Why does food seared to a deep, dark golden brown taste so good? What you're tasting is the delicious byproduct of the Maillard reaction, which occurs when the surface of...

Iron is notorious for getting rusty. Let it air dry, or clean it with corrosive cleaners, and you’ve got an orange mess. That’s why stainless steel was invented. It’s still...

Shiny copper pots look unquestionably posh, and a matte black cast iron skillet gives off kitchen a rustic vibe. But aesthetics aren't the main reason why pots and pans are...

In the kitchen, we reach for a skillet, a saucepan, or a stock pot depending on what we’re cooking, but we rarely stop to consider how each different piece of...

In cookware, materials matter a lot [link to heat article] when it comes to transferring heat from the stovetop to your food. But it doesn’t just matter which metals your...

Quality knives are the most important tool for any chef, and keeping your knives sharp is essential. Sharp, well-maintained knives are safer, provide more control, and are incredibly fun to...