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The Similarities Between Chopping and Dicing Put simply, both chop and dice mean cutting something large (meat, vegetables, etc.) into pieces. But here’s a good rule of thumb: Chopping calls for large, square(ish) chunks of meat, or vegetables, such as onions and potatoes,…

The Big 3: Chef’s Knife, Paring Knife, Serrated Knife Despite the numerous slots on the knife blocks you might see on people’s kitchen counters, there are really only three types of kitchen knives that you truly need: a chef’s knife, a…

What’s the Best Method to Clean a Burnt Pot or Pan? Step One: A Smart Soak Hot water is key to lifting away food and grime; cool temperatures can’t melt grease and gunk nearly as well. If the usual hot water…

What Do Meat Tenderizers Do? The goal of a meat tenderizer is to make meat softer and easier to chew. Tough meat is difficult to chew and digest—and it’s unappealing as well. Tender meat, on the other hand, is more…

Let’s Learn About Pans If you’ve ever found yourself hunched over the sink scrubbing stuck-on grime off a pot or pan—and who hasn’t?—then you’ve probably considered purchasing a piece of nonstick cookware. After all, nonstick pans are a delight to use. Foods…

1. What is a Roux? Why Should You Start With One? If you want to ensure a thick and creamy broth base for your soup from the start (think cream of mushroom), make a roux. Roux (pronounced “roo”) is a traditional French technique…

The History of the TacoWe eat 4.5 billion tacos a year. We eat them on Tuesdays, but we’ll say yes any other day of the week too. We’ve combined them with the internet’s favorite animal—cats—to come up with the world’s…