Wooden vs Plastic Cutting Boards: What 50 Years of Cooking Taught Me
I've used every kind of cutting board there is. Here's the honest truth about which ones last, which ones are safe, and which ones are a waste of money.
Articles
Real reviews and advice from 50 years behind the stove. New articles added regularly.
The Last Kitchen Knife You'll Ever Need
A Navy cook with 50 years of experience tells you what knife to buy, how to sharpen it, and why you should never try to open a can with one. (He learned the hard way.)
Keeping Food Hot: What 50 Years in Navy Galleys Taught Me
Steam tables, chafing dishes, crock pots, and the heat lamp that wouldn't stay on. A Navy cook's honest guide to keeping food hot without drying it out.
Why Every Kitchen Needs a Meat Thermometer
Everybody's idea of "rare" is different. A Navy cook explains why a $15 thermometer fixes the guessing game and saves your dinner.
I Cooked for 1,000 People at Once — Here's What I Learned About Prep
A Navy cook explains what prep looks like for 1,000 sailors — including the time a potato peeler ate 50 pounds of potatoes down to silver dollars.
Electric vs Manual Can Openers: A Tired Cook's Verdict
A Navy cook who once tried to open a can with a butcher knife tells you which can opener to buy and why electric ones always break.