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I've grown weary of our white plastic OXO V-blade mandoline. Don't get me wrong; it works okay, but between the discoloration/staining and obvious wear to the main platform that food slides across, I'd rather have something more robust. Seems like Bron and De Buyer have some decent looking...

I'm looking to try my hand at poaching some white fish soon. I like the idea of using a poacher made of restaurant-grade commercial aluminum, yet the only aluminum fish poachers I see these days are the grey, hard anodized which seem a bit extravagant for simply simmering liquids. Not too sure...

I've recently noticed that an english version of "I Know How to Cook" (Je sais cuisiner) by Ginette Mathiot has been released here in the US and in the UK. From what I gather, she taught three generations how to cook in France and was quite the authority on French home cooking. "Je sais cuisiner...

I recently decided to try Costco's 2-pack of pork shoulder (deboned), and found the meat to be fairly good after braising it in my Dutch Oven for a 2-hour recipe. My only concern was the amount of fat interlaced throughout the shoulder: it was far more than I've seen in this type of cut from...

I am curious about the quality of Lamson knives; any opinions are welcome. I've been sniffing around the 6" chef knife (rosewood handle) that Lamson produces, and really liked the balance of a demo that I handled recently. I'm wondering about the quality of the stainless steel that this knife...

Hello-- fellow chefs, cooks, and culinary aficionados. I am interested in the hardness and edge retention of carbon steel knives as compared to stainless steel and/or the new powdered alloys available. I'm looking for a chef knife that may not necessarily look as pretty as stainless, but will...

I have been thinking of getting a better chef's knife, having used a Calphalon brand knife for the past several years. After reading many of the posts on this forum, I am interested in trying out the Gunther Wilhelm 8" Chef and comparing it to the Wüstof Ikon 8", which I've handled at the store...

After following various threads on this forum regarding copper cookware for awhile, I recently picked up a Baumalu copper saucepan (2mm thickness) at one of the Tuesday Morning stores. ($79.00 US) The saucepan works great, heats up really fast, and cleans up beautifully. It's nice to get some...

I am interested in the opinions of those using clay bakers (e.g. Roemertopf, and similar) to cook poultry. It seems to me this cooking technique is similar to the method of using an oven cooking bag; in which case the slits in the bag allow the meat to "breathe" a little... similar to the...

I am new to this forum, but definitely share the mutual joy of cooking! As I learned when my wife and I traveled to France, cooking is considered one of the forms of art (just like music and painting), and this mindset has stimulated my efforts in the kitchen; I have started to view my weekend...