Blog

Garmugia: The 17th-Century Tuscan Spring Soup Most Cooks Have Never Heard Of March in Lucca. The artichokes show up first, tight-headed and still cold from the ground. Then the fava beans, the peas, the first asparagus spears. For a few weeks, the Tuscan market stalls transform into something extraordinary, and for four hundred years, cooks in this corner of Tuscany...

Grandmacore Cooking Is Not a Trend. It's a Correction. Your grandmother didn't own a single piece of kitchen equipment she bought on Amazon. The Dutch oven she used for Sunday gravy was her mother's. The wooden spoon had a permanent brown stain from thirty years of soffritto. The knife she kept sharp on a whetstone she'd had longer than most...

Honing vs. Sharpening: What Most Home Cooks Get Wrong Run your thumb along the side of your chef knife right now. Not the edge — the flat of the blade. If it catches on your fingerprint ridges just slightly, the steel is still doing its job. If it glides like a bar of soap on glass, your edge has problems....

The Best Knife for Cutting Vegetables: Spring Prep Techniques That Actually Matter Spring hits the kitchen differently. Markets start filling up with asparagus, sugar snap peas, baby artichokes, radishes, and the first tender greens of the season — and if your knife isn't up to the task, you're going to feel it fast. The best knife for cutting vegetables isn't...