Behind every good cook is a good knife! As we mentioned yesterday, our own beloved santoku knife almost never makes it into a drawer because we use it so much. As one of our most-used kitchen tools, o...
We love the jeweled look of clean-cut citrus wedges in the salads and side dishes we order at fancy restaurants. In culinary terms, these are called citrus "suprêmes" - a fancy name for a simp...
Ideally, cutting open a peach or nectarine is a simple matter of cutting the fruit in half from top to bottom, twisting, and then popping out the pit. But sometimes it doesn't work out quite so nicely...
If you've spent any amount of time doing prep work for a big dinner, you know how annoying it can be to have a your cutting board constantly slipping around on you. We've talked about this before, but...
Cauliflower was one of the first vegetables we actually liked as kids, and we're still eating them today! Despite their rather impenetrable-seeming appearance, cauliflowers are actually pretty easy to...
We're returning to our series of quick, 1-minute kitchen tips. Because, after all, while we'd all like to brush up on our knife skills, who has time to watch a video longer than 60 seconds or so? So...
Facing a big pile of leafy green chard and knowing you have to somehow get it sliced it into bite-sized ribbons can feel a bit daunting. But it's really a lot easier than you might think! Here's how w...
This slicing guide is a product that we instinctively feel like we should ridicule. What a unitasker! And yet we are so uncoordinated that our tomato slices often come out either wispy or chunky &mdas...
If you receive Sara Kate's weekly Kitchn Email (quick, sign up here!) then today you're in for a treat. She's sharing the Korean grilled ribs we had a couple nights ago at an Apartment Therapy editors...
We briefly mentioned this technique in our round-up of knife skills lessons last week, and today we wanted to spend a little more time with it. The "claw" is all about being safe with knives and preve...
We've often said that developing good knife skills is a matter of practice. And then practicing some more. And then again! But that doesn't mean that you have to sit down with a pile of onions to perf...
We love the sweet-sour taste of pineapple just about anytime, but it has particular appeal during the dog days of winter. You can buy pre-cut pineapple from the store, but it's fresher and more econom...
Tournée (tour-nay): Literally, French for "turned." In culinary terms, this describes a specific method for preparing and presenting vegetables by cutting them into uniform oblong shapes. If y...
When faced with an oddly-shaped and rock-solid butternut squash, it can be hard to know just where to begin. Happily, no mallets, cleavers, or jigsaws are necessary. All you need is a sharp chef's kni...
Here's a simple way to play around with flavors and textures in a favorite recipe: change the size of the ingredients when you're chopping! What does this do? Read on......
Once you've gone to all the trouble of sharpening your knife, the next step is keeping that way! This is easy to do and only takes a few seconds. Here's how......
Trust us, knife sharpening is not a mystic art and it doesn't have to be a safety hazard to your finger tips! With a little practice, it's easy to do at home, and all you need is a sharpening stone an...
Some folks will tell you that the best way to mince garlic is with a garlic press! A garlic press is certainly handy, but if you don't have one or just feeling like doing it the old-fashioned way, he...
When it comes right down to it, the best way to hold your chef's knife is the way that feels the most comfortable to you. But if you're looking for a little more control and speed in your cutting, he...
Whenever we encounter someone who likes cooking but doesn't quite love it, one of two things is almost certainly true. Either they're not cooking with a sharp knife, or they don't really know how to u...
We're rolling ahead with video: it's time to start showing you all some basic techniques and we'll start with the onion, that pungent bulbous bundle of flavor, so essential to so many cuisines. ...
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