Test Kitchen

Who says you can only use one pasta shape at a time? Cook 'em all together, and you've got pasta mista, a chickpea-sauced Italian staple

What makes the ultimate soft-shell crab sandwich? Our test kitchen has the answer (Hint: It involves Old Bay)

What do we mean when we say "dollop," "sprinkle," and "schmear?" We're taking the guesswork out of it for you with this handy Instagram video.

How Bon Appétit staffers get rid of bad kitchen smells with natural ingredients like lemons, baking soda, incense, and vinegar

It's Bring Your Kid to Work Day here at Condé Nast, so naturally we invited the children into our test kitchen for a tasting. Turns out, those pint-sized judges are pretty harsh (yet sophisticated!)

Three of our test kitchen chefs went head to head (to head) to create three wildly different (and awesome) versions of Passover matzo brei

Eating great food all day long for work is a dream come true. It's also a sure way to wind up with an incredibly complicated relationship with food

Chef Shannon Bard from Zapoteca in Portland, ME, brings together Mexico and Maine in lobster tacos.

An easy, one-ingredient sweet-potato caramel to put on chicken, meat, ice cream, brownies, and more

A recipe for how to make a spicy, citrusy, sweet and savory persimmon relish.

Especially when you realize you can keep them around an extra month by preserving them in syrup

Pack spring onions in olive oil and you've got a crostini topper, a pasta sauce, and some serious drizzling material

It's hard not to just eat strawberries by the basketful, but with a little self-control, you can infuse them into a vinegar you'll want to put on everything

Ramps' season may be short, but you can enjoy them all summer long--if you know how to preserve them. (Psst! We've got that recipe!)

Why not bring a little 1972 to our big move in 2014?

We tested a pumpkin patch's worth of these all-American brews to find our favorites

You aren't still cooking INSIDE it are you?

Mmmm...responsibly harvested salmon

We made it, you name it

Sometimes taste tests are a jarring experience

We have a winner, Folks

It's this season's "it" bag, we're telling you

There's never been a greater variety of grains and grain-like power seeds available at the supermarket. Here are some of our favorites

The seed is our new favorite salad topper

You'll get that intense flavor if you do