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The ultimate kitchen knife guide

The ultimate kitchen knife guide

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Whether for chopping or slicing, carving or filleting, every well-stocked kitchen needs a decent set of knives.

We’ve pulled together a guide to the array of kitchen knives available, plus mini tutorials on chopping techniques and knife maintenance to help you make the most of your kit.



A small paring knife is a great all-rounder. Its smooth, sharp blade is ideal for chopping and slicing smaller veg, precision work and tasks such as slicing herbs and hulling strawberries. Use for prepping apples for a blackberry & apple pie, peeling veg, or scraping seeds out of vanilla pods to make delicious homemade custard.


A carving knife is a thing of beauty, to be used with love. Used for carving meat on or off the bone, the long, sharp blade will do most of the hard work for you – simply cut down with the blade then ease the meat away for a beautiful, smooth slice. Use to carve up juicy roast chicken or lamb for your Sunday lunch.


A decent 8 to 10-inch chef’s knife is an absolute must-have. The blade is rounded towards the tip, making it perfect for rock chopping (see below for technique) and is straight at its edge, making it ideal for tap chopping (see below). Use for dishes that require a good bit of veg prep, like this super-comforting chicken & squash cacciatore.


Another one to include in your basic knife kit, the long, serrated blade of a bread knife stays sharp on its own, so you don’t need to worry about maintaining it. Simply glide it across bread effortlessly – again, the blade will take care of the hard work for you. Great for serving up lovely hunks of sourdough, or for sawing into pineapples and roughly chopping chocolate.


Another great everyday knife, the blade of a utility knife is sharp, smooth and precise, making it ideal for peeling, chopping and fine slicing. This super-versatile knife is larger than a paring knife, so is great for switching between different sized fruit and veg. Use to quarter cherry tomatoes and finely slice red onion for a juicy tomato salad.



Use a narrow-bladed boning knife to debone meat and fish. The sturdy, stiff blade has a sharp point that helps make precision boning in deep cuts and holes much less difficult than if you were to use a standard kitchen knife. The blade is designed to easily work around bones and muscles that are tricky to cut through.


The classic cleaver, characterised by its distinctive thick blade, is used to break down meat. You can use the sharp tip the same way you would use a regular knife to cut through the flesh, then use the weight of the blade to tap down at the heel to break through bone.



A specialist knife for skinning and filleting fish. Its flexible, supple blade allows you to really get into the fish and work around all the bones and is sharp enough to easily slice through the flesh. Watch Jamie show you how to fillet salmon or trout yourself at home. Once you’ve mastered the technique, try whipping up some delicious sesame seared salmon or a gravadlax with horseradish sauce.


Lay out on your table when serving steaks, chops and roasts. The serrated edge helps to create a smooth sawing action so you can effortlessly slice through juicy steak and other meat.


A favourite among the Jamie Oliver food team, the santoku knife is great for slicing, dicing and chopping. Japanese in origin, the flat edge and sheepsfoot blade not only looks beautiful, but is super efficient, too.


One of Jamie’s favourites for creating a retro edge on fruit and veg. Use the crinkled blade for apples, potatoes, carrots and peppers that look great to both kids and adults!


Now that you know your knives, it’s time to get your chopping techniques mastered!

These are the three most commonly used methods that will come in handy in the kitchen – just remember to keep your fingers away from the blade at all times and you’ll be chopping like a pro in no time.

1. Cross chop: This simple method is great for finely chopping lots of herbs, garlic or vegetables. It’s easy and safe – holding the knife firmly in one hand, place the tip of the knife on a board at an angle of 20º, then keeping the fingers of your other hand rigid on the lower half of the blunt-side of the blade, raise and lower the handle of the knife, keeping the tip of the knife on the board. Sweep your ingredients back into the middle with the blade as you go.

2. Tap chop: Only use this method on veg with flat, stable edges. Place your fingers over the top of your veg, tucking in your fingertips so they’re out of the way, then anchor your thumb at the back. As you chop down with the knife, move your tucked fingers back along the veg towards your thumb. The joint of your finger should guide the blade and control its position, keeping your fingertips safe

3. Rock chop: Great for chopping thicker-skinned peppers, chillies and tomatoes. The trick is to create a controlled rocking motion with the blade, from the tip down to the heel of the knife. As with tap chopping, position your fingers on top of the veg, making sure the tips of your fingers are tucked in and out of the way.

Watch Jamie demonstrate:


To make sure you’re getting the most out of your knives, keep them in tip-top condition by maintaining them with a steel sharpener after every use.

If your knives are really blunt, using a steel alone probably won’t be enough. In this case, you might need to use a clamped sharpener – this shaves a fine layer of metal from the blade to get it super sharp again.

