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I have reached the point where almost all the bread we consume is now home made, and usually a hard crusty variety. This has led me to look for a new bread knife and I'm considering a Mac superior 10.5" or a Wusthof Classic 10" super slicer. Would either of these knives offer any improvement...

We are considering getting a Le Creuset oval French oven 6 3/4 qt size. In their instructions Le Creuset says not to heat an empty pan, does this mean that if we want to brown meat on the stove top prior to cooking in the oven, that we should start with a cold pan , a pan with oil and then...

Anyone familiar with the Dexter Russell ceramic rod sharpener? I'm not looking for the ultimate edge, but something that can sit out and keep a good working edge on a knife without all the mess from water or oil stones. Thank you.

Is there any real difference, in the end product, or ease of clean up, etc., between baking bread in a pyrex loaf pan versus a clay loaf pan like an Emil Henry or even a stoneware Pampered Chef loaf pan?

I hope I'm posting this question in the right area. Does anyone have any tips for a faster more efficient way to clean potatoes? I usually soak them ahead then use a brush, rinse, inspect repeat a time or or two as needed. Sometimes it seems like too much work just for some home fries and I'll...

Hello everyone. I've been a long time reader , but made my first contribution today. I live in Omaha, Nebraska and I like food. I like learning to make food I like to eat. Cooking is something I've always enjoyed and am always keen to learn new things. I've gotten a lot out of this forum...