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recipes sichuan sesame salt
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Cooking
Sichuan peppercorns are essential in Sichuan cooking. Here’s what else you need to know about these tiny, mouth-numbing flavor grenades.
Chala June
Cooking
Why add salt when you can add salt AND flavor?
Alex Delany
techniques
Salt isn't just salt--it can be a vehicle for far more complex flavors. Here's 3 ways to punch it up with a range of herbs and spices
Carla Lalli Music
Culture
This spicy finishing "devil salt" is great when sprinkled over chicken, fish, hard-boiled eggs, rice, and more.
Danielle Walsh
Cooking
Why would you add saltiness only to your food when you can add complexity as well?
Claire Saffitz
Shopping
Recipes created by Bon Appétit editors, exclusive content, and specialty ingredients, all delivered straight to your kitchen.
Bon Appétit Staff & Contributors
Culture
Food news from around the Internet for September 11, 2013
Christopher Michel
Culture
From saffron to heirloom corn tortillas and really, really good grits—we've got just the place.
Mari Uyehara
Cooking
It’s essential to iconic Sichuan dishes like mapo tofu.
Jing Gao
techniques
Salt is beloved of pastry chefs for one simple reason: It makes desserts delicious.
Bon Appétit
Cooking
You know how your mom says you "bring out the best in people?" Salt does that for sweets. (But actually.)
Alyse Whitney
Culture
Sprinkles for grown-ups.
Rachel Karten
Cooking
Two aged sauces + high heat + oil = magic.
Clarissa Wei
Cooking
Culture
Bon Appétit
Cooking
Soy sauce brings a depth of flavor that salt alone simply can't replicate.
Stephanie Loo
Cooking
Should I be worried?
Emily Schultz
Cooking
And we're so here for it.
Emma Wartzman
Cooking
Savory sprinkles > sweet sprinkles.
Sonoko Sakai
Culture
We made space for new go-to grains, and found new ways to spice up weeknight meals.
The Bon Appétit Staff
Cooking
When a dish needs a wake up call, I reach for fermented black soybeans.
Clarissa Wei
Cooking
This riff on Cantonese salt-and-pepper shrimp transforms it into a crispy, fried delight.
Chris Morocco
Cooking
Here are the titles our editors are cooking from at home—recipes included.
The Bon Appétit and Epicurious Staffs
Culture
It's umami to go!
Andrew Knowlton