We put eight 8-inch chef’s knives through a battery of tricky tasks, both in the lab and at home. Here's how Henckels, Wüsthof, and other top brands measured up. By Paul Hope Ask any chef about the ...

Walk into any kitchen store and you'll see walls lined with specialty knives. Boning knives, fillet knives, cleavers, Santoku ...

In the video above, chef Travis Kirkley demonstrates essential knife skills for the home cook. There are few meals I can think of — other than perhaps a can of soup — that can be prepared without a ...

A good chef’s knife is a central player in your kitchen lineup. Most chefs will tell you that you should have a Western blade for methodical chopping and a Japanese-style knife for more delicate prep.

No more blunt blades — our favorite knives start sharp and stay that way Written By Written by Contributor, Buy Side Lauren Joseph is a contributor to Buy Side and culinary expert. Edited By Written ...

The most important thing in your kitchen is also the simplest. It’s the knife. Increasingly, many foods come prepared for the home cook (frozen chopped onions, say, or diced canned tomatoes) and bless ...

Brunoise cut, which is a fancy word for a nice dice, best practiced with a carrot. First, cut the core off the tip, and get a workable size of three to four inches. When you're cutting, make sure this ...

What are the different knife cuts? If you’re looking to up your at-home cooking game, mastering some basic knife cuts is a good place to start. Chefs use a variety of different cuts for different ...