Techniques

In our series, "Win a Cookbook," we'll give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal. This week: The Boozy Baker.

With aromatic herbs always on hand, you can use less cream, oil, and salt in marinades and sauces. Here's how to keep these natural flavor boosters at the ready.

Find a few tricks of the trade I did learn in culinary school (and some I found out on my own) for grilling vegetables.

When using charcoal, what's the best way to achieve and maintain your desired temperature?

Are there some types of fish that are better than others for grilling? What is the best way to keep the fish from drying out?

We have been using the power of fire to cook food for a long, long time. But there are some simple ideas and techniques that will elevate your skills above our Cro-Magnon ancestors, at least culinarily.

Electronic scales are the most accurate way to measure ingredients and portions. Our favorites weigh in imperial and metric and have a tare function, which measures the ingredient but not the container.

Cult-ish food porn fans can now revel in a gastronomic video experiment from Brooklyn-based photographer and cinematographer William Hereford.

Some pit masters go through their barbecuing lives using just one kind of wood--hickory or oak, for example--which isn't unlike using, let's say, dried oregano on every dish.

We've picked our favorite grilling questions, and we're posting them--along with expert Steven Raichlen's answers--every day this week.

We asked a few of our favorite celebrities to spill the beans on their culinary secrets.

Our July cover recipe--a giant steak called a Caveman Porterhouse--is an homage to prehistoric pitmasters: It gets grilled directly on coals. Do try this at home.

Learn how to blanch and shock vegetables, then practice what you've learned by cooking a simple and delicious pasta recipe.

We cooked up more than 20 steaks to bring you our favorites for the 'cue.

Every day this week, we're posting 10 BBQ tips from grilling guru Steven Raichlen and the Bon Appetit Test Kitchen.

Every day this week, we're posting 10 BBQ tips from grilling guru Steven Raichlen and the Bon Appetit Test Kitchen

Every day this week, we're posting 10 BBQ tips from grilling guru Steven Raichlen and the Bon Appetit Test Kitchen.

Every day this week, we're posting 10 BBQ tips from grilling guru Steven Raichlen and the Bon Appetit Test Kitchen

This past Saturday, our own restaurant editor Andrew Knowlton, a.k.a. the Bon Appetit Foodist, stopped by the Today Show to answer viewers' top grilling questions.

Learn essential kitchen skills--starting with the basics--in our new column, Become a Better Cook. Each post will share a cooking lesson courtesy of former Gourmet food editor Ian Knauer.

Here are six guidelines to help you grill indoors, easily, safely, and deliciously.

In our series, "Win a Cookbook," we'll give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal. This week: Kim Boyce's Good to the Grain.

Kelly Dobkin's "culinary school method" for fail-proof, perfect French fries.

All over the country (and beyond), artist-created gardening projects are aiming to raise awareness about food, nutrition, and sustainability.

Cinco de Mayo is almost upon us. What's the one thing we bet everyone will be serving that day? Guacamole.