A few years ago, someone turned me onto ceramic knives as a better way to cut tomatoes. I haven't looked back. I still prefer my Wüsthof chef's knife and my Robert Welch utility knife for most of my chopping, slicing and dicing. But I'm a full-on ceramic convert when it comes to certain ingredients; besides tomatoes, I go ceramic when slicing eggplant, hard-boiled...
Now if only we could translate the dang website
May 7, 2013 12:01 pm
Good-bye, old kitchen crap taking up all my space
Apr 18, 2013 9:01 am
Smart, luxe design with a purpose
Aug 14, 2012 11:01 am
Knife-maker Paul Cox uses rare materials.
Jun 7, 2012 2:01 pm
Could this spiral design be the future of cookware?
Jun 6, 2012 1:19 pm
67 layers of steel or sleek ceramic—take your pick
Apr 2, 2012 3:46 pm
A classic design for today's egg perfectionist
Mar 22, 2012 10:01 am
Classic, hearty salmon in an herbed cream sauce
Which celebs keep coming back for BB's chicken?
This is one fine food holiday
Ice cream's Italian cousin has some smooth moves
Vietnamese noodle soup, it’s what’s for breakfast
And if this guy says it, you'd better believe it
A vegetarian frittata recipe packed with flavor
Donut robots, vegan hotdogs. Food hits a long ball.
Chasing the dream one martini at a time