By Vivian Morelli Photographs by Abigail Varney Reporting from Melbourne, Australia The directions arrived via email: “Turn into the laneway with the plants, look for the big roller door on the right, ...

Nick DeSimone is a pasta-obsessed vegetarian chef who spent nearly 10 years in restaurants before becoming a food writer. They review kitchen products for Food & Wine and love plant-based and Southern ...

Join Chef Rush, former White House Chef and U.S. Army veteran, as he takes on an impossible mission with master bladesmith Keaton from Faraway Forge. While a premium hand-forged knife typically ...

At the Théâtre de Gennevilliers (92), Ventrus L'Atelier opens its doors with chef Sasha Guenin at the stove. A new spot ...

Japanese knives get lots of buzz, but do they really deserve all the hype? Our expert weighs in on how Japanese craftsmanship ...

I forged the ultimate chef’s knife!

An eight-inch chef's knife handles roughly 95 percent of everyday kitchen cutting, yet online retailers sell hundreds of models priced anywhere from $10 to well over $1,000. Weight, balance, and ...

For three decades, Jay Patel has been at the sharp end of the UK’s knife scene, championing Japanese-made blades as the tool of choice for ambitious chefs. Jay Patel likes to spoil his knives. At the ...

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When the chef Brendon Edwards arrived at Los Angeles restaurant Animal in 2009, he surprised the team he would be cooking with for the next month twice over. The acclaimed restaurant was renowned for ...

Anthony Bourdain famously noted in his book Kitchen Confidential that all cooks, professional or otherwise, needed “one good chef’s knife, as large as is comfortable for your hand,” rather than an ...

Sneak into the back of any good restaurant and look around. Ninety-nine percent of the tools and cookware you’ll find in that kitchen will belong to that kitchen—basically everything except for the ...