"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." In his memoir Kitchen Confidential, Anthony Bourdain gave us a closer look at the culinary world, from ...

"What I look for is the angle of the blade and the steel it's made from," Shadi Issawy, who helms London's Mediterranean eatery Claro, says of his favorite buys ...

A good chef’s knife is a central player in your kitchen lineup. Most chefs will tell you that you should have a Western blade for methodical chopping and a Japanese-style knife for more delicate prep.

A sharp knife is safer, faster, and far more satisfying to use—but only if you maintain it properly. After testing electric ...