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techniques
Achieve takeout-level stir-fry at home by avoiding these common mistakes.
Rochelle Bilow
Cooking
We asked some of our favorite chefs for twelve essential techniques, plus advice on fearlessly frying, flipping, seasoning, and more.
Bon Appétit
techniques
Crispy, golden brown, delicious fried foods are the best way to kick off a party, and–we promise!–they're easy to make once you've mastered the basics.
Alison Roman
test-kitchen
From avoiding grease fires to never overcooking fish, this is every cooking tip food director Carla Lalli-Music has to offer.
Carla Lalli Music
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
Cooking
Your mise en place needs a revamp. These prep cooks can help.
Alyse Whitney
Cooking
This is it! The moment you make the best damn stir-fry of your life at home.
Alex Beggs
techniques
The pan-flip doesn't just look cool—it's also the best way to ensure even stovetop cooking.
Andy Baraghani and Meryl Rothstein
test-kitchen
All the little things that keep our test kitchen running smoothly.
Bon Appétit Test Kitchen
Culture
Perfect poached eggs, softened butter in a flash, and more hacks from the internet.
Christina Chaey
sponsored
Whether it’s a slapdash concoction born of refrigerator leftovers or a thoughtfully prepared cornucopia of just-purchased proteins and vegetables, stir-fries are easily one of the most lauded combos to grace the bottom of our bowls. Pair this powerhouse mixture with summer’s long days, lazy weekends, and wealth of bright, crisp veggies, and well, you’re going to be just fine.
All-Clad
Cooking
Hot chips, cool dip.
Carla Lalli Music
Cooking
Fried eggs, crispy and runny and perfect on everything.
Chris Morocco
Cooking
A foolproof formula for stir-frying your favorite (edible) stuff.
Alex Delany
Cooking
This gets-crispy-stays-crispy batter is magic.
Bettina Makalintal
Cooking
Here's how to make easy, excellent stir-fried greens, no complicated recipe—or lengthy ingredient list—required.
Chris Morocco
Culture
The bottom line? If you don’t have money to equitably compensate the people working to create an enjoyable dining experience, you don’t have money to go out.
Jesse Sparks
techniques
These are the four most common cooking mistakes people make, from overcooking to under-salting.
Danielle Walsh
Cooking
This counterintuitive technique means no more overcooked yolks or rubbery whites.
Alexis deBoschnek
Cooking
A pot of scalding hot oil? Sounds kinda scary. But we'll get you through a deep-fry without a drop of sweat (or oil) on your brow.
Claire Saffitz
Cooking
If you see garlic scapes, grab them, then make this stir-fry.
Serena Dai
techniques
Consider these essential techniques free cooking school.
Christina Chaey
techniques
Yes, you can reuse fry oil. Here's our guide to doing it right.
Dawn Perry
Shopping
My mom has carpal tunnel and trigger finger. Now, she can still cook her favorite dishes.
Taylor Feezor