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tips muddle
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Recipes
(117)
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Recipes
Onion dip, clam dip, giardiniera dip, ranch dip, 7-layer dip—we could go on.
Recipes
Did you hear? Tie-dye is back. And thanks to our easy Swirl-n-Dip method, it’s also edible.
4.6
(4.56)
Recipes
The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips).
4.3
(4.25)
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Culture
Here's 10 clever, witty tip jars that make us laugh—and earn baristas an extra buck
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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
Quick
Recipes
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
Recipes
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!
5.0
(4.91)
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Recipes
Most of us default to marinating meat, but you can get much more flavor in much less time if you glaze instead.
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Recipes
We're reinventing the classic caprese salad with 4 new innovations, from cantaloupe and scamorza to burrata and peach
3.3
(3.3)
Recipes
Using a pressure cooker to cook the grits for this twist on a Lowcountry favorite means you don't need to babysit a pot on the stove for an hour.
Recipes
Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)
4.7
(4.67)
Articles
(234)
Cooking
Your mise en place needs a revamp. These prep cooks can help.
Alyse Whitney
Culture
The bottom line? If you don’t have money to equitably compensate the people working to create an enjoyable dining experience, you don’t have money to go out.
Jesse Sparks
techniques
Learn to score your fish properly and cash in on even more crispy bits.
Bon Appétit
After you peel your shrimp, dunk them in this addictive sauce—it's an instant summer classic.
Rochelle Bilow
Culture
Perfect poached eggs, softened butter in a flash, and more hacks from the internet.
Christina Chaey
Cooking
Who said bigger is better?
Hetty Lui McKinnon
Videos
(224)
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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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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes tie-dye swirl holiday cookies. The butter cookie that acts as your canvas is extremely simple to make (like, six ingredients simple), so you can spend most of your time on the fun part: unleashing your inner artiste. When you’re decorating, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze, let the cookie dry for about five minutes, and try again.
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The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips). Keep that in mind if you’re using a different size—the cook times may vary. The sugar matters, too. Conventional granulated is too fine and raw sugar is too coarse—it won't stick to the churros.
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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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The cooks at Riddler show us how to hang. Have some wine, waffle those tots, and let loose! ~vibes~