Test Kitchen
Senior food editor Chris Morocco remembers the exact moment he first tried hoisin sauce.
Chris Morocco
For all the shellfish naysayers out there—these are for you.
Ashley Mason
Less oil, more leaves that resemble chips.
Elyssa Goldberg
Give these underrated beans some love.
Alex Delany
Meet the waffle maker of your syrup-filled dreams.
Ashley Mason
And: how to hide any mistakes with flaky phyllo dough.
Alex Beggs
Maybe there's chickpea flour in your pantry from that one recipe you made forever ago. Don't let it go to waste!
Rick Martinez
Normally we don't endorse unnecessary monotaskers in the kitchen. But we're making an exception for this one.
Alex Delany
Cornstarch shouldn't be intimidating. It's a miracle ingredient that will take your kitchen game to the next level.
Alex Delany
You can cook your noodles hours before serving time. All you need is some olive oil, a large Ziploc bag, and your favorite pasta.
Alex Delany
Cut up limes, add salt, wait. Boom, you have preserved limes. Now what?
Alex Delany
It’s time to start thinking of frozen water as an ingredient in its own right—one that will change the way you cook.
Chris Morocco
What's at stake? A perfect steak, every time.
Andrew Milne
Pancakes for dinner? Oh yes. Just don't let them turn into mushy grease bombs.
Rick Martinez
In preparation for the onslaught of celebratory extra helpings, the BA Test Kitchen editors share their strategies for eating well.
Claire Saffitz
We tested out our new Nest Cam by filming key steps from five of our most popular recipes.
Christina Chaey
La Marzocco installed a brand spanking new Linea Mini in the BA Test Kitchen, and Stumptown trained us how to use it. Here's what we learned.
Elyssa Goldberg
Do you NEED a kitchen blowtorch? Maybe not. But you're gonna really, really want to invest in a Searzall once you see what this baby can do.
Rochelle Bilow
These are the kitchen appliances we rely on almost as much as our knives to help us get things done.
Christina Chaey
To be a better cook, you first need a better workstation. Here's how to set yourself up for success.
Rochelle Bilow
Picture-perfect gigante beans, chickpeas, and more, no soak required? They're all possible with our new favorite appliance.
Joanna Sciarrino
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Check out photos from the housewarming party we threw with chef Andrew Carmellini to celebrate the opening of our shiny, new Test Kitchen.
Yes, you can reuse fry oil. Here's our guide to doing it right.
Dawn Perry
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With a little patience and precision, you can make a stunning braided pie crust. This tutorial shows you how.