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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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It's not always easy to tell what's going on inside an egg while it's cooking, but with these three easy steps you'll get a perfect hard-boiled egg every time.
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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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The cooks at Riddler show us how to hang. Have some wine, waffle those tots, and let loose! ~vibes~
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All the tips and tricks you need to know so you can drink all night.
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Learn how to make Nakamura's Cold Miso Soup!
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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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Join professional chefs Chris Morocco, Jessie YuChen, Susan Kim, Rachel Gurjar, Chrissy Tracey, and Harold Villarosa in the Bon Appétit Test Kitchen as they demonstrate the correct way to perform 6 potentially dangerous cooking tasks. With sharp blades and open flames at every turn, take it from the pros and use these tips to stay safe in the kitchen.
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This yogurt dip appetizer recipe is just like tzatziki dressed up for a party. The fried shallots are key to putting it over the top.
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Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.
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David Lynch (aka The Wine Insider) demystifies the process of popping a bottle of bubbles.
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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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Got a cold? We've got the exact thing you need to be sipping on. So heat up some water, peel some ginger, and let's get going.
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Chef Seamus Mullen, owner of Tertulia restaurant in New York City, demonstrates how to hot smoke a suckling pig and fresh tomatoes over an open flame.
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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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It's a regular powerhouse of cooking pros. You got Brad, Priya, Andy, Gaby, Chris, Carla, Amiel and Molly and they want to help you fix your cooking mistakes. What should you do if you've oversalted your food? How do you fix a dish that's too spicy? The Test Kitchen has the answers (though they may not always agree with each other).
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Take your vegetables to a whole new level with three creative but simple methods: charring, tandoori roasting and steaming...with a twist.
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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 secret to a perfectly crisp outer rim with that golden runny center is all in the basting. Watch and learn.
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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 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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Join chefs Christina Chaey and Susan Kim as they demonstrate how to make hand rolls, a quick and delicious option for summer dinner parties. Beyond the seaweed wrap and seasoned rice, filling a hand roll is part meal prep, part self-expression with your guests free to add whichever toppings are most appealing to them.
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We show you how to make millet-scallion pancakes.
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When entertaining for friends, Chef Brooke Williamson loves to delight and surprise with unexpected flavors. See how she pairs this spicy stuffed mushroom dish with the perfect beverage.