A good chef’s knife is arguably the most important tool in a home cook’s arsenal. While there are a whole bunch of specialized knives designed for specific tasks, if you have only one knife in your ...

They say you’re either in your bed or in your shoes, so they’re both worth splashing out on. In the kitchen, the same applies to your knife. But, says Ben Lippett, it’s not as if one size fits all ...

There is something quietly radical happening in professional kitchens right now. The $300 Japanese blade, that sacred object ...

Ever wondered what knives top chefs swear by? Bon Appétit asked 10 of NYC’s best chefs to share the knives they can’t live without–from Japanese gyuto and bunka knives to German knives, carbon steel ...

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. We're ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

Ever wonder what tools top chefs use every day? Bon Appétit asked 20 of NYC’s best chefs to share the essential tools they keep in their knife rolls. From precision knives to unexpected gadgets, find ...

The C-200 pulses a mind-boggling 40,000 per second, requiring 50% less force to slice through meat and produce. David lives in Brooklyn where he's spent more than a decade covering all things edible, ...