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We think most cooks, amateur and professional, would agree that a knife is the most important kitchen tool. Sure, we love our wooden spoons, our spatulas, and our lemon squeezers, but a knife is essential in a way that these utensils are not. Could you prepare a meal without a knife? Yes, but we’d argue that knife-free meals are unicorns (beautiful but rare). So whether you’re just getting started in the kitchen or you’re a seasoned pro, you’re going to want a good knife — no, a great one.

But how do you determine the right knife for you?

That’s the question we’re going to answer this month — plus all your other knife-related queries — with a little help from the experts. We compiled a panel of knife gurus, from a sushi chef to a butcher to a homesteader who makes his own knives, to point you in the right direction. A Cutting Board, if you will.

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From Apartment Therapy → It’s Not Too Late! 5 Things People Don’t Do Enough (But Should)

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Sheet pan dinners are the ultimate one-pan meal. They can easily be adapted to please picky eaters, involve mostly hands-off cooking, and turn out reliably satisfying results.

With a trusty sheet pan, five or six pantry staples, and 30 minutes of cooking, you can have a hearty dinner on the table any night of the week.

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Funny things happen when your work life blends into your home life. This is especially true for food editors. For example, a simple family dinner I shared on Instagram led to the discovery of miracle meals.

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So you’re in the market for a new knife. Or maybe you’re thinking ahead to the holidays when something shiny and sharp will be at the top of your wish list. Whatever the case, whether you’re buying a blade for yourself or hoping someone will gift you one, research is key. Knives don’t come cheap and you want to make your dollars work for you. It’s also true that a good knife should last you a lifetime (and then some), so this is a decision that may well be with you forever. Isn’t it worth making sure you pick the right one?

But what defines a great knife for you? The answer, as with so many things, is it depends. You might say it’s not cut and dried. “There’s no one right knife,” explains Taylor Erkinnen, founder and chief creative officer of Brooklyn Kitchen. “I have far too many knives that don’t all fit on the knife bar.”

Still, that doesn’t mean you should just pick any old knife. Here are six questions to ask yourself before you take the plunge.

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If you’re a Gilmore Girls fan, you know how much Lorelai Gilmore loves Pop-Tarts. I’d like to think that if she came across this recipe for a cake made to look like a giant Pop-Tart — it even has strawberry jam in the middle! — she’d ask Sookie to make it for her immediately.

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Whether it’s with pool floats, pajamas, or bathing suits, we’re all for putting your love of food on display — and your home decor is no exception. If you’ve got something to say, let these cheeky pieces do the talking for you.

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What worked for your friend might be a disaster for you.

A lot of my vegan friends love high carbohydrate diets. On the whole, they tend to respond really well to them. But all too often, they make the deductive leap that because it works for them, then it must work for everybody. Low-carbers and keto-philes are equally guilty of this n=1 conundrum.
 

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Here’s a clear, effective plan to confront the reality of emotional eating.

When it comes to choosing between what’s healthy and unhealthy, sometimes it’s enough to “just say no,” like the anti-drug campaign of the Reagan era. But, when it comes to:

 

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Youth today are unable to perform basic human movements, so the mission is to help them accumulate those skills.

Years ago, Dan John wrote a very good article on accumulation and intensification. He defines accumulation as, “actively seeking and learning new sports, lifts, moves, ideas, and games.” Intensification, he defines as, “doing what you say you need to do.” 
 

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