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Easy
Recipes
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.
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(5)
Quick
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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.
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(5)
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You need this spicy and deeply umami tiger bite sauce in your life.
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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)
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)
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Culture
Here's 10 clever, witty tip jars that make us laugh—and earn baristas an extra buck
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.
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“This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings,” says chef Adam Evans. His method also works with skinless turbot, flounder, or sole fillets.
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Cooking
Like creamy parsnip purée and shawarma-spiced carrot salad.
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techniques
From the proper way to clean a cast-iron pan to a life-changing pasta trick, here are the best cooking tips and tools we've learned to use over the years
Articles
(176)
Cooking
Your casserole depends on it!
Carly Westerfield
Cooking
…this one actually works!
Sarah Jampel
techniques
Composed salads aren't old-fashioned: These of-the-moment recipes are proof.
Claire Saffitz
techniques
Beurre blanc—the simple butter sauce that relies on ingredients you probably have on hand—is an easy way to add an elegant touch to tonight's dinner
Alison Roman
Culture
I am never without my bottomless cache of this no-frills black tea.
Carla Lalli Music
Cooking
Yes, everybody makes basic cooking mistakes. One reader confessed how hard it is to cook different size vegetables (of the same type) all at once, and get it right. Here's our advice.
Rick Martinez
Videos
(119)
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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.