Check out Jamie’s knife-sharpening technique:


  • Always use sharp knives. A blunt knife is actually more dangerous than a sharp one, as you’ll need to put more pressure down on the blade, meaning you’re more likely to slip.
  • If your knives are really blunt and you don’t have a clamped sharpener of your own, ask your local butcher if they offer a knife sharpening service – often they have mechanical grinders on site.
  • Storing your knives in a knife block eliminates the risk of cutting yourself on a rogue blade when you reach into a drawer.
  • It’s best to stick to wooden chopping boards when using your knives. These are more hygienic than plastic boards, which are likely to harbour bacteria in cuts.
  • Unless your chopping board has rubber feet, it’s a good idea to place a damp cloth underneath it when in use – this will help stop it from slipping around.

What Knives Does Hell’s Kitchen Star “Gordon Ramsay” Use? (Gordon Ramsay Knives 2021)

Whether you aspire to become a master chef or simply a solid home cook, learning basic knife skills and practicing them often is a must. Purchasing a high-quality Wusthof knife set that fits perfectly into both your budget and the size and shape of your hand is step one. Chef’s knife is the backbone of every professional chef and will speed up a chef’s progress.

Gordon Ramsay uses both Wüsthof and Henckels branded knives the brands are known for quality products, and they are two of the best knife manufacturers in the world. Wüstoff has been making knives since 1814, and Henckels has been around since 1895.

Gordon Ramsay’s Fox TV series Hell’s Kitchen, the contestants, uses Henckels knives, and on his online cooking course, Gordon uses Wüsthof. Both are two of the top knife manufacturers globally, and they’re known for quality products.

Cook a Full Thanksgiving Dinner in the Microwave | Marie Rayner

… and your guests won’t even notice Today I wanted to share with you how you can prepare a delicious Thanksgiving meal for four people by only using your microwave oven. You might not think its possible to do such a thing, but I am going to prove.

1. How To Hone Kitchen Knives Using Honing Steel

What is honing? It’s the act of re-aligning your knife blades to its original position using a special steel rod.

Honing doesn’t exactly sharpen your knife, but it can make it seem sharper because it’s re-aligned to its desired position.

  1. Hold the honing steel point-down with your nondominant hand with its tip resting on your cutting board.
  2. With your dominant hand, hold your knife perpendicular to your sharpening steel. Make sure the back of the blade touches the steel.
  3. Tilt your knife at a 22.5° angle.
  4. Pull the blade towards you and glide along the entire length of the steel. Make sure to keep a consistent angle the whole time. Do this 10 times.
  5. Repeat with the other side.

Tip: Make sure to hone your knife at least once a week to keep it working in optimal condition.

2. How To Sharpen Kitchen Knives Using Whetstone

What is a whetstone? It’s a coarse rectangular stone block that shaves off material to sharpen the knife’s edge.

A whetstone is a cheap way to keep your knives in optimal sharpness. To prepare, place a damp towel or rubber on a flat surface. If you need your whetstone to be wet, dunk it in water until there are no more air bubbles.

  1. Hold your knife at around a 22° angle.
  2. Slide your blade back and forth the coarse side of the whetstone 10 times.
  3. Repeat step 2 with the other side.
  4. Repeat steps 2 and 3 on the finer side of the whetstone.
  5. Hone your blade with your honing steel to finish off.

Hacks and Tips:

  • If you don’t own a whetstone, use the back of a ceramic plate or the bottom of a mug and sharpen your knife the same way you would on a whetstone.
  • When sharpening with a whetstone, work slowly and make sure to maintain a consistent angle.
  • If you’re a first-timer, try practicing on a knife you don’t care about first before reaching for your more expensive ones.

3. How To Sharpen Kitchen Knives Using Electric Sharpener

If you have an electric knife sharpener, the process is much simpler. Electric knife sharpeners provide a quick way to give you a sharp edge, but at the expense of control over how much material gets shaved off.

Reminder: Always follow the manufacturer’s instructions.

  1. Place your knife blade in the “coarse” sharpening slot.
  2. Slide your knife through the slot at the angle your sharpener requires. This would depend on what sharpener you’re using.
  3. Do Step 2 twice.
  4. Repeat steps 1-4, but this time, use the “fine” option.
  5. Rinse your knife to remove any excess shavings

Bonus Tips!

How to Sharpen Serrated Knives

Serrated knives (like bread knives) look different from ordinary kitchen knives, so they require a different approach.

  1. Drag a sharpening rod across every indentation on the knife. Depending on how many serrations the blade has, this may take a while.
  2. Smooth out the flat side of the blade using the fine-grit side of your whetstone.

