Techniques
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Knife Skills
We're often intimidated by carving the esteemed Thanksgiving turkey. This year, use these step-by-step instructions (with photos, natch) to make carving your bird super simple.
Source:
All Recipes
Tourneing vegetables—cutting them into elegant, tapered shapes—requires nothing more than a steady hand, a sharp knife, and a bit of practice.
Source:
Saveur
These diminutive delights are exceptionally easy to trim and prepare for cooking.
Source:
Saveur
Some cooks prefer to cook large artichokes before trimming, but the following technique makes precooking unnecessary.
Source:
Saveur
Here are six easy steps for separating a rabbit into eight pieces.
Source:
Saveur
Masaharu Morimoto demonstrates two fundamental Japanese knife techniques that exemplify the precision knife work at the heart of Japanese cuisine.
Source:
Saveur
