Test Kitchen
Cooking a perfect steak is trickier than you may think. Here are the most common steak mistakes—and how to avoid them.
Rochelle Bilow
Our test kitchen created three breakfast taco recipes. From chorizo and sweet potato to poblanos and queso fresco, here's how they're making our mornings better—and tastier.
Rochelle Bilow
What we mean when we say glug, knob, toss, splash, sprinkle, toss, and thinly sliced.
Danielle Walsh
Our test kitchen created a seriously awesome veggie burger—here's how they did it.
Rochelle Bilow
What do we mean when we say "dollop," "sprinkle," and "schmear?" We're taking the guesswork out of it for you with this handy Instagram video.
Danielle Walsh
From stews to scrambles, mushrooms bring depth and body to a myriad of dishes. But when you're sautéing them, be wary of these 4 common mistakes.
Danielle Walsh
It's Bring Your Kid to Work Day here at Condé Nast, so naturally we invited the children into our test kitchen for a tasting. Turns out, those pint-sized judges are pretty harsh (yet sophisticated!)
Rochelle Bilow
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From prepping lobster to picking herbs, the Bon Appétit test kitchen has some pretty strong opinions on the kitchen tasks they love—and loathe
Is there anything worst than a bad batch of brownies? Here are the biggest mistakes people make when baking brownies—plus how to avoid them.
Rochelle Bilow
A freezer makeover will give you a more eco-friendly machine—and a better organized ice box.
Rochelle Bilow
Our test kitchen manager breaks down the tricky world of cooking in season.
Rochelle Bilow
It's surprisingly tricky to make caramelized onions. Here's what most people get wrong when cooking them.
Danielle Walsh
From light and lofty meringes to healthy omelets, here are our test kitchen's tips for using egg whites in your cooking
Belle Cushing
The 8 most common mistakes to avoid when cooking pork chops.
Danielle Walsh
Get ready for Reader's Choice Week, in which you'll direct our test kitchen, quiz our staff, and run this site like it's your very own
Bon Appétit
Lentils can be taken to new levels if done well. Here's what most people screw up when cooking lentils.
Danielle Walsh
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14 ways to use stale bread, from homemade croutons to breadcrumbs to stuffing.
From underseasoning to overdressing, it's surprisingly easy to ruin a salad. Watch out for these 6 common mistakes, and you can avoid this sad fate
Danielle Walsh
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Grinding your own meat at home makes for better texture and fresher flavor—here's a step-by-step guide to doing it right
Using a sieve will help you get smooth, compact poached eggs.
Claire Saffitz
Eating great food all day long for work is a dream come true. It's also a sure way to wind up with an incredibly complicated relationship with food
Dawn Perry
The grapefruit-like flavor of the Japanese yuzu fruit gives a citrusy spark to dressings, dips, and more
Dawn Perry
Here are the tips you need to bake perfectly fluffy, tender biscuits.
Belle Cushing
Omelets are theoretically an easy breakfast staple—but they are too easily ruined with these seven common mistakes
Danielle Walsh