https://www.mattiaborrani.com/blogs/news/a-cut-above-the-global-journey-of-chef-knives-and-the-bowie-chef%C2%AE 2026-04-05T06:45:03-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/Screenshot_2024-10-31_at_5.06.36_PM.png?v=1730420223 A Cut Above – The Global Journey of Chef Knives and the Bowie Chef® https://www.mattiaborrani.com/blogs/news/gochujang-pork-chops-miso-glaze 2026-04-05T15:50:29-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/gochujang-pork-finished-v2.jpg?v=1775429429 Gochujang Pork Chops With Miso Glaze and Charred Broccolini Gochujang Pork Chops: Korean Fermented Heat on an American Cast Iron Sear https://www.mattiaborrani.com/blogs/news/how-to-improve-your-knife-skills-the-fundamentals-every-home-cook-needs 2026-04-05T07:24:52-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/8__On_Wood.png?v=1773032527 How to Improve Your Knife Skills Like a Pro https://www.mattiaborrani.com/blogs/news/the-best-knife-for-cutting-vegetables-spring-prep-techniques-that-actually-matter 2026-04-05T07:24:51-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/photo-1555919808-a3635c28ac77.jpg?v=1773077227 The Best Knife for Cutting Vegetables: Spring Prep Techniques That Actually Matter Asparagus on a chopping board — photo by Louis Hansel on Unsplash https://www.mattiaborrani.com/blogs/news/honing-vs-sharpening-knife 2026-04-05T07:24:51-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/IMG_2320.jpg?v=1773170865 Honing vs. Sharpening: What Most Home Cooks Get Wrong https://www.mattiaborrani.com/blogs/news/grandmacore-cooking-heritage-kitchen 2026-04-05T07:24:50-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/Gemini_Generated_Image_7x8gst7x8gst7x8g.png?v=1773807406 Grandmacore Cooking Is Not a Trend. It's a Correction. https://www.mattiaborrani.com/blogs/news/garmugia-recipe-tuscan-spring-soup 2026-04-05T11:39:39-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/garmugia-finished-dish.jpg?v=1775414025 Garmugia: The 17th-Century Tuscan Spring Soup Most Cooks Have Never Heard Of Garmugia: A 17th-Century Spring Soup from Lucca Still Worth Making in March https://www.mattiaborrani.com/blogs/news/what-professional-chefs-know-about-carbon-steel-knives-that-home-cooks-dont 2026-04-05T07:24:48-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/photo-1766590119649-ccc1026f20aa.jpg?v=1773806597 What Professional Chefs Know About Carbon Steel Knives That Home Cooks Don't warm farmhouse kitchen with natural light and cooking workspace https://www.mattiaborrani.com/blogs/news/case-for-knife-someone-actually-made 2026-04-05T07:24:47-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/IMG_0584.jpg?v=1774142080 The Case for a Knife Someone Actually Made https://www.mattiaborrani.com/blogs/news/asian-ceviche-recipe-chili-oil 2026-04-05T16:43:45-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/Screenshot_2026-03-21_at_3.36.50_PM_6c7c48c1-1a29-4ae0-9887-b882c963a9c0.png?v=1774125989 Asian Ceviche with Chili Oil, Fish Sauce, and Crispy Shallots https://www.mattiaborrani.com/blogs/news/knife-blade-shapes-explained-why-the-curve-changes-everything 2026-04-05T07:24:45-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/photo-1574955598898-d105479382e5_cd9e693c-78d7-4900-8672-0c41e5a78fad.jpg?v=1774381966 Knife Blade Shapes Explained: Why the Curve Changes Everything Assorted fresh vegetables and spices on a cutting board for spring cooking https://www.mattiaborrani.com/blogs/news/the-kitchen-doesnt-care-about-your-camera-roll 2026-04-05T07:24:44-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/photo-1742197997971-133f6741720f_56a16870-ec13-49a5-9875-364e849fe681.jpg?v=1774812877 