bra after every wear; when you do, use a gentle wash cycle in a mesh bag and air-dry.

Products we recommend:
For people who fall between standard cup sizes: ThirdLove 24/7 Classic Uplift Plunge Bra
For larger breasts that hate underwires: Evelyn Bobbie Defy Bra
For a sexy, lacy bra for smaller busts: Journelle Anais Plunge Bra
For a sexy, supportive bra for larger busts: Panache Allure Full Cup Bra
For a modern, minimalist sexy bra for small to medium breasts: Negative Sieve Non-Wire Bra
For comfortable casual wear around the house or on errands: Harper Wilde Bliss Triangle Bralette
For smoothing lumps and bumps on the back: Wacoal Back Appeal Underwire Bra
For an affordable, versatile everyday bra: Harper Wilde Base T-Shirt Bra
Zoe loves: Her new diamond art kit

Additional reading:
The Best, Most Comfortable Bras
The Best Nursing Bras
The 6 Best Sports Bras of 2026
Sorry, You Really Can’t Wear Your Favorite Bra Every Single Day
How to Wash Bras


We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more›

Wirecutter Social and Website
Instagram: /wirecutter
Threads: /@wirecutter
Twitter: /wirecutter
Facebook: /thewirecutter
TikTok: /wirecutter
LinkedIn: /nyt-wirecutter
Website: https://www.nytimes.com/wirecutter/
Newsletter: https://www.nytimes.com/wirecutter/newsletters/

The Wirecutter Show is executive produced by Rosie Guerin and produced by Abigail Keel.Engineering support from Maddy Masiello and Nick Pitman. Episodes are mixed by Catherine Anderson, Efim Shapiro, Rowan Niemisto, Sophia Lanman, and Sonia Herrero. Original music by Dan Powell, Marion Lozano, Elisheba Ittoop, and Diane Wong. Wirecutter’s deputy publisher and general manager is Cliff Levy. Ben Frumin is Wirecutter’s editor-in-chief. Hosted by Rosie Guerin, Caira Blackwell and Christine Cyr Clisset.
Find edited transcripts for each episode here: The Wirecutter Show Podcast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Before you dump your veggie peels and coffee grounds into the trash, consider the many reasons to compost. Keeping food waste out of landfills reduces greenhouse gas emissions, while nutrient-rich compost helps sequester carbon and rejuvenates soil. You’ll also likely need to empty your regular trash less frequently. For many people, the biggest barrier to composting is simply getting started.

In this episode, Wirecutter sustainability editor Katie Okamoto shares practical tips for collecting kitchen food scraps, navigating composting options without municipal pickup, and understanding what actually belongs in your bin—including why you might want to skip those biodegradable liner bags.

Plus, Wirecutter staff members break down their own real-world setups. They share how to manage commercial pickup services, why "compostable" plastics don't work in backyard bins, and strategies for keeping odors at bay.

This episode covers:
Composting options for every space: If you don't have municipal green-bin pickup, you can use private commercial services, drop off scraps at community gardens or farmer's markets, or even try the "cardboard box method" to compost slowly inside your home.
Backyard composting 101: A successful pile requires a balance of "greens" (fresh food waste) and "browns" (dry leaves, paper, or cardboard).
Strategies for collecting food scraps: You don't need a specialized bin. Wide-mouthed mixing bowls or restaurant Cambro bins work well.
The freezer scrap method: Keeping a squishable storage bag in your freezer to collect veggie peels and eggshells eliminates odors, saves counter space, and makes it easy to tote scraps to a drop-off site.

Products we recommend:
A simple mixing bowl: Cuisinart Stainless Steel Mixing Bowls with Lids
A plastic-free tin: Epica Countertop Compost Bin
A great bag for the freezer: Baggu Standard Bag
A bigger bin: Cambro Square Food Storage Container

Additional reading:
Kitchen Compost Bins We Love in 2026
How to Start Composting
Do You Really Need Compostable Bags for Your Food Scraps?
I Saved More Than 2,000 Pounds of Food Waste From the Landfill With This Simple Composter
At-Home Food Recyclers Are Often Billed as Eco-Saviors. We Don’t Buy It.


