One of the easiest ways to tell a real-deal chef from an amateur is to look at their slicing and dicing. Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food ...

A passionate home cook since childhood, Mark Marino has covered food news for numerous national print and digital publications. He also served as the executive director of The Kitchn's shopping team, ...

I happen to use my mandoline slicer often around my kitchen—for veggie carpaccios, paper-thin radishes for tacos, and evenly sliced shallots for frying. But the truth is I’ve never shopped for one or ...

We’re all more than capable of wielding a kitchen knife, but few of us can cut ingredients paper-thin and with absolute precision. That’s where electric food slicers come in. These high-powered brutes ...