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tips broil
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Packaged broccoli slaw is the shortcut to making quick work of this light and crunchy salad, a perfect counterpoint to rich, bold dishes.
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This easy broccoli stir-fry uses a genius two-step cooking technique of searing the veg for color, then steaming it in a concentrated broth to tenderize.
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Here’s how to put it toward extra-flavorful baked tofu, a 10-minute broccoli stir-fry, and a cheesy chickpea skillet.
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Onion dip, clam dip, giardiniera dip, ranch dip, 7-layer dip—we could go on.
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Achieve a perfectly juicy marinated London broil thanks to one secret ingredient you likely already have in your pantry.
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Little, light, and fluffy, these crumbs are the perfect topper for delicate salads that can't handle big honkin' croutons.
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Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew’s flavor.
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Large pieces of roasted broccoli make a great side for a party, particularly when doused in a bright, savory, funky sauce made of dill, citrus, and fish sauce.
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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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For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
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Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!
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This recipe is more formula than mandate: You can use mussels, cherry tomatoes, and shallots instead.
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Articles
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It's my signature side but sure, you can borrow it.
Alex Delany
test-kitchen
All the little things that keep our test kitchen running smoothly.
Bon Appétit Test Kitchen
techniques
Meet the simple, chef-y tool that will revolutionize your weeknight dinner.
Amiel Stanek
Cooking
Turns out there’s more to great broth than throwing a bunch of scraps into a pot.
Elyse Inamine
techniques
Bonus idea: Pulse raw florets in a food processor to make a pesto
Kay Chun
Cooking
Consider this the coziest thing you can do with a can of chickpeas.
Emma Laperruque
Videos
(170)
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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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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 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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We show you how to make sizzle pan salmon.
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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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The Try Guys visit the Bon Appétit Test Kitchen to make surf-and-turf Carpaccio with Carla Music. Can Keith, Zach, Eugene and Ned follow along using verbal instructions only?
The Try Guys book is now available wherever books are sold! https://tryguys.com/pages/try-guys-book