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
techniques
You Can (and Should) Bring a Fried Egg for Your Office Lunch
Healthy office lunches have come a long way since the hard-boiled egg. Here are our favorite ways to put an egg on it—from soft-boiled to omelets to, yep, even fried.
techniques
Why You Should Be Making Broth in Your French Press
Step away from the stock pot—all you need to make a flavorful, aromatic homemade broth is…a French press.
Cooking
Shakshuka: Great for Company, Even Better When Dining Solo
Eggs poached in tomato sauce are my ideal weekday breakfast.
Culture
How to Make Baking With Kids a Recipe for Success
The Bon Appétit Test Kitchen made graham crackers for Take Your Child to Work Day. Here's what we learned about baking with kids.
Culture
Bam! How Emeril Lagasse Really Feels About His Signature Catchphrase
If chef Emeril could take back the word "Bam!", would he? We talked to America's most lovable chef to find out.
techniques
It's Time for a Kitchen Spring Cleaning. Avoid These Common Mistakes
When the weather warms up, it's time to give your kitchen a good spring cleaning. Here are the most common mistakes—and how to avoid them.
Recipes
18 Sweet Recipes That Prove Oats Aren't Just for Breakfast
Oats for breakfast are good, but oats for dessert are better. These 18 recipes are proof
Culture
We Partied in Vegas With Chef Jean-Georges and Lived to Tell the Tale
How do chefs party in Vegas after getting off work? There was only one way to find out—join them.
Culture
Chef Gordon Ramsay Likes Late-Night Baked Beans, Is Allergic to the Word 'Paleo'
Chef Gordon Ramsay answers our rapid-fire Q&A—here's what he had to say about vodka, midnight snacks, the perfect steak, and more.
Cooking
Homemade Veggie Fritters = Best Morning Ever
How to make fritters with leftover grains and whatever greens you have on hand.
Cooking
How to Make Homemade Butter: Why Churning Your Own Is Worth the Effort
Learning how to make butter is easy—and it's also one of the most satisfying DIY kitchen tasks there is.
techniques
Guide to Garbage: How to Give New Life to Your Kitchen Scraps and Trash
Cut down on your kitchen waste by cooking smarter—here are our favorite ways to utilize scraps and otherwise compostable items.
Recipes
13 Briny, Saucy, and Simple Mussels Recipes
Let bivalves be bivalves with these great mussels recipes.
Restaurants
Down Under Wonder: How to Do Brekkie Like an Australian
We're gathering breakfast inspiration from down under. Here's how to do brekkie like an Australian.
techniques
DIY Dim Sum: How to Make Authentic Soup Dumplings at Home
Making soup dumplings isn't hard. Okay, it kind of is. But this step-by-step video will teach you everything you need to know.
Cooking
The Best Cake for Breakfast (Because Breakfast Cake Is Amazing)
What's better than cake? Breakfast cake. This one is even (almost) healthy.
techniques
Give Us All the Green Things: How to Make a Spring Pesto
You can make pesto out of almost anything green and leafy, which makes spring the perfect time to experiment.
Cooking
5 No-Brainer Ways to Use That Last Inch of Stock Hanging in Your Fridge
How to use up that last inch or so of veggie or chicken stock you have hanging around in your fridge.
Cooking
The Yogurt Brands We Just Can't Get Enough Of
If you love yogurt, you're going to want to check out these brands, from Greek to Icelandic-styles and everything in between.
Recipes
The Ultimate Tax Day Menu, Whether You Got a Refund (Yay) or Have to Pay Up (Boo)
We've got the perfect tax day menu for your budget, whether you're saving or splurging.