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
Watch Chef Jacques Pépin Demonstrate 7 Mesmerizing Knife Techniques
Chef Jacques Pépin is a culinary legend. Take his master class in knife skills with this collection of how-to videos.
Culture
Tinctures Are the (Totally Legal) Frontier of Herbal Healing
Forget pills: The future of medicine is plant-based, bottled in tiny jars, and sold at natural grocers for upwards of $12. Here's everything you need to know about tinctures.
Culture
How to Stay Zen in a Busy Kitchen: Tips From the Chillest Cook Ever
Ryoji Kajikawa is the lead yakitori and tempura cook at San Francisco's Rintaro. He's a zen machine in the kitchen, and he's ready to teach you what he knows.
techniques
Don't Ruin Valentine's Day: Avoid These Chocolate Truffles Common Mistakes
Here's what most people screw up when attempting a chocolate truffles recipe at home.
Cooking
Love Means Never Having to Say 'Yes, I'll Share this Molten Chocolate Cake'
This molten chocolate cake recipe is gooey, impressive, and above all, actually easy to make.
Recipes
21 Recipes We're Bookmarking Just for the Marinades
These recipes all have one thing in common: Awesome, versatile mariandes.
techniques
How to Care for that Fancy Carbon Steel Pan You Just Bought
Not cast-iron. Not stainless steel. Not nonstick. Here's how to use a carbon steel pan.
techniques
Cast-Iron Skillet Pizza, Where Have You Been All Our Lives?
Thanks to a store-bought dough and a screaming-hot cast-iron skillet, weeknight pizza just got a whole lot better.
Recipes
32 Sweet and Savory Ways to Cook With Coconut Oil
These coconut oil recipes range from savory to sweet—and are proof it's maybe even better than butter.
techniques
Common Mistakes to Avoid When Making Bacon, the World's Most Perfect Food
There are some people out there committing truly heinous crimes against bacon. Don't be one of them. Avoid these common mistakes and enjoy the world's most perfect food.
Culture
The Perfect Vodka Soda Is an Art and a Science
From the proper glassware to the right club soda, there are rules to this classic cocktail.
Culture
This Is How You Make a 50-Ingredient, 66-Pound Tray of Nachos
Your nachos are good. Our 50-layer, 66-pound nachos are better.
Culture
This Sous Chef Just Might Be the Best Kitchen Multitasker Ever
Alvin Tsao is the sous chef at Seattle's Manolin restaurant. Here's what makes him such a great chef—and what he has to share.
techniques
Make *Way* Better Waffles by Avoiding These Common Mistakes
Back away from the box of frozen waffles. Make crispy, fluffy, perfect waffles at home—just be sure to avoid these common mistakes.
Culture
These Adorable Food Valentines Are Good Enough to Eat
We're head over heels for these food-themed Instagram Valentines from @mariesaba.
Culture
The Cocktail Shaker Workout: 6 Exercises to Make You a Better Bartender
Properly shaking up a cocktail requires serious muscles. So we consulted a fitness expert and personal trainer to give us the ideal workout for toning up those arms. (We're serious.)
Recipes
You and Me and Appetizers Make Three: 26 Great Date Night Menu Ideas
Put away the Netflix and change out of those sweatpants: These date night menu ideas deserve some proper respect.
Culture
It's the 20th Anniversary of 'Big Night'! The Cast Talks Italian Food, Their Signature Dishes, and Yes, That Timpano
Tony Shalhoub, Stanley Tucci, Minnie Driver, and Isabella Rossellini, the cast of 'Big Night,' talks Italian food, home cooking, and their favorite restaurants.
Culture
These Super Bowl Sandwiches Have Their Game Faces On
These heroes, subs, grinders, and hoagies want to be your Super Bowl party sandwiches.
techniques
Avoid These Common Mistakes and Make a Flawless Crème Brûlée
Très fabulous. Be cautious of these common mistakes, and your crème brûlée will be every bit as good as your favorite French restaurant's.