Test Kitchen Tips
BA Food Editor Hunter Lewis recently talked about why Diamond brand Kosher Salt is our favorite. But talking about salt without mentioning pepper is like macaroni without cheese...
Janet McCracken
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
Here's how to make brown sugar in a food processor.
Kay Chun
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
As long as it tastes good, we have zero shame getting all Bill Nye in the kitchen. Only nerds make amazing pizza.
Hunter Lewis
Today, we're fighting over ham bones. Any ideas for using up a ham windfall, let us know.
Hunter Lewis
Take a look inside the new Bon Appetit Test Kitchen.
Emily Fleischaker
Step-by-step illustrations of how to glaze, pipe, and drizzle your way to perfect gingerbread and sugar cookies during the holidays.
The BA Test Kitchen
Salmon's popularity has also been its downfall—industrial salmon farms lead consumers to believe that salmon can and should be available (and cheap) year-round.
The BA Test Kitchen
We are very sympathetic to Bridget's grilling anxiety. As Chris said, a grill—to many people—just looks like a box of trapped propane, AKA, a bomb. We've collected some of our best videos, tips, and podcasts in the hopes that we can lead you to victorious grilling this Fourth of July weekend.
The BA Test Kitchen
Here's a secret: We don't usually sift in the Bon Appétit Test Kitchen. And here's why.
The BA Test Kitchen
There are some tasks in cooking that can be daunting if you've never tried them before. For Bridget, it's "ushering a lobster off its mortal coil, as she puts it in our podcast.
The BA Test Kitchen