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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...
Ina Garten, otherwise known as "the Barefoot Contessa," needed a kitchen large enough for herself and an assistant to test recipes. Read More...
When restaurants have a stove or refrigeration emergency, they send out distress calls to specialists to find and fix the problem. Read More...
How to cope with vegetable anxiety, the fear that overtakes a cook when summer’s bounty of vegetables arrives in the kitchen. Read More...
The classically inspired Escoffier Restaurant will give way to a contemporary brasserie named for Paul Bocuse. Read More...
Ludwig Schiff knives have found the sweet spot between performance and price. Read More...
The kitchen will close on Sunday for its first updating in 27 years. Read More...
Every kitchen has gadgets bought with enthusiasm and high expectations, only to languish in a drawer and eventually die of neglect. Read More...
Like many of New York’s apartment dwellers, chefs are forced to make do with small kitchens. Read More...
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...
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...
For some, mise en place is a dicey proposition. Read More...
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...
Forget sous vide and braising and the farm-to-table ethos. We are a nation that cooks with an index finger. Read More...
Let’s hear it for substituting the broiler for the toaster oven! Read More...
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