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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
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There are twenty six letters in the alphabet and coincidentally there are exactly twenty six cooking tips, no more, no less, that exist in the kitchen. Join Molly, Brad, Gaby, Carla, Priya, Andy, Chris and Amiel in the Test Kitchen as they give you their cooking tips for every letter in the alphabet, from 'A' for artichoke to 'Z' for zest.
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Want cheese and crackers in one bite? Try this recipe!
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Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
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Peeling an apple—seems simple, right? Chef Jacques Pépin shows us how it's really done.
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Bon Appétit’s Brad Leone is back for episode 64 of It’s Alive, and this time he’s showing you how to sharpen a knife. Brad teaches you how to use a sharpening whetstone and transform your dull knife into a barbershop-ready blade (do not try at home). Tips from an old friend (Bob Kramer!), Gaby tries cosplay, and Chris settles the score: Rambo stropped.
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BA editor Allie Lewis Clapp and Fany Gerson, author of the definitive ice pop “cookbook,” Paletas, show how to make your own ice pops, going heavy on the fresh seasonal fruit, light on the sweetener, and adding a touch of salt to heighten the whole thing.
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This Super Bowl season, you can have cold—and likely congealed—seven-layer dip from the supermarket, or…you can make this warm, melty version begging to be scooped up and eaten. Join food editor Shilpa Uskokovic in the Bon Appétit Test Kitchen as she prepares her warm and cheesy seven-layer dip, the perfect palate pleaser for game-day.
Get the recipe: Warm Seven-Layer Skillet Dip
Get the recipe: Warm Seven-Layer Skillet Dip
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Join pro chefs Brad Leone, Harold Villarosa, Tiana Gee, Chris Morocco, Kendra Vaculin and DeVonn Francis as they debate the merits of 11 common cooking tips and tricks in the Bon Appétit Test Kitchen. Does adding oil to your pasta water prevent the noodles from sticking? Does the crispiest bacon start with a completely cold pan? Find out which bits of wisdom our pro chefs are in accord with and which ones they reject on this episode of Test Kitchen Talks.
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Join Chris Morocco as he makes sweet and saucy pork chops. For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.
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Parts and Labor's Matty Matheson runs through the alphabet of food from A to Z, with tips and ideas on how to best use each ingredient.
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Bocuse d'Or Team USA commis Corey Siegel has been working on his ice sculpting skills. We had to check it out.
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All the tips and tricks you need to know so you can drink all night.
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Join us on this journey to perfectly garlicky, epically crispy croutons. One crunch and you'll never go back.
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This no-cook dip is brightened up with fresh lemon zest and juice, crunchy scallions, and avocado.
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The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips). Keep that in mind if you’re using a different size—the cook times may vary. The sugar matters, too. Conventional granulated is too fine and raw sugar is too coarse—it won't stick to the churros.
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Today we've got one for fans of the bubbly as sommelier André Hueston Mack returns with another episode of World Of Wine, this time to taste and share his thoughts on 12 sparkling wines. How is sparkling wine made? Which bottles justify their hefty price tags and which ones punch above their weight? With prices ranging from $17 to over $500, André offers tips on how to navigate sticker shock and hone in on what really matters when it comes to getting the most bang for your buck when choosing a sparkling wine.
Follow Andre on Instagram at https://www.instagram.com/andrehmack/
Follow Andre on Instagram at https://www.instagram.com/andrehmack/
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The cooks at Riddler show us how to hang. Have some wine, waffle those tots, and let loose! ~vibes~
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Wanna add a kick to your favorite summer treats? Rick Martinez will show you how, with help from Bad Hunter in Chicago!
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Learn how to make Nakamura's Cold Miso Soup!
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Sometimes our favorite comfort foods, like baked ziti, also tend to create the most mess. Executive Chef Mary Nolan shows us simple tips and tricks to solve cleaning conundrums in the kitchen.
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Contributing Editor Alison Roman knows how to make a side dish that keeps up with the rest of the spread. In this episode of Effortless Entertaining she throws together a healthy snack of pole beans topped off with garlicky crushed walnuts. This dish is quick to make, and will set your guests up for the main course.
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Learn how to make the perfect brioche French toast with chef Neil Kleinberg of Clinton Street Baking Company. Discover the restaurant secrets behind custardy French toast, from thick-cut brioche and balanced batter to caramelised bananas and rich maple butter for a delicious brunch recipe at home.
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Wondering what else you could possibly make from your recent apple picking harvest? This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance. It's simple, beautiful and easy to eat, pizza-style, while standing.