How To Keep Kitchen Knives Sharp

  • Always use a cutting board: A knife’s worst enemy is a hard surface. While it can be tempting to just slice something on your countertop, this can quickly dull your blade.
  • Hand-wash your knives: Always wash your knives by hand. Putting them through the dishwasher can dull your knife because it will end up banging against objects that can dull the blade.
  • Store your knives properly: Don’t store your knives along with your other kitchen utensils. Use a plastic knife guard and keep them in a knife block.

General Tip to Test Kitchen Knives for Sharpness: Do a tomato test. It’s an easy way to find out if your knife needs sharpening. If your knife glides like butter on a tomato, you’ve got a sharp knife. If you have no tomatoes on hand, try slicing your knife through some paper.

A dull knife not only doesn’t make for a good experience but can also be dangerous. Hope these tips on how to sharpen kitchen knives keep them sharp and kitchen-ready.

What’s your go-to kitchen knife? Share your experiences in the comments section below!

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Global Classic Chef’s Knife, 8-Inches

Sure, the finish quality on this Victorinox knife isn’t nearly as high as that of the Mac or the Global, but at less than $50, it’s a total steal for a solidly good knife. Plus, it’s supersharp right out of the box—a rarer quality among chef’s knives than you might imagine. We found that it glided through tough sweet potatoes with precision and delicacy and made quick work of slicing an onion. In fact, the blade’s nonstick finish seemed to repel onions, which stuck to most of the other knife blades we tested. This, combined with the (not-so-attractive, but very comfortable) rubber handle made it a very easy tool to use.

The Victorinox Fibrox Pro isn’t full tang, meaning the metal of the stainless-steel blade doesn’t extend all the way to the base of the handle—generally said to indicate a lower-quality, less-sturdy knife. For such an inexpensive tool, however, that isn’t a cause for concern it still produces beautiful knife work. It’s smart to have an inexpensive chef’s knife around—one that’s low-maintenance and can take a trip through the dishwasher. As test kitchen director Chris Morocco told us, “It’s probably the best chef’s knife out there for the money. It’s one we keep around the test kitchen and it sharpens nicely.” Sold.

The 12 Essential Kitchen Tools You Absolutely Need

The best kitchens aren't bought all at once—they're built, gradually and lovingly, over the course of a lifetime. But you have to start somewhere, which is where this handy guide to the absolute essential kitchen tools comes in. We've put together a list of the 12 things that will set you up to cook (almost!) everything you could possibly want to make as a beginner cook, from seared steak to roasted veggies to chocolate chip cookies, all for $275. (This whole set would make a preeeeeetty nice gift, just sayin'.)

A caveat: You may notice that this list is conspicuously missing a few key things—a can opener, say, or a whisk or a wooden spoon or tongs. That's because, if you ask us, those are things that youɽ be better off picking up at a thrift store or dollar store if you don't already have them—whatever you end up with will work, which is all you need them to do at this point. The things on this list, on the other hand, are pieces of equipment where quality really, really makes a difference. Having a decent chef's knife, or a big enough cutting board, or a couple of sturdy pans will not only make cooking for yourself easier and more efficient but more fun too.

There will be plenty of opportunities down the road to make affordable incremental kitchen upgrades, as well as times when you want to splurge (or ask someone else very nicely to splurge for you) on the kinds of fancy-schmancy pieces of equipment that will open up whole new worlds of culinary possibilities. But for someone just getting their bearings in the kitchen, we think these 12 essential kitchen tools are a really, really solid place to start.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.


Japanese kitchen knives have origins in the tradition of katana-making in samurai-era Japan. In the early 14th century, Japan broke its trade isolation and began trading with China, effectively kicking off international interest in Japanese blade crafting. It wasn’t until much later, in the 1850s, that Western powers demanded the same trade policies.

Then, after WWII, U.S. General MacArthur banned katanas in Japan. In response, many skilled swordsmiths turned their knowledge toward smaller blades, crafting beautiful, quality kitchen knives. Japan overturned the katana ban within seven years, but the seeds for a tradition of high-caliber carving utensils remained.

Preparation Method for Egglettes Recipe

If you wanna know how to use this, please follow the instructions properly –

  1. Clean the Eggies.
  2. 3 short bursts cooking spray or ½ TSR oil and roll oil to fully coat inside of the cup
  3. Break the eggs into the pod and twist the cover.
  4. Using a paper towel inside the pods.
  5. Put the eggs in Boiling Water for 10-12 minutes ( Make Sure they are drifting).
  6. Hold the Egglette by handling and carefully place Egglette pods (filled with broken eggs) into boiling water,
  7. Remove the cover from Egglette pods and cook the egg. Clutch out the egg gently because it can slip.
  8. Put boiled eggs in a bowl and pour cold water, keep like this for about 5 minutes.
  9. After cooking, Serve instantly and enjoy.

