Guides

Choose a paring knife for close control while peeling, coring, trimming, or shaping small ingredients. Choose a utility knife when

Choose a colander for draining a large batch, a fine-mesh strainer when small pieces must stay in or seeds and

Choose a fish spatula when you need a slim, beveled head to slide under a fillet or seafood cake; choose

Choose a French rolling pin if you want to steer dough directly with your palms; choose a handled pin if

Wash a wooden spoon by hand with mild dish soap and warm water, rinse all sides, towel-dry it, then let

A mandoline makes repeatable slices quickly, but its exposed blade calls for a deliberate setup. Put the slicer on the

If a baking recipe gives ingredient weights, use a kitchen scale and follow those gram amounts. If it gives only

Choose a whisk by the vessel and movement: a balloon whisk’s rounded cage works well in a bowl when you

A knife set makes sense when most of its included pieces fill jobs you do and you have room for

Choose a Japanese knife by the job you repeat, not by the longest list of names. A gyuto or santoku

A nakiri is a Japanese vegetable knife with a broad, straight edge. Use it for repeated, controlled board cuts: set

When egg catches in a tamagoyaki pan, identify the pan surface first. Coated pans and iron pans use different care

A Japanese vegetable peeler can mean several different tools. Start with the cut you want: ordinary peeling, a broad strip,

Some serrated bread knives can be sharpened with a tapered rod, but only when the maker allows it and the