The Kitchen Doesn't Care About Your Camera Roll https://www.mattiaborrani.com/blogs/news/pici-all-aglione-recipe-tuscan-garlic-pasta 2026-04-05T11:22:59-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/pici-aglione-finished-dish.jpg?v=1775412463 Pici all'Aglione Recipe: Tuscany's Giant Garlic Pasta Pici all'Aglione: The Garlic That Almost Disappeared and the Pasta That Kept It Alive https://www.mattiaborrani.com/blogs/news/chef-knife-balance-weight-explained 2026-04-05T07:24:43-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/IMG_0825_edited.jpg?v=1774968238 Knife Balance and Weight: What Changes Every Cut https://www.mattiaborrani.com/blogs/news/beef-tallow-cooking-trend 2026-04-05T07:24:42-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/photo-1605209660425-28a0afbbed8b.jpg?v=1775139336 The Fat We Threw Away: What Beef Tallow Cooking Reveals Cast iron pan with searing beef, rustic cooking with beef tallow https://www.mattiaborrani.com/blogs/news/miso-braised-short-ribs-american-beef-meets-japanese-patience 2026-04-25T20:30:28-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/Gemini_Generated_Image_whwe9cwhwe9cwhwe.png?v=1775397080 Miso-Braised Short Ribs: American Beef Meets Japanese Patience https://www.mattiaborrani.com/blogs/news/acquacotta-recipe-authentic-maremma-tuscan-soup 2026-04-05T11:22:59-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/acquacotta-finished-dish_961d4c99-2f0a-48b4-afec-22ebbb0c33e6.jpg?v=1775403685 Acquacotta: The Watermen's Soup That Tuscany Forgot to Export Acquacotta: Built from Almost Nothing by the Butteri of Coastal Tuscany https://www.mattiaborrani.com/blogs/news/how-many-kitchen-knives-do-you-need 2026-04-25T20:30:28-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/bowie-chef-colorful-handle-slate.png?v=1775657130 How Many Kitchen Knives Do You Actually Need? Mattia Borrani Bowie Chef: The one knife worth building your kitchen around https://www.mattiaborrani.com/blogs/news/cooking-by-feel-what-the-analog-dining-trend-actually-gets-right 2026-04-25T20:30:29-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/cooking-by-feel-stirring-braise.jpg?v=1775744179 Cooking by Feel: What the Analog Dining Trend Actually Gets Right Home cook stirring a braise on a gas range: cooking by feel in a warm kitchen https://www.mattiaborrani.com/blogs/news/arista-alla-fiorentina-recipe-florentine-roast-pork 2026-04-11T07:18:10-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/arista-fiorentina-finished-dish.jpg?v=1775917090 Arista alla Fiorentina: The Roast That Florence Kept to Itself Arista alla Fiorentina: Florence's Rosemary Pork Roast from a Six-Century-Old Tradition https://www.mattiaborrani.com/blogs/news/chefs-counter-best-seat-in-the-house 2026-04-16T21:01:36-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/chefs-counter-action-hero_cbfb7fb8-3bce-4a0b-a92b-896f581f9a7e.jpg?v=1776396375 The Chef's Counter: Why It's the Best Seat in the House Open kitchen at peak dinner service, flames and motion https://www.mattiaborrani.com/blogs/news/japanese-knife-tariff-what-changed-in-your-knife-roll 2026-04-17T07:03:43-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/tariff-knife-roll-p7-hero-v2.jpg?v=1776431732 The Knife That Got More Expensive and the One That Was Already Here Chef's knife roll with Mattia Borrani custom Bowie Chef in a professional kitchen https://www.mattiaborrani.com/blogs/news/harissa-lamb-chops-preserved-lemon-tahini 2026-04-18T07:19:26-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/harissa-lamb-finished-dish.jpg?v=1776521966 Harissa Lamb Chops with Preserved Lemon Tahini Harissa lamb chops