Techniques

This easy method will put an end to soggy ripped pitas forever.

It's too hot for pumpkin spice lattes.

We never thought to roast ginger. Now that we have, there's no turning back.

You're still mincing your garlic? Get with the times, man.

Forget oil. Poaching your fish in milk will up your flavor, texture, and creaminess.

Quick tips for turning your favorite muffins vegan without uprooting everything in your life.

A nutty, cookie-like crust that you won't even know is gluten-free.

Drop the colander and back away slowly. There are better ways to drain your pasta pot.

One of the easiest, cheesiest lasagnas out there.

Fight for good eggplant parm with these insider tips. Be the change you wish to see in the world.

Unlike pasta, the dried stuff is not gonna cut it.

A step-by-step guide to making ravioli filled with sweet corn, cheese, and an entire egg yolk.

We'll walk you through three ravioli recipes that have endless filling possibilities. Let's do this.

A step-by-step guide to making agnolotti filled with puréed butternut squash.

Some step-by-step instructions to help you shape, fill, and seal your lamb shank ravioli.

Our staffers share their best tricks for a week's worth of quick, easy, and healthy dinners.

And it only takes five minutes to make.

No, cake doesn't last forever in the freezer. There are rules.

You can cook your noodles hours before serving time. All you need is some olive oil, a large Ziploc bag, and your favorite pasta.

How well do you know your achaars from your kachumbers?

Crackers are nice, crusty bread is great—but sometimes you need the crunch, the grease, the caloric abandon that is a cheese and potato chip combo.

10 tips for making homemade beef jerky, even if you don't have a dehydrator.

We like to pan-fry our pillowy-soft potato gnocchi after we’ve boiled them to give them a crisp outer layer.

Bumping up the flavor of everyone's favorite confection is as easy as pie.

These make ahead salads won't get soggy as they sit—they're even better the next day.

Cut up limes, add salt, wait. Boom, you have preserved limes. Now what?

Bon Appétit’s food director would not be upstaged by the tomato soup at her son’s cafeteria.

We can't believe it's not dairy—and you won't, either.