Knife skills: the difference between a bad chef and a good chef, the difference between someone with experience and someone without, the difference between perfectly prepped food and badly diced grub.
Perfecting solid knife skills takes years of experience and hundreds of hours practice - yes, there really is that much to learn when it comes to operating a knife in the kitchen.
Chefs pride themselves on their knife skills, on the sharpness of their blade and on how well they look after their most important tool.
To bring some of this experience to everyone, the team at How Stuff Works have produced a video detailing a number of key knife skill points.
The video looks at how to properly clean, sharpen and cut with a chef knife and throws up some clear advice, especially for those just starting out on their kitchen journey.
From pampered pooches to a man who ate a full English breakfast every day, chef Harriet Mansell's stories about life as a chef on board superyachts are jaw-dropping. But the gig enabled the ex-Noma chef to save enough money to open her own restaurant. Read her amazing story here.
Support your favourite restaurants by taking your pick of merchandise, from t-shirts and baseball caps to knives and kitchen ware, from the US to Spain.
This year La Liste recognises the chefs and restaurants that have demonstrated a commitment to change and innovation during the pandemic, building the gastronomy of tomorrow.
The EU Food Safety Agency has approved the yellow mealworm as safe for consumption paving the way for a whole new insect food sector across its member states.
