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
Gin and Juice (and Beer) Make for One Tasty Cocktail
Gin and beer, together? You'd better believe it.
Slice Your Tomatoes, Grill Your Steak: It's Dinnertime
Slice your tomatoes, slice your steak, then let them make friends—it's about to get real tasty up in here
Cooking
Let's Bring Back the Blueberry Buckle
Why should blueberry pie and muffins have all the fun? We've fallen hard for this classic sweet treat.
Step Aside, Kale Smoothies: It's Green Gazpacho's Time to Shine
This riff on traditional tomato gazpacho is light and fresh—and made with green tomatillos.
Classic Hummus is Good: This Version Might Be Even Better
We could eat hummus any day of the week—but this sweet and tangy version is perfect for Meatless Monday.
Culture
Big News for Little Shrimp, America Likes Beer
A roundup of food news from around the Internet on July 3, 2014.
techniques
7 Fried Chicken Common Mistakes—and How to Avoid Them
From skipping the brine to using the wrong oil, these common mistakes will ruin your fried chicken. Avoid them to make the crunchiest, juiciest bird ever
Cooking
The Trick to Great Corn on the Cob? Mayonnaise, and a Grill
Step away from the boiling water! In this grilling video, we show you how to add way more flavor to your ears of corn.
Cooking
First Time Grilling? Learn How to Cook Steaks, Burgers, and More with Charcoal
Don't let fear of the unknown keep you from an awesome cookout—learn how to grill with charcoal in this grilling video.
Cooking
Learn How to Make Tender, Falling-off-the-Bone Barbecue Ribs at Home
Fall-off-the-bone barbecued ribs are summer eating at its best—learn how to make them at home in this grilling video.
Cooking
Why We Love Skirt Steak: Flavor, Flavor, Price
We love skirt steak because it's cost-effective and flavorful. Here's how to grill it at home.
Culture
Building the Perfect Sandwich Is All About Architecture
BA Foodist Andrew Knowlton has strong opinions on sandwich architecture—here's how he says to build everything from burgers to lobster rolls to bánh mì
Culture
Salty Food Remains Salty, Burgers Get a Dose of Wood Pulp
A roundup of food news from around the Internet on July 2, 2014.
Cooking
It's High Time for a Kebab Comeback with Sambal Chicken Skewers
Chicken kebabs are making a comeback with this tangy, sweet glaze.
Culture
Are Oysters Scary? Would You Eat Oak Dew? Important Questions to Discuss
A roundup of food news from around the Internet on July 1, 2014.
Culture
Turn Chef Watson's Idea into a Real Potato Salad
Wanna cook with IBM's Chef Watson? Here's your chance to create a totally original potato salad recipe, based on the cognitive cooking app's ingredient list
techniques
A Rib Eye to Rule Them All
When you've gotta have steak, nothing satisfies like a rib eye. Here's how to treat it right.
Culture
Rejoice: Haggis Readies itself for U.S. Consumption
A roundup of food news from around the Internet on June 30, 2014.
Recipes
These 15 Recipes Will Manipulate Your Emotions, Just Like Facebook Does
A recent Facebook study tweaked your news feed to gauge your emotional reactions, and now we're conducting our own test: How do these recipes make you feel?
test-kitchen
We Put a Computer in Charge of Our Test Kitchen for a Day, and Here's What Happened
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