There are some particular instructions which though following you can make sure your eggs come out unbroken, smoothly, and perfectly. For best results, first oil or spray the egglette cups with oils which one recommended below.

Cover the whole inside of the egglette with a coat evenly and thoroughly with following all of the instruction which is given below :

poured oil into the egglette cup and spread the oil smoothly to get the perfect texture. then, remove all the excuses oil by shaking it out.
spray inside of the egglettes cup with many short bursts of cooking spray. then again spread the oil around inside of the pods.
put a half cup of spinster oil or coconut oil inside the egglettes cup. Cover the interior properly and perfectly with a coat.

Top 10 Knife Skills

Learning how to use a knife correctly is imperative when it comes to keeping you safe in the kitchen. Not only is it important to keep knives clean and sharp, but learning how to properly cut foods can prevent accidents. You may know how to chop and mince fruits and vegetables, but do you know how to properly protect your fingers as you slice and dice? Equipping yourself with the right knowledge will go a long way in the kitchen.

There are several different ways to use a knife to prepare foods, and each technique can help make cooking a much easier -- and safer -- task. Plus, knowing the difference between dicing and julienning can be a real lifesaver at your next dinner party! Whether you're an experienced cook or just bought your first cutlery set, here are 10 knife skills that you'll find instrumental in helping you prepare meals like a world-renowned chef.

Although this might seem like a no-brainer, keeping your knives clean is an essential part of proper knife use, as it kills harmful bacteria that might contaminate food.

To clean your knives, use hot water and dishwashing soap, making sure the sharp end is pointing away from your body and that you keep your fingers away from the blade. After you're done washing them, dry your knives off with paper towels or with a dish cloth. If you use a dish cloth, avoid running it down the length of the blade, which may cut the fabric (and possibly your hand).

You should also avoid leaving knives to soak in the sink for several reasons. First, prolonged exposure to water can damage the handles of knives -- especially wooden ones -- and can cause even the most expensive blades to rust. But most importantly, knives left in a sink of water can remain hidden from view, creating the risk that you might reach for something and accidentally cut yourself.

It's important to keep knives sharp to stay safe when cooking. It's not something you'll have to do often -- professional chefs sharpen their knives maybe once or twice a year -- but dull knives are a safety hazard and can be very dangerous.

The more blunt a knife's edge is, the more pressure it takes to cut something. The more pressure your hand and the knife apply to a piece of food, the more likely you are to slip and cut your finger instead. Sharpened knives also reduce the time it takes to prepare your meals, since your cuts will be faster and more accurate.

To sharpen a knife, use a sharpening stone, also known as a whetstone. If you don't feel comfortable performing what could be a dangerous task, most knife manufacturing companies let you send your knifes in for professional sharpening, and many cooking supply stores also offer sharpening services.

Chopping is probably the most basic of knife skills and the easiest to perform, and you can use it for a wide variety of food preparations. To hold the knife properly, put your middle, ring and pinky fingers around the handle, and grip the blade with your index finger and thumb. There are essentially two basic methods you can use for chopping: the wrist-fulcrum method or the tip-fulcrum method.

The wrist-fulcrum method involves keeping the heel of the knife -- the part of the blade closest to the handle -- near the cutting board and pointing the tip of the knife upward. This requires you to use your wrist as a fulcrum, swiveling it up and down to move the blade in a chopping motion. The tip-fulcrum method, on the other hand, keeps the tip on the far side of the piece of food you're cutting -- you chop by moving your hand and wrist up and down.

Since you don't want to cut yourself while you're chopping, holding the food properly is important, too. It's best to curl your fingers under toward the palm of your hand to keep a grip on the food and avoid cutting your fingertips. As you chop, move your fingers back slightly with each cut.

The Kitchen

Roasted Gnocchi and Veggies Sheet Pan Dinner 04:19

Simple Roasted Tomato Soup 05:49

Sheet Pan Fried Rice with Tofu 05:15

Sunny's Chicken Cordon Bleu 02:20

Spaghetti Aglio e Olio 04:03

Picadillo Stuffed Peppers 03:53

Brown Sugar Spiced Salmon 02:13

Slow Cooker BBQ Pulled Pork 01:48

Sunny's Chinese Chicken Salad 02:37

Jalapeno Popper Grilled Cheese 01:43

Geoffrey's Fettuccine Alfredo 05:01

The Kitchen Extras

Go Behind the Scenes 55 Photos

Get an insider's look at the making of the show.

