Don't let the fancy names or the impressive chopping speed of master chefs intimidate you when it comes to learning basic knife skills. With a little practice, cutting techniques are rather simple and easy to perfect. Knowing how to properly cut fresh herbs, vegetables, and fruit will make recipes and preparation easier, while taking your dishes to the next level in terms of aesthetics and texture. For mastering everything from mincing garlic to cutting a chiffonade, turn to these six step-by-step tutorials.
Over the weekend, I went to make a dish that involved tarragon-infused olive oil. I had some in the cupboard, but couldn't remember the last time I used it. A quick glance at the date shocked me; it had expired in 2009! At that very moment, I decided to check the dates on the items in the cupboard. It was surprising how many oils and sauces had expired — all of the ones in the picture! It was also an eye-opener; several things, like pomegranate molasses and Sherry vinegar, said "refrigerate after opening," in small print I had never noticed before. Now, the next time I open an obscure bottle, I'm going to make note of the expiration date and be sure it doesn't require refrigeration. 
Along with Spring onions, leeks have been all over the farmers markets. Although they're in season year-round here in California, lately they've been too fresh-looking to pass up. Like scallions, these alliums are long stems of bundled leaf sheaths, but they have a much milder, mellower flavor, making them a favorite even amongst the onion-averse. For more ideas about choosing, caring for, and consuming them, 
One of my favorite weeknight meals is 
