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All the flavors of a seafood boil—Old Bay, garlicky butter, tender potatoes and corn—with the ease of a sheet-pan dinner.
4.3
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These collard greens are great to make for a dinner party when you need to keep your oven and stovetop free.
4.6
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Keep warm this winter with the simple comfort of whiskey, honey, and lemon, served steaming from a mug.
4.0
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Pasta cooks directly in its sauce in this genius vegetarian dish that stars lentils and deeply browned mushrooms.
4.0
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Our best lemon curd recipe is low-effort, high-reward, and results in a spread so light you’ll want to eat it with a spoon.
5.0
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This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.
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Use this boiled egg recipe to boil 'em in bulk at the beginning of the week. Make egg salad with the egg-stras!
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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
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To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.
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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
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Having a ton of people over? Here's your dinner plan.
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Going beyond just egg salad and deviled eggs.
Articles
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Cooking
Sarah Jampel
Shopping
I could never nail a consistently jammy egg—until I met the Dash Rapid Egg Cooker.
Alma Avalle
Culture
My Fellow electric kettle not only provides hot water boiled to an exact degree, but also a sense of calm.
Rachel Karten
Cooking
Bonus: They peel like a dream.
Sarah Jampel
techniques
It's an important technique to nail
Carla Lalli Music
techniques
Learn essential kitchen skills--starting with the basics--in our new column, Become a Better Cook. Each post will share a cooking lesson courtesy of former Gourmet food editor Ian Knauer.
Ian Knauer
Videos
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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!