An old-fashioned oilstone sharpens knives elegantly and efficiently.
Source:
Saveur
Techniques
Browse Categories
Current Issue
Sites We Love
- New York Times (71)
- Serious Eats (39)
- Epicurious (35)
- Smitten Kitchen (35)
- Chow (32)
- Los Angeles Times (29)
- The Kitchn (21)
- David Lebovitz (18)
- Martha Stewart (17)
- Simply Recipes (17)
- Food Network (16)
- Gridskipper (16)
- Orangette (16)
- NPR (15)
- Washington Post (14)
Knife Skills
Over the years, Jacques Pépin has honed this efficient technique for cutting up a chicken.
Source:
Saveur
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
