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techniques
Achieve takeout-level stir-fry at home by avoiding these common mistakes.
Rochelle Bilow
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
Culture
These new makers are creating heirloom pans with clever, modern touches.
Christina Chaey
Cooking
This is it! The moment you make the best damn stir-fry of your life at home.
Alex Beggs
Cooking
This gets-crispy-stays-crispy batter is magic.
Bettina Makalintal
Shopping
Whether our food editors are cooking pancakes on the stove or mussels on a camp burner at the beach, these are their favorite pans.
Tiffany Hopkins
Cooking
Fried eggs, crispy and runny and perfect on everything.
Chris Morocco
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
Shopping
And never let you down.
Wilder Davies
Cooking
We asked some of our favorite chefs for twelve essential techniques, plus advice on fearlessly frying, flipping, seasoning, and more.
Bon Appétit
Cooking
A foolproof formula for stir-frying your favorite (edible) stuff.
Alex Delany
Cooking
This counterintuitive technique means no more overcooked yolks or rubbery whites.
Alexis deBoschnek
Culture
Emma Wartzman
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
techniques
Not sure what pots and pans to buy for your kitchen? We're sharing the ones you really need—plus, how to use them.
Rochelle Bilow
test-kitchen
Typically eggplant behaves like a sponge, soaking up heroic amounts of oil when fried. But the chefs at Chicago's Terzo Piano figured out a trick.
Bon Appétit
Shopping
Fluffy, tall, extra buttery perfection
Tiffany Hopkins
techniques
Because more things than you can imagine lend themselves to a coating of buttermilk and flour
Danielle Walsh
Cooking
Making bacon in the oven, instead of a skillet, is easier, way less messy, and better for your kitchen than cooking it in a skillet. You're welcome.
Alex Delany
Cooking
Hot chips, cool dip.
Carla Lalli Music
test-kitchen
Scrubbing with salt is the key
Hunter Lewis
Culture
The adorably tiny cast-iron skillet is the pan I reach for every day.
Beejoli Shah
techniques
Kelly Dobkin's "culinary school method" for fail-proof, perfect French fries.
Kelly Dobkin