cooking
On this episode of the Dinner SOS podcast, Chris and Kendra help a caller jazz up her midweek cooking routine.
Bon Appétit Staff & Contributors
Three ingredients, countless compliments.
Ali Francis
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Like a staff-favorite pecan butter mochi cake.
And what do I do if it’s growing stalky purple sprouts?
Zoe Denenberg
This pro tip takes out all the guesswork for cakes, breads, and more.
Shilpa Uskokovic
Like garlic cheese dip and teeny tiny apple pies.
Alex Beggs
Whether you’re a sourdough or cornbread person, this mix-and-match formula is all you need.
Claire Saffitz
Traditional Parmigiano-Reggiano hinges on animal rennet. But for other Parmesans, it’s more complicated.
Ali Francis
Can you freeze garlic? Is sprouted garlic a goner? Do garlic keepers actually work? Answers right this way.
Sam Stone
The Kraft vs. Annie’s debate is tearing the BA team apart.
Sam Stone
Make it for stuffed peppers, baked eggs, weeknight chicken, and more.
Kendra Vaculin
It’s the secret behind these crackly-skinned salmon bites.
Li Goldstein
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Clustery classic? Grain-free? No-nut? We’ve got it all.
Stop trying to fight the goo. Work with it instead.
Antara Sinha
Like cottage cheese fritters and chocolate chip cookie bars.
Bon Appétit Staff & Contributors
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Like garlicky pasta and shoofly pie.
This week on the Dinner SOS podcast, Chris and Shilpa help two salmon lovers add some new fish recipes to their repertoire.
Bon Appétit Staff & Contributors
Better soups, pastas, and jjigae are just a tablet away.
Emily Park
Please do not mix milk with vinegar.
Carly Westerfield
In many recipes—crispy tofu nuggets, for example—you can skip this lengthy step.
Zoe Denenberg
It’s our deputy food editor’s go-to for quick noodle soups and rice bowls.
Hana Asbrink
Like you-don’t-even-need-a-knife easy.
Alex Beggs
It can cost upwards of 50% more than the regular stuff.
Ali Francis
This is our go-to brand for snacking and cooking.
Sam Stone