In The Press
Features
Tackle Tricky Food Situations
- ✓ Chop onions without the tears
- ✓ Safely slice tomatoes
- ✓ Quickly mince garlic
- ✓ Take the intimidation out of cutting up a whole chicken or filleting a fish
Build Expert Confidence
Feeling tentative with a sharp blade? Learn how to hold the knife and prepare your food both safely and efficiently.
Get the Right Knife for You
Technique isn't everything; the tools are important, too! Discover the difference between European and Japanese knives, and with our buying guide, find the perfect knife on any budget.
36 Video Tutorials, Illustrated Step-by-Steps
- ✓ How to Carve a Turkey
- ✓ Avocados
- ✓ Pears and apples
- ✓ Oranges, lemons, and limes
- ✓ Pineapple
- ✓ Peaches, nectarines, and plums
- ✓ Artichoke
- ✓ Hot peppers
- ✓ Carrots, cucumbers, zucchini
The Experts
Jane Kirby
Jane is a food writer and educator, and founder of the Vermont Cooking School & Farm. She has worked for Real Simple magazine, Glamour, Ladies' Home Journal, Good Housekeeping, and Eating Well magazine. She has authored several books including Dieting for Dummies and Eat Great, Lose Weight.
Sarah Copeland
Sarah is a New York City-based writer, food expert, and urban gardener, and her recipes and articles have appeared in Saveur, Food & Wine, and Real Simple. She was a long-time recipe developer for the Food Network and has published one cookbook, The Newlywed Cookbook, and has another to be published in 2013, Mostly Vegetarian.