The Ultimate Bromance 21 Photos

Jeff and GZ are simply happier when they're together.

Meet Your Co-Host BFF

Take this quiz to find out who is destined to be your new pal.

Spotlight On: Cocktails 35 Photos

Shake, pour, sip — that's all it takes to make these drinks.

Stars and Their Pets 10 Photos

Get to know Food Network chefs' four-legged pals.

Try Spaghetti Pie 9 Videos

This hearty dinner is the ultimate in comfort food.

Top Recipes from The Kitchen 50 Photos

Check out the cast's comforting dishes, then learn how to make them.

Watch Full Episodes

Stay up to date on the latest kitchen hacks and go-to meal ideas.


Hot Dogs, New Tricks

Jeff Mauro shares all the twists, turns and new takes on the beloved standby -- the hot dog -- and brings out his recipe for Hot Dog Curly Fries with Dippers! From Sunny Anderson's inventive Bulgogi Dog to Katie Lee Biegel's Barkin' Buffalo Dog, the Kitchen hosts have elevated these wieners to winners. Jeff shows off his foolproof Ultimate Cheesy and Spicy Reuben Brats, and there are three takes on pigs in a blanket: Sunny's BK Currywurst Pull-Aparts and guest chef Mary Giuliani's Cacio e Pepe and Carbonara versions. Then Jeff, Sunny and Katie all present new ideas for hot dog toppings in the ultimate celebration of this American classic.

Best Brunch Ever

Jeff Mauro has lovingly compiled his go-to brunch favorites. He revisits the other hosts' recipes and creates a Corned Beef Hash Brown Muffuletta that's to die for! Katie Lee Biegel fires up a Smoked Salmon Breakfast Pizza, and Sunny Anderson gets decadent with her Crazy Rich Chicken and Waffles. Guest chef Patrick Connolly impresses with Banana Bread French Toast with Peanut Butter Mousse topping. Jeff dishes up his Corned Beef Hash Benedict with gooey, cheesy Mornay sauce, and Geoffrey Zakarian's Lucky Green Baked Eggs are a huge hit.

Family Style: Summertime Faves with a Twist

The Kitchen is sharing favorite summer recipes with delicious twists! Jeff Mauro fires up the grill for his Boneless Riburger, and Sunny Anderson shares her Easy Grilled Garden State Salad inspired by her favorite New Jersey produce. Geoffrey Zakarian makes his summertime seafood staple, Fish and Chips with Spicy Tartar Sauce. Alex Guarnaschelli and Katie Lee put two twists on watermelon with Alex's Lime Cocktail with Watermelon Ice Cubes and Katie's LA Fruit Stand Fruit Salad. The hosts make cupcakes inspired by classic ice cream truck treats, from Jeff's Strawberry Shortcake Cupcake to Katie's Drumstick Cupcake, and take a look back at The Kitchen's favorite summertime games!

Sun's Out, Buns Out

The summer sun and buns are out -- burger, sandwich and hot dog buns, that is! Geoffrey Zakarian starts by sharing his tips for a moist and flavorful Mushroom Turkey Burger. Katie Lee makes a meatless Grilled Halloumi Sandwich with Watermelon Relish, and Sunny Anderson puts her amped-up meatloaf between two buns for her Meatloaf Burgers. Then, Alex Guarnaschelli elevates a traditional hot dog with her Hot Dogs with Mustard and Relish, and Jeff Mauro shares a burger from his neck of the woods, his Northwest Indiana-Style Smashed Burger. Finally, Geoffrey and his wife, Margaret, make a Boozy Cherry Milkshake that pairs perfectly with any burger or hot dog.

Hot Dogs, New Tricks

Jeff Mauro shares all the twists, turns and new takes on the beloved standby -- the hot dog -- and brings out his recipe for Hot Dog Curly Fries with Dippers! From Sunny Anderson's inventive Bulgogi Dog to Katie Lee Biegel's Barkin' Buffalo Dog, the Kitchen hosts have elevated these wieners to winners. Jeff shows off his foolproof Ultimate Cheesy and Spicy Reuben Brats, and there are three takes on pigs in a blanket: Sunny's BK Currywurst Pull-Aparts and guest chef Mary Giuliani's Cacio e Pepe and Carbonara versions. Then Jeff, Sunny and Katie all present new ideas for hot dog toppings in the ultimate celebration of this American classic.

