cooking

Cooking

For Easy Bread Dough, Use Your Food Processor

Ditch your stand mixer—this is speedier.

Shilpa Uskokovic

Cooking

What Does ‘Fold In’ Even Mean?

It’s the key to soaring cakes, weightless meringues, and fluffy soufflés.

Shilpa Uskokovic

Shopping

The Best Countertop Appliances—And Our Favorite Ways to Cook With Them

Because air-fryer garlic fries deserve to be made in the very best air fryer.

Kelsey Jane Youngman

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Recipes

19 Caesar Recipes Because Romaine Shouldn’t Have All the Fun

Like a crunchy broccoli Caesar and a juicy tomato Caesar.

Cooking

My Family’s Smashed Cucumber Salad Never Gets Old

With juicy tomatoes and scrambled eggs, it’s a fast, few-ingredient favorite.

Serena Dai

Cooking

I Need a Chicken Recipe I Can’t Mess Up

This week on the podcast, Chris and MacKenzie help a caller conquer her fear of cooking poultry.

Bon Appétit Staff & Contributors

Cooking

Make This Single-Serve Fruit Crisp, Just for You and No One Else

Use your favorite summer stone fruit, and top with a big scoop of ice cream.

Carly Westerfield

Cooking

A Frozen Negroni Is a Better Negroni

It’s big-batchable, less bitter, and ready to party.

Alaina Chou

Cooking

Sockeye Salmon Isn’t the Same as Farmed—Here's How to Cook It

It’s flavorful, sustainable, and supremely weeknightable.

Amanda Shapiro

Cooking

This Tomato-Peach Juice Is Summer in a Glass

Make it with those bruised fruits from the bottom of your tote bag.

Antara Sinha

Cooking

How Long Does Wine Last After You Open It?

And how do you store a bottle to keep it tasting its best?

Nina Moskowitz

Cooking

Should Ice Cream Cake Have Cake in It?

This recipe says no. That recipe says yes.

Zoe Denenberg

Cooking

A Flaky, Floury Tortilla Taste Test

Both plain and in a quesadilla, one supermarket brand was a crowd-favorite.

Sam Stone

Cooking

Peach Tart? Good. Chili Crisp Peach Tart? Even Better

You’ve already made a peach dessert. Now try this cheesy, savory stunner.

Kendra Vaculin

Cooking

This Slab Berry Shortcake Is Party-Ready

Thanks to a few smart tricks, it serves a dozen lucky people.

Jesse Szewczyk

Cooking

Speedy Shrimp and More Recipes BA Staff Made This Week

Like no-skewer kebabs and foolproof chicken and rice.

Bon Appétit Staff & Contributors

Cooking

This Trader Joe’s Gelato Tastes Like Swirly Soft Serve

Plus, a reformulated hummus, cat-approved cat treats, and more new products reviewed.

Alex Beggs

Cooking

I Need a Brownie That’s Not Too Sweet

This week on the podcast, Chris talks through the recipe he tested 100+ times.

Bon Appétit Staff & Contributors

Cooking

Of Course Cinnamon Toast Is Better as an Ice Cream Sandwich

There isn’t a better afternoon snack in the summer.

Emma Laperruque

Cooking

How to Salt-Preserve Just About Any Fruit

From plums and apricots to cherries and blueberries.

Abra Berens

Cooking

What Happens If I Accidentally Ate a Fruit Sticker?

First, don’t panic. Here’s what you need to know.

Ali Francis

Cooking

Make Golden Corn Stock With Those Leftover Cobs

Don’t toss your corncobs—boil them into liquid gold.

Melina Hammer

Cooking

I Need Nut-Free Recipe Riffs on My Favorite Restaurant Dishes

Chris Morocco and Shilpa Uskokovic help a caller with a nut allergy recreate and enjoy her most beloved restaurant dishes at home—while also staying safe.

Bon Appétit Staff & Contributors

Cooking

Bulgogi Tofu Burgers Demand an Invite to Your BBQ

Their tangy marinade gets used not one, not two, but three ways.

Nina Moskowitz

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