cooking
Tried and true safeguards, according to food scientists.
Li Goldstein
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Quickly charring the pods hugely intensifies the flavor.
Lauren Joseph
From smashed potato chips on salad to Cheez-It crumbs on pasta.
Rebecca Firkser
It’s gluten-free and incredibly versatile, from crispy chicken to fish.
Christian Reynoso
When it’s too hot to turn on the stove but I can’t eat another salad, my electric pressure cooker comes to the rescue.
Anna Francese Gass
The toppings are whatever is in your fridge right now. Go on, go look.
Shilpa Uskokovic
From amchur in the spice aisle to purée in the freezer section, these ingredients are reliably at the ready.
Antara Sinha
Experts (and me) agree: Most reds could use a little time on ice.
Ali Francis
Peach pies, cobblers, and galettes just got a whole lot easier.
Ella Quittner
Kendra Vaculin gives this old-school steakhouse side a much-needed makeover.
Kendra Vaculin
Enjoy it warm, cold, or at room temp.
Hana Asbrink
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These early summer recipes will give your farmers market produce a tasty home.
Top your soups, salads, veggies, pasta—really anything.
June Kim
For potato chips, cucumber wheels, radish hunks, seedy crackers, you name it.
Shilpa Uskokovic
This simple swap will make any cookie feel “soft-baked.”
Shilpa Uskokovic
It's the crunchy sour treat I love to keep in the fridge
Shani Hillian
Zaynab Issa
Our test kitchen found out which affordable store brands don’t sacrifice taste
Ali Francis
They're crunchy, colorful, and fennel-y
Shri Repp
Seriously, there’s no fancy equipment required.
Aliza Abarbanel
No more moldy surprises.
Antara Sinha
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The recipes you kept coming back to because, simply put, they were just that good.
She's a savory stunner
Christian Reynoso
Find recipes, techniques, and guides to help you cook all-star meals—without blowing your budget.
Bon Appétit Staff & Contributors