From a classic culinary school method to tool-specific techniques like using a box grater or mandoline, here’s how professional chefs slice and dice onions to perfection.

Person slicing an onion with a santoku knife - 5ph/Getty Images If you know a thing or two about kitchen blades, you've probably encountered the santoku knife. This traditional style of Japanese ...

Military cooks and chefs often have the daunting task of cooking for hundreds, if not thousands, of their hungry counterparts. Making tasty, ...

Nonstick pans are convenient and affordable, but they aren’t suited for every cooking task. Avoid using nonstick pans for sauces, high-heat cooking or for storing food, as this can reduce their ...

"The chinoise is one of the most overlooked tools in the kitchen," asserts Ben Bayly, chef, restaurateur and owner of Ahi in Auckland. "We use it not just for refining sauces and stocks, but also when ...

Another peculiar yet handy tool is the sturdy coconut grater. While anyone can opt for bags of flakes or shreds, these are often chock-full of added sugars, oils and binding agents that detract from ...

Knife-making is an art, and we take it to the next level. From traditional forging to high-tech precision grinding, each knife we make is a masterpiece in function and design. Whether it’s a hunting ...

The pioneering Sydney restaurant launched co-owner Luke Nguyen into the ranks of international celebrity chefs.

From left: Brandon Jew, Ben Moore and Anmao Sun are the founders of Mamahuhu, a fast-casual Chinese American restaurant that recently opened in Palo Alto. Behind them, paintings of horses and tigers ...