Inside The Test Kitchen
On Wednesday, the Foodist blew up our spot by declaring peanut butter on toast the breakfast of choice for many BA staffers. The Test Kitchen can do you one better, Foodist: We make our own nut butters.
Kay Chun
Looking at it, you might think this shiny cup is just another antique bauble from Grandma's display case, or an ornament to hang around your neck, a la Flavor Flav. You'd be wrong ...
Mary-Frances Heck
The technique yields perfect silky, firm whites and runny, warm yolks every time.
Mary-Frances Heck
In our May issue travel essay on Emilia-Romagna, David Downie writes, "This region is the proverbial land of plenty, where people perch on mountains of grated...
Hunter Lewis
Clarified butter is one of the most underrated stars of the kitchen. And frankly, we think that's a crime ...
Kay Chun
Breadcrumbs have been a staple of Italian cucina povera for centuries. Originally, families that couldn't afford a hunk of grating cheese used whatever small...
Hunter Lewis
My first taste of wild salmon--a whole king salmon from Washington State--was a game-changer. Grilled, the delicate flesh tasted buttery and unmistakably, well, wild...
Hunter Lewis
Apparently BA readers really wanted to make our March cover Pimiento Mac and Cheese recipe (understandably), but some of you had trouble tracking down the peppadew peppers it called for.
Janet McCracken
The act is called "sabrage" in French, "sabering" in English, and it's sure to score you some party cred.
Mary-Frances Heck
Fresh licorice is not something you see every day in the States, especially when you didn't bring a plant back in your suitcase from your vacation in Puerto Rico.
Kay Chun
Check out the Estate Electric Toaster, one of the first models to toast both sides of the bread.
Mary-Frances Heck
You know what might be The Saddest Thing in the World? A pink, mealy March tomato.
Chris Morocco
Salt is our workhorse so it has to be good, and we reach for one specific brand every day: Diamond Crystal kosher salt.
Hunter Lewis
To store cooking liquids like oil, vinegar, or even dish soap, ditch the little bottles they're commonly sold in and buy in bulk.
Hunter Lewis
Recently we've been playing around with the Middle Eastern grain freekeh, also know as farik or greenwheat
Janet McCracken
You can tell by looking at the shoulder (or top) of the strawberry if it was ripe when picked.
Hunter Lewis
The best part of our Executive Editor, Christine Muhlke, throwing a Lundi Gras party for 40 of her closest friends is the leftover tasso ham, gumbo, and bread pudding we got to chow down on this afternoon at work.
Hunter Lewis
Sometimes creamy soups can taste a little flat because the fat in them smoothes the flavors down too much. A hit of citrus juice or vinegar is an easy way to add brightness and bring the ingredients into focus.
Hunter Lewis
The Clam Ram is a single-purpose device used to open fresh, juicy mollusks with the smallest amount of effort possible.
Hunter Lewis
Here are a few tips on icing down and storing whole fish, from our kitchens to yours.
Hunter Lewis
Take a look inside the new Bon Appetit Test Kitchen.
Emily Fleischaker
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