Introducing the Julienne Peeler. After many excruciatingly long hours learning to julienne carrots with a 10” chef knife, I can’t tell you how fabulous it is not too!
In no small measure: this tool rocks! (Not to diminish beautiful knife cuts, but when it takes longer to cut the product than to cook it…)

It looks and operates just like a smooth peeler, but with added cross tines. It’s safer than a mandoline and easier to work with. I keep one at home, one with my knife kit & an extra one in my “war bag”. Remember this gadget for the foodies on your gift list. It’s a keeper.

When I have guests over and one of my wonderful friends wants to help, I’ll hand over this duty and concentrate on my sauce! First of all, everyone ends up in the kitchen, and this will keep the conversation (and vino) flowing and avoid unnecessary injuries or delays to the meal.

Originating from the French word cuve meaning “vat”. It’s a term used on wine labels to denote a specific blend or batch. A cuvee wine may be assigned a unique blend number by the winemaker.

You’ll see a cuvée referenced as “vin de cuvee”, cuvee speciale, or “tête de cuvée” to indicate a first-press wine (one the winemaker believes is their finest).

It can also be applied to beer or chocolate by the brewer or chocolatier when the blend produced has a specific taste.