Food and Cooking

Food and Cooking

Food Processor Power vs Bowl Size: What You’ll Actually Feel

What you’ll actually feel with a food processor depends on finding the perfect balance between power and bowl size to suit your cooking needs.

Rachael's Raw Food Team
February 2, 2026

Food and Cooking

The Cutting Board Size You Need for Real Meal Prep

When selecting the ideal cutting board size for real meal prep, understand how your kitchen space and cooking style influence your choice—discover the best fit today.

Rachael's Raw Food Team
February 1, 2026

Food and Cooking

Knife Sharpness Secrets: Honing vs Sharpening (Stop Confusing Them)

Diving into the differences between honing and sharpening reveals essential knife care secrets you need to master to keep your blades at their best.

Rachael's Raw Food Team
February 1, 2026

Food and Cooking

Mandoline Safety: The Finger‑Saving Setup You Need

Here’s the meta description: “Harness the essential finger-saving setup for mandoline safety—discover how to prevent accidents and keep your fingers protected every time.

Rachael's Raw Food Team
January 31, 2026

Food and Cooking

Why Your Dehydrator Runs Hot: Calibration Tricks That Work

Because your dehydrator runs hot, mastering calibration tricks can prevent overheating and ensure perfect drying—discover what you need to know next.

Rachael's Raw Food Team
January 31, 2026

unsafe dehydration temperature practices

Food and Cooking

Dehydrating Food Safety: When “Low and Slow” Isn’t Safe

Cooking food thoroughly before dehydration is crucial, but understanding why “low and slow” drying alone may not ensure safety is essential for proper preservation.

Rachael's Raw Food Team
January 30, 2026

Food and Cooking

Dehydrator Tray Liners Explained: Mesh vs Silicone vs Paper

What makes mesh, silicone, and paper dehydrator tray liners unique, and which one is best for your drying needs? Continue reading to discover the details.