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tips how to stir fry
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techniques
Achieve takeout-level stir-fry at home by avoiding these common mistakes.
Rochelle Bilow
Cooking
A foolproof formula for stir-frying your favorite (edible) stuff.
Alex Delany
Cooking
This is it! The moment you make the best damn stir-fry of your life at home.
Alex Beggs
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
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
Memorize this stir-fry sauce.
Betty Liu
Cooking
Once you know this simple formula, you'll be a stir-fry success.
Alex Beggs
Cooking
Fried eggs, crispy and runny and perfect on everything.
Chris Morocco
Lifestyle
Asparagus season is beautiful and brief, so make this bright stir-fry while you can.
Aliza Abarbanel
Cooking
This counterintuitive technique means no more overcooked yolks or rubbery whites.
Alexis deBoschnek
Shopping
Make deep-frying at home a smidge less annoying.
Sarah Jampel
Cooking
This gets-crispy-stays-crispy batter is magic.
Bettina Makalintal
Cooking
Big flavor, big texture, and it's ready in a flash.
Jesse Sparks
Cooking
This light, easy Chinese dish is my ultimate comfort.
Karen Yuan
Cooking
A ginger and lemongrass marinade provides a weeknight-friendly last hurrah of summer flavor.
Chris Morocco
Culture
Perfect poached eggs, softened butter in a flash, and more hacks from the internet.
Christina Chaey
Cooking
Here's how to make easy, excellent stir-fried greens, no complicated recipe—or lengthy ingredient list—required.
Chris Morocco
techniques
How to get firm egg whites without overcooking the yolk. Basically, a magic trick.
Marian Bull
techniques
There's an art to the perfect olive oil-fried egg. Here's how to do it.
Adam Rapoport
test-kitchen
All the little things that keep our test kitchen running smoothly.
Bon Appétit Test Kitchen
Cooking
Just as delicious and nearly as crispy.
Carlos Matias
Cooking
There's pastrami. And sauerkraut. But it totally works.
Carey Polis
Cooking
Drier isn’t always better.
Christina Chaey
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