Fourth Of July

Why this spicy caramel popcorn didn’t already exist, we have no idea.

Put a tray of these in the oven when the first guests show up.

Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne in our best hot wings recipe. This is part of BA's Best, a collection of our essential recipes.

Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

The funky flavor in these mind-altering chicken wings comes from a jarred condiment that’s pretty easy to find at Asian markets.

This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

Don’t peel the peaches; simply rub off the fuzz with a damp paper towel.

Fourth of July hot dog grilling tips from Daniel Boulud, America's greatest French chef

From a spice-heavy rib dish to an herb-scented berry cobbler, all the Fourth of July recipes we developed in conjunction with IBM's Chef Watson cooking app.

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

The cooks at Diner, in Brooklyn, change up burger toppings according to the season: lettuce and pickled onions in winter months; sliced tomato and housemade bread-and-butter pickles in the summer.

These wings are hot, sweet, and tangy.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

Master the wondrously light, streusel-like topping of this bubbly baked summer fruit crisp.

Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned, preferably in this sandwich.

This non-alcoholic summer drink is perfect for an all-day hang.

Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust. 

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.