Cooking Tips
Our list of ideas for what to buy and cook tonight to ensure you eat well this weekend
Sam Dean
The key to grilling these Flintstonian pieces of meat? Look to the bone.
Adam Rapoport
Melissa Hamilton
He's into "creating peaks and valleys" of flavor.
Emily Fleischaker
Drink while you cook, we've been told, and a splash of booze might find its way--through carelessness or curiosity--into your food.
Guest
A start-to-finish guide to putting together the best BLT on the planet.
Bon Appétit
We have your ultimate canning guide, complete with tips, recipes, and inspiration for perfectly preserved produce
Bon Appétit
Put the ketchup and mustard away--it turns out you can teach an old dog new tricks.
Bon Appétit
Realize the potential of your favorite kitchen tool, from making pizza to pounding chicken.
Bon Appétit
Ready to move beyond burgers? Good.
Danielle Walsh
I mistakenly picked up a bottle of Maruhara's Ayu Sweet Fish Sauce when grocery shopping. It was a happy mistake.
Guest
If you don't have time to knead your own pizza dough (does anyone?), head to Whole Foods.
Adam Rapoport
This is the first of three installments on searing. Learn how to attain a perfect, crispy browned surface on your scallop, steak, or pork chop.
Chris Morocco
Fergus Henderson has been championing flat-leaf parsley's uncool sibling...
Guest
If anything's better than butter, it's roasted bone marrow, a formerly forgotten dish that Fergus Henderson helped popularize on menus around the world...
Guest
For nose-to-tail pioneer Fergus Henderson (who just opened the buzzy St. John Hotel in London), roast beef isn't just a meal, it's an institution...
Guest
The beauty of a baked potato bar is that it can be many things to many people of many different sizes and palates. Think of it as a classed up Roy Rogers Fixin's bar...
Guest
There is one herb that doesn't seem to care that it hasn't topped 50 degrees more than a handful of times this month: chives.
Scott DeSimon
On Wednesday, the Foodist blew up our spot by declaring peanut butter on toast the breakfast of choice for many BA staffers. The Test Kitchen can do you one better, Foodist: We make our own nut butters.
Kay Chun
At the South's hottest restaurant, the bacon is inside the burger, not on top of it...
Guest
You can find schmaltz at kosher markets and specialty foods stores--or render the fat you trim from your bird; your dish will be better for it.
Guest
Del Posto executive chef Mark Ladner stopped by the BA Test Kitchen to show us the secret to attaining the well-sauced, pan-finished pasta ideal...
See that sad bowl of spaghetti? That was made by someone who has not yet read BA's 10-point guide--nay, manifesto--to cooking perfect pasta...
Emily Fleischaker