Cut It Out

Gadgets for perfect julienne and curls. (By Louisa Chu)

Pimp Your Burger

Mix-ins, not toppings, turn ground beef into the best burgers.

Save Your Dollars

For many kitchen items, cheaper is better. (By Aida Mollenkamp and Regan Burns)

Forget about ropes courses and trust falls—these days, companies are sending employees into the kitchen to chop and sauté their way to team unity. (By Tea Austen Weaver)

That’s what Sur La Table claims. (By Tea Austen Weaver)

Kohlrabi doesn’t get much press, but it’s a delicious relative of broccoli and cabbage. (By Caitlin McGrath)

Roasted, julienned, in a terrine, served cold or hot. It’s versatile and delicious. (By C. Thi Nguyen)

Celeriac, or celery root, is at its peak in wintertime. (By Caitlin McGrath)

Virgin America knows food trends. (By Eric Slatkin)

Moist, juicy, and full of daikon. (By C. Thi Nguyen)

If there’s a jar of prepared horseradish languishing in your fridge, try a few of these ideas. (By Caitlin McGrath)

The Basics is a cookbook even your priest could love. (By Eric Slatkin)

The overlooked stalk is a special treat. (By Caitlin McGrath)

Hooray for indispensable cooking techniques on the Internet. (By Traci Vogel)