Perched in Aroostook County at the very top of the state, the St. John Valley is nicknamed “The Crown of Maine.” This remote region that borders Canada is home to Maine’s Acadian population, who are descended from French settlers who arrived there in the early 17th century. Having endured centuries of upheaval and persecution, Acadians continue to make their home in Maine and the Maritime provinces of Canada today, where they seek to preserve and honor their unique heritage. One of the essential dishes stemming from that heritage is ployes. 

Ployes (rhyming with “boys”) are a unique pancake-crepe-crumpet-flatbread hybrid beloved in the Acadian community. These versatile flatbreads are served with every meal of the day. The most traditional way to serve them is to spread them with butter, roll them up, and dip them into soup or stew. But you can also serve them with fruit, maple syrup, or molasses for breakfast or dessert.

It’s easy to see why they’re so popular in this region. The pancake-like batter takes only minutes to prepare and cook ( a cast-iron pan or griddle is best). They’re made with locally abundant buckwheat flour, and are a quick-cooking, economical accompaniment to any meal.

These buckwheat pancakes are so cherished in the area that the town of Fort Kent holds a ploye festival every year, where intrepid cooks work together to make the world’s largest ploye (thus far measuring 12 feet in diameter!). But you don’t need to visit remote Northern Maine to enjoy them. I tested my way through piles of ployes to come up with my recipe below. It requires just three main ingredients and only a few minutes to cook. Hot off the griddle, these ployes are a delectable savory stand-in for a dinner roll, or a sweet treat when sprinkled with cinnamon-sugar or dunked into syrup or molasses. 

The Best Buckwheat Flour for Ployes

Though I grew up in Maine, I wasn’t very familiar with ployes before deep diving into their history when developing this recipe. Luckily, Bouchard Family Farms, a French-Acadian farm in its sixth generation, not only grows the buckwheat needed to make ployes from scratch, but also sells a pre-made mix (the only commercially-available ploye mix in the world!).

I ordered a bag of buckwheat and whisked up a batter from the mix to see this pancake in action. I heated up a cast iron pan, spooned on the batter, spread it into a thin round, and watched in awe as hundreds of tiny bubbles formed on the surface of each distinctively yellow pancake. In just over a minute, the ploye was cooked through and ready to serve straight from the pan. I made sure to cook it on just one side—the Bouchards and other Acadian sources are emphatic that you never flip a ploye. Instead, you cook one side, allowing the bubbles to boil and burst, leaving pillowy air pockets. It had a balanced earthy, slightly nutty flavor from the unique type of buckwheat flour in the batter.

Traditional Acadian ployes use Tartary buckwheat, a specific variety of silver-skinned buckwheat that grows in the St. John Valley region in Northern Maine and Canada. It has a lighter, less assertive flavor and green-yellow color that's much lighter than American, French, or Japanese buckwheat varieties, which are typically a deep purplish brown. And while these other varieties of buckwheat are readily available at many grocery stores across the US, to make true ployes, I strongly recommend seeking out Maine-grown light buckwheat from growers like Bouchard Family Farms or Maine Grains brands. But if you substitute with other another buckwheat flour, know that the ployes will have a dark purplish-brown color rather than yellow, and the pancakes will have a stronger buckwheat flavor.

Finding the Right Ratio of Ingredients for Ployes 

Buckwheat is in fact not wheat at all, but the seed of a flowering plant that can be ground into a flour. It’s naturally gluten-free, but ployes need a little bit of gluten formation in order for them to keep their shape and have a pliable texture. I tried Acadian recipes for ployes that called for varying amounts of each type of flour, and ultimately settled on a ratio of two parts buckwheat flour to one part all-purpose flour. This creates pancakes with a balanced earthy, nutty flavor and the ideal pliable structure. 

A tablespoon of baking powder gives the flatbreads their signature holes (known as “les yeux” or “eyes”), and enough water is added make the batter the right pourable consistency to spread easily into a thin flat disc, like a crepe (but don’t call it a crepe!). 

Unlike other pancakes, ployes contain no added fat and aren’t traditionally cooked in fat. So to ensure the pancakes release easily from the skillet when cooked, it’s important to preheat the empty pan. A well-seasoned cast iron skillet is the best— and most traditional—option. Because the pan is heated while empty, I don’t recommend using a nonstick or ceramic pan, as this can damage the pan’s coating over time. 

