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  • Miyabi Birchwood SG2 Chef’s Knife Review - Miyabi Birchwood SG2 Chef’s Knife is a beautiful knife. It uses a damascus blade and a marbled birchwood handle. I can think of few who can rival how stunning it looks. The metal that they use is also top of the top. SG2 is a powdered steel that is usually hardened to a rockwell hardness […]
  • Le Creuset Wok Review - Le Creuset Wok is a modern take on the traditional wok. The flat base and the two loop handle makes it easy to cook on a modern stove top. Where as traditional wok uses a round bottom and are more suited for a jet like stove. This ultimately lets you get a better sear and […]
  • Le Creuset French Press Review - Le Creuset French Press is the best way to add a flair to your morning coffee routine. It comes in a variety of beautiful colors by Le Creuset. The heavy stoneware construction also feels substantial and holds heat well. However, there are a few issues with this design. While the stoneware is great as a […]
  • Wusthof Classic vs Ikon vs Gourmet - Wusthof Classic vs Ikon vs Gourmet what are the differences? Manufacturer are guilty of constantly releasing new models and all that does is confused customers. While they all perform relatively well, there are some key differences. Things like the length of the tang and the quality of the steel all matter when deciding which one […]
  • Imagawayaki 今川焼き aka Hong Dou Bing (紅豆餅) - Imagawayaki 今川焼き aka Hong Dou Bing (紅豆餅) is a popular dish that is often found in Japanese Festivals. Imagawayaki was said to have originated near the Kanda Imagawabashi bridge during the Edo Period. It is a round cake like dish with a sweet filling like custard or red bean inside. In neighboring countries like Taiwan, […]