Making Do
In which we mark the return of Behind The Knife with a change in focus…
Articles filed under The Tool Bar:
Dear Santa: I Want a 4400-Pound Bacon Slicer For Christmas
Several chefs dish on what they’d most like to see under their Christmas tree or menorah this holiday season.
That Ol' Bump & Grind: Mortar & Pestles Around the World
International mortar and pestles 101.
Knives, Knives, Knives, Part Two: More Basics
More basics: this time, everything you need to know about knife sharpening.
Knives, Knives, Knives: The Basics
A primer on the must-have knives for every chef’s arsenal, whether amateur or professional.
Free Video from the Culinary Institute of America
The esteemed Culinary Institute of America has plenty of free information on their website.
Garlic Breath: Your Feedback
Readers give their tips and tales of woe when it comes to prepping garlic.
On The Move
Our intrepid correspondent tries to make do without her beloved KitchenAid stand mixer for a few days.
A Sneak Preview: Garlic Garlic Garlic
Help us celebrate National Garlic Month in April by dishing about your favorite stories, advice, and disasters involving kitchen tools & prepping garlic.
Are Garlic Presses Obsolete?
You can’t live without garlic. Is a garlic press the best way to tame the stinking rose?
Voted Most Popular
From fireworks, running over frying pans, and shrinkwrapping iPhones, here’s the best of BehindTheKnife.com from 2009.
Start Your Engines...Again!
The OpenSky Project is a way for shopkeepers to make product recommendations, and for customers to shop products selected by excerpts.
Free Tools! A Launch & A Deal
Well, that was quick. Promotion over.
Get $25 off at our Open Sky store, where you can find tools put to the test and recommended right here on Behind The Knife.
Thanks Be To Knives...And Chefs, And Readers
BehindTheKnife.com winds down for Thanksgiving break…
Everything Old Is New Again...or Vice Versa?
Brooklyn food media producer and stylist Iri Greco notes that “Chefs have been using non-traditional implements for cooking and preparation since the dawn of time.”
The Idea Behind BehindTheKnife.com
An email from chef Daniel Maggipinto solidified the theory behind what I want to convey with BehindTheKnife.com.
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What's in your toolbox?
Think the world is eager to see your toolbox? Send us some details, and you could be featured on Behind the Knife!
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BehindTheScenes at BehindTheKnife
Introducing the support staff who help hold down the fort here at BehindTheKnife.com headquarters.
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Who's Behind Behind The Knife?
Lisa Rogak is a New York Times bestselling author and independent journalist who writes about food, travel, and wine.