Once cooked they can be served both savory or sweet in a variety of ways: They can be served savory, spread with cretons (a Quebecois minced pork spread), filled with other meats, veggies, and/or cheeses, or simply buttered and rolled to dip into stews, soups, or baked beans. Or, for a sweet and easy breakfast, swipe with butter and sprinkle of cinnamon sugar, roll and dip them in molasses or maple syrup, and/or fill with jam, berries, or whipped cream.

In a large bowl, whisk together buckwheat flour, all-purpose flour, baking powder, and salt to combine. Add water and whisk until a smooth batter with the consistency of half-and-half forms. Let sit until slightly thickened and bubbly, about 10 minutes.

Meanwhile, adjust oven rack to middle position and preheat oven to 200°F (90°C). Set a wire rack in a rimmed baking sheet and transfer to oven.

Preheat a 10-inch cast iron skillet or griddle over medium heat until hot, 3 to 4 minutes. (If your pan is well-seasoned, then no cooking oil will be necessary; if it's not, add 1/2 teaspoon neutral oil to the pan as it heats and use a wadded up paper towel to spread it into a then layer before proceeding with the recipe.)

Whisk batter to recombine. Using a 1/4-cup dry measuring cup, pour one 1/4 cup portion of batter into center of skillet. Using the bottom of measuring cup or back of a metal ladle, spread batter into a very thin circle, about 7 inches in diameter.

Cook until holes form and batter sets, top is dry with edges beginning to curl, and bottom is golden brown and crisp, 1 to 2 minutes. Use a spatula to transfer to wire rack in oven to keep warm or serving plate to serve immediately. Repeat cooking with remaining batter. You should have 12 ployes. Serve with your preferred sweet or savory accompaniments, such as butter, maple syrup, berries, cretons, or meats.

Special Equipment

Whisk, rimmed baking sheet, wire rack, 10-inch cast iron skillet or griddle, 1/4-cup dry measuring cup, spatula

Notes

I recommend using Maine-grown light buckwheat from growers like Bouchard Family Farms or Maine Grains. If you substitute with other buckwheat flour, the ployes will be a dark purplish-brown color rather than yellow, and the pancakes will have a stronger buckwheat flavor.

I’ve tested dozens and dozens of chef’s knives, so I know a thing or two about what makes a good one. Sure, there are personal preferences—I like a compact handle—but there are also some objective truths: A good chef’s knife should be sharp, balanced, and easy to use. It gets bonus points if it’s affordable and easy to maintain. With these criteria in mind, I got my hands on the reasonably priced Misen chef knife, ran it through a litany of tests, and used it in my daily cooking routine to see if it was any good. 

The Tests

• Edge Sharpness Test: I ran the knife through the Edge-on-Up Professional Edge Tester three times and averaged the results to get an idea of the knife’s out-of-the-box sharpness. 
• Paper Cutting Test: After running the knife through the sharpness reader, I used it to slice vertically through a piece of paper, noting if it tore or cleanly cut through. 
• Onion Test: I used the Misen to dice an onion, noting if it made clean, neat cuts. 
• Carrot Test: I used the knife to julienne, dice, and chop hardy carrots. 
• Tomato Test: Tomato skin is rubbery, so if a knife is dull, it’ll see-saw across it or mash through it. I put the Misen up to the challenge by using it to slice and dice a whole tomato.
• Pineapple Test: I used the Misen to trim, core, and dice a whole pineapple to see if it could do it deftly. 
• General Use Test: I continued to use the Misen chef’s knife for a few weeks, noting if it stayed sharp and was versatile. 

What We Learned

The Misen Chef’s Knife Was Sharp 

Right out of the box, the Misen was sharp. It took an average of 118 grams of pressure to cut through the wire on the edge tester, which falls into the “double-edged razor blade” sharpness category according to this chart. While a sharpness reading isn’t the be-all-end-all, it still often indicates a knife that’ll cut through food readily. And that the Misen did, too: It slid neatly through tomato skin, which can cause trouble for a duller blade. Carrots were dispatched without cracking, and using the knife to peel, core, and dice a pineapple was smooth and precise. 

