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  1. Food & Cooking
    I have two questions that I hope others can answer. I'm in the US, which is almost certainly relevant here. First, I find that I am getting more and more onions from the supermarket that have funky blueish stuff here and there in the outer layers. My impression is that this is basically mold...
  2. Articles
    So, you can filet 150lbs of chicken breasts in an hour. You can slice a clove of garlic into 50 transparent tiles with the tip of a 12-inch blade. You can even flip a loaded 24-inch wok without dropping a single broccoli floret! You may be impressive at a prep station or on the line, but are you...
  3. Articles
    Anytime is a good time to brush up on food safety in your home or commercial kitchen, but in September the availability of information is bountiful. With outbreaks of Salmonella and Listeria taking center stage on local news programs across the country, food service operators and home chefs need...
1-3 of 3 Results