For the Cook who wants to Take Cooking to the Next Level

Serving a beautiful roast is a celebration, but it can also be a challenge … you spend all the money, time, and effort to acquire the perfect piece of meat - in quality and size...

The ‘basic’ turner - or ‘spatula’ - presents several issues, especially if you use non-stick or coated pans. Many have single-piece blades, either rigid or semi-rigid,...

We always look for kitchen tools that are high design, high functionality, but sometimes we see something that blows us away. When we were walking the show in Chicago last month,...

We don’t often go for tools that are single-taskers. Sometimes however, if they do the job so well, then it’s worth it. One tool that falls into this category is the mango...

One of the most difficult categories of things to cut a lot of are round things. Think about it: Brussels sprouts, carrots, small potatoes, cherry tomatoes, radishes, cucumbers,...

A mandoline is both awesome and scary. Awesome, because it really can do things a knife can’t (at least not when wielded by a mere amateur), like julienning a couple of pounds...

It's that time of year when we all think about eating and cooking healthier, with less fats and more natural flavors. And you want to make sure that you maximize the nutrient...

Here’s the dilemma: you know that weighing your ingredients is a much more reliable practice than than any other form of measurement (see this week's Cool Tip, and even when...

One of my favorite hors d’oeuvre to make when I have company is gougères:  those airy, cheesy puffs that melt in your mouth. The hardest thing about gougères is dealing with...

There are so many times that we all want freshly grated cheese on some dish: for us, last night it was grilled eggplant slices. Tonight it’s haricots vert. Every other night...