Prep School
Follow these steps and soon you'll be popping oysters faster than you can eat them.
Amiel Stanek
If you're gonna roast a Thanksgiving turkey, you're gonna want to do it right. Here's how.
Joanna Sciarrino
Beautifully browned scallops are easy to achieve with high heat and a hands-off approach
Alison Roman
Cutaway pie crust looks beautiful but also serves a purpose—it helps to vent the fruit filling. Here's how to make a crust like a pro
Alison Roman
How to make the hot and crunchy filled crepes known as banh xeo in Vietnam.
Alison Roman
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Malt, sherry, white, red wine—there are tons of vinegars out there. But when do you use which? Here's our guide for choosing the right one
The secret to a tortilla española is maintining its soft, custardy center—and flipping it over correctly. Here's how to do both, step by step
Dawn Perry
Beurre blanc—the simple butter sauce that relies on ingredients you probably have on hand—is an easy way to add an elegant touch to tonight's dinner
Alison Roman
Baby artichokes are delicious, but prepping them is a delicate art form. Here's how to do it right—with animated GIFs for guidance!
Dawn Perry
Zingerman’s Raw Corned Beef Brisket is perfectly salty, easy to shred, and succulent but not too fatty.
Claire Saffitz
Hasselback potatoes look super-impressive on the plate, but they're remarkably easy to pull off—here's how
Alison Roman
Lardo—fatback cured with herbs and spices— adds porky goodness to just about anything
Alison Roman
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A glossy chocolate glaze is one of the simplest ways to dress up a cake. For a pourable consistency and photo-worthy results, follow these tips
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Unlocking lemongrass's potent essence from its tough stalk takes a little doing, but it's worth it. A quick bit of knife work exposes the tender core.
When it comes to rich and tangy labneh, the thick, Lebanese strained yogurt, we are officially obsessed
Dawn Perry
Think you've done everything you can with beans? Mix up your routine with this Mexified Pot o' Beans, cooked low and slow—no presoaking necessary
Alex Grossman
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A two-part process transforms grapefruit’s characteristically bitter skin and pith into meltingly tender, sweet strips. Here’s how it’s done
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Have a little fun with store-bought dough and design a signature flatbread.
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With a few tips from the BA Prep School, you can have homemade caramel candies in your dessert arsenal.
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When it comes to crudo (basically Italian sashimi), make sure your fish is very fresh and your knife is very sharp.
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If you’re serious about your cocktails, it’s time to start thinking of ice as an ingredient
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All you need to professionally roll and tie a turkey breast roast is a knife, some kitchen twine, and this step-by-step demonstration of the technique
Homemade beef stock is richer and more flavorful than the store-bought variety.
Claire Saffitz