(CBS News) Culinary school is a dangerous place. Since January, I've: Burnt myself at least eleven times: on three ovens, a bowl, the lid of a pot, the pot itself, two "warmed" plates, and with hot, ...

One of the easiest ways to tell a real-deal chef from an amateur is to look at their slicing and dicing. Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food ...

We may receive a commission on purchases made from links. Looking at the mounting pile of scrubbed potatoes, you firmly plop your kitchen knife back into your drawer. Instead? Out comes the mandoline ...

A little departure today from our usual discussion of cooking methods and techniques. Instead, we’ll talk about a piece of equipment that is underutilized in most kitchens: the mandoline. Why you need ...

Today we’ll talk about a piece of equipment that is underutilized in most kitchens: the mandoline. First of all, some of you may not have heard of the mandoline, or you’re confusing it with the ...