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tipstools videos 2008 04 boning a cooked fish
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Cooking
Not using a cold non-stick pan? Let us help you out.
Carla Lalli Music
Cooking
It’s the secret behind these crackly-skinned salmon bites.
Li Goldstein
Cooking
This week on the Dinner SOS podcast, Chris and Shilpa help two salmon lovers add some new fish recipes to their repertoire.
Bon Appétit Staff & Contributors
Cooking
I overcame my fear of cooking whole fish by—you guessed it!—making this whole fish recipe. Wow!
Alex Beggs
techniques
There are a few necessary techniques to get perfectly crispy-skinned fish, every time. Chef Donald Link shows us the way.
Bon Appétit
techniques
Crispy skin on a fish fillet is a beautiful, beautiful thing.
Rick Martinez
techniques
Cooking fish shouldn't be intimidating! Follow columnist Carla Lalli Music's no-recipe rules, and getting that perfectly crisp underside is easy
Carla Lalli Music
test-kitchen
That's a cake tester poking in the side, there
Chris Morocco
techniques
It's okay: Basic cooking mistakes happen. Even something as simple as a seared piece of fish.
Rochelle Bilow
Cooking
In French it's known as "en papillote" in case you wanna be fancy
Julia Bainbridge
techniques
It's not that hard to master your favorite fish at home.
Alyse Whitney
Cooking
Movie night. The Super Bowl. The end of days. This creamy trout-avocado dip is an all-occasion stunner.
Hilary Cadigan
Cooking
No stinky kitchen. No splattering oil. No razor-thin edge between over- and under-cooked.
Molly Baz
promotions
You voted for your favorite photo from the new Camping Cookbook, which was the tomato-drizzled Fish Baked in Newspaper. Now we'll reveal the recipe.
Julia Bainbridge
techniques
Fish can be expensive. Treat it right with these pro cooking tips from chef and seafood master Eric Ripert.
Rochelle Bilow
Cooking
Whether you snagged a tuna steak, a side of salmon, or a whole red snapper, we have tips.
Li Goldstein
techniques
Our editor in chief, Adam Rapoport, hit the 'Today' show to give Matt Lauer and Savannah Guthrie a lesson in grilling seafood
Sam Dean
Cooking
Seamus Mullen found the secret to perfectly cooked fish steaks.
Seamus Mullen
techniques
A whole grilled fish looks (and tastes) impressive--assuming you can neatly dispatch it into fillets. Follow these steps, and pretty soon you'll be showing off at the table
Bon Appétit
Cooking
The best part? It works on pretty much any fish.
Alex Delany
Cooking
A whole fish, in addition to being cheaper than the same weight in individual filets, is an excellent container for cooking (hey, look, it comes wrapped in a tough, scaly skin!), so barbecuing, roasting, broiling, pan-frying, poaching, and deep frying are all excellent methods for producing a moist, delicious result.
Chris Hall
Cooking
If you've got a hankering for something visually impressive this is the dish for you.
Bridget Moloney
Cooking
This swordfish recipe brought me to dinner nirvana in six ingredients and an hour flat.
Amanda Shapiro
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