It’s also nice that the Misen is made of stainless steel. It’s a good introductory blade that doesn’t require as much care as carbon steel, which is more brittle and prone to rusting. A blade edge that can be honed back into shape is a bonus, too. 

It Has an Achilles Heel

Enter my biggest qualm with the Misen: the heel. It protrudes, kicking out and stopping the rock-chop motion short. Since the blade has a strong curve, it makes it even more jarring when the heel suddenly hits the edge of the cutting board—it feels like the stroke is incomplete. This isn’t unique to the chef’s knife; I’ve tested multiple Misen knives and have had the same issue.

Another qualm: While I like a longer chef’s knife—I love the 8.2-inch Misono UX10—the Misen’s blade felt gangly. Paired with the protuberant heel, the cutting motion was stilted and off-kilter. I think this is because it has a slightly taller blade, nearing two inches at its tallest point. 

The Handle Was Comfortable 

Negatives aside, the handle was lovely: compact, sleek, and with a matte coating that made it easy to grip. It let me feel more in control and get good purchase even when breaking down a tough pineapple. Editor Rochelle Bilow, who has owned and used the Misen, concurs. “The Misen knife's handle is one of the best I've used—it's grippy enough that I can confidently chop and slice, even when my hands are damp,” she says.

The Verdict

The Misen sliced and diced neatly, cutting through onions, carrots, tomatoes, and hardy pineapple without hitching. I liked the composite handle, which had a matte texture that helped me get a good grip. However, I found the chopping motion stilted due to a long heel, wider blade, and sizable curve. While this is a decent knife, at $98, I think there are other, better, similarly priced options out there, like the Misono Gyuto. That said, if you want a solid stainless steel blade that’s easy to maintain, the Misen is a good choice. 

The Pros 

The blade was sharp right out of the box, and deftly chopped onions, diced carrots, sliced tomatoes, and peeled and cored a pineapple. I also quite liked the composite handle, which stayed grippy even when wet. It has a Goldilocks weight of 8.3 ounces—neither too heavy nor too light. It’s a good-quality knife for less than $100, and its stainless steel blade requires little upkeep.

The Cons 

The curve of the blade, its height, and the large heel made the chopping motion feel stilted. The heel hit the cutting board quickly during each stroke, halting the motion suddenly—I was not a fan.  

Key Specs

• Material: Santoprene and polypropylene handle, stainless steel blade
• Blade length: 8.25 inches
• Handle length: 4.25 inches
• Weight: 8.3 ounces

Why We’re the Experts

• Grace Kelly is a senior editor at Serious Eats.
• She’s been testing gear, including tons of knives, for more than three years. 
• For this review, she used the Misen chef’s knife to cut, slice, and chop a medley of ingredients and integrated it into her daily cooking routine.

Whether you’re investing in a buy-it-for-life piece of cookware like a Dutch oven or eyeing a specialty carbon steel wok, you’re in luck. The Amazon Big Spring Sale kicked off on Tuesday, March 25, and will run through midnight on Monday, March 31. It’ll be hard to resist the shopping itch over the next five days of sales, especially when cookware like our favorite Le Creuset Dutch oven, Tramtontina stainless steel pan, and Lodge cast iron skillet are all on sale. By the way, there’s editor-loved bakeware on sale, too (the best ramekins are just $2 apiece!). We managed, somehow, to narrow it down to the best 23 deals, which are up to 50% off.

Le Creuset Enameled Cast Iron Dutch Oven

Tender beans and ragù Bolognese practically stew themselves in a Le Creuset Dutch oven. Its flavor-building prowess is evident in many of our Dutch oven recipes. We’ve recommended it for years due to its impeccable heating ability and durability. We even knocked a metal spoon against the rim and it didn’t chip once.

Lodge 4.5-Quart Enameled Cast Iron Dutch Oven With Lid

For fall-apart pork shoulder on a budget, we like the Lodge enameled cast iron Dutch oven that’s able to achieve the same browning in braises but costs a fraction of the price. Right now, the 4.5-quart version of our Lodge pick is only $59. It also bakes crusty bread with impressive oven spring (I use mine nearly weekly for sourdough loaves).

