cooking
For longer-lasting nuts, turn to the freezer.
Ali Francis
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For when you wish your kitchen was actually a tropical island.
Our first tip? Skip the pre-ground stuff.
Carly Westerfield
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We tried Toll House, Hershey’s, Costco, Ghirardelli, and more.
Sam Stone
Sidestep this common injury with a few basic knife skills.
Ali Francis
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From a kombucha spritz to a fruity slushy.
On this episode of Dinner SOS, Chris and Tanya Holland guide caller Michelle to achieve delicious French cooking without allium.
Bon Appétit Staff & Contributors
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Like ginger fried rice, cauliflower fritters, and broccoli mac and cheese.
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These dishes take the humble onion from background player to starring role.
On this episode of Dinner SOS, Chris and Kendra help caller Sarah expand her vegetarian cooking beyond pasta.
Bon Appétit Staff & Contributors
Like zingy salad dressing and peanutty tofu.
Bon Appétit Staff & Contributors
You can extend its short, short life.
Antara Sinha
Pour yourself a crisp glass—then use the rest of the bottle for a cozy braise.
Sam Stone
You just need one more ingredient, and some time in the fridge.
Antara Sinha
With every mouthful, I felt my body being pieced back together.
Hetty Lui McKinnon
For fast, fun lunches, this single-use gadget is very worth it.
Hetal Vasavada
They’re buttery, smoky, and speedy as can be.
Kendra Vaculin
Chalaza may be hard to pronounce but it's easy to remove.
Nina Moskowitz
The founder of Bob’s Red Mill, known for its alternative flours, passed away at 94.
Shilpa Uskokovic, as told to Sam Stone
Sometimes they’re salvageable, sometimes they’re not.
Zoe Denenberg
On this episode of Dinner SOS, Chris, Shilpa, and Kate debate whether to dine out or stay in.
Bon Appétit Staff & Contributors
From bourbon-sloshed short ribs to cider-simmered pork chops.
Inés Anguiano
Would you believe us if we said we’re asking for a friend?
Ali Francis
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That’s all parents, right? These doable dinners will help.