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" ... For Garg, this meant articulating her startup’s point of differentiation in a crowded market where established competitors already dominated the 20-to-30-year-old market. After launching routine visits to customers’ homes, Garg stumbled upon a game-changing revelation: couples age 30-40 desired the satisfaction of mixing, sautéing and garnishing their own meals, but lacked the time. ... "
" ... For his version, Rolnick made a few changes, including adding mushrooms and sautéing the vegetables and herbs for added flavor. The addition of chicken stock and veal stock also adds flavor to the dish. Lastly, he finishes the dish in the oven while his mom cooks the dish over the stovetop exclusively. ... "
" ... The most notable item in their collection is the Always Pan: an Instagram-ready blush pink that has a non-toxic, non-stick coating (free of Teflon and PFAS) and can be used for everything from sautéing vegetables to making a family serving of pasta to steaming bao buns. “The Always Pan is designed to replace eight traditional pieces of cookware,” she says, “There’s nothing like it in the market, as everyone else is trying to sell you an 8-piece-cookware set that you don’t really need.” ... "
" ... This is true of many foods and all protein, whether you are grilling, or sautéing it. This other bit of food science is why it is so important not to flip the burgers more than once and the reason that so many burgers end up falling apart when they are flipped too early. I rarely use a spatula to flip my burgers, opting for 12-inch locking chef tongs, because I wait until it is the right time to turn my burgers on the other side. And, it goes without saying that pressing down on the burgers with a spatula is a no-no—the only exception is griddle cooking a smash burger, but that is not grilling! ... "