Before you can master chopping an onion, you need to understand your knife. Many chefs’ knives have curved blades, while ...

A sentiment I see mentioned constantly among home cooks is the desire for speed. Everyone wants to spend less time in the kitchen - less time all around but mostly less time actually cooking. As a ...

Professional kitchens run on one sacred principle that home cooks often ignore: mise en place, which means "everything in its place" and refers to all of the pre-cooking work. It includes gathering ...

Add Yahoo as a preferred source to see more of our stories on Google. Credit: Photo: Alex Lepe; Food Styling: Brett Regot Credit: Photo: Alex Lepe; Food Styling: Brett Regot This article may contain ...

Despite what you see in foodie magazines and on TV these days, as a professional chef I know that you really only need to master a few basic techniques—roasting, broiling, braising, sauteing, and ...

There’s one pantry powerhouse that the others just can’t touch. You can use it to whip up sweet and savory foods, clean every surface in your house, destroy odors in the air, whiten your teeth, and ...

I eat potatoes year-round. There’s almost nothing they can’t do. Breakfast? Hash browns. Lunch? Fries. Dinner? The possibilities are endless. They can even do dessert, if you’re so inclined. As we ...

If you want the type of roasted vegetables your friends and family will be talking about the next day, there's a simple hack you should know. Sprinkling just a few tablespoons of ranch seasoning ...