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tipstools tips 2008 04 deep fry
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Frozen fries get the ultimate makeover thanks to a sweet-salty-umami mix featuring plenty of seaweed, garlic, and one secret ingredient.
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The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.
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(4)
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Here’s what our editors recommend for crunchy fries, crispy chicken skin, blistered veggies, and more.
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Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
4.6
(4.56)
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The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.
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Onion dip, clam dip, giardiniera dip, ranch dip, 7-layer dip—we could go on.
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A 5-ingredient batter that fries up light, airy, and potato-chip crisp. Your new go-to for everything from calamari to onion rings to kale chips.
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If you have a wok, gold star goes to you! Use it!
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This crispy fried catfish recipe from Nashville icon Arnold’s requires some prep and patience, but the crunchy cornmeal crust is worth it.
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(4.11)
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From freezing peas to pickling everything, the sharpest cooking tips from 16 of the restaurant chefs who rocked the Edible Schoolyard NYC spring benefit.
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Skip the hot oil and make these spiced chicken wings in your air fryer. Cornstarch and baking powder ensure a crisped exterior.
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Articles
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techniques
Achieve takeout-level stir-fry at home by avoiding these common mistakes.
Rochelle Bilow
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Whether it’s a slapdash concoction born of refrigerator leftovers or a thoughtfully prepared cornucopia of just-purchased proteins and vegetables, stir-fries are easily one of the most lauded combos to grace the bottom of our bowls. Pair this powerhouse mixture with summer’s long days, lazy weekends, and wealth of bright, crisp veggies, and well, you’re going to be just fine.
All-Clad
Cooking
This gets-crispy-stays-crispy batter is magic.
Bettina Makalintal
techniques
Crispy, golden brown, delicious fried foods are the best way to kick off a party, and–we promise!–they're easy to make once you've mastered the basics.
Alison Roman
techniques
Because more things than you can imagine lend themselves to a coating of buttermilk and flour
Danielle Walsh
Cooking
This is it! The moment you make the best damn stir-fry of your life at home.
Alex Beggs
Videos
(231)
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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 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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Bon Appétit joins chef Lucas Sin in Bangkok's Chinatown to try legendary fire wok (wok hei) stir fry. The explosion of flame and smoke isn’t just for show, but for incredible flavor through emulsification.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
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The secret to a perfectly crisp outer rim with that golden runny center is all in the basting. Watch and learn.
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It's Alive with Brad Leone is back for episode 83 and this time he's making fermented miso potatoes. Now folks, this french fry recipe is good enough to be in a 5-star restaurant and cost you $50 a plate. But now for a limited time, this recipe can be yours for just the time it takes to watch an 11 minute long video! Act fast!
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This Super Bowl season, you can have cold—and likely congealed—seven-layer dip from the supermarket, or…you can make this warm, melty version begging to be scooped up and eaten. Join food editor Shilpa Uskokovic in the Bon Appétit Test Kitchen as she prepares her warm and cheesy seven-layer dip, the perfect palate pleaser for game-day.
Get the recipe: Warm Seven-Layer Skillet Dip
Get the recipe: Warm Seven-Layer Skillet Dip