Mar
12
2010
Popular in many households and almost all professional kitchens, blenders, food processors and stick blenders share common characteristics, yet are different in many subtle ways. Without these simple, yet feature-packed, appliances, many of today’s simple tasks such as mixing, blending and pureeing would be a good deal more time consuming or simply not possible at [...]
Mar
11
2010
Everyday frypans, sauce pans and stockpots remain a necessity for any kitchen. However, if you are at the stage of your cooking education where you want to branch out a little, more specialised pieces of cookware are required. Some of the many options available include chef’s pans, egg poachers, fondue sets and terrines. Pasta is [...]
Jan
31
2010
By expanding your cookware range, you’ll become a better chef in next to no time. Make a point of introducing two or 3 dishes a year, master them and then pick a new destination and piece of cookware. There’s no rush and there’s a world of good tastes out there waiting to be discovered. In [...]
Jan
28
2010
When sampling the world’s foods, the first port of call is often Italy. After all, noodles and spaghetti is pretty much a fixture in our diet nowadays, and trying one’s hand at authentic Italian fare isn’t a huge stretch. Scanpan, Calphalon and Anolon are just a few brands that offer pasta pots and inserts. The [...]