Nearly all home-popping methods fit into one of three categories: hot air (using a small appliance, such as an air popper), stove-top, or microwave. I say “nearly all” because technically you can get as creative as you want: Setting a kernel under a magnifying glass in the sun (video) could work, as could placing a kernel in a hair straightener (video). We just wouldn’t recommend these methods.
I spoke with other popcorn fanatics at Wirecutter—some who eat it daily and some who have it only once in a while; some with kids and some without; some living in small apartments and others who dwell in spacious houses. And I systematically tested every major method for popping popcorn (while subjecting my loved ones to near-endless bowls of the stuff).
In the end, I discovered that the crispiest, best-tasting popcorn is made on the stove. But that doesn’t mean the stove-top method is the best method for you. If you prioritize easy cleanup, kid-friendliness, or an option that doesn’t require oil, we have other suggestions, too.
https://www.nytimes.com/wirecutter/reviews/best-ways-to-make-popcorn/?utm_source=rss&utm_medium=feed&utm_campaign=RSS%20Feed
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