Prep School
Amiel Stanek
Molly Baz
When you need something that can handle a huge steak or grilled cheeses for a crowd, go griddle.
Amiel Stanek
For crispy mushrooms, skip the sink and do a "dry-clean" instead.
Chris Morocco
Forget those flimsy supermarket rolls of plastic wrap—another world is possible.
Claire Saffitz
And how does this affect your bagel life?
Chris Morocco
Got mealy, lackluster tomatoes? Turns out you’re in luck.
Amiel Stanek
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From chicken pot pie and classic Caesar salad to brownies and cookies.
Just add tequila. Or Campari. Or...
Christina Chaey and Amiel Stanek
Not all caramel is created equal. This is what to look for in your next batch.
Claire Saffitz
Coconut oil? So last year. We're swooning over these new coconut pantry items.
Belle Cushing
And you thought there was no such thing as "easy" duck confit.
Chris Morocco
This odd, knobby root deserves some shelf space in your fridge.
Chris Morocco
Everyone says 450° is the only temp you should use to roast your veggies. Everyone is wrong.
Amiel Stanek
Brown butter makes everything better—as long as you know when to use it.
Lily Freedman
For our test kitchen editors, there can only be one brand of kimchi: Mrs. Kim's.
Chris Morocco
Claire Saffitz
Here's how our Test Kitchen really feels about everyone's favorite kitchen tool.
Bon Appétit
Then go forth and make the best damn quesadillas of your life.
Belle Cushing
Grady's Cold Brew is king of the test kitchen when it comes to iced coffee.
Claire Saffitz
This technique will silence all those white-chocolate haters in your life.
Claire Saffitz
Agrodolce is a little sweet, a little sour, and more versatile than any condiment in our arsenal.
Amiel Stanek
5 things to sandwich between two baking sheets.
Rick Martinez