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tips how to read a produce label
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Making tart, tangy ingredients the star is one of the simplest (and most delicious) ways to brighten up your cooking.
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It's like your teacher always said: Read the instructions before you begin.
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No groceries? No worries.
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Culture
The label on a bottle of Champagne tells you more about what's inside—and how it was made—than you might think
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techniques
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How to tell your kale from your collards from your Swiss chard
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Know your spelt from your sorghum (from your amaranth) with our cheat sheet to these complex foods
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techniques
Learn these basic skills and start getting more from your kitchen’s most versatile ingredients.
Recipes
If a caramel apple and a snickerdoodle got together and created some seriously delicious magic, you'd end up with these soft and chewy cookies that taste like a mug of warm spiced cider on a crisp fall day.
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Your relationships may be complicated, but your recipes don't have to be.
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Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.
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Culture
Without it, my pantry would devolve into chaos.
Sarah Jampel
Cooking
You'll never have to second-guess if those leftovers are still good.
Alyse Whitney
Cooking
I spent 30 years measuring sticky ingredients like a fool.
Ella Quittner
Shopping
If a cup is annoying to clean or hard to read, banish it from your kitchen now.
Francesca Krempa
Cooking
Don’t toss your corncobs—boil them into liquid gold.
Melina Hammer
techniques
A good cook needs to be able to find items quickly, know how fresh they are, and when to throw them out
Bon Appétit
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Join Carla Lalli Music, Alex Delany, Chris Morocco, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. This time, we took the advice of viewer Kylee Hill, who on an earlier video suggested: 'They should give each chef a recipe with all the ingredients measured out in front of them. The catch is they don't know what the recipe is.' That was a good idea, Kylee, so we did that.
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From pineapples and watermelons to dragon fruit, papaya and many more, learn how to identify when every fruit at the grocer is ready to come home with you.
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Parts and Labor's Matty Matheson runs through the alphabet of food from A to Z, with tips and ideas on how to best use each ingredient.
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Join pro chefs Brad Leone, Tiana Gee, Chris Morocco, Harold Villarosa, DeVonn Francis, and Kendra Vaculin as they pull back the curtain and reveal their secret weapon recipe ingredients from the Bon Appétit Test Kitchen. Learn how they incorporate these spice blends and flavor building bases into their favorite recipes and why, maybe picking up a bit of inspiration for your own creations along the way.
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Mang Tomas All Purpose Sauce https://amzn.to/3hBHz2Q
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Lee Kum Kee Black Bean Garlic Sauce https://amzn.to/3MlVQyM
Red Boat Premium Fish Sauce https://amzn.to/3HCjQKv
(Similar) Tamarind Concentrate https://amzn.to/3MhiVTj
Acid League Garden Heat Living Vinegar https://amzn.to/3MmEMJd
When you buy something through our retail links, we earn an affiliate commission.
Eager to try these secret weapons for yourself? Shop for them here!
Mang Tomas All Purpose Sauce https://amzn.to/3hBHz2Q
Za'atar by Z&Z https://amzn.to/35mZkAG
Lee Kum Kee Black Bean Garlic Sauce https://amzn.to/3MlVQyM
Red Boat Premium Fish Sauce https://amzn.to/3HCjQKv
(Similar) Tamarind Concentrate https://amzn.to/3MhiVTj
Acid League Garden Heat Living Vinegar https://amzn.to/3MmEMJd
When you buy something through our retail links, we earn an affiliate commission.
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Join Carla Lalli Music, Gaby Melian, Andy Baraghani, Alex Delany, Sohla El-Waylly, Priya Krishna, Molly Baz, Chris Morocco and Claire Saffitz for another episode of Test Kitchen Talks. In this episode, they blindly taste test snacks from all over the world and try to guess the flavor and country of origin of each.
Read more: 37 Late-Night Snacks Both Savory and Sweet
Read more: 37 Late-Night Snacks Both Savory and Sweet
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We show you how to make popcorn with nutritional yeast.