Chopping garlic blows. First you have to peel each clove, line them up just right, and then chop away. There are little tricks and tips to help make peeling garlic a breeze, but it's still an ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. It’s hard to overstate the value of a ...

There are numerous ways to tenderize tough meat, including pounding your protein with a mallet or immersing your ribeye in a flavorful marinade. There's also a nifty knife trick called scoring, which ...

Do you ever wonder how chefs always seem to cut veggies so uniform? Mine always come out in different shapes and sizes! I consider myself an okay home chef, and thought I knew how to cut things ...

Ten years working in restaurants and 15 years working on crafting knives has taught Bob Kramer a thing or two about how to properly use and maintain a knife. But he isn’t greedy with his wisdom, and ...

A dull kitchen knife, in addition to being very inconvenient, can, in fact, be very unsafe to use. When knives get dull, you have to apply much pressure in order to slice through the vegetable you are ...

It's hard to overstate the value of a good-quality knife. It'll stay nice and sharp; it can cut through steaks, chicken, produce, cheese, and more with ease; it's well-balanced across the handle and ...