Chefs have long been telling us to slice our meat 'against the grain'. This is because it's not just the cut of meat that determines how tender it is, but also how the steak is cut. Now, a new video ...

“It’s all about the control and feel,” chef and restauranteur Mario Batali tells me. “Since the machine is manually operated, the speed is completely up to me. Once I find the right momentum and get ...

Once in a blue moon, a product comes along that promises to completely revolutionize the humble kitchen. The refrigerator is a great example (and it’s been improved upon with the smart fridge trend), ...

In the past, we've seen 3D scanning widely used in a variety of industries - clothing retail, law enforcement, medical education, etc. - but it's still a little surprising to see the same technology ...

Note: This story originally appeared on The Takeout, an excellent site that publishes a lot of things you’d probably be interested to read about. When Subway announced last year that it would be ...