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How to Care for Your Chef's Knife 10/1/05 Chef's knives generally have 8" to 12" blades, the 8" being good for small work. The 10" to 12" blade is more versatile. The heavier the chef's knife is, the more work it will do for you. Handle a knife before you buy it, to get the feel for the knife, how comfortable it is in your hand. Check the balance of the knife by placing it on your pointer finger. The balance point should be about where the blade meets the handle. Handle material is secondary and depends on your taste, but the blade should extend down into the handle. Care
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Lastest "the pampered chef recipes" News:

Cookin' with Sal: Special salad for Sunday
After 15 years of putting together the Enjoy! page nearly every week, folks who don’t know me wonder where I find the recipes I share.
Tue, 08 May 2012 13:00:00 -0700

Readers come through with recipes from Fishbone Grille, Roney’s Pub
Put another check mark in the “quest fulfilled” column for Cook’s Corner sleuths, who did the near impossible again and supplied not one but two recipes from gone-but-not-forgotten restaurants.
Wed, 02 May 2012 08:34:26 -0700

Crowd savors the experience at Taste of Home Cooking School
By Robin M. Perry For the Salisbury Post It was like watching your favorite cooking show on TV, only better — because you could smell the aromas of the mushroom tacos and grilled chicken in mango chipotle moo wafting through the auditoriu ...
Tue, 24 Apr 2012 22:54:18 -0700

Jaycees hosting Taste Trader event
MT. VERNON — The Mt. Vernon Jaycees Club is putting together a tasty event for the public.
Fri, 11 May 2012 22:06:49 -0700

Dinner of Titanic proportions
A hundred years after the sinking of the Titanic, hotel Hullett House in Hong Kong has recreated the last dinner served aboard the liner – this time on solid ground.
Sat, 12 May 2012 16:24:10 -0700



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Have you ever wondered what the difference between a great chef and an ordinary chef is? How can one produce food recipes that are remembered and another produce food that is quickly forgotten? Disregarding all the jokes about never trusting a skinny chef I can only say that the 80/20 rule applies in this profession the same as in other professions. It is a fact of life that 20% of lawyers, doctors, accountants, financial planners etc. are outstanding; the other 80% are mediocre to awful. The same applies to all trades and professions. So the challenge vis-à-vis chefs is to find what differentiates the 20% from the 80%. The first thing
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