Lodge 10.25-Inch Inch Cast Iron Pre-Seasoned Skillet

This $17 cast iron skillet from Lodge is a longtime winner in our books. It sears superbly and produces fluffy cornbread. From chicken piccata to crispy Brussels sprouts, this do-it-all frying pan lasts practically forever and is virtually nonstick—no fried egg messes here. 

Tramontina 10-Inch Nonstick Frying Pan

If you can’t part with nonstick (we get it!), we recommend you grab an affordable one since they need to be replaced every few years, anyway. This $32 Tramontina nonstick pan is super slick, easy to clean, and heat responsive.

Lodge Cast Iron Rectangular Reversible Griddle

A long stovetop griddle is the rare piece of cookware that actually reduces the amount of dishes you have to wash later. Instead of using multiple pans for a big breakfast, grab this Lodge reversible griddle that fits up to six pancakes at once. Use it to simultaneously cook eggs and sausages or flip it to grill crispy chicken skewers. 

Tramontina Tri-Ply Clad Stainless Steel 12-Inch Frying Pan

For $40, this stainless steel pan packs quite the punch. It can sear pork chops, sauté vegetables, and fry eggs without a hitch. The tri-ply construction conducts and maintains heat well while being responsive to temperature changes. If you don’t want to spend hundreds on stainkless steel cookware, this is the best budget pick.

Yosukata Carbon Steel Wok Pan

Be it fried rice, stir-fried greens, or eggs, this Yosukata carbon steel wok aced all our tests with flying colors. We love that it has a helper handle and that the long wooden handle stays cool while cooking. It also heats up lightning fast, boiling water in just nine minutes. 

Kyocera 12-Inch Ceramic Nonstick Fry Pan

For a non-toxic, nonstick fry pan option, we like the Kyocera ceramic skillet. Its coating survived a metal fish spatula without any scratches or chips. When we fried eggs on it, the pan was practically a slip-and-slide.

Staub Cast Iron 12-inch Square Grill Pan

This enamel cast iron grill pan from Staub has deep grill grates that impart impressive char marks on burger patties and zucchini slices. Available in an array of eye-pleasing colors, the pan’s sleek enamel makes cleanup a breeze.

Lodge 12-Inch Pre-Seasoned Cast Iron Skillet With Dual Handles

Some cast iron cookware is admittedly heavy, which is why this editor-loved dual-handled skillet comes in handy (pun intended). It provides more stability while carrying and sears just like our other favorite Lodge cast iron pieces.

Lodge Pre-Seasoned Cast Iron Double Dutch Oven With Loop Handles

This bread oven is technically a Dutch oven, but when we tested it as a bread cloche, it earned high, crispy marks. Bread came out springy and golden brown, and the piece was lightweight enough to comfortably move into and out of the oven. The lid also doubles as a skillet, so you get two cookware pieces for just $49.

All-Clad Specialty Stainless Steel Fondue Set

If you’re looking to add a bit of whimsy to your kitchen, we recommend this absolutely splurge-worthy fondue set from All-Clad. It cooks over an open flame (lovely ambiance!) and the double-boiler design keeps cheese and chocolate creamy.

Le Creuset 3.5-Quart Enameled Cast Iron Signature Braiser

This cast iron braiser has shallow sides and a large base, perfect for cooking meatballs without overcrowding them. The cast iron sears foods to a crusty golden brown and the enamel resists staining and chipping. In our review, we called it "the Cadillac of braisers."

Weber Stainless Steel Vegetable Basket

With grilling season coming up, you’ll want a grilling basket for charring vegetables, seafood, and other delicate foods that might slip through the grates to be lost to the flames forever. This one from Weber is lightweight and chars vegetables beautifully. It also has curved handles that provide a stable grip.

Duxtop Whole-Clad Tri-Ply Stainless Steel Saucepan With Lid

This budget-friendly stainless steel saucepan might not rock your world, but it will be there for you every morning when you make creamy oatmeal. It simply gets the job done right, from making fluffy rice to browning butter. Its curved sides promote stirring for a smooth hot cocoa, too.

Emile Henry Made In France Flame Tagine

We spent 12 days braising meats in tagines to find the best one, and this Emile Henry tagine was our favorite of the glazed ceramic models. It cleans up quickly and can withstand higher temperatures, up to 500°F. The 3.7-quart capacity is also large enough to cook for a family without overcrowding food.

