Techniques

What do you do when you've got too much vinegar starter (a.k.a. mother)? If you're the BA test kitchen, you begin experimenting

This raspberry-hazelnut galette's beauty comes from its rough edges

Watch chef Jeff McInnis brine and skillet-fry a chicken just the way he does at his restaurant Yardbird, in Miami

Got greens, garlic, and cheese? That's all you need, says Carla Lalli Music, to improvise a stellar dish you'll want to eat every night

Across the country, bakers are subjecting their breads to long fermentation, a traditional process that offers hope to gluten-sensitives--and makes some tasty loaves

The end of a loaf is a perennial problem: What the heck do you do with it? First, don't throw it out. Second, watch this Vine video!

Mayo is the mortar that glues together even the best sandwiches, but even this standby can benefit from some artful mix-ins

To make a great sandwich, every component needs careful consideration. Here's how to deconstruct and reconstruct your next masterpiece

There's an art to pairing your sandwich fillings with the right loaf: Here's how to make the right choice

From bread to stuffing to condiments, everything you need to know to make the best sandwiches you'll ever eat

From washing things to cooking things, water is the most versatile chemical compound around. Here are 10 ways to work with the stuff in your faucets

Ever run out of ice cubes at the wrong time? Our awesome new Vine video will show you how to make a full tray in less than a minute!

We like to call it compost cooking

This brunch staple might seem simple, but it's a weekend dish for a reason.

Five things to do with all that leftover Passover matzo, including erecting matzo-bread houses

Tender and flavorful, chicken thighs are ideal for braising. And with the right technique, says columnist Carla Lalli Music, you can make them a dozen different ways

Everyone falls for this lemon-buttermilk cake. Yes, everyone!

Frozen berries rule--for smoothies, sure, but also for this rich, sweet polenta cobbler

What's the difference between clover, wildflower, and orange blossom? And what do you put them on? We've got answers!

We love Rooster sauce, but on ice cream? On cake? In coffee? That's why we had Amiel Stanek do a taste test--here are his results

Introducing our new columnist, Carla Lalli Music, for whom improvisation is the only way to cook. Her first lesson: Trust yourself (and serve plenty of beer)

Yup, and it was no accident! This confection is all about craggy edges, cracked surfaces, and rich, rustic charm

How to get that satisfying CRUNCH into your cutlets

The Microplane grater isn't just for shredding Parmesan. Here's 3 more cool ways to use it

Is the plastic Matfer bowl scraper the only kitchen tool you'll ever need? Yeah, actually, kind of! Here's why

Is that 17-piece knife set worth the $$$? What about a Cuisinart? The BA test kitchen looks at which tools should--or shouldn't--cost you a fortune

These macaroons are getting a little zesty

Hiroko Shimbo--known as the Martha Stewart of Japan--breaks down cooking with miso, kombu, and dashi

Make these do-ahead madeleines for Valentine's Day--and use the time you save for getting cozy

Here are the keys to making a rich yet light chocolate mousse for your honey on Valentine's Day