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A creamy base meets the zing of pickles and lemon, dill, chile flakes and a Cheez-It crust for a salty crunch. Enjoy it cold or hot.
5.0
(5)
Easy
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The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.
5.0
(5)
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You need this spicy and deeply umami tiger bite sauce in your life.
5.0
(4.82)
Easy
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A quick, crowd-friendly dinner featuring quick-cooking fish, lots of dill, and a fun and funky nuoc cham salsa.
4.0
(4.22)
Easy
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The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!
3.3
(3.25)
Quick
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Carla Lalli Music's ingenious shortcut for perfectly browned pork chops is the weeknight dinner cheat code we all need.
5.0
(4.88)
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Like creamy parsnip purée and shawarma-spiced carrot salad.
Easy
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A custardy quiche—filled to the brim with caraway-scented cabbage and leeks—is best served with a bright, crisp, and crunchy salad.
4.0
(4.2)
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Culture
Here's 10 clever, witty tip jars that make us laugh—and earn baristas an extra buck
3.3
(3.3)
Recipes
Everything you love about the diner classic, complete with oil-packed tuna, crunchy celery, red onion and capers for bite, and your favorite well-melting cheese.
4.5
(4.46)
Quick
Recipes
Thick chops get all dressed up in this easy-impressive dinner, ready in 30 minutes.
5.0
(5)
Articles
(175)
Cooking
Your casserole depends on it!
Carly Westerfield
Cooking
…this one actually works!
Sarah Jampel
Shopping
Plus a pepper grinder that revolutionized my late-night cacio e pepe.
Alaina Chou
Culture
I am never without my bottomless cache of this no-frills black tea.
Carla Lalli Music
techniques
Composed salads aren't old-fashioned: These of-the-moment recipes are proof.
Claire Saffitz
Restaurants
Some people say they're sick of tipping. But tipping is the only way to cover workers' income.
Adam Reiner
Videos
(267)
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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 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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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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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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Want cheese and crackers in one bite? Try this recipe!
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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.