Caesar Salad, 828, 828–29 Ham, and Bean Stew, Easy, 275, 275 Marinated, Salad with Chickpeas and Sumac Onions, 827, 827 Marinated, Salad with Shallots and Kidney Beans, 828, 828 preparing, for salads, 826, 826 preparing, for soups, 190 salads, best ways to prepare, 825–26 30-Minute Don’t-Call-It-Tuscan White Bean and Parmesan Soup, 199, 199 Kitchen scale, digital, 61 Kitchen science analytic tasting, 26–27 analyzing data, 27 avoiding palate fatigue, 26 demonstrating, with pizza experiment, 22–27 eliminating tasting bias, 24 everyday examples of, 22 introducing a control, 24–25 isolating variables, 25 scientific methods, 21–22 staying organized, 25–26 Knife skills how to break down a chicken, 363–64, 363–64 how to butterfly a chicken or turkey, 593, 593 how to carve a bone-in prime rib, 634, 634 how to carve a chicken, 602, 602–3, 603 how to carve a turkey, 610–11, 610–11 how to chiffonade basil and other herbs, 415, 415 how to cut a bell pepper, 127, 127 how to cut a potato, 141, 141 how to cut broccoli and cauliflower, 216, 216 how to cut carrots, 454–55, 454–55 how to cut celery, 818–20, 819–20 how to cut cucumbers, 838, 838 how to cut fennel, 250, 250 how to mince a shallot, 781, 781 how to peel pearl onions, 439, 439 how to prepare Brussels sprouts, 432, 432 how to prepare chicken cutlets, 367, 367–68 how to prepare chicory for salads, 799, 799 how to prepare corn, 211 how to prepare endive for salads, 800, 800 how to prepare radicchio for salads, 811, 811 how to trim a whole beef tenderloin, 317, 317 slicing and dicing onions, 231, 231–32, 232 slicing mushrooms, 219, 219–20, 220 trimming aged beef, 305, 305 trimming chuck, 268, 268 Knives anatomy of a knife, 47–48 balanced handle, 46 blade grip, 49, 49 boning, buying, 54–55 buying considerations, 45–46 carbon steel, 45 ceramic blades, 45–46 chef’s, buying, 52–53 “claw” grip, 49–50, 50