What Are the Different Cuts of Beef?
The Basics: Primal vs. Subprimal and Food Service Cuts Here’s the rub: When butchers receive a whole cow, they first break it down into eight to 10 large sections called primal…
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Chopped vs. Diced
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,…
Kitchen Knives
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…
How to Clean Burnt Pots and Pans
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…
Meat Tenderizers
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…
What’s the Difference?
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…
8 Tips and Techniques
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…
History of Pizza: Who Invented It, and Where?
History of Pizza: Who Invented It, and Where?Pizza may be America’s favorite food, but this cheesy treat didn’t start in the United States. Sure, it beat out steak, tacos, pasta,…
Who Invented Them, and Where?
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…
