(CBS News) Culinary school is a dangerous place. Since January, I've: Burnt myself at least eleven times: on three ovens, a bowl, the lid of a pot, the pot itself, two "warmed" plates, and with hot, ...

A little departure today from our usual discussion of cooking methods and techniques. Instead, we’ll talk about a piece of equipment that is underutilized in most kitchens: the mandoline. Why you need ...

One of the easiest ways to tell a real-deal chef from an amateur is to look at their slicing and dicing. Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food ...

We may receive a commission on purchases made from links. Looking at the mounting pile of scrubbed potatoes, you firmly plop your kitchen knife back into your drawer. Instead? Out comes the mandoline ...

Today we’ll talk about a piece of equipment that is underutilized in most kitchens: the mandoline. First of all, some of you may not have heard of the mandoline, or you’re confusing it with the ...