Easy Breezy Summer Meals

The Kitchen is sharing the simplest summer recipes that make for easy, breezy summer meals. Katie Lee makes her favorite simple pasta, Baked Rigatoni with Tomato and Eggplant, and Jeff Mauro makes his Crispy Grilled Harissa Shrimp Greek Salad. Alex Guarnaschelli shares her Summery Corn Soup, the perfect cold soup for summer, and Geoffrey Zakarian transforms canned tuna into a delicious Salad Nicoise. Sunny Anderson makes a simple summer dessert, her Easy Raspberry Brookie Pie, and the hosts play Try or Deny with some trending mocktails.

Pour On Some Summer

Summer sauces are the star of the menu, starting with Katie Lee's Sweet and Spicy Grilled Chicken and Cucumber Salad and Geoffrey Zakarian's Seared Scallops with a Caper Honey Sauce. Sunny Anderson and Jeff Mauro share two new sauces for jazzing up grilled chicken: Lemon Pepper Sauce and Cherry Pepper Honey Mustard. Sunny also makes a T-Bone Steak with an "Any Herb" sauce, and Kansas City pitmasters Jason and Megan Day drop by to make a BBQ-inspired Potato Salad. For dessert, it's a head-to-head Sundae Sauce-off with Katie's Roasted Peach Sauce and Geoffrey's Boozy Chocolate Sauce.

Get Your Grill On

The Kitchen heads outdoors as the hosts get their grill ready for spring and put some grilling gadgets to the test in a Tool Takedown. Jeff Mauro makes a mouth-watering Grilled Braciole, and Marcela Valladolid makes Grilled Cole Slaw. Pit master Shannon Ambrosio takes over the grill with his Grilled Jerk Chicken, and Geoffrey Zakarian shakes up a Smoking Margarita.

A Spin on Spring

The Kitchen hosts spin the Seasonal Wheel of Produce to create recipes showcasing their favorite spring ingredients in delicious new ways. Sunny Anderson shines the spotlight on asparagus with her Grilled Asparagus Soup with Chili Cheese Ciabatta Toast. Alex Guarnaschelli dresses up Steamed Whole Artichokes with a Spicy Lemon Caper Mayonnaise. Geoffrey Zakarian revamps rhubarb for his Pork Tenderloin with Rhubarb Glaze and Roasted Spring Onions, and Katie Lee Biegel switches up Cauliflower "Risotto" with Spring Peas. Jeff Mauro freshens up radishes with his Radish, Avocado and Asparagus Salad, and Pepper Teigen stops by with the scoop on her new cookbook.

Our Brightest Summer Dishes

The Kitchen is sharing a bright and colorful spread of the best summer flavors, starting with Geoffrey Zakarian's Hanger Steak with Grilled Salsa and Katie Lee's Farmers Market Flatbread. There are cool dips to beat the heat, too, like Jeff Mauro's Chili Dipped Pineapple Guacamole and Geoffrey's Feta Yogurt Dip with Watermelon Sticks. The hosts collaborate on a summer roll bowl, and then Doug Quint and Bryan Petroff from Big Gay Ice Cream share unexpected savory ice cream toppings. Finally, everyone toasts to summer with Rainbow Mimosas.

Picnic Perfect

The Kitchen is creating the perfect picnic with dishes that are easy to prep and pack. Jeff Mauro makes the ideal sandwich for a crowd, his Sausage Muffuletta, and Katie Lee shares simple tips for quick pickles. Sunny Anderson and Geoffrey Zakarian remix cornbread mix with two tasty supermarket twists, and Chef Eden Grinshpan stops by to make a Grain and Sour Cherry Salad. Katie shares her secret ingredient for the best chocolate chip cookies ever, and the hosts share their favorite ideas to picnic like a pro.

Get Your Grill On

The Kitchen heads outdoors as the hosts get their grill ready for spring and put some grilling gadgets to the test in a Tool Takedown. Jeff Mauro makes a mouth-watering Grilled Braciole, and Marcela Valladolid makes Grilled Cole Slaw. Pit master Shannon Ambrosio takes over the grill with his Grilled Jerk Chicken, and Geoffrey Zakarian shakes up a Smoking Margarita.

Stove-Free Summer Nights

The Kitchen is beating the summer heat with dishes that don't require the stove. Geoffrey Zakarian thrills at the grill while making his Whole Chicken with Red Bliss Potatoes, Summer Squash and Chili Garlic Butter. Former White House Chef Sam Kass serves up a quick and easy Canned Salad, and Katie Lee throws everything in the bag to make her Bloody Mary Shrimp Ceviche Rice Bowl. Jeff Mauro pulls together Slow Cooker Crispy Carnitas, and then Geoffrey uses the leftovers for a simple Cubano Sandwich. For dessert, Sunny Anderson gathers store-bought treats to make a decadent Nunya' Business Chocolate, Cherry and Whip Trifle.