with preserved lemon tahini: North African spice meets American technique https://www.mattiaborrani.com/blogs/news/knife-handle-materials-g10-wood-micarta 2026-04-21T14:15:22-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/custom-knife-hero-blue-burl.png?v=1776796758 Knife Handle Materials: G10, Wood, and Micarta Explained Custom chef knife with blue resin and burl wood handle https://www.mattiaborrani.com/blogs/news/what-a-cooks-kitchen-actually-looks-like 2026-04-23T15:18:11-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/cooks-kitchen-cast-iron-stove-2.jpg?v=1776979073 What a Cook's Kitchen Actually Looks Like A Cook's Kitchen: Where the Work Happens and the Tools Earn Their Place https://www.mattiaborrani.com/blogs/news/ribollita-recipe-traditional-tuscan-bread-bean-soup 2026-04-25T20:22:05-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/ribollita-finished-dish.jpg?v=1777127020 Ribollita: The Tuscan Peasant Soup That Gets Better the Next Day Ribollita: Built from Almost Nothing by the Farmers of the Val d'Arno https://www.mattiaborrani.com/blogs/news/how-to-sharpen-a-kitchen-knife-on-a-whetstone 2026-04-29T20:15:14-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/whetstone-hero-knife-no-people.jpg?v=1777518914 How to Sharpen a Kitchen Knife on a Whetstone Bowie Chef knife on a whetstone ready to sharpen https://www.mattiaborrani.com/blogs/news/the-noise-stops-when-you-pick-up-the-knife 2026-04-30T13:13:28-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/mbc-blog-noise-stops-hero-v2-2026-04-30.jpg?v=1777579649 The Noise Stops When You Pick Up the Knife The Noise Stops: On Cooking as the One Hour That Belongs Entirely to You https://www.mattiaborrani.com/blogs/news/miso-glazed-salmon-jalapeno-corn-salsa 2026-05-05T17:10:54-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/miso-salmon-jalapeno-corn-salsa-finished_edbc8b6e-33c6-400d-9fd1-83585047d509.jpg?v=1777732097 Miso-Glazed Salmon with Jalapeño Corn Salsa and Avocado Miso-Glazed Salmon: A Japanese Miso Marinade Meets the American Southwest https://www.mattiaborrani.com/blogs/news/the-tool-that-was-going-to-change-your-cooking 2026-05-05T16:48:48-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/kitchen-gadget-cycle-custom-knife-hero-v2-2026-05-05.jpg?v=1778024928 The Tool That Was Going to Change Your Cooking The Tool That Was Going to Change Your Cooking: On Gadget Cycles, Judgment, and the One Constant in Every Serious Kitchen https://www.mattiaborrani.com/blogs/news/what-you-buy-before-you-know-what-youre-making 2026-05-07T09:11:29-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/mbc-blog-market-hero-2026-05-07.png?v=1778168330 What You Buy Before You Know What You're Making What You Buy Before You Know What You're Making: On Shopping Backward and Cooking With What Is Best Right Now https://www.mattiaborrani.com/blogs/news/peposo-recipe-impruneta-tuscan-beef-stew 2026-05-16T12:46:15-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/peposo-finished-v3.png?v=1778960775 Peposo all'Impruneta: The Five-Ingredient Stew That Built Florence's Dome Peposo all'Impruneta — bone-in braised beef shin in Chianti wine sauce with Tuscan bread on the side https://www.mattiaborrani.com/blogs/news/american-kitchen-food-culture-2026 2026-05-19T05:57:42-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/american-kitchen-hero-2026-05-19.jpg?v=1779195462 The American Kitchen Has Never Been One Thing The American Kitchen Has Never Been One Thing: On the Collision That Has Always Been the Tradition https://www.mattiaborrani.com/blogs/news/somebody-has-to-know-whats-happening-at-the-fire 