Some materials can damage your blade.
How to, and why you should, keep your knife sharp.
Read more to find out why
How to maintain your knife’s cutting edge.
Reusable, sustainable cling wrap. It’s possible and without the frustration of plastic wrap.
Looking to buy an Anova? Read this first.
Don’t worry. I have a way around it.
How to pick the right pan for the job.
Non-stick surfaces have come a long way, but there’s still some do’s and don’ts for buying and use.
Carbon Steel is often used by chefs. And with good reason.