Cooking Tips
One Danish summer 25 years ago, our web editor, Matt Gross tasted the purest tomato soup in the world--and it changed his life
Matt Gross
As familiar as they are, tomatoes are surrounded by a host of cooking myths. So we're calling in the mythbusters: the Bon Appetit Test Kitchen
Julia Kramer
Tomato water--the rose-colored juice released from the cut fruit--tastes like a super-concentrated version of ripe tomatoes. Here's how to make and use it
Carla Lalli Music
A whole grilled fish looks (and tastes) impressive--assuming you can neatly dispatch it into fillets. Follow these steps, and pretty soon you'll be showing off at the table
Bon Appétit
You think your kitchen's small? Chef/captain Annie Mahle poaches salmon and bakes galettes in 6 square feet--with two assistants
Bon Appétit
Salt isn't just salt--it can be a vehicle for far more complex flavors. Here's 3 ways to punch it up with a range of herbs and spices
Carla Lalli Music
From searing cucumbers to charring leeks, chefs are deploying cool new techniques to cook vegetables (and you can, too)
Bon Appétit
That's all you need to make the ultimate summertime delight: the ice cream sandwich. Well, that plus some deft technique
Chris Morocco
Do you boil your hot dogs? Grill them? Mere child's play! Check out these 10 weird cooking methods, from sous vide to solar power to (gulp!) electrocution
Julia Kramer
Those noodles ain't nothing without meatballs, so don't mess them up! Here's how to make ones you'll want to hold on to
Danielle Walsh
If you can cook corn in a cooler, what else could you make in one? How about shrimp, or chicken, or...steak?
Julia Kramer
What's better than firing up the classic snack at a campfire? Doing so with booze-flavored marshmallows you made from scratch
Sam Dean
It doesn't take more than a few seconds, as this Vine proves, to clean off your grill. Just put some shoulder into it!
Sue Li
We love the BLT, and we love grilling, so today we're combining the two (and blowing our own minds)
Matt Gross
No matter what you're grilling this summer, build a two-zone fire
Meryl Rothstein
And how to avoid them
Danielle Walsh
Grilling on slate is not difficult, but you do need to follow a few simple steps to ensure the tastiest--and safest--results
Chris Morocco
How to get that smoky flavor when you're grilling with propane
Danielle Walsh
As long as you have access to the BLT basics, this tasty trio allows for delicious add-ons and variations.
Carla Lalli Music
Don't get us wrong: We love all strawberries equally. But there's a huge variety of fruit, from jam-worthy Seascapes to cream-ready Tristars--all included in this guide
Joanna Sciarrino
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Whole roast chickens look great on the dinner table, but they have no place at a picnic. For easy transport—and eating!—carve your bird into tidy pieces
There's no wrong way to make this childhood lunch staple, but a few tweaks will make it a million times better
Danielle Walsh
Tired of stocking up on herbs at the market? There's an easy, obvious solution: Follow our 5-step plan for herb-garden greatness
Bon Appétit
...is one you've gotta be gentle with. Here's how to clean, store, and chop those lovely leaves
Bon Appétit