Techniques

Back away from the box of frozen waffles. Make crispy, fluffy, perfect waffles at home—just be sure to avoid these common mistakes.

The not-so-secret formula behind Sweetgreen and other D.I.Y. salad spots? It’s called mise en place. Give an hour to prepping a few of these components, and thank yourself all week long.

Make London broil you actually want to eat (not one that you want to bury in the backyard).

Here's how our Test Kitchen really feels about everyone's favorite kitchen tool.

Get outta here, beans—our best beef chili gets it right with three cuts of meat and tons of smoky chiles.

We talked to a culinary school professor about how to freeze any food like a pro.

Très fabulous. Be cautious of these common mistakes, and your crème brûlée will be every bit as good as your favorite French restaurant's.

Dinner tonight: This spicy, 30-minute ramen with kimchi, bacon, and a poached egg.

Don't let that piece of machinery sit on the counter, collecting dust. Put it to work with these recipe ideas.

Your morning toast is good. Fried bread is better.

One tip that'll change your soup-making life.

Want perfectly smooth and creamy homemade nut milk? Don't make these mistakes.

How to get firm egg whites without overcooking the yolk. Basically, a magic trick.

These six classic Japanese recipes are full of flavor, light on ingredients, good for you, and surprisingly quick to make.

No one likes lumpy miso soup. Use this simple trick for a supersmooth soup every time.

Stop cooking with dull knives; you're gonna hurt yourself!

The perfect burger is simple, lacy-edged, and smashed. Bon Appétit editor in chief Adam Rapoport has mastered the craft.

So you want to eat better? It starts with healthy cooking. Don't make these mistakes, and you'll be eating healthier, tastier food in no time.

There shouldn't be a surprise visit from the fire department when you're searing pork chops.

It's time to say goodbye to the apple corer. Here's everything you should be tossing from your kitchen in the name of sanity and space-saving.

Potlucks are a most excellent way to get the whole crew together for dinner without having to spend hours over a stove. Just don't make these mistakes in planning and executing the party.

In these healthy-ish times, no one better embraces the clean and simple approach to food than Jeremy Fox. Let the chef of Santa Monica’s Rustic Canyon wine bar show you how to be a better (and healthier) cook.

Breadcrumbs: So simple, right? Not if you ask a chef. We go deep on pros’ favorite finishing touch.

Say goodbye to that junked-up kitchen drawer and say hello to a world in which all your tools are actually used.

Santa deserves more than store-bought cookies. Here's how to build the perfect milk-and-cookies plate for the man in the red suit this Christmas Eve.

How to use a donabe, a ceramic Japanese pot that’s approximately one zillion times simpler to use than that tagine you've never touched.

Yes, the ol' cheese-and-butter on spaghetti combo works like a charm. But now that you're all grown up, isn't it time to get a little fancier with your pasta routine?

Turn your egg-in-a-hole into a grilled cheese sandwich. With bacon.