Handmade Udon Noodles

Cult Flav

Essential Apron

Crossback Apron

Supply Apron

Neon Chef Apron

Lowboy Apron

Luxe Chef Apron

Utility Apron

Beelzebib

I love the colors and the design.  There are plenty of pockets and in all the in the right places.  The long strings around the waist are much appreciated. I bought one of each.  The best part - they're made here in the USA.  I try to buy products made in the US - I don't recall seeing this detail when ordering (I may have missed it), so I was pleasantly surprised - made the higher price completely worth it.  

Pink

Black

Tumbler

Horl 2

Diamond Rolling Knife Sharpener Set

Ha No Kuromaku #5000 Ceramic Water Stone

Ha No Kuromaku #1000 Ceramic Water Stone

Gouken Fuji #8000 Ceramic Finishing Stone

Professional #3000 Ceramic Water Stone

Professional #800 Ceramic Water Stone

Gouken Kurouto #1000 Ceramic Water Stone

71671 Sharpening Stone Sink Bridge

71013 Sharpening Stone Holder

Sharpening Stone Holder

Glass #1000 Ceramic Water Stone

Rubberized Cork Strop

Sink Bridge

Flattening Stone

Our rolling mechanism seized up immediately, but it doesn't really matter; this is a bad sharpener even on its best day. 

Even if the angle guide's magnet weren't so weak. Even if the rolling mechanism weren't so apparently fragile. Even if it weren't so bad at reaching the tip and heel of many (if not most) knives.

Ultimately, its grinding disc is just too coarse and there's nothing you can do about it.

Tumbler Diamond Rolling Knife Sharpener Set

Akira Tareyama

Total Sellout Shichimi Togarashi

Victorinox

Amazon

Meiji 10" Chef's Knife

Classic 210mm Chef's Knife

Spartan Ghost Chef's Knife 8"

8" Chef's Knife

The 8" Knife

Professional Series 8" Chef's Knife (MTH-80)

Premier Chef's 8"

Everyday Chef's Knife

Classic Ikon 8" Chef's Knife

Förslag 3-pc Knife Set

Rosewood 8" Chef's Knife

French Chef's Knife

Classic Chef's 8"

Vardagen Chef's Knife 8"

Briljera Chef's Knife 8"

Vörda Chef's Knife 8"

365+ Chef's Knife 8"

Pro Le Blanc 8" Chef's Knife

365+ 6" Utility Knife

Birchwood SG2 8" Chef's Knife

Black 5000MCD67 8" Gyuto

G-56 7" Santoku

G-2 8" Chef's Knife

GU-02 8" Asian Chef's Knife

210mm Ginsan Gyuto

Chef's Knife

Graphite 8" Chef's Knife (+ 13-pc set)

8” Brad Leone Signature Series Chinese Santoku Cleaver

7.25" Chef Series

8" Chef Knife

Koh 8" Gyuto

Kanso 8" Chef's Knife

Fibrox 8" Chef's Knife

Classic 6" Chef's Knife

It's the most average knife in the land. 

It's the Fibrox with a wood handle for $20 more.

Sarah's right that it's average, but that's mainly because X50CrMoV15 is so prevalent. As a steel, it's literally only good at corrosion resistance and it's the worst in every other category that matters.

Carolyn Phillips

Ammu

Ethiopia

Africana

Chicken and Charcoal

The Outdoor Kitchen

Charred

Mi Cocina

Persiana

Bavel

Cook This Book

Diasporican

Foodheim

Home Style Cookery 

In Bibi's Kitchen

An Invitation to Indian Cooking

Mezcla

Mission Vegan

Momofuku

Motherland

Night + Market

Ottolenghi Simple

A Super Upsetting Cookbook About Sandwiches

Win Son Presents: A Taiwanese American Cookbook

The Family Meal

The Food of Sichuan

The Modern Larder

The Woks of Life

The Tucci Cookbook

Turkey and the Wolf

Xi'an Famous Foods

A Good Bake

All Under Heaven

Veg-Table

Start Here

One of the tragedies of our style of cookbook review is that a big reference book like this is almost impossible to fit in.

This is probably my favorite cookbook of the past 5 years pound-for-pound — not just because of its recipes, which are very much aimed at regional tradition — but because it delves into how those regional traditions came to be.