Cook N Home 16-Quart Stockpot With Lid

Every kitchen needs a large stockpot for cooking broth, boiling pasta, or making a crawfish boil. We firmly believe that while you could spend hundreds on a stockpot, it doesn’t mean you necessarily should. This affordable one, which is now even cheaper, excelled in our tests. It boils water at lightning speed, simmers flavorful stock, and has grippy rubber handles that protect your hands from heat.

Tamagoyaki Pan Square Japanese Omelette Pan

Do you ever get a craving for super soft tamagoyaki? We sure do. The Japanese-style omelet is best made in a rectangular tamagoyaki pan that’s designed specifically for cooking and rolling the egg. We love the balanced handle on this one, which has an inclined lip for scooching your omelet right off the pan onto a plate.

Dowan 4-Ounce Ramekins, Set of 6

We love ceramic ramekins so much, we have a love letter dedicated to them. They hold snacks, help with mise en place, and bake single-serve desserts. This set of six classic fluted ramekins is on sale for $12, bringing them to just $2 apiece.

HexClad Hybrid Nonstick 8-Inch Frying Pan

HexClad pans are a hybrid of stainless steel and ceramic coating. They deliver the sear of stainless steel while remaining nonstick enough for scrambled eggs. Some of our own editors have used HexClad cookware for years, and this 8-inch skillet is discounted for Amazon's Spring Sale.

USA Pan Bakeware 8-Inch Square Cake Pan

Make the best fudgy brownies and one-bowl coffee cake without worrying about any stickiness using this nonstick USA square cake pan. Its non-toxic silicone coating releases food without trouble and the aluminized steel bakes uniformly.

Nordic Ware 9-Inch Springform Pan

Never stress over cheesecake again with this springform pan that closes securely for a leakproof baking experience. The extended base provided a stable grip when transporting bakes and the nonstick coating resisted scratch marks when cut with a sharp knife.

Emile Henry Modern Classics Pie Dish

With all this warm weather, we can’t help but think of summer barbecues, which bring with them summer pies. If you’re looking to wow your cookout guests this year, the Emile Henry pie dish is the way to go. The slanted edges release pie slices easily and lining it with dough is a cinch.

FAQs

When is the Amazon Big Spring Sale 2025?

It’s happening right now! This year, Amazon’s spring sale event started on Tuesday, March 25, and will run through Monday, March 31.

What is the Amazon Big Spring Sale?

Think of it as a springtime Prime Day lasting seven days, when you can stock up on kitchen essentials and make upgrades for the new season.

Do you have to be a Prime member to shop the Amazon Big Spring Sale?

You don’t! Anyone can access Big Spring Sale deals, but Prime members get free shipping and additional member-only discounts. You can sign up for a free 30-day trial here. 

What other Big Spring Sale deals should I grab?

We rounded up the best Big Spring Sale kitchen deals to explore. Our finds include the best rigorously vetted cookware, appliances, kitchen tools, and more.

Why We’re the Experts

• An Uong is a writer for Serious Eats.
• An has been testing kitchen equipment for Serious Eats for over two years.
• She loves tamagoyaki and will most definitely be grabbing this tamagoyaki pan for $19.
  

Right on cue in late March and early April, spring whets my appetite for the bright, tart flavor of rhubarb. When its acid-green and ruby red stalks start popping up in markets, I grab all I can find, and churn out rhubarb pies and compotes to satisfy my sweet tooth. But rhubarb’s tart flavor is also right at home in savory meals.

In this quick supper recipe developed by our Birmingham-based test kitchen colleague Elizabeth Mervosh , we celebrate rhubarb’s savory side by simmering it with sweet orange marmalade and an array of aromatics to create a jammy sauce, and pair it with pork tenderloin for a satisfying seasonal meal. Elizabeth's pan-roasted pork with rhubarb sauce is savory, sweet, bright, and perfect for a spring supper. Plus, it takes only 30 minutes to cook, making it a great weeknight dinner option.

