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The Tool That Was Going to Change Your Cooking There is a spot on most kitchen counters where things accumulate. Not the things you reach for every night. The other things. The ones bought because of a video, or a deal, or because someone whose cooking you respected mentioned it once and the idea got into your head somewhere between...

Miso-Glazed Salmon with Jalapeño Corn Salsa and Avocado The miso marinade is from Japan. The jalapeño and corn are from somewhere along the border of Texas and Mexico. The moment you put them on the same plate, you stop asking where anything is from and start asking for seconds. How This Dish Exists In 1977, Nobu Matsuhisa opened a Japanese...

It was 6:47 on a Wednesday. The kind of day where you make twenty decisions before noon and none of them feel finished when you walk out the door. She came in from the garage, set her bag on the counter, and did not reach for her phone. She reached for an onion. Pulled out the cutting board. Turned on...

How to Sharpen a Kitchen Knife on a Whetstone A dull knife makes you work for everything. The onion slides, the tomato crushes, the chicken skin folds under the edge instead of parting. You end up using more force, which means less control, which is how accidents happen. The fix is not a new knife. It is twenty minutes with...