ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

From basic buttered or smeared with mayo and topped with thick slices of heavily salted in-season tomatoes to piled high on the side of that all-day diner-style pancake brekkie and the real reason why millennials apparently can’t afford to purchase their own homes (yeah, looking at you, avocado toast)—toast really isn’t just toast. Whether part of a well-balanced meal or made as a meal entirely on its own, preparing toast is part of our daily routines. But have you ever stopped to wonder if there’s a right way or a best way to toast that slice of bread? Our mission here was clear. Toaster be damned! We stocked up on loaves of store-bought white bread and gathered a plethora of toasting tools—from a countertop convection oven to a Searzall® and a literal clothing iron—to test different methods and fats beyond butter to find what makes a truly perfect piece of toast. (For the record, we were looking for the slice that had an even golden-brown crust with a fluffy and moist interior.) So, is there a right way or a best way to make toast? Our toast tasting notes are below. Keep on reading to see what results surprised us—and check out a few of our team’s personal favorites.