Test Kitchen Tips
This is the first of three installments on searing. Learn how to attain a perfect, crispy browned surface on your scallop, steak, or pork chop.
Chris Morocco
Fergus Henderson has been championing flat-leaf parsley's uncool sibling...
Guest
How to keep avocados green? Here's a useful tip from the BA Test Kitchen--submerge them in cold water.
Janet McCracken
A new line of handcrafted "tonics"--including bourbon barrel-aged maple syrup and vinegar--is our new favorite way to dress up everything from pancakes to salad.
Janet McCracken
Every morning, I make pour-over coffee instead of using a machine. Here's why.
Kay Chun
The drinks you serve your guests will only be as good as the ingredients in them. So this summer, consider making fruit-infused spirits.
Mary-Frances Heck
We dig our new Chefswear chef coats, but where did this kitchen fashion come from, anyway?
Mary-Frances Heck
Here are some tips for storing and organizing your spice pantry.
Kay Chun
You may not think of a wooden cutting board as especially different from any other piece of kitchenware. You use it, you wash it, and it lasts as long as it lasts. Right? Wrong!
Chris Morocco
Green garlic (also called Spring garlic) is one of the first seasonal items to pop up in farmer's markets come March or April and sticks around until May.
Mary-Frances Heck
Toasting flour before you use it cooks out the raw taste so that it lends a nutty, more complex flavor to baked goods and even pasta...
Kay Chun
One of my favorite last-minute meals for breakfast, lunch, or dinner is a riff on scrambled eggs on toast...
Janet McCracken
Here's why you should let your butter spend some quality time in a saucepan. Before you know it, you'll start sneaking it into anything and everything.
Chris Morocco
Here's how to make marshmallows at home. It's easy. (We swear!) Maybe even a little too easy...
Kay Chun
What to do with lots and lots of delicious fruitcake scraps? Why, make bread pudding of course!
Mary-Frances Heck
Don't let the funny color stop you--here are a few of my favorite ways to make use of some good eggs.
Janet McCracken
Onions to be used in any raw preparation should be calmed by a cool rinse and patted dry before using.
Mary-Frances Heck
We're working on a fruit conserve recipe for the June issue. It's a simple thing, this condiment, but sometimes the simplest recipes take on a complexity of their own.
Hunter Lewis
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