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  • +3

    How to Buy a Chef's Knife and How to Use It

    How to Buy a Chef's Knife and How to Use It
    Here are three tips to help you cut to the chase as you're choosing a chef’s knife: [photo:15100] 1. Make sure the blade extends the entire length of the knife, including through the handle. Plastic or wooden handles attached to a metal blade can break over time. 2. Don’t be afraid to cop a feel before you buy. Hold several knives ...
    Rated: +3
  • +8

    How to Hold a Knife

    How to Hold a Knife
    I’ve taught scores of cooking classes over the years and if I had a dollar for every student with an improper grip on a knife, I could buy…well, I could buy something that costs A LOT of money. But no matter the class subject, no one leaves one of my cooking classes without being shown the correct way to hold a ...
    Rated: +8
  • +10

    How to Smoke Meat

    How to Smoke Meat
    Smoke has been intentionally applied to foods since it was first recognized that holding meats and other provisions off the ground near the smoky fires did more than dry them more quickly or prevent animals from getting to them. The hanging foods, treated to a smokebath, took on new and enticing flavors. Today we enjoy smoked foods for their special flavors. ...
    Rated: +10
  • +48

    Food Science Basics

    Food Science Basics
    There are dozens of scientific principles at work during the cooking process. As an introduction to the topic of food science, this guide, provided to Chef's Blade by The Culinary Institute of America, provides an overview of the most basic of these principles. Sections: 1. Heat Transfer 2. Egg Structure and Uses 3. Effects of Heat on Starches & Sugars 4. ...
    Rated: +48
  • +13

    Food Science Basics: Heat Transfer

    Food Science Basics: Heat Transfer
    Cooking is the act of applying heat to foods to prepare them for eating. When foods are cooked, changes in flavor, texture, aroma, color, and nutritional content occur during the process. There are three ways that heat is transferred to foods. Conduction is the direct transfer of heat between adjacent molecules. An example of conduction is cooking on a flattop range. ...
    Rated: +13
  • +4

    6 Ways to Care for Your Knives

    6 Ways to Care for Your Knives
    Assembling a personal collection of knives is one of the first steps in becoming a professional. Just as an artist or craftsperson gathers together the tools necessary for painting, sculpting, or drawing, you will need to select knives that allow you to do your work in the safest and most efficient way. The knives you choose will become as important to ...
    Rated: +4
  • +4

    The Parts of a Knife

    The Parts of a Knife
    To select a knife of good quality that fits your hand well and is suitable for the intended task, you need a basic knowledge of the various parts of a knife. Blades Currently, the most frequently used material for blades is high-carbon stainless steel. Other materials, such as stainless steel and carbon steel, are also available. Although carbon-steel blades take a ...
    Rated: +4
  • +5

    Types of Knives

    Types of Knives
    A wide array of knives is available to suit specific functions. As you continue to work in professional kitchens, your knife kit will grow to encompass not only the basics—chef’s or French knife, boning knife, paring knife, and slicer—but also a number of special knives. This list is intended as a guide to the knives that may be found in nearly ...
    Rated: +5
  • +8

    How to Sharpen & Hone Knives

    How to Sharpen & Hone Knives
    The key to the proper and efficient use of any knife is making sure that it is sharp. A knife with a sharp blade always works better and more safely because it cuts easily. Knife blades are given an edge on a sharpening stone and maintained between sharpenings by honing them with a steel. 1. Stones 2. Guidelines to Using Stones ...
    Rated: +8
  • +3

    Color Me Delicious: How Food’s Hue Affects Its Taste

    Color Me Delicious: How Food’s Hue Affects Its Taste
    Anyone who doubts that a food’s color affects how it tastes probably wasn’t alive in the early ’90s to witness one of the most infamous gustatory debacles in history. Intellectually, it’s easy to think that the color of a food shouldn’t affect how it tastes, but that was proven false when Crystal Pepsi hit the market. Except for its lack of ...
    Rated: +3
  • +38

