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I accidently dropped my Hattori Santoku knife unto concrete floor and chipped about 2 millimeters off the heel, see picture below. It really hasn't bothered me that much and I have been using it normally, but I was wondering if I should go ahead and try to take it to the whetstone to blend it...

I am drinking a Natura 2007 Carmenere from the Valle Colchagua region in Chile. I have been hearing positive things about Carmenere from Chile and decided to check it out. This is actually the first time I try the Carmenere grape that I am aware of. Aromas of spices and berries... color, very...

Quick question... I boiled some peeled Idaho potatoes in salted water and mashed them with a ricer. I realized I had way too much potatoes and only used half of them to serve as mashed potatoes by incorporating butter and cream. The other half which were only mashed without incorporating...

I am gonna let you in on one of my best-kept secrets. Granted, for some of you it may not have much use, but for some chefs - and especially those that travel internationally - and those of you who live in other countries, this site will be an invaluable resource. FishBase.org I cannot...

Yep, its been around that long!! How many of us can say the same?! The So-Called Joy of Cooking

In my ever-eternal quest to possess the most comprehensive food library, I am seeking your input on James Beard's books... which ones are your favorites and why? Please tell me as much as you can about this legend and his books... thanks!!!

I have come upon something that has me stumped... In vegetable cookery at culinary school, it was a given that acids dull the green color (chlorophyll) in vegetables therefore it must be added towards the end (ie, green beans tossed in tomato sauce right before plating). With red vegetables...

So if you had to recommend a book on grilling and barbecueing, is this it: The Barbecue! Bible by Steven Raichlen Those who have it, what can you tell me about it... any other great books on the subject?

These two books have been in my parents home forever, they are editions dating back in the 70s. I was leafing through them and found them to be really good books, now I would like to buy a current edition to add to my collection and wanted some input as to your comparison of these two -...

Look, Ma, No Cork! Good wines now come with screw caps, pop tops and paper "bottles" An article from Time Magazine

Can anyone recommend their favorite true chinese cookbook? Looking to add a great book to my collection, wondering which ones you highly esteem. I am only interested in true authentic, not that there's anything wrong with Ming Tsai's East Meets West approach, but thats not what I am looking...

Almost every recipe for marinades has an acid and an oil... what exactly does the oil do? Is it there solely for flavor, or to dilute the acid, or for anything else? Do we just add it cause we know its there for that reason or do we add it solely because thats what the recipe calls for?

Would like to know what food magazines do you subscribe to or purchase regularly and why - that is, what is it about that magazine that make it stand out for you. i like Saveur for its in-depth of coverage of recipes, ingredients, regions and authenticity i like Art Culinaire because it shows...

I am curious, what flavors and ingredients dont seem to work together for you in the same dish... i understand most of us arent too fond of trout ice cream, but in general, what recipes have you seen or dishes you have tasted that didnt seem to work for you... i also welcome any input on...

what drives you crazy about the food you are served when eating out - either at friends' or in restaurants, i have a couple i can think of right now: 1) biting into a large chunk of ginger left behind in a dish, in stir fries or asian noodle dishes, they tend to use some chunks for flavor but...

Every latin american country has their own version of tamales, but this is how it is made in Panama... Tamal Panameño (Yields approximately 25-30 Tamales) -1 Hen, 5 lbs, chopped up -2 lbs, “maiz pilado” (crushed corn kernels) -Banana/plantain leaves -Marinade: chopped garlic, onion...

Anyone ever make olive cookies? i had them made by a chef at an italian restaurant and they were addictive... they were made with diced olives (i believe they were black olives) and olive oil and they were not sweet... any insight or recipes on the matter? thanx

i am guessing everyone has input on this!! i noticed some of these while cooking at my parents' today: 1) too much clutter in the kitchen, all kinds of things (some that dont even belong in a kitchen) taking up valuable counter space, not enough counter space to work on 2) everyone who uses...

How do you make your Jambalaya? I dont just want a recipe, I have tons of recipe sites I use, but rather would like some input from people who actually make it on a somewhat regular basis. Im more interested in the ingredients you use, ingredients you exclude, thickening agents...

so... can you suggest a creative use for dried ancho chilis... i have this bag of them and would like ideas, thx!

I make meatballs with ground beef, bread soaked in milk, diced salami, eggs, parmesan cheese, salt & pepper.... they come out great.... however, i am out of eggs, is there absolutely anything i can do to use as a binder other than eggs? thanks!

What difference do you find when making fresh pasta dough from yolks only versus using whole eggs? Other than the color being yellower and the taste slightly ¨eggier¨, what differences do you find using one versus the other - for example, is it tougher to knead, does it need to rest...