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The immersion blender enables the quick whipping-up of soups, sauces and other soft foods directly in the pan or serving bowl. It can also enable a quick trip to the emergency room. Read More...
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Ina Garten, otherwise known as "the Barefoot Contessa," needed a kitchen large enough for herself and an assistant to test recipes. Read More...
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When restaurants have a stove or refrigeration emergency, they send out distress calls to specialists to find and fix the problem. Read More...
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How to cope with vegetable anxiety, the fear that overtakes a cook when summer’s bounty of vegetables arrives in the kitchen. Read More...
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The classically inspired Escoffier Restaurant will give way to a contemporary brasserie named for Paul Bocuse. Read More...
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Ludwig Schiff knives have found the sweet spot between performance and price. Read More...
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The kitchen will close on Sunday for its first updating in 27 years. Read More...
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Every kitchen has gadgets bought with enthusiasm and high expectations, only to languish in a drawer and eventually die of neglect. Read More...
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Like many of New York’s apartment dwellers, chefs are forced to make do with small kitchens. Read More...
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Even the most fastidious home cook in New York City may not make the grade under the health department’s restaurant inspection system. Read More...
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The Museum of Modern Art’s exhibition “Counter Space” shows how the kitchen has been a leading indicator of the state of modern design. Read More...
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For some, mise en place is a dicey proposition. Read More...
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With its energy efficiency, kitchen geek appeal and growing reputation for power and precision, induction cooking may be the iPad of the kitchen. Read More...
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Forget sous vide and braising and the farm-to-table ethos. We are a nation that cooks with an index finger. Read More...
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Let’s hear it for substituting the broiler for the toaster oven! Read More...
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