How to Peel a Head of Garlic in 10 Seconds

SAVEUR magazine's Executive Food Editor, Todd Coleman, shows you how to peel a whole head of garlic in less than ten seconds. (It's kind...
How to Make Rich, Flavorful Caramel Without Melting Sugar

How to Make Rich, Flavorful Caramel Without Melting Sugar

The folks over at Serious Eats have explained the chemical process behind caramelization, and show us how create caramel without melting the sugar. Replacing...

Jacques Pepin: How to Debone a Chicken

With minimal knife work and simple techniques, Jacques Pepin makes deboning and stuffing a chicken look effortless. That's why he's a master chef.

How Tea is Made

Teavana® 'teaologists' are pleased to share the art and secrets of brewing the perfect cup of tea. This chart will help you brew your favorite...

Knife Sharpening With Mino Tsuchida, aka “Mr. Global”

Mino Tsuchida, aka "Mr. Global" of Global Knives demonstrates how to sharpen knives using a sharpening stone.

A Butcher’s 6 Secrets for Saving Money on Meat

When I think about thrift and meat — specifically in the U.S., but increasingly in areas like Europe — the first thing that comes...
Cast Iron Pan

The Truth About Cast Iron

You’ve probably heard it’s not a good idea to cook acidic foods like tomato sauces, wine sauces, or chilis in cast iron because the...

11 Tips from Chefs for Cooking Perfect Eggs

Eggs are readily available, relatively cheap, and full of healthy protein and amino acids. Although it may seem easy and straightforward to cook eggs,...

Learn Three Techniques for Tenderizing Meat

Marc Matsumoto has a great post on tenderizing meats: Whether it’s a tender juicy steak or a fall-off-the-bone tender rib, tenderness is often equated with...

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