In the last 20 years, Japanese knives have become more and more popular with home cooks. While French food prepared with German steel was the standard of fine dining in the United States for many ...

Rochelle Bilow is an editor at Serious Eats. She is a former line cook and culinary school graduate. Previously, Rochelle worked at Bon Appétit and Cooking Light magazines. At Serious Eats, we ...

L ike many Americans, I bemoan the fact that online shopping hurts local businesses, which can't compete with the convenience of unsustainable perks like "free" two-day Prime ship ...

It's no secret that the safest knives are the sharp ones. These offer accuracy and prevent kitchen mishaps, but part of having the best chef's knife is keeping it in top condition for day-to-day use.