I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and stora
Is it ok to use a chef knife to chop through bones (not too big, like chicken or pork ribs) or a coconut or will it ruin the knife permanently? I've done that
A cook I know always discards the core of the onion when chopping it. Is there any reason for this? In professional demonstrations and cooking classes, I've n
I often buy salads at Subway because I'm lazy. However, I'm also cheap, and Subway's markup on salads is quite high. I want to buy items at a supermarket and
A popular example of this device is the heavily-advertised Slap Chop tool. Is there any advantage to buying one of these? Do they tend to be as effective as a
I hear some chefs saying on TV: "Don't cut your vegetables in the salad too small, because the smaller you cut them the more vitamins are lost." Is that true?
If I buy dishes, such as garlic chicken, from take-away restaurants, the garlic appears to be in small white particles in the meal. How do restaurants chop up