Ultrean 6 Quart on sale on Amazon for $130

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This family-size air fryer is 13% off right now on Amazon.

This family-size air fryer is 13% off right now on Amazon.

Yahoo Lifestyle Canada is committed to finding you the best products at the best prices. We may receive a share from purchases made via links on this page. Pricing and availability are subject to change. 

An air fryer is an underrated kitchen appliance that can makes it easier to prepare the meals you love for the people you love. Whether you’re a busy parent, a skilled chef or a kitchen novice, this multipurpose kitchen device is a great addition to your home to ensure your family is getting restaurant-quality meals at home. 

Air fryers cook food faster than a conventional oven and uses 80 per cent less fat than a traditional deep fryer, making it the perfect “welcome home” gift

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10 best aprons for cooking, grilling and more

Aprons are a kitchen necessity for many passionate home cooks, especially ones who prefer to keep things neat and tidy. Not only do many kinds of aprons help keep your clothes clean while whipping up elaborate holiday dinners and desserts, but many even have roomy pockets to store smaller kitchen essentials like an instant read thermometer or a spatula.

While there are plenty of aprons out on the market, if you really want to channel your inner Food Network chef, you might want to take a look at these 10 top-rated aprons that are made with home cooks in mind.

Best aprons for men and women

Maison d’ Hermine 100% Cotton Apron

Prefer something a little more twee? With over 30 designs available and a glowing 4.8-star average from over 5,000 verified Amazon shoppers, this European-inspired pick is equally charming and elegant for the Julia Child in your life.

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This Lemon Pie Captures the Feeling of Home

In the decade I spent working in restaurant kitchens, I rarely felt an emotional connection with the food I was cooking.

This feeling of distance from the food I encountered here in the United States began almost as soon as I arrived from Nigeria as a young college student. Very few dishes I ate growing up were reflected in the dining hall food served in my university, nor was there evidence of them in the recipes I fastidiously honed in culinary school after college, and in my first restaurant jobs in Baltimore. When I moved to Atlanta in 2006, Edna Lewis, the great American chef and cookbook author, had just passed. At the two restaurants where I worked, I started making Ms. Lewis’s recipes, and began seeing in my own two hands the food that transported me home.

Those of us who work in restaurant kitchens know the

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