Chef's Apprentice

One-stop Cooking Source

Chef's Apprentice

One-stop Cooking Source

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Technique

The Ultimate Guide to Wagyu Beef: Types, Quality, and Cooking Tips

a photo of a piece of raw Wagyu beef being placed on a hot stone grill

Japanese Travel Travels Tastes & Toasts

Chef’s Apprentice Travels Tastes & Toasts: Three Nights in Ginza, Tokyo

photo of food fresh food choices, a robata chef handing a guest food on a long paddle, and the interior of Inakaya Ginza in Tokyo Japan

Easiest Equipment How To Technique

Ultimate Guide to Vacuum Sealing Food: Tips, Techniques, and Tools

photo of the smiling author holding a vacuum sealed tomahawk steak

Equipment Technique

Mastering Sous Vide Cooking: Techniques, Equipment, and Tips for Gourmet Results

a pot full of water and a partially submerged immersion circulator cooking salmon in a vacuum sealed bag sous vide style

How To Recipes Technique

How to Make Rich Chicken or Duck Stock: A Step-by-Step Guide for Perfect Flavor

stainless steel stockpot bubbling and steaming over a flame on a stove

Equipment

Euhomy 15″ Undercounter Ice Machine Review: Buy It!

Euhomy ice machine installed between kitchen cabinets

Japanese

The Complete Guide to Wasabi: Separating Fact from Fiction

A freshly harvested wasabi root

How To Japanese Recipes

Mastering Beef Shabu-Shabu: An Authentic Japanese Hot Pot Recipe

a cast iron pot with broth and mushrooms and chopsticks dipping a piece of beef in the broth

How To Italian Recipes Technique

Mastering Homemade Pasta: The Ultimate Guide to Making Pasta Dough and Cooking Perfect Linguine

a sheet pan with hand-made pasta dusted with flour

Equipment

Essential Kitchen Knives: The Ultimate Guide for Home Chefs

A collection of cooking knives on a rustic wood background