Popcorn is a timeless snack: Since it was first cultivated in the Americas, several thousand years ago, it’s been munched on by the Aztecs, Depression-era vendors, movie-theater patrons, and money-strapped students alike. Methods for making popcorn abound, and as a longtime connoisseur, I wanted to know which technique was the best.
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: A kernel set under a magnifying glass in the sun (video) could work, as could a kernel placed 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.
