Test Kitchen Tips
They’re usually interchangeable. Here’s how to make the call.
Sarah Jampel
Nope. They aren’t beans, either.
Zoe Denenberg
All the little things that keep our test kitchen running smoothly.
Bon Appétit Test Kitchen
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The more you know... the more delicious food you can cook.
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
From avoiding grease fires to never overcooking fish, this is every cooking tip food director Carla Lalli-Music has to offer.
Carla Lalli Music
Really, it's possible.
Elyssa Goldberg
Because no one ever bought a candle that smells like "blackened mackerel."
Andrew Milne
Outdoor parties can be marathon events that go from noon till 8 pm. Here's how you pace everything so that your guests are fed and happy all day (and night) long.
Elyssa Goldberg
We subjected blenders to the rigor of the BA Test Kitchen and we found the only blender you'll ever need.
Elyssa Goldberg
An ode to the footwear that kitchen staff swear by—the sturdy, slip-on clog—and one food editor's lament for a long-lost pair
Dawn Perry
Seriously, that thing's not just for cheese
Danielle Walsh
Easy as 1, 2, 3
Bon Appétit
We tested a million different ways to make it right, so you don't have to
Danielle Walsh
It's this season's "it" bag, we're telling you
There's a trick, and you'll want to know it
Kay Chun
There's never been a greater variety of grains and grain-like power seeds available at the supermarket. Here are some of our favorites
Kay Chun
The seed is our new favorite salad topper
Mary-Frances Heck
You'll get that intense flavor if you do
Bon Appétit
Hint: You'll see one (or a bunch) on Cinco de Mayo
Mary-Frances Heck
Warning: Prepare to see something better than grilled cheese at the bottom of this post
Emily Fleischaker
Scrape up the last bits from your tub of miso and toss it into a skillet with some baby bok choy
Hunter Lewis
You might need an anatomy lesson to properly carve a whole bone-in ham. Here goes
Hunter Lewis
Some of you had problems with this recipe, so here are some tips
Hunter Lewis