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tipstools tips 2008 02 zest
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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
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The essential points you need to know about the veg you will be eating for the next four months.
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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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Onion dip, clam dip, giardiniera dip, ranch dip, 7-layer dip—we could go on.
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We're reinventing the classic caprese salad with 4 new innovations, from cantaloupe and scamorza to burrata and peach
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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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Restaurants
A new study suggests that after a gratuity boom at the height of the pandemic, a lot of people think tipping has gotten out of hand. That's bad news for service workers.
Ali Francis
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
Restaurants
Tipping has always been a controversial topic in the US, and it’s only gotten more divisive. Now some people are pushing back against gratuity norms and sometimes not tipping at all.
Ali Francis
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
Lifestyle
The new system is trying to bring the tip jar into a post-cash economy
Sam Dean
Restaurants
The Shake Shack founder has waded into the tipping discourse, saying there’s no “obligation to tip whatsoever” on takeout or a quick coffee order.
Li Goldstein
Videos
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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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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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This no-cook dip is brightened up with fresh lemon zest and juice, crunchy scallions, and avocado.
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Eggplant and pickles are an unlikely pairing for this simple dip recipe. A handful of fresh cilantro balances out the heavier flavors, but use whatever herb you have on hand.
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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.