Preparing Flat Fish (Sole) Using Wüsthof’s Classic Ikon Range With Chef Daniel Muia
In association with Wüsthof Canada we present the twelfth of an educational video series...
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Tag: Knife Skills
Back By Popular Demand : Carving A Turkey Using Wüsthof’s Classic Ikon Range With Rodney Bowers
Last December, in association with Wüsthof Canada we presented Chef Rodney Bowers showing...
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Carving A Turkey Using Wüsthof’s Classic Ikon Range With Rodney Bowers (Hey Meatball!)
In association with Wüsthof Canada we present the sixth of an educational video series...
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Filleting A Sea Bream Using Wüsthof’s Classic Ikon Range With Kristin Donovan (Hooked Inc.)
In association with Wüsthof Canada we present the fifth of an educational video series...
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Tackling A Pig Leg Using Wüsthof’s Classic Ikon Range With Anthony Rose (Rose & Sons)
In association with Wüsthof Canada we present the second of an educational video series...
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Deboning A Chicken Using Wüsthof’s Classic Ikon Boning Knife With Jesse Vallins (The Saint)
In association with Wüsthof Canada we present the very first of a new educational video series...
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Tosho Knife Arts
To describe Tosho Knive arts as a shop, or a boutique, doesn’t really do it justice. It’s more like an art gallery. Along on wall is a long bookshelf-like display case displaying a range of top-end Japanese knives from precision forged stainless steel to hand forged carbon steel made by a blacksmith in a manner that has not changed for 400 years.
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Jamie Drummond on Food and Wine… and Knives #58 Chef Jeffrey Elliot (Zwilling J. A. Henckels)
The New Year is always a good time to invest in some new knives for the kitchen, so this week we speak with Zwilling J.A. Henckels Executive Chef Jeffrey Elliot. Jeffrey gives us a quick guide to purchasing the knife that is most suitable for your needs… quite fascinating actually… I learned quite a bit!
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Some Holiday Gift Ideas from Good Food Revolution
This week we scour the streets of Toronto and the wilds of the web to bring you our favourite holiday gift ideas. From Umami paste to cookbooks via Pirate beer, we have suggestions for everyone on your gift list.
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Dean Tudor’s Food and Wine Books
Tastebuds and Molecules: The Art and Science of Food with Wine is an English translation of the 2009 French-Canadian book by Francois Chartier, a leading sommelier in Quebec and author of the annual La Selection Chartier, a wine-buying guide now in its 15th edition.
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