Techniques

Pasta shapes are not automatically interchangeable. Here's how to choose the right kind for your sauce

Make pancakes, ice cream, cakes, and whiskey smashes. Now bring on the blizzard!

These 4 tips from chef Sara Jenkins will put your spaghetti, ziti, and orecchiette over the top

We talked to Boston chef Michael Schlow about the ideal method for making this cheesy, under-appreciated Mexican dish

Nothing says "I love you" like a towering chocolate souffle

What can you do with the fruit besides, you know, just eating it? The BA test kitchen has three sweet, spicy, sour (and potent) suggestions

A six-foot sandwich is a Super Bowl tradition, and No. 7 Sub's Tyler Kord has a few tips for building it bigger, smarter, and tastier (hint: mayo!)

Nutty brown butter and handfuls of chopped pear give the classic goodie a makeover

Light and pillowy dumplings, in half the time, every time. Seriously, you cannot screw these up

A quick and dirty dessert that can work it

Salt is beloved of pastry chefs for one simple reason: It makes desserts delicious.

The key to sweetness, we all know now, is good ole' NaCl. Need proof? Try our almond bread pudding with salted caramel sauce

Decadent caramel sauce has one pitfall: crystallization. But you can keep things sweet and silky with one secret ingredient

There's no better way to cook chicken, fish, or meat than pan-roasting, so break out your cast-iron pan and basting spoon, and get ready to learn

It involves rice and coconut milk, and it's the awesomest, simplest Thai dish you've never made

We love (love!) short ribs, but there are three different styles of cuts, each with their own uses. Here's what you need to know

When winter has your soul so weary, just follow these four steps for creating the ultimate cold-weather antidote

In the new world of sauces, it's not butter but garlic, herbs, citrus, and olive oil that bring flavor and a refreshing lightness

Want to give serious depth to soups, sauces, and more? It's all about the homemade stock (chicken or veg, your call)

Didn't quite finish that bottle of Pinot? Here's 10 delicious ways to use it up

Today's hottest restaurants are making crisp, vibrant shaved-vegetable salads without a mesclun green in sight. Here's how you can, too

But these chocolate chunk cookies are really sweethearts, underneath it all

Watch chef Geoffrey Zakarian show BA's Adam Rapoport how to pan-roast the paillard of his dreams

Think your recipe has reached perfection? Think again. There's no dish that can't be improved with a simple leaky-yolked topping

Filling your own sausages with red-curry-scented pork isn't impossible. All you need, says chef Kris Yenbamroong, is a spoon

After 18 years of interviewing the world's best chefs, Adam Rapoport has learned a thing or two about breadcrumbs, salt, omelets, and more

Trust us. Grab a mortar and pestle and follow along as Kris Yenbamroong of LA's Night + Market makes a rocking Thai green curry paste

To perfect your egg-frying technique, break out an unconventional tool: your oven

It's 2013. Get your kitchen in order with the really pretty cool eight-piece BA mixing-bowl set, just $35 at HSN today