What to check before you buy a chef's knife
The most useful knife advice is unglamorous: the one you already own is probably fine, and it is probably…
Keep reading →Food
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How the cheapest cuts become the best thing you cook all winter
Braising is the one method where the cheap ingredient is the right ingredient. A shoulder or a shank costs…
Keep reading →Cook components, not meals: a better use of a free Sunday
The standard version goes like this. Sunday afternoon disappears, five identical containers go into the fridge, and by Wednesday…
Keep reading →The expensive version is right about a third of the time
Kitchen equipment is sold as a hierarchy where more money means better, all the way up. It does not…
Keep reading →The pan you can hand down, if you treat it right
Cast iron attracts more folklore than any other object in a kitchen. Never use soap. Never cook tomatoes in…
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