The Pan Sauce

The first step to ensure a rich, flavorful pan sauce for the pork is to add gelatin to the stock or broth before using it. This technique has been used in many Serious Eats pan sauce recipes, such as culinary director emeritus Kenji’s pan-roasted chicken and pan sauce recipe. Whether you’re using homemade chicken stockor store-bought chicken broth, adding a few teaspoons of powdered gelatin to the liquid gives the mixture a boost in richness to ensure a really nice, glossy sauce that will cling to every bite of the pork.

Cooking the Pork

Next up: the pork. We here at Serious Eats love to reverse sear larger roasts like beef tenderloin (where you start by gently heating up a large cut of meat in a low-temperature oven until it's evenly cooked, then finish by searing it over high heat to give it a browned crust); but for a lean, thin tenderloin, the technique is a nonstarter. As Kenji learned when developing his pork tenderloin recipe, reverse-seared pork tenderloin inevitably dries out because the cut is lean and relatively small.

Instead, searing this lean pork roast at the beginning, then cooking it through in the pan, is the way to go. To further promote browning on the exterior of the meat, the seasoned pork tenderloin is dredged in cornstarch before going into the skillet. The cornstarch also adds a great rough surface on the pork for the glaze-like sauce to cling to. Think of the cornstarch as the layer of primer you apply to a wall before you paint it.

Once the pork is browned all over and set aside, attention is turned to the sauce. It starts with sautéing some minced shallot and garlic in the residual pork fat. Next you'll whisk in the chicken stock and gelatin mixture, along with some whole-grain mustard and orange marmalade. The marmalade brings sweetness and balances the tart rhubarb. But if you’re not a fan of marmalade, you can substitute your preferred fruit preserves, such as strawberry, cherry, or fig. 

At this point you could finish the dish by cooking the pork through in the oven and reducing the sauce separately in the skillet, but since we wanted this pork to be glazed with the sauce, there's no need to cook the meat in a way that preserves a crisp exterior crust. Instead of using the oven, Elizabeth found it much easier to simply nestle the pork into the sauce and finish cooking it all together. The pork cooks all the way through while the sauce thickens and you also avoid extra dirty pans and turning on the oven. Just make sure to turn the pork every few minutes to ensure even cooking.

Bringing It All Together

While the pork rests, rhubarb and butter are added to the sauce and simmered until the rhubarb is tender and the sauce becomes silky and jammy. When you add the pork back to the pan, you'll see why that cornstarch was such a good idea. It really helps the thick, flavor-packed sauce cling to the meat. Serve the pork alongside spring vegetables such as peas or asparagus for a delicious seasonal meal.

In a small bowl, combine chicken stock or broth with wine and sprinkle gelatin evenly over surface; set aside. Cut tenderloin in half crosswise and season on all sides with 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Place cornstarch in a fine-mesh strainer, and dust cornstarch over tenderloin halves, lightly coating all sides.

In a 10-inch stainless steel skillet, heat 1 1/2 tablespoons oil over high until shimmering. Add pork; cook, turning as needed, until well browned on all sides, 6 to 8 minutes total. Transfer to a large plate; set aside.

Reduce heat to low. To now-empty skillet, add shallot, garlic, and remaining 1 1/2 teaspoons oil and cook, stirring constantly, until softened and fragrant, about 30 seconds. Add chicken stock–gelatin mixture, orange marmalade, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a vigorous simmer over medium-high, stirring occasionally. Return pork along with any of its accumulated juices to skillet; cook, turning about every 2 minutes and adjusting heat as needed to maintain a vigorous simmer, until an instant-read thermometer inserted into thickest portion of pork registers 120 to 130°F (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium, 6 to 10 minutes. Transfer pork to a cutting board.

Add rhubarb and butter to sauce in skillet and continue to vigorously simmer over medium-low, adjusting heat as needed, until rhubarb is tender, sauce is thickened and glossy and lightly coats the back of a spoon, 8 to 10 minutes. Remove from heat, and stir in herbs. Return pork to skillet, and turn to coat, then return pork to cutting board.

Slice pork thinly crosswise and serve with rhubarb sauce.

Special Equipment

Fine-mesh strainer, 10-inch stainless steel skillet

Notes

This recipe can easily be doubled with two pork tenderloins in a 12-inch skillet.

Make-Ahead and Storage

Leftover cooked pork and sauce can be refrigerated separately in airtight containers for up to 4 days.