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tipstools videos 2008 04 poaching a whole fish
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techniques
Forget oil. Poaching your fish in milk will up your flavor, texture, and creaminess.
Alex Delany
Cooking
I overcame my fear of cooking whole fish by—you guessed it!—making this whole fish recipe. Wow!
Alex Beggs
Lifestyle
This weeknight recipe comes together effortlessly in one skillet.
Aliza Abarbanel
Restaurants
Try these chefs' easy techniques, and you can have fish for the rest of the week.
Jamie Feldmar
Restaurants
There are more varieties of fish in Hawaiian waters than there are ways to mispronounce "poke." Here's our guide to what they are and how to cook 'em.
Deston Nokes
test-kitchen
That's a cake tester poking in the side, there
Chris Morocco
Cooking
Not using a cold non-stick pan? Let us help you out.
Carla Lalli Music
Mollie Chen
Restaurants
Consider the wolf eel, and three other species to start loving now.
Alex Beggs
Culture
Josh Niland’s stainless steel press is the key to the perfect sear.
Sohla El-Waylly
Cooking
Yes. But you best know the three crucial fish categories.
Emma Wartzman
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
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
Coronavirus
Stock up on salmon, swordfish, and shrimp from the comfort of your own home.
MacKenzie Chung Fegan
promotions
We have three tools up for grabs to help you serve some killer seafood
Bon Appétit
test-kitchen
A Test Kitchen intern shares lessons learned on the job
Bon Appétit
Culture
The store-bought stuff is great—but this is better.
Claire Saffitz
Shopping
Have a friend who’s made fish their entire personality? Consider this your of-fish-al holiday shopping guide.
Alaina Chou
David Kaufman
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
Cooking
No, really—you can get your kids to eat fish. All you need is patience, some vacation trickery, and a little deep-fried magic
Jenny Rosenstrach
test-kitchen
Here are a few tips on icing down and storing whole fish, from our kitchens to yours.
Hunter Lewis
Cooking
Movie night. The Super Bowl. The end of days. This creamy trout-avocado dip is an all-occasion stunner.
Hilary Cadigan