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Gingerbread Jam (An accidental recipe) Here’s the story: My wife returned from shopping laden with five pounds(!) of white seedless grapes. She had wanted only two but had been bamboozled by a fast-talking, fast-moving sidewalk vendor and, as the British say, “there you are.” In salads and out...

Carbon Steel and SeriousCooks The Internet containeth all things, both sense and nonsense. When it comes to knives, there’s plenty of the latter. A recent outbreak is “Why Serious Cooks Use Carbon Steel Knives.,” Really--using stainless means you’re not a serious cook? Serious cook—how to...

Brandless 8” Chef’s Knife ‘It is a truth universally acknowledged that a chef in possession of a good knife must be in want of a beater,’ said Jane Austen (didn’t she?). While scholars parse and prattle about the attribution, cooks debate the meaning of ‘beater.’ I’ve seen definitions ranging...

My name is Bill Marsano, and I’m going to try your patience here with occasional knife reviews. I’ll focus mostly on knives that have little public profile and may be, in fact, unheard-of. Naturally I’ll cover cheap ones to try to dope out whether they’re a) worth or not worth the money or are...