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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Turkey Tetrazzini
What to do with the leftover turkey after Thank...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Kitchen Tools
The knife is the most important tool in the kitchen, and like any good artisan, your personal tools ar...
 
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The Splendid Table
Lidia will be joining Lynne Rossetto on Turkey Confidential this Thanksgiving for their"annual live, call in show from...
 
Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao "and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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May 8, 2014
Kitchen Tools

The knife is the most important tool in the kitchen, and like any good artisan, your personal tools are not loaned to anyone. Always bring your own knives when invited to someone’s kitchen to cook. Use the right tool for the right job, in the kitchen means having different knives for different chores, but usually 3-4 different knives suffice. Your chef’s knife, the big knife, while capable of doing most jobs, shouldn't be relied on for everything. In a knife collection you should have a chef knife, a paring knife, a boning knife, and a fillet knife. Other knives, like a serrated knife and slicer are also very useful. A knife must be sharp, so be sure to steel your knives before every use and get them sharpened whenever necessary. Even when serving cheese, the appropriate knife is important. A chisel like knife works well on aged cheese such as Grana Padano, while a slicing knife with holes is best for soft creamy cheeses such as Taleggio, so the cheese does not stick to it.