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Steel

  • Article

    Stainless steel… or is it?

    Sometimes while going through some known territory, I run across some new tidbits. What started out as a simple look at boiling revealed hidden dangers to your pots.

  • Article

    Bronze is the New Stainless

    What’s new in kitchen design.

  • Article

    Sharply beautiful

    This is one pricey knife, but when you use it you’ll see why. The 1893 series from German knife maker F. Dick features Damascus steel, hot-forged and patterned with a…

  • Article

    Knife Sharpeners: Find the One That's Right for You

    As a cook, I like to think my kitchen ducks are in a row. Recipe reviewed? Check. Ingredients prepped? Always. Work space organized and tidy? Of course. Knives sharp? Um……

  • Article

    Feeling your oats, the Irish way

    If you’ve never tasted Irish oats, Lori Longbotham's Creamy Coconut Oatmeal recipe is a delicious way to give them a try. Also known as steel-cut oats, Irish oats are made from…

  • OXO Good Grips locking tongs
    Article

    Equipment Review: All-Purpose Tongs

    Find out which pairs of tongs tested well enough to be worthy additions to your utensil drawer.

  • Article

    Silicone Meets Metal

    First our kitchens were rocked by all-silicone bakeware, brilliantly stick-resistant and colorful but floppy. Then came another generation of silicone pans, thicker and sturdier yet failing to conduct heat as…

  • Article

    CIA Shares Its Secrets

    Drawing on its 60-year history as a training ground for chefs, the Culinary Institute of America has come out with a line of cookware and bakeware designed by its teaching…

  • How-To

    How to Hone Your Knife

    Regular maintenance is crucial for keeping a good cutting edge on your knives

  • Article

    Tool vs. Tool: Crepe Pans

    Crêpes are a delicious alternative to Sunday morning pancakes, and when you have the right tool, they’re really not very difficult to make at home. But what is the right…

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