    Knives 101

    Knives 101
    There's a reason why we named our site Chef's Blade—because the knife is the single most important tool in the kitchen. This guide, prepared for us by the Culinary Institute of America, is designed to help you navigate the ins-and-outs of choosing a knife, taking care of it, and keeping it sharp. 1. The Parts of a Knife 2. Types of ...
    Rated: +38
  • +8

    5 Reasons We Taste What We Taste

    Food isn't the only factor that plays into why we taste what we taste. In the world of food, flavor is king. If it doesn’t taste good, we don’t want to eat it. Our survival depends on the fact that we keep eating food because it tastes good. Scientists say the tongue can distinguish only 5 primary tastes: sweet, salty, ...
    Rated: +8
  • +4

    Making Vinegar With a “Mother’s” Love

    Making Vinegar With a “Mother’s” Love
    Often, it seems nothing is quite as satisfying as those things we do and make at home. In these times, it seems more and more people are finding great satisfaction in making lemons into lemonade, or in this case - vinegar. There are many methods for making home made vinegar at home. Red wine vinegar is one of the easiest. With ...
    Rated: +4
  • +2

    Your Guide to North Indian Bread

    Your Guide to North Indian Bread
    Most often, Indian food is largely perceived as being only curries. While this isn’t strictly true—considering the large amounts of spices and their quantities and types used—it is really quite inevitable, unless one is aware of the cooking styles in this country. India is a land of abundant cultures and sub cultures, each having their own unique way of cooking, with ...
    Rated: +2
  • +1

    Coming Soon!

    Our "Techniques" section is coming soon. In the meantime, please submit your own "how-to" guides. We want everything you have to share with us, from how to use a knife like a pro to how to braise pork and know a good wine from a ruined wine. You can submit original writing as well as share the best how-to guides you've ...
    Rated: +1
  • +29

    The Ultimate Guide to Recipe Calculation

    The Ultimate Guide to Recipe Calculation
    Often you will need to modify a recipe. Sometimes a recipe must be increased or decreased. You may be adapting a recipe from another source into a standardized format, or you may be adjusting a standardized recipe for a special event, such as a banquet or a reception. You may need to convert from volume measures to weight, or from metric ...
    Rated: +29
  • +4

    Hazard Analysis Critical Control Points (HACCP)

    Hazard Analysis Critical Control Points (HACCP)
    HACCP stands for Hazard Analysis Critical Control Points, which is a scientific state-of-the-art food safety program originally developed for astronauts. HACCP takes a systematic and preventive approach to the conditions that are responsible for most food borne illnesses. It is preventive in nature, anticipating how food safety problems are most likely to occur, and taking steps to prevent them from occurring. ...
    Rated: +4
  • +4

    Serving Foods Safely

    Serving Foods Safely
    The potential to transmit food-borne illness does not end when the food leaves the kitchen. Restaurant servers should also be instructed in good hygiene and safe food-handling practices. Hands should be properly washed after using the restroom, eating, smoking, touching one’s face or hair, and handling money, dirty dishes, or soiled table linens. When setting tables, never touch the parts of ...
    Rated: +4
  • +3

    (Mortar and) Pesto, Three Ways

    (Mortar and) Pesto, Three Ways
    This spring, I worked as an organic gardening teacher at a Houston public school. It was at once inspirational and terrifying, as most new experiences are. My sister, who has been assisting at a summer camp, recently theorized that children grow up by sucking the life out of everything around them. A haunting way to consider one’s youth, though probably true: ...
    Rated: +3
  • +5

    Beyond Sweet and Savory: Umami, the Fifth Taste

    Beyond Sweet and Savory: Umami, the Fifth Taste
    Like many things that we learned in kindergarten, our sense of taste is more complicated than it seems. Even though we’re taught that the human tongue is capable of detecting only four distinct tastes—sweet, salty, sour, and bitter—as we grow up, we encounter many flavors that defy such easy categorization. Although a fine cheese might have notes of sweetness or salt, ...
    Rated: +5