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tools peeler
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Like creamy parsnip purée and shawarma-spiced carrot salad.
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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
5.0
(5)
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Don't scrap your scraps. Repurpose them for one of these 22 recipes instead.
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We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
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Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)
4.7
(4.67)
Easy
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These tender, buttery sugar cookies use cold butter (no waiting around for yours to soften!) and come together in a food processor, so you can go from zero to dough in minutes.
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When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)
3.0
(3)
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Is that 17-piece knife set worth the $$$? What about a Cuisinart? The BA test kitchen looks at which tools should--or shouldn't--cost you a fortune.
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In this twist on a Southern classic, saltine crackers take a bath in oil and tangy za’atar to become golden, glossy, extra-crunchy party starters.
5.0
(5)
5.0
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Some kitchen tools don't last. Others are the kind of immortal implements even the Hulk couldn't smash—here's 5 that have our undying love
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4.7
(4.67)
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techniques
Food stylist Rhoda Boone discusses what's in her professional toolkit, from salts, scissors, and spoons to Evian misters, Q-Tips, and even Windex
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It can get tricky to hold the bread together when making the second set of cuts. Just do your best and plop any loose pieces back into place.
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Thought there was no way to upgrade juicy, crispy cutlets? These thighs dredged in cheese crackers and paired with an herby ice-cold salad will change your mind.
5.0
(4.82)
Vegan
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Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.
4.0
(3.9)
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We’ve rounded up our favorite ways to use up a sleeve of everyone’s favorite pantry staple—presented by Ritz.
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When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.
3.5
(3.51)
Easy
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There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.
4.7
(4.65)
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A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.
4.0
(3.92)
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Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.
4.7
(4.71)
Quick
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A mandoline, V-slicer, or other flat slicer-type tool with a sharp blade makes easy work of slicing the celery stalks thinly.
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