(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, ...

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 independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› By Daniela Galarza Nothing streamlines daily cooking prep like a mandoline. You ...

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 ...

Mandolines: loved by salad eaters, feared by fingers. With what must be the highest body count of any kitchen tool after knives, mandoline slicers are tools that demand caution, reverence, and respect ...