Cooking Tips
Is there anything worst than a bad batch of brownies? Here are the biggest mistakes people make when baking brownies—plus how to avoid them.
Rochelle Bilow
The secret to a tortilla española is maintining its soft, custardy center—and flipping it over correctly. Here's how to do both, step by step
Dawn Perry
With lime prices through the roof, ultra-locavore restaurants aren't worried. They get a hit of acid through unripe berries, verjus, and yogurt whey
Danielle Walsh
Beurre blanc—the simple butter sauce that relies on ingredients you probably have on hand—is an easy way to add an elegant touch to tonight's dinner
Alison Roman
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10 ways to use your Easter leftovers, from peas and stuffed artichokes to lamb and ham.
Three of our test kitchen chefs went head to head (to head) to create three wildly different (and awesome) versions of Passover matzo brei
Danielle Walsh
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13 helpful tips for feeding your family well, even when you (and everybody else) are on a tight schedule.
Our test kitchen manager breaks down the tricky world of cooking in season.
Rochelle Bilow
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From pasta carbonara to the perfect vinaigrette, here are 15 recipes BA staffers could make blindfolded.
It's surprisingly tricky to make caramelized onions. Here's what most people get wrong when cooking them.
Danielle Walsh
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10 ways to use the leftover brisket, chicken, matzo, and Manischewitz from your Passover seder.
From light and lofty meringes to healthy omelets, here are our test kitchen's tips for using egg whites in your cooking
Belle Cushing
The 8 most common mistakes to avoid when cooking pork chops.
Danielle Walsh
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From freezing peas to pickling everything, the sharpest cooking tips from 16 of the restaurant chefs who rocked the Edible Schoolyard NYC spring benefit.
Baby artichokes are delicious, but prepping them is a delicate art form. Here's how to do it right—with animated GIFs for guidance!
Dawn Perry
Lentils can be taken to new levels if done well. Here's what most people screw up when cooking lentils.
Danielle Walsh
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From the proper way to clean a cast-iron pan to a life-changing pasta trick, here are the best cooking tips and tools we've learned to use over the years
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14 ways to use stale bread, from homemade croutons to breadcrumbs to stuffing.
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The sugary, caramelized pastry known as the kouign-amann is not the simplest thing to make—but it's totally worth the effort. Here's our step-by-step guide
From underseasoning to overdressing, it's surprisingly easy to ruin a salad. Watch out for these 6 common mistakes, and you can avoid this sad fate
Danielle Walsh
With a few strategies, a bit of planning, and a little sea salt in your cubicle, weekday lunch can be as delicious and exciting as any meal of the week. Here’s how to rethink the way you brown-bag it
Julia Kramer
Ever wonder how restaurants bring that extra oomph to every dish? We asked the country's best chefs to spill their secrets. Your home cooking will never be the same again
JJ Goode
Butcher Pat LaFrieda gives us some great tips for how to cook restaurant-quality meat at home
Rochelle Bilow
A step-by-step guide for mixing, slicing, and presenting beef tartare.
Claire Saffitz