No longer will dinner prep be a tear-inducing experience if you follow these two simple tips from researchers from Cornell ...

From a classic culinary school method to tool-specific techniques like using a box grater or mandoline, here’s how ...

But not all pinch grips look the same. Some chefs prefer gripping the handle, although it offers limited control when doing ...

Santoku knives are great for various uses, but according to one knife expert, there is one element first-timers may overlook.

An expert cook has shared his top tip on cutting onions, a method guaranteed to be free of teary eyes. A chef lecturer at ...

A new discovery about how cutting onions ejects pungent aerosols up to two-thirds of a meter into the air has led to ...

If you've ever looked down at a humble chef's knife and wondered why there wasn't more vibration, the tide is turning. Seattle Ultrasonics just dropped the C-200 and says it's the world's first ...

Do you need to wash onions before cooking? Learn when rinsing is helpful, the best way to remove dirt and bacteria, and how ...

According to Anderson,the best way to caramelize onions is low and slow, slow, slow. "The key is to take your time to develop deep flavor," he explains, noting that the worst caramelized onions are ...

The C-200 pulses a mind-boggling 40,000 per second, requiring 50% less force to slice through meat and produce.

Professional chefs often lean on small, practical tricks that make a big difference once you know them. They’re not secret ...