Q: I recently bought a beautiful Global santoku knife. I am always careful to wash it by hand and dry it immediately after. Yesterday, though, I cut up a butternut squash and let the knife sit for an hour or two. Upon washing it carefully with hot water and dish soap, there is still a residue. Help!
4.24 / 5 Stars | 16 Reviews
by Armi
“This quick and easy Mexican rice dish pan-fries white rice, onion, and garlic followed by simmering with chicken broth and tomatoes for a Mexican-inspired side dish.”
What did you want to cook, eat, and read about through the months of 2013? We always find it instructive and entertaining to look back over the past year and see what you loved.
Q: I’m not sure I’m always selecting the best pan for the job at hand, in terms of material. When do you use a stainless steel pan vs. non-stick vs. cast iron? I don’t even own a stainless steel pan, and I’m not sure if I’m missing out.
Sent by Scott
Years of cooking, writing, reading, and being a part of the food community have taught us a thing or two about what works best, and why we now do something this way instead of that way. Part of the joy of writing for The Kitchn is being able to share what we’ve learned —our personal experiences, tips, techniques, likes and dislikes. Here are 15 “reasons why” from our editors and writers this year, from why you should sucks on mango pits to why you should always cook with a bar mop towel.
4.68 / 5 Stars | 714 Reviews
by Denise Smith
“You can make this salsa as fiery as you like by adding more or less peppers. But whatever you do, don ‘t leave them out. And because everything goes into the food processor, you can make the salsa chunky or smooth with just a flick of the switch.”
