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

Unleash Your Inner Baking Ninja with These 5 Pie Recipes

Are you a pie ninja? Do you want to be? These challenging pie recipes are also our most rewarding.

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Culture

There Will Be Meat: Cooking at a Lodge in the Montana Mountains

What happens when an artisan butcher and a cook get together with friends at a cabin in the Montana mountains? Well, besides plenty of beer drinking, there's bound to be some great food.

techniques

7 Unexpected Ways to Cook with Tea, from Pasta to Pudding

Tea isn't just for drinking—check out these creative ideas for cooking with it, too.

techniques

Reduction Redux: How to Simmer Your Way to a Silky, Spoonable Sauce

Here's how to go from "braising liquid" to homemade sauce perfection.

Cooking

(Almost) Sweet Like Candy: Your Guide to Baking With Sugar Alternatives

Everything you need to know about baking with less sugar and alternative sweeteners, like honey, maple syrup, and coconut sugar.

techniques

How to Cook Winter Vegetables When You're Sick of Winter Vegetables

Can't eat another roasted potato? Don't!

techniques

Demystify That Whole 'Seasonal Cooking' Thing With These 5 Simple Guidelines

Nobody's perfect, but there are some simple rules of seasonal cooking you should learn and love.

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Recipes

Power Up: The Best Pre (and Post) Workout Fuel to Keep You Amped

Back away from the store-bought energy bar! These snacks, smoothies, and shakes are perfect pre- and post-workout fuel.

techniques

Your Grandma's Apple Pie Recipe Is Good. This One Is Better

Making a perfect apple pie is one of the most important life skills you can master. Become a pie ninja with the tips in this video.

Culture

Way Better Than Your Morning Bowl of Oatmeal: Why Chefs are Cooking Savory Porridge

The latest trend in restaurant food takes porridge beyond oatmeal and brown sugar—here's how (and why) you should cook savory porridge at home.

techniques

Make a Better Baked Pasta With These Can't-Ignore Tips

Baked pasta is always good—but with these tips, it can be a whole lot better.

Cooking

Everything You Need to Know About Coconut Oil

Here's everything you need to know about cooking with coconut oil, from how to store it to what all those labels really mean.

techniques

Revive Stale Bread With This Life-Changing Trick

Stop! Don't throw out that stale loaf of bread. This life-changing (seriously) tip from our test kitchen will revive even the toughest baguette.

techniques

4 Secret Tips for the Best Birthday Cake You'll Ever Bake

Want to bake a better birthday cake? Milk Bar's Christina Tosi and Bon Appétit's Alison Roman show you the ways to towering, sweet, frosted success.

Culture

The Spiralizer: Why Your Next Bowl of Pasta Just Might Not Be Pasta at All

Pasta? That's so last season. The latest culinary rage is spiralized veggies, with zucchini leading the charge. But no, we're not calling them "zoodles."