2026-05-21T14:35:13-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/mbc-blog-fire-hero-2026-05-21.png?v=1779365077 Somebody Has to Know What They're Doing at the Fire Somebody Has to Know: On the Gap Between Fire Performance and Fire Craft at the Grill https://www.mattiaborrani.com/blogs/news/bistecca-alla-fiorentina-recipe-florentine-steak 2026-05-23T05:18:38-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/bistecca-fiorentina-finished-dish-2026-05-23.jpg?v=1779537964 Bistecca alla Fiorentina: The Steak That Florence Still Gets Right Bistecca alla Fiorentina: Florence's Steak, Five Centuries Unchanged https://www.mattiaborrani.com/blogs/news/heritage-cuisine-chef-who-cooks-from-somewhere 2026-05-26T05:13:24-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/mbc-blog-heritage-cuisine-hero-2026-05-26.jpg?v=1779797604 The Chef Who Cooks From Somewhere Heritage Kitchen: The Mise en Place of a Cook Who Comes From Somewhere https://www.mattiaborrani.com/blogs/news/nobody-gets-good-at-bread-by-accident 2026-06-04T09:02:23-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/mbc-blog-sourdough-hero-2026-05-28.png?v=1780588943 Nobody Gets Good at Bread by Accident Nobody Gets Good at Bread by Accident: On the sourdough revival and what real craft baking teaches https://www.mattiaborrani.com/blogs/news/suya-spiced-skirt-steak-recipe-west-african-fusion 2026-05-30T05:14:46-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/suya-spiced-skirt-steak-finished.jpg?v=1780143286 Suya-Spiced Skirt Steak: Nigerian Street Food Meets the American Grill Suya-Spiced Skirt Steak: West African Yaji on the American Grill https://www.mattiaborrani.com/blogs/news/how-to-hold-a-chef-knife-pinch-grip 2026-06-02T05:05:30-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/bowie-chef-8-handle-g10-front_f4f9b610-54d8-4448-8749-d218c5e4557a.png?v=1780401930 How to Hold a Chef Knife: The Grip That Changes Everything Knife Grip Technique: The Pinch and Claw System That Changes How You Cook https://www.mattiaborrani.com/blogs/news/buying-from-someone-who-grew-it 2026-06-04T06:45:45-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/mbc-blog-farmers-market-morning-2026-06-04-hero.jpg?v=1780580745 Buying From Someone Who Grew It Farmers Market: The First Room of the Kitchen https://www.mattiaborrani.com/blogs/news/pappardelle-al-cinghiale-recipe-tuscan-wild-boar-ragu 2026-06-06T06:49:02-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/mbc-blog-cinghiale-finished-dish-2026-06-06.jpg?v=1780753742 Pappardelle al Cinghiale: The Wild Boar Ragù the Maremma Has Been Making for Centuries Pappardelle al cinghiale wild boar ragu https://www.mattiaborrani.com/blogs/news/beef-tallow-the-fat-the-kitchen-forgot 2026-06-09T03:17:13-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/mbc-blog-tallow-jars-hero-2026-06-09.jpg?v=1781000233 The Fat the Kitchen Was Supposed to Forget Beef Tallow: The Good Fat the Kitchen Was Supposed to Forget https://www.mattiaborrani.com/blogs/news/before-the-dinner-party-there-is-just-the-cook 2026-06-11T03:21:44-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/mbc-blog-dinner-party-kitchen-hero-2026-06-11_c5e9321b-548c-4f7b-b1fe-f756d5d51c79.jpg?v=1781173304 Before the Dinner Party, There Is Just the Cook Dinner Party Kitchen: The Two Hours Before Guests Arrive https://www.mattiaborrani.com/blogs/news/lomo-saltado-recipe-peruvian-chinese-stir-fry 2026-06-13T03:24:55-07:00 weekly https://cdn.shopify.com/s/files/1/0505/6122/0765/articles/lomo-saltado-finished-dish.jpg?v=1781346295 Lomo Saltado: Peru's Greatest Stir-Fry Came From a Chinese Wok Lomo Saltado: The Peruvian Stir-Fry Born in Lima's Chinatown