The other day, I pulled together a collection of our 60 favorite fall pastas for you lovely readers. As I debated which dishes to include, I found myself questioining: Wait, is gnocchi pasta?
I always considered it a pasta because A.) it looks like pasta and is served similarely B.) it’s usually listed near pasta dishes on menus. But if something walks like a duck and talks like a duck, is it actually a duck? Turns out, the answer is no.
“I like the Japanese knives, I like French knives. Whatever’s sharp,” Wolfgang Puck once said in an interview.
Knives are essential tools in every kitchen, but what do you do when yours start to lose their edges? We checked in with chefs and experts for their knife sharpening tips—from easy-DIY tips to more professional methods.
Have you ever gotten a present, squealed with delight at its contents, then tossed the box and packing materials out only to realize later that you inadvertently chucked out something else that was in there—cash, a gift card, or something else of value? If you're tossing out your citrus peels all willy nilly, that's exactly what you're doing.