Dishes for Dad

The Kitchen is celebrating dads everywhere with Pop-pleasing dishes like Sunny Anderson's Pulled Pork Eggs Benedict and Katie Lee's Breakfast Sausage Egg and Cheeseburgers. The hosts double down on dessert with Jeff Mauro's Peanut Butter and Banana Milkshake and Geoffrey Zakarian's Rum Raisin Milkshake. Jeff's father, Gus Mauro, stops by to help make Cheesesteak Tacos, and then the hosts share three Father's Day gift ideas. Finally, Jeff and Geoffrey let their kids join in on the fun with a Dad Joke Cookie Cake.

Thanks a Brunch, Dad!

The Kitchen is serving up a scrumptious brunch that any dad will love! Katie Lee Biegel starts things off right with her Everything Bagel Breakfast Casserole. Jeff Mauro and Alex Guarnaschelli team up to sweeten Dad's day with Caramelized Grapefruit, Two Ways. Next, Jeff Mauro honors his own dad with Gus' Kitchen Sink Frittata Croissant Sandwich -- aka a "Croissata" -- and Alex whips up a Strawberry Pandowdy good enough to satisfy any father's sweet tooth. Geoffrey Zakarian mixes up a Hazelnut Shakerato coffee cocktail for a toast to Dad, and finally, Sunny Anderson decorates the perfect Father's Day "mug cake" to go with a spectacular Fried-Eggs-and-Bacon Cake made by all the hosts.

Cook-Out of Control!

The Kitchen hosts are amping up summer foods for an epic summer celebration. Alex Guarnaschelli kicks off the cookout with her Triple Decker Burger with Roasted Vegetables and Cheese Sauce. Next, Katie Lee Biegel brings seafood flair for a crowd with her Lobster Roll Panzanella, and Sunny Anderson shares the best hack for perfect Racked Wings with Mustard BBQ Sauce. Geoffrey Zakarian whips up Pistachio Falafel with a Cardamom-Yogurt Sauce for a tasty party bite, and last but not least, Jeff Mauro thinks on his feet and takes the party to the next level with his Grilled Biscuit Sundae with Peaches and Blueberries.

Summer Block Party

The Kitchen is throwing a summer block party bash! Jeff Mauro grills up crowd-pleasing Smoked Crispy Drumsticks with Maple Butter Hot Sauce, and TV host Sunny Hostin drops by with her perfect side dish, Shrimp, Corn and Bean Salad. Katie Lee whips up some Smoked Hummus, and Sunny Anderson makes her Orange Jalapeno Party Ribs. Baker Jocelyn Delk Adams brings some summer sweetness to the party with her Pink Lemonade Cake, and the gang shares the best block party prep tips. Finally, everyone toasts the neighborhood with Pink Lemonade Popcorn and a DIY Wine Spritzer Station.

Freshen Up Your Favorites

The Kitchen is stirring up weeknight favorite recipes, like Geoffrey Zakarian's Mediterranean Steak and Potatoes. Jeff Mauro steps up the classic red sauce routine with a One Pot Super Easy Fusilli, and cookbook author Gaby Dalkin takes over taco night with a Taco Skillet Bake. Sunny Anderson spices up chicken and rice with some Grilled Sweet and Spicy Chicken Thighs and Rice, and Katie Lee adds a surprise to her dessert with Peanut Butter Cup Stuffed Chocolate Chip Cookies. Finally, the hosts predict the coolest items to freshen up the freezer.

Thanks a Brunch, Dad!

The Kitchen is serving up a scrumptious brunch that any dad will love! Katie Lee Biegel starts things off right with her Everything Bagel Breakfast Casserole. Jeff Mauro and Alex Guarnaschelli team up to sweeten Dad's day with Caramelized Grapefruit, Two Ways. Next, Jeff Mauro honors his own dad with Gus' Kitchen Sink Frittata Croissant Sandwich -- aka a "Croissata" -- and Alex whips up a Strawberry Pandowdy good enough to satisfy any father's sweet tooth. Geoffrey Zakarian mixes up a Hazelnut Shakerato coffee cocktail for a toast to Dad, and finally, Sunny Anderson decorates the perfect Father's Day "mug cake" to go with a spectacular Fried-Eggs-and-Bacon Cake made by all the hosts.

Summer Plate-List

The Kitchen is jamming to a playlist -- or plate-list -- of summer's greatest hits, and Jeff Mauro dives in with Charred Tacos Al Pastor that are perfect for a pool party. The hosts whip up some easy snacks for a road trip and then take it to the shore with a snack shack favorite, Katie Lee's Shrimp Salad Roll. Geoffrey Zakarian ventures to the great outdoors for a campfire cookout with Grilled Whole Branzino, and Sunny Anderson hits up the state fair with Easy S'mores Funnel Cakes. Finally, the gang turns up the volume on summer cocktail hour with two new charcuterie bites.

