Techniques

How senior food editor Claire Saffitz helped me conquer my dough-kneading fears for the flakiest biscuits ever.

Everything you eat with it will taste better.

It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.

You DO need prosciutto.

Martha Stewart makes GRANOLA in hers.

A super easy creamy sauce that goes on salads, roast veg, and spread on sandwiches for best results.

Swap tomatoes for fruit like figs and peaches this summer.

You don't need a giant wood smoker to get those crazy-good barbecue wings.

A 3-ingredient marinade that makes the juiciest pork chops ever.

The super-indulgent-tasting pasta that is mostly made of zucchini.

All you need is a pair of kitchen shears.

The pro-chef move you can totally do at home.

Two ice cream fillings are better than one.

Crispy oatmeal cookies are all the cooking you have to do here—the rest is simple assembly.

Baking shouldn't be annoying.

Commit these rules to heart, and the skill to grill will forever be in your bones.

The key to a sumptuous, custardy omelet? Technique—and a lot of patience.

Less oil, more leaves that resemble chips.

Gaby Melian is Bon Appétit's Test Kitchen Manager, and after we begged her for weeks, she shared her family's Argentinian empanadas recipe with us.

3 steps to crispy golden phyllo, whether you're making spanakopita or baklava.

The best vegetables have been underneath your roast chicken the whole time.

We're holding onto these techniques.

No, your cookies won't start going to yoga if you decorate them with all-natural food dyes.

These are easier to make than most rolls, really.

Every great dip can be constructed using a standard set of 6 steps. Let's get it.

Your pie crust should never be soggy on the bottom. Never.

Really, it's possible.

If you don't have a colander, try these 4 things instead.

We'll take anything that makes our dishwashing experience better. These gloves are a great start.