Test Kitchen

Toasting flour before you use it cooks out the raw taste so that it lends a nutty, more complex flavor to baked goods and even pasta...

One of my favorite last-minute meals for breakfast, lunch, or dinner is a riff on scrambled eggs on toast...

Here's why you should let your butter spend some quality time in a saucepan. Before you know it, you'll start sneaking it into anything and everything.

Here's how to make marshmallows at home. It's easy. (We swear!) Maybe even a little too easy...

What to do with lots and lots of delicious fruitcake scraps? Why, make bread pudding of course!

Onions to be used in any raw preparation should be calmed by a cool rinse and patted dry before using.

We're working on a fruit conserve recipe for the June issue. It's a simple thing, this condiment, but sometimes the simplest recipes take on a complexity of their own.

Looking at it, you might think this shiny cup is just another antique bauble from Grandma's display case, or an ornament to hang around your neck, a la Flavor Flav. You'd be wrong ...

The technique yields perfect silky, firm whites and runny, warm yolks every time.

In our May issue travel essay on Emilia-Romagna, David Downie writes, "This region is the proverbial land of plenty, where people perch on mountains of grated...

Clarified butter is one of the most underrated stars of the kitchen. And frankly, we think that's a crime ...

Breadcrumbs have been a staple of Italian cucina povera for centuries. Originally, families that couldn't afford a hunk of grating cheese used whatever small...

My first taste of wild salmon--a whole king salmon from Washington State--was a game-changer. Grilled, the delicate flesh tasted buttery and unmistakably, well, wild...

Apparently BA readers really wanted to make our March cover Pimiento Mac and Cheese recipe (understandably), but some of you had trouble tracking down the peppadew peppers it called for.

We tried five pre-made chocolate chip cookie doughs including Pillsbury, Nestle, and other supermarket staples.

The act is called "sabrage" in French, "sabering" in English, and it's sure to score you some party cred.

We did a taste test of common Greek yogurt brands to rank the best for flavor and nutrition.

Fresh licorice is not something you see every day in the States, especially when you didn't bring a plant back in your suitcase from your vacation in Puerto Rico.

Check out the Estate Electric Toaster, one of the first models to toast both sides of the bread.

Salt is our workhorse so it has to be good, and we reach for one specific brand every day: Diamond Crystal kosher salt.

Today we dipped about 100 spoons into 10 bowls of yogurt, ultimately settling on our three favorite yogurts.

Recently we've been playing around with the Middle Eastern grain freekeh, also know as farik or greenwheat

You can tell by looking at the shoulder (or top) of the strawberry if it was ripe when picked.

The best part of our Executive Editor, Christine Muhlke, throwing a Lundi Gras party for 40 of her closest friends is the leftover tasso ham, gumbo, and bread pudding we got to chow down on this afternoon at work.

In true Hollywood style, this week we tasted the health nut's snack food: popcorn.

Sometimes creamy soups can taste a little flat because the fat in them smoothes the flavors down too much. A hit of citrus juice or vinegar is an easy way to add brightness and bring the ingredients into focus.

The Clam Ram is a single-purpose device used to open fresh, juicy mollusks with the smallest amount of effort possible.

Here are a few tips on icing down and storing whole fish, from our kitchens to yours.

We taste 11 brands of potato chips to find out which is best--just in time for your Super Bowl party.

Take a look inside the new Bon Appetit Test Kitchen.