We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more›

Wirecutter Social and Website
Instagram: /wirecutter
Threads: /@wirecutter
Twitter: /wirecutter
Facebook: /thewirecutter
TikTok: /wirecutter
LinkedIn: /nyt-wirecutter
Website: https://www.nytimes.com/wirecutter/
Newsletter: https://www.nytimes.com/wirecutter/newsletters/

The Wirecutter Show is executive produced by Rosie Guerin and produced by Abigail Keel.Engineering support from Maddy Masiello and Nick Pitman. Episodes are mixed by Catherine Anderson, Efim Shapiro, Rowan Niemisto, Sophia Lanman, and Sonia Herrero. Original music by Dan Powell, Marion Lozano, Elisheba Ittoop, and Diane Wong. Wirecutter’s deputy publisher and general manager is Cliff Levy. Ben Frumin is Wirecutter’s editor-in-chief. Hosted by Rosie Guerin, Caira Blackwell and Christine Cyr Clisset.
Find edited transcripts for each episode here: The Wirecutter Show Podcast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Using a bidet may seem a little intimidating to some, but to others it's a way of life.



In this episode, we’re reairing a conversation with Wirecutter senior staff writer and bidet-convert Doug Mahoney. He explains why these modern fixtures that wash your bum are a game-changer for hygiene. You’ll learn about how they work, what to look for when buying one, and some of Wirecutter’s top recommendations.



This episode covers:

How to choose between cold and warm-water bidets: They each have their pros and cons. Cold ones are the cheapest and easiest to install, while warm ones are more expensive and offer a luxury experience.

What to know about installation: If you can install a regular toilet seat, you can install a cold-water bidet. Warm water bidets are a little trickier, and require access to an outlet. You’ll also want to make sure your toilet has an accessible water shutoff valve.

Why it’s worth paying for a reliable brand: Given a bidet is a plumbing fixture, you should buy from a trusted brand, like Toto or Brondell. These companies tend to have reliable products that will last–and that will be less likely to cause leaks and other issues.

Why bidets are great for everyone (including those with accessibility issues): A good bidet can make anyone feel cleaner, and they’re particularly helpful for people who have mobility issues – whether that’s a potty training kid, someone recovering from surgery, or an older adult who wants to live longer independently.



Products we recommend:

The best bidet: Toto S5 Washlet

A cheaper version of our new favorite: Toto S2

A great cold water model that replaces your toilet seat: Brondell EcoSeat S101 Non-Electric Bidet Seat

A great cold water model to use with an existing toilet seat: Bio Bidet SlimEdge Attachment



We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more›

Wirecutter Social and Website
Instagram: /wirecutter
Threads: /@wirecutter
Twitter: /wirecutter
Facebook: /thewirecutter
TikTok: /wirecutter
LinkedIn: /nyt-wirecutter
Website: https://www.nytimes.com/wirecutter/
Newsletter: https://www.nytimes.com/wirecutter/newsletters/

The Wirecutter Show is executive produced by Rosie Guerin and produced by Abigail Keel.Engineering support from Maddy Masiello and Nick Pitman. Episodes are mixed by Catherine Anderson, Efim Shapiro, Rowan Niemisto, Sophia Lanman, and Sonia Herrero. Original music by Dan Powell, Marion Lozano, Elisheba Ittoop, and Diane Wong. Wirecutter’s deputy publisher and general manager is Cliff Levy. Ben Frumin is Wirecutter’s editor-in-chief. Hosted by Rosie Guerin, Caira Blackwell and Christine Cyr Clisset.
Find edited transcripts for each episode here: The Wirecutter Show Podcast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.