Once the turkey or ham is on the table with loved ones gathered for Thanksgiving or Christmas, there's nothing worse than ...

The blade grip (also referred to as the “pinch grip”) is the preferred grip of many experienced cooks and chefs. When using ...

A good chef’s knife isn’t just a nice-to-have -- it’s the MVP of your kitchen lineup. Most pro chefs will tell you that you should have not one but two quality chef's knives -- one Western for ...

While knives are intended to be used everyday, this often-neglected kitchen workhorse can take a beating after endless hours of chopping, mincing, and dicing everything you put in front of it. So, to ...

Spaghetti squash is commonly used as a pasta substitute but it's much more versatile than that, and it's very easy to bake or ...

In How I Got My Job, folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Quintin Middleton. In 2008, after six years ...

On Smith Road, just a couple of blocks from the bustling Tempe Marketplace, sits a quiet industrial park. Behind the roll-up garage doors, there are various businesses, one of which is Corey Dunlap ...

Santoku, gyuto, kiritsuke -- there are many types of Japanese chef's knives, but they are all built in a similar fashion unique from Western equivalents. A chef's knife is the workhorse and star of ...