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8 Techniques Brought Back from the Dead

Hot Pot (Shabu Shabu): This Japanese comfort food is vegetables, fish or meat and noodles gently simmered in broth to soul-satisfying goodness. Tadashi Ono,...

March 22, 2011 in Techniques
9 comments
Want To Be A Chef?

Ask any person working in the culinary industry about what it’s like to be a chef and you will get some of the same points and then you will get completely...

March 2, 2011 in Techniques
3 comments
How to Prepare an Avocado

By Gregory Dal Piaz

Avocados are delicious and super-easy to prepare. Once you've found a ripe avocado, follow these easy steps and you'll be enjoying your favorite avocado...

January 18, 2011 in Techniques
How to Supreme a Citrus Fruit

By Gregory Dal Piaz

Creating citrus supremes -- sections free of bitter pith and fibrous membranes -- is a convenient and elegant way to add citrus fruits to dishes: sweet,...

January 5, 2011 in Techniques
5 Knives Every Chef Needs (or Wants)

By Gregory Dal Piaz

There are very few kitchen tools that are truly a necessity. Our kitchens get filled with gizmos and gadgets, but the truth of the matter is that we end up...

December 20, 2010 in Techniques
2 comments
5 Essential Knives for Your Kitchen

By Gregory Dal Piaz

(Full page) There are very few kitchen tools that are truly a necessity. Our kitchens get filled with gizmos and gadgets, but the truth of the matter is that...

December 20, 2010 in Techniques
The Secrets to Fine Brining

By Gregory Dal Piaz

Brining meat has become very popular as of late, but the truth is that it’s not all that new, though in the past we have only referred to the process as...

December 15, 2010 in Techniques
9 comments
Eric Guido's Tricks of the Trade

By Eric Guido

Here’s a recipe for success: speed, precision and consistency. When working on the line in a New York City restaurant, you learn fast that timing and the...

December 13, 2010 in Techniques
3 comments
The Right Way to Cook Pasta

By Gregory Dal Piaz

Cooking pasta is one of the simplest things a cook will ever have to do. Cooking it well requires very few steps, but paying attention to each is vital. For...

November 29, 2010 in Techniques
20 comments
The 7 Greatest Gadgets in my Kitchen

By Gregory Dal Piaz

My kitchen is packed with gadgetry. Some I love and would miss dearly -- my food processor and immersion blenders, for example -- but, when it comes down to...

November 23, 2010 in Techniques
7 comments
How to Add Salt for Flavor and Better Results

By Gregory Dal Piaz

We all know that we add salt for flavor, but the effects of salt can be used to change how something cooks as well. For example, one of the most common...

November 16, 2010 in Techniques
In Praise of Braising

By Gregory Dal Piaz

Braising is a cooking technique that involves long, slow simmering of a meat or vegetable in a cooking liquid. It varies from poaching in that the braising...

November 16, 2010 in Techniques
I Can't Cook Without My... Chef's Knife

By Takker

One question I am often asked is: “What’s your favorite piece of equipment?” I break equipment down into two basic types: tools and appliances. Tools...

November 16, 2010 in Techniques
I Can't Cook Without My... Cast-iron Pan

By Eric Guido

If I could pick only one item from my kitchen, it would be the cast-iron pan. I remember growing up in my grandmother’s kitchen. In that time she went...

November 16, 2010 in Techniques
4 comments