Rochelle Bilow

Senior Associate Web Editor. When she’s not torturing herself by grinding coffee beans by hand and making her own butter, Rochelle writes about cooking techniques and seasonal eating for bonappetit.com. She comes to BA by way of a small farm in Central New York, where she worked as a farmhand and the farm cook. She never met a nut or seed butter she didn’t like. Spirit food: Tahini

Cooking

From the Market: How to Take Your Alliums to the Next Level

Shallots are great. So are onions. Here's when (and how!) to use these pungent alliums.

techniques

Hone Your Knife Know-How–Avoid These Sharpening and Use Common Mistakes

Take care of your kitchen's most important tools, and they'll serve you well. Now's the time to brush up on knife care and safety, by avoiding these common mistakes.

techniques

How to Make the Mousse With the Most (Chocolate)

You know what never goes out of style? Chocolate mousse.

techniques

This Hot Soup Is (Maybe) Even Better Than Coffee

It's fast, it's comforting, and it's a great breakfast—all hail miso soup!

Culture

How to Get any Food Stain Out of Your Clothes, Because Tomato Sauce Happens

Red wine happens. So does ketchup, burger grease, and coffee. Here's how to get food stains outta your best threads.

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Recipes

23 Almond Recipes That Are Even Better Than Eating 'Em by the Handful

Chop 'em, candy 'em, purée 'em, or turn 'em into flour: Almonds are one of our favorite nuts to cook with. Check out these almond recipes for inspiration.

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promotions

There Will Be Food: Our Party for the 10 Best New Restaurants in America

How do you celebrate the Best New Restaurants in America? With lots and lots of food, naturally. Check out shots from our #BAhot10 party in NYC.

Cooking

Kick the Can: Fresh Beans Are Your New Best Friend (and Our Farmers' Market Favorite)

Canned and dried beans are cheap, nutritious, and fast—but guess what? So are fresh beans. Here's how to buy them at the market and cook them right.

techniques

Don't You Dare Make These Breaded Cutlet Common Mistakes

There's nothing more disappointing than a sub-par breaded and fried cutlet. Don't make these common mistakes when dredging, breading, and frying at home.

Culture

Tie One On: How to Style a Bandana Like the Chefs Do

Gone are the days of the tall toques—these days, chefs are covering their heads with rockstar-esque bandanas. Here's how to tie one on.

techniques

Yes, Putting Bacon Grease In Cookies Does Make Them an Acceptable Breakfast Food

When can you have cookies for breakfast? When they're packed with oats and held together with bacon fat. Duh.

Cooking

3 No-Cook Pasta Sauces You Should Have Up Your Sleeve at All Times

Three simple pasta sauces that come together in minutes, with zero stove time? Sign us up.

Cooking

7 'Why Didn't I Think of That!?' Ways to Use a Bottle of Bitters

You know that bitters can make a good Manhattan great. Here are some other genius ways to use them.

Cooking

Feeling Hot-Hot-Hot: How to Choose and Cook With Fresh Chiles

Put down the jar of red pepper flakes: We've got the intel on how to cook with fresh chiles—including how to choose the right level of heat for your favorite dishes.