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Cooking
It's goes a lot faster than your grandma's version
Elyssa Goldberg
Cooking
Like a peppery strawberry salad and tart rhubarb juice.
Bon Appétit Staff & Contributors
Cooking
Cornstarch shouldn't be intimidating. It's a miracle ingredient that will take your kitchen game to the next level.
Alex Delany
Cooking
Chicken katsu is the cutlet for everyone, at any time.
Adam Rapoport
Cooking
It’s spicy, crunchy, juicy, and yeah—perfect.
Elyse Inamine
test-kitchen
When you can't decide between chicken or sausage and peppers—so you have both.
Rick Martinez
Cooking
Half Buffalo chicken wings. Half pizza. This is a joint venture between the tastiest foods we know.
Alex Delany
Lifestyle
Fancy Nancy's roast chicken with schmaltzy rice and kale is irresistible—and surprisingly simple to make at home.
Amanda Gabriele
Cooking
Like cornbread breakfast casserole and lamb burgers.
The Bon Appétit Staff
techniques
You're making our crunchy, juicy, best-ever fried chicken sandwich this weekend. Here's the step-by-step.
Claire Saffitz
Culture
See how bloggers cooked up our sheet-pan salad
Joanna Sciarrino
Cooking
Don't go to the drive-through and get a 10-piece order of nuggets. Make these instead.
Alyse Whitney
Culture
Come on in, the peanut oil's just fine
Rachel Sanders
Cooking
She might be cool and all, but really it's for her breaded chicken dinner
Julia Bainbridge
Cooking
It's so easy, there's really no excuse not to make one.
Alison Roman
Culture
"The crust is where the men and the boys separate. It shouldn't shatter; your tablecloth shouldn't be full of chicken crust after that first bite." --Kelly English, chef, Restaurant Iris
Bon Appétit
Cooking
The secret to crispy skin? Patience, grasshopper.
Alyse Whitney
Culture
BA's freelance online editor Claire Stanford reports on the fried chicken sandwich from Berkeley's Bakesale Betty.
Andrew Knowlton
Culture
The real fireworks this Fourth of July are in the picnic basket. Let chef Ari Kolender of Leon’s Oyster Shop take care of the menu.
Claire Saffitz and Belle Cushing
Cooking
Okay fine, pretty much throw anything over crispy rice and we'd be happy
Carey Polis
Cooking
I had to eat a lot of popcorn chicken, but I finally found the perfect dredge.
Asha Loupy
sponsored
On frigid winter nights, it’s all too easy to order takeout and hide under the covers until the first signs of spring thaw out our social lives. But a cozy, winter dinner party is the perfect opportunity to try your hand at wholesome, savory dishes (bringing friends and family to you). From a simmering tomato-curry chicken to a butternut squash bake, these four easy-to-make meals feature Campbell’s® soups and Swanson® stocks as a flavorful base and are packed with hearty vegetables, so you’re feeding your guests nothing but the good stuff.
Campbell's
Cooking
Sheet pan dinners are the quickest way to layers of texture and flavor—on a weeknight, no less.
Chris Morocco
This one-skillet dinner is healthy, it’s easy to clean up, and holds the secret to the crispiest chicken thighs ever. Make this on the night where it’s someone else’s turn to do the dishes and win their love forever.
Tommy Werner