Techniques

Ian Knauer writes about life on his farm. This week, he's thinning the garlic (who stays? who goes?) and sharing his Spring Garlic Roast Chicken recipe. And it's good.

This cake is a showstopper of a dessert, stacked with rich chocolate flavor inside and out, and topped with beautiful edible flowers.

Ian Knauer writes about life on his farm. This week, he plants rhubarb and shares his Rhubarb Compote recipe.

Pastry chef Karen DeMasco--the brilliant mind behind some of NYC's best desserts--says this dough "is a must in your baking repertoire."

Ian Knauer writes about life on his farm. This week, what to do with an abundance of watercress? Ditch the usual salad and create this riff on a poor man's creamed spinach.

This classic flan takes just five ingredients you likely already have in your kitchen.

In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens...

Ian Knauer hunts for the elusive morel and gives his recipe for cooking the spring mushrooms.

The beauty of a baked potato bar is that it can be many things to many people of many different sizes and palates. Think of it as a classed up Roy Rogers Fixin's bar...

There is one herb that doesn't seem to care that it hasn't topped 50 degrees more than a handful of times this month: chives.

On Wednesday, the Foodist blew up our spot by declaring peanut butter on toast the breakfast of choice for many BA staffers. The Test Kitchen can do you one better, Foodist: We make our own nut butters.

I got a voicemail from the post office first thing Monday morning. "Uhh, hi, Mr. Knauer, uhh... [long pause] ...your chicks are here..."

You can find schmaltz at kosher markets and specialty foods stores--or render the fat you trim from your bird; your dish will be better for it.

There is only one more jar of homemade ketchup left in the pantry. It is the end of last summer's bounty and I've been putting off opening it. In fact, back in late February ...

With the federal budget deficit dominating headlines the week before tax day, there's an awful lot of fiscal responsibility talk in the air. Should you find yourself...

It's Spring, and while we love all the usual suspects of seasonal produce (just see our April issue), there are a few fleeting ingredients you can't miss. The newly-awakened...

BA Food Editor Hunter Lewis recently talked about why Diamond brand Kosher Salt is our favorite. But talking about salt without mentioning pepper is like macaroni without cheese...

We'd like to be the kind of people who regularly bake bread for the week, but really, who's got the time? Bottling up some simple syrup, pickling our own asparagus--no problem...

Here's how to make brown sugar in a food processor.

A commuter dad, a work-at-home mom, two kids, and a pair of BlackBerrys. 15-minute-meals? If only. A peek at how Jenny Rosentrach and Andy Ward actually pull off dinner.

You know what might be The Saddest Thing in the World? A pink, mealy March tomato.

Lemongrass is like no other herb in the world, and in cooking, here's just no substitute.

There are a few tricks to making the ultimate baked pasta dish.

If you've got a decently stocked pantry, here are 16 desserts you can make right now--no shopping required.

As long as it tastes good, we have zero shame getting all Bill Nye in the kitchen. Only nerds make amazing pizza.

Today, we're fighting over ham bones. Any ideas for using up a ham windfall, let us know.