It's sociology and anthropology, economics and history by way of food and I wish more cookbooks were like this!

Illyanna Maisonet

Bookshop.org

On the front cover, Illyanna says that this is "A Puerto Rican Cookbook". She's lying. 

But by page 9, Illyanna will tell you herself that "this is not a Puerto Rican cookbook." and she's right. It's a love letter from a brilliant food writer to the other 5.5 million Puerto Ricans living stateside — and although maybe not her stated goal, it's a gift to the rest of us as well. 

Fuchsia Dunlop

The flavors in these recipes are complex, spicy, rich, and inviting. Nearly every dish we made was perfectly balanced between spicy and numbing or sour and sweet. 

Not only does Fuchsia take the time to break down everything from common tools to pantry staples found in traditional Sichuanese cooking, she also includes unique and entertaining anecdotes about each recipe.

Bill, Judy, Sarah, & Kaitlin Leung

As frequent recipe developers ourselves, we have a huge amount of admiration for the Leung family. The level of effort put into every single page of this book was clear from the first time we opened it. 

Every ingredient was carefully measured, every direction was written for ease and repeatability. These are people who deeply understand how to communicate their love of food in an easily-digestible way.

The instructions for *cooking* each recipe are so detailed and thoughtful that I just wish they would've delved more into the customs around *eating* the dishes, like "what dips go with Dim Sum?" or "should I be eating rice with this?" Some of us are new here and having that extra detail tucked into a footnote here and there would have been really helpful.

But that's a very small roadbump on a long, beautiful journey through Shanghainese and Cantonese cuisines. One thing's for sure: if you're curious about exploring regional Chinese flavors, the Leungs have your back.

Jason Wang

Let's just get this out of the way up front: this is the most technically challenging cookbook I've ever worked out of. Not everything was difficult, but enough of it was, that I'd be hard-pressed to recommend it to most home cooks I know.

But also, I had so much fun and enjoyed the finished dishes so much — even the ones that I kinda fucked up — that I still want to recommend it to everyone.

Shokupan (aka Japanese Milk Bread)

Acids

Aprons

Chef's Knives

Chili Oils

Cookbooks

Cooking Utensils

Cutting Boards

Dutch Ovens

Food Storage

Graters

Hand Blenders

Instant Noodles

Instant Thermometers

Kitchen Scales

Knife Sharpening

Knife Storage

Leave-in Thermometers

Oils

Peelers

Plating Utensils

Presses

Saucepans

Saute Pans

Serving Bowls

Sheet Pans

Skillets

Soy Sauces

Spice Grinders

Stockpots

Vinegars

Wearables

Zen and The Art of Kitchen Knife Maintenance

Cult Flav's 2023 Honorable Mentions

Thanksgiving: Vegetarian 2023

Thanksgiving: Traditional 2023

Thanksgiving: Ramen Edition

Cookiemas 2022

TG Showdown '22

Sohla El-Waylly

Chef Bruce Hill

The Chef's Press

Heritage Steel

Eater Series Frying Pan

Eater Series Stock Pot

Eater Series Saucier

Titanium Series Stock Pot

Titanium Series Saucier

Titanium Series Fry Pan

Caraway

Dutch Oven

Sauce Pan

Fry Pan

Nik Sharma

Carlisle

StorPlus 2.5" Deep Food Pan

Demeyere

3qt Saute Pan

Sempio

Soup Soy Sauce

Putnam

Large Bowl 01

Chili Crunch

Crocs x Pleasures

Black Classic Clog

Talsen Chemicals

99% Lactic Acid Powder

Heavenly Chef

Rice Bran Oil

Boon Sauce

Xtra Hot Chili Oil

Material

The Forever Peeler

Videsan

Solera 77 Reserve Sherry Vinegar

Tovolo

Jar Scraper Spatula

Asaya

Canvas Knife Roll Bag

WINCO

Eighth Sheet Pan

Microplane

Stainless Zester

Combustion Inc.

Predictive Thermometers + Display

Focaccia

yield

time

ingredients

steps

Prep

in this step...

Bloom

in this step...

Combine

in this step...

Rest

Set

Dimple

Optional Sprinkle

in this step...

Bake

Enjoy