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recipes canning and preserving
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Cooking
It's August, which means we're trying to make all of the beautiful produce last as long as humanly possible before it all runs out. Have you considered hosting a canning party? You should. Here's how.
Elyssa Goldberg
techniques
We have your ultimate canning guide, complete with tips, recipes, and inspiration for perfectly preserved produce
Bon Appétit
promotions
Get your jam on with today's giveaway
Bon Appétit
techniques
Hugh Garvey
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
techniques
Hugh Garvey
techniques
A jam is only as good as its mason jar. Here's what we keep in our preserving tool box.
Alison Roman
techniques
Hugh Garvey
Culture
They have more leftovers than the average person.
Elaheh Nozari
Cooking
From plums and apricots to cherries and blueberries.
Abra Berens
techniques
Learn how to jam, pickle, infuse, dry, and ferment (it’s simple, really!).
Alison Roman
Shopping
I’ll never buy another cheap plastic container.
Carina Finn
Culture
Vote for the recipe you most want us a reveal and you might win a copy of The Art of Preserving.
Julia Bainbridge
Cooking
Like life, canned soup is what you make it.
Ali Francis
techniques
Techniques for cooking cleaner, faster, and more efficiently
Bon Appétit
techniques
Cut up limes, add salt, wait. Boom, you have preserved limes. Now what?
Alex Delany
techniques
We talked to a culinary school professor about how to freeze any food like a pro.
Marian Bull
techniques
How much sugar do you *really* need? What's pectin? Memorize this formula and guide to making your own jam and preserves, and suffer have dry toast again.
Rochelle Bilow
Cooking
“Don’t Waste a Thing” is my new quarantine mantra.
Carla Lalli Music
Culture
My secret weapon for microwaving tomato soup without fear.
Alyse Whitney
Culture
Keep these jars and tins around for toting salads to the office, holding flowers, and more.
Yasmin Fahr
Cooking
Chef Ismail Samad shares his tips and recipes for turning scraps into sustenance.
Zaynab Issa
test-kitchen
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.
Hunter Lewis
Coronavirus
My days of cooking a half-cup of rice are over.
Aliza Abarbanel