Test Kitchen

An earth-shattering crust with creamy custard filling—the stuff dreams are made of.

With crispy chicken thighs, a spicy ranch dressing, and avocado—this thing will keep you full for hours.

From avoiding grease fires to never overcooking fish, this is every cooking tip food director Carla Lalli-Music has to offer.

These ricotta pancakes are extremely fluffy thanks to a little trick.

You'll want to make those meringue clouds at the first available opportunity.

Plus, how to get boozy ice pops to actually freeze.

Senior food editor Rick Martinez shares the romantic benefits of the ultimate deep-dish blueberry pie.

A little TLC (and a few wildcard ingredients) make this the greatest granola recipe of all time.

You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. Here’s how it’s done.

A thrifty Depression-era hack just happens to make one of the fluffiest cakes around.

Tonight, rotisserie chicken is your best friend.

Associate editor Christina Chaey finally learns the secret to the braised short ribs her grandma only makes her once a year.

Want to create your own signature dish? The BA test kitchen teaches you how.

A few pantry staples turn plain soba noodles into a meal that's fit for company.

Who says cauliflower is boring? When it's deeply roasted and tossed with hot, cheesy pasta, it's anything but.

When a dinner of cheese and butter and noodles sounds a bit too indulgent, just add roasted veg. Boom.

Break free from your usual basil-and-pine-nut routine with a wintry pesto that was practically meant for a simple plate of spaghetti.

When all you want is a bowl of creamy pasta, adding a pile of golden-brown mushrooms makes it feel virtuous.

In preparation for the onslaught of celebratory extra helpings, the BA Test Kitchen editors share their strategies for eating well.

We tested out our new Nest Cam by filming key steps from five of our most popular recipes.

La Marzocco installed a brand spanking new Linea Mini in the BA Test Kitchen, and Stumptown trained us how to use it. Here's what we learned.

Here's how a Bon Appétit recipe gets edited, step by step.

Sure, beans are the start to a humble meal. But they can also be luxurious and quite elegant, explains chef Jonathon Sawyer

Overripe tomatoes do not belong in the compost bin—chef Greg Vernick came and showed us how to make good use of 'em

Our readers created tomato recipes using IBM's Chef Watson program—and our test kitchen cooked them. Here's how it all went down.

Adapting the recipes from America's Best New Restaurants—the most ambitious chefs in the country—is not an easy job. Here's how our test kitchen handles it

An overview of the Bon Appétit recipe development process, from conception to testing to tasting, cross-testing, editing, and photography

We brought IBM's Chef Watson software into our test kitchen for a day—and wound up inventing 4 cool new Fourth of July recipes

Who says you can only use one pasta shape at a time? Cook 'em all together, and you've got pasta mista, a chickpea-sauced Italian staple

What makes the ultimate soft-shell crab sandwich? Our test kitchen has the answer (Hint: It involves Old Bay)