[For those who want to skip the post: shop.ruhlman.com promo code JINGLE—I forgot how to hyperlink the image!] Perhaps the worst feeling in the kitchen is approaching a task for which you don’t have the proper tools. Being asked to slice something without a proper knife, or being asked to follow a cake recipe without adequate measuring devices. I was once tasked with making popcorn on the stovetop though none of the lids fit any of the pans appropriate for popcorn. I banged around in the kitchen in frustration, irritating everyone. This is why I love my kitchen tools. They perform. They are elegant. They enhance the experience of cooking. My flat edged wood spoons, for instance, are perfect for stirring anything in a pot. My offset spoons are lovely to behold and a pleasure Read On »

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  I’m working with my friend Susie Heller (French Laundry/Bouchon books, among so many others) who’s commandeering the launch of a sleek new cooking app called Feast. It launches Thursday. It’s the brain child of tech health entrepreneur Jakob Jønck a co-founder of Endomondo, a running and fitness app with now more than 25 million users. He also was Head of International Operations at MyFitnessPal, a nutrition app with now more than 100 million users. He and Susie are bringing their love of food and cooking to this new app by marshalling dozens of chefs and food writers who also want to share the love—chefs as diverse and talented as David Kinch, Mourad Lahlou, Michel Richard and Jacques Pepin. The site, which is drop-dead gorgeous, combines these chefs’ recipes (more than 500, all scalable at a touch), technique Read On »

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Time once again to thank the wonderful workers at Vocational Guidance Services in Cleveland for working so hard to ship our kitchen tools throughout the country. VGS has for decades employed those who can’t otherwise find work—the disabled, people who have been homeless, people who are recently out of jail—to give them jobs, or, ideally, prepare them to find work outside this non-profit. In other words, VGS is a valuable part of our community and Mac and I put a strain on them with our recent sales (one last sale offered below!), so we wanted to thank them publicly for their good work. Thank you all!   Another chance for 40% off all Ruhlman products! We wanted to give you another opportunity to purchase holiday gifts for your friends and family! So we’re making all Read On »

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I typically get sent what must be hundreds of pounds of cookbooks in the fall and so have a fair idea of the landscape of new books. Owing to an uncommon amount of travel, I haven’t had the opportunity this year. But I was sent one book to blurb (“say nice things about”) that goes above and beyond any cookbook I’ve seen since Nathan Myrhvold and company’s Modernist Cuisine. That book is The Food Lab, by Kenji López-Alt, Managing Culinary Director of Serious Eats, named for his cooking column there. That column first appeared in 2009. Over the next half-decade, this uber food geek tackled all kinds of cooking experiments to determine the very best way to cook, say, eggs. Kenji has combined knowledge gleaned over half a decade, reshaping it and putting all this knowledge, all this work, Read On »

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I would of course be remiss in the eyes of my venerable publishers if I did not recommend my own books as being splendid gift ideas for the holidays. So herewith my not-so-humble descriptions of some of the books I’m most proud of. My favorite and most useful cookbook, especially for young cooks, home cooks who want to get better, or parents who want to help teach their kids to cook, is Ruhlman’s Twenty: 20 Techniques, 100 Recipes, a Cook’s Manifesto. It identifies the twenty fundamental ideas, foods, and techniques required to cook just about anything. It won a James Beard Award in the general cooking category when it came out. The egg is a miracle of nutrition, economy, deliciousness, and utility. There may be no more valuable food to the cook. So I wrote a book Read On »

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