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
Culture
30 Rapid-Fire Questions for Wolfgang Puck
We asked celebrity chef Wolfgang Puck 30 quick-fire questions about the Oscars, his favorite foods, and more.
techniques
How to Make a Better Homemade Pizza With Mario Batali
How to make a better homemade pizza, from a man who knows his pie: This video shows you how with tips from Chef Mario Batali.
techniques
How to Make a Winter Salad That You Actually Want to Eat
When you can't eat another piece of braised meat, these winter salad ideas will inject a little lightness and brightness into your repertoire (thanks, citrus!).
Recipes
15 Kid-Friendly Cooking Projects for Vacation (Or Anytime)
From DIY hot fudge to homemade pizza, these recipes save the day and the dinner.
Culture
Why Chefs Are (Finally) Cooking With Blood
An increasing number of high-end chefs are cooking with blood…and it's not about the shock factor.
Culture
The Nutshell: A Digestible Digest of Foodstuffs
Your weekly food news roundup from Bon Appétit.
techniques
Common Mistakes to Avoid and Tips to Follow for the Best Scrambled Eggs Ever
Making scrambled eggs isn't exactly rocket science—but our test kitchen has outlined a few surprising ways you might be getting it wrong.
Recipes
16 Great Food Loves Throughout Time
Peanut butter and jelly, pretzels and beer…some food combinations are just meant to be together. Here's how the greatest food loves of all time met their matches.
Recipes
Our Best Glazed Recipes for Dinner, Dessert, and Everything in Between
Who doesn't love a good lacquer? These recipes for ham, cookies, cakes, and more, are all beautifully glazed.
techniques
Make a Buttery, Moist, Perfect Pound Cake by Avoiding These Common Mistakes
A good pound cake is hard to find—but you can definitely make one at home. Crack the code with these tips from our test kitchen.
Culture
The Nutshell: A Digestible Digest of Foodstuffs (Eddie Huang Edition!)
We've got all your food news for the week—plus, required reading before tuning into Eddie Huang's new show, Fresh Off the Boat.
techniques
How to Cook Lemon Chicken Like a Pro with Chef Amanda Freitag
There's an art to a perfectly tender roast lemon chicken—but it's also easier than you think. Watch this video to learn the technique.
techniques
6 Easy Hacks for the Best Homemade Fries
Homemade fries are worth the effort. Make 'em even better with these DIY fry hacks.
Cooking
4 Awesome Things to Do with a Jar of Nut Butter
Nut butter is good for a whole lot more than just eating from the jar—here are 4 new ways to use it.
Recipes
23 Fruity, Nutty, Buttery, and Sweet Desserts for Chocolate-Haters
Brownie-haters of the world, unite. These non-chocolate desserts are just for you.
Cooking
How to Use Every Last Bit of Your Rotisserie Chicken Leftovers
Here's how to make the most of your rotisserie chicken leftovers—right down to the bones.
techniques
How to Make a Cheesy, Crispy, Perfect Batch of Homemade Nachos
Homemade nachos are a thing of beauty—unless they turn into a soggy mess. Here's how to make the most of any chips-and-melted-cheese situation.
Recipes
10 Ambitious Baking Projects for a Snow Day
Lucky enough to be stuck at home on a snow day? Dive into one of these baking projects.
techniques
How to Make a Winter Pesto With Kale, Collards, and More
You don't have to wait until summer to make pesto. Forget the basil and make one of these winter pestos, instead.
Recipes
What's in Season in January: Citrus, Kale, Leeks, and More
From citrus to root vegetables, there's still plenty of good produce to eat in January. Here's a roundup of how to buy, store, and cook with it all.