Summer Party Helpline

The Kitchen Helpline is answering summer party questions and sharing recipes like Geoffrey Zakarian's Grilled Seafood Platter and Katie Lee's Peach Caprese with Balsamic Cherries. There are new ways to update a crudite platter, and food blogger Alejandra Ramos shares her secrets for Slow Cooker Pineapple Habanero Chicken Sandwiches. The hosts dish out their best tips and tricks for throwing an easy summer party, and cookbook author Fanny Slater stops by to join the fun with her Tropical Beach Bum Cake.

No-Sweat Summer Party

Summer party season is heating up and the Kitchen is ready with easy entertaining recipes and ideas. Katie Lee gives turkey a summer makeover with her Citrus Grilled Turkey Breast made with Pineapple Marmalade and Jeff Mauro keeps his side dish short and sweet with the Best Sweet Potato Potato Salad. Then, party prepping is made easy with three no-fail strategies and Geoffrey Zakarian whips up a sharable party plate of Spicy Mediterranean Cauliflower Fries. Finally, Food Network's Molly Yeh joins the celebration with her Party-Trick Peanut Butter Cake and the party wraps up with a tropical frozen treat -- a party in a pineapple!

Summer Upgrades

The Kitchen takes summer staples to the next level with trending new flavors and recipes like Geoffrey Zakarian's Tuna Steak Burger and Katie Lee's Greek Chicken and Orzo Pasta Salad. A summer side gets the sweet treatment in Jeff Mauro's Peach Bruschetta and Katie's Strawberry Bruschetta. Sunny Anderson grills up her Five-Star Glazed Chicken, which is sure to be a summer hit, and nutritionist Joy Bauer shares three healthy upgrades for frozen drinks. For dessert, the hosts put their spins on Waffle Brownie Ice Cream Sandwiches.

Summer Staycation

The Kitchen is using international flavors to turn summer vacation into a global staycation. Sunny Anderson brings Portuguese and South African flair with her Very Peri Chicken, and Geoffrey Zakarian adds a taste of Japan with his Shishito Peppers with Chili and Lime. Chef Edward Lee puts his twist on a Southern side dish, Korean-Style Succotash, and Sunny's Easy Tomato and Basil Lasagna Roll-Ups are a ticket to Italy. Chef Maneet Chauhan stops by with her Indian-inspired Naanzanella Salad, and the final stops are two destination desserts: Jeff Mauro's Italian Tiramisu Sundae and Geoffrey's "It's All Greek to Me" Sundae.

Spice It Up!

The Kitchen is firing on all cylinders with spicy, flavorful recipes -- from mild to off-the-charts spicy. Jeff Mauro cranks out his Fried Chicken Sandwich with Gochujang Glaze, and Chef Duff Goldman stops by to chat about his new discovery+ show. Katie Lee Biegel brings a spicy Chipotle Carrot Soup, and Geoffrey Zakarian spills his Iron Chef secrets to create the ultimate Shrimp Cocktail with Lemon. Sunny Anderson's got delicious Cauliflower in Pop Pop sauce, plus Alex Guarnaschelli and her co-hosts taste test some spicy snacks.

Summer's Perfect Meal

The Kitchen is plating up a perfect summer meal with dishes like Geoffrey Zakarian's Cheesy Stuffed Lamb Burger and Jeff Mauro's Butter and Chive Salt Potatoes. Chef Kardea Brown stops by to share her recipe for Grilled Watermelon Salad with Sweet and Spicy Vinaigrette, and Geoffrey's Strawberry Pie is the ultimate sweet summer treat. The hosts solve three common coleslaw crimes and then show how to set the perfect summer table.

Fill them in

To fill the outline, take your icing and add a bit more water than you did the first time. You should reach a consistency that will allow you to "flood" the cookie with icing. Either transfer to a piping bag with a medium tip or use a spoon to pour the icing into the center of each cookie, tilting them to evenly distribute the icing. Use a skewer or toothpick to help remove any air bubbles that may form.

Pro Tip: You know you've got the correct consistency when you lift up your whisk or mixer and the icing falls back into the bowl within a matter of seconds.

Watch the video: Ακόνισμα μαχαιριών, γενικά περί ακονίσματος - επ. 03. Grill philosophy (July 2022).


  1. Ancil

    I'm sorry, but I think you are wrong. Let's discuss.

  2. Farrell

    Thanks to the author for this wonderful post!

  3. Mahoyu


  4. Amjad

    Bravo, this is just a great thought.

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