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tipstools tips 2008 04 how to braise
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Recipes
The essential points you need to know about the veg you will be eating for the next four months.
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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.
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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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Here's 10 clever, witty tip jars that make us laugh—and earn baristas an extra buck
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Onion dip, clam dip, giardiniera dip, ranch dip, 7-layer dip—we could go on.
Recipes
You need this spicy and deeply umami tiger bite sauce in your life.
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Culture
The first step to holiday success: Don't panic. Instead, use these 11 tips to convince everyone that you're a Thanksgiving boss.
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Culture
Stop talking about it. Start doing it. Here’s how.
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techniques
Learn these basic skills and start getting more from your kitchen’s most versatile ingredients.
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Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
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(3.33)
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Cooking
Some things in life are impossible to predict. Dinner isn’t one of them.
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techniques
When it comes to crudo (basically Italian sashimi), make sure your fish is very fresh and your knife is very sharp.
Articles
(169)
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
Cooking
The finger protection program.
Sarah Jampel
Shopping
Plus a pepper grinder that revolutionized my late-night cacio e pepe.
Alaina Chou
Cooking
It's a non-negotiable step to snap pea greatness.
Alex Delany
techniques
Stop cooking with dull knives; you're gonna hurt yourself!
Rochelle Bilow
Culture
A master knife maker offers three quick tips to get a sharper blade.
Christina Chaey
Videos
(260)
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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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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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All the tips and tricks you need to know so you can drink all night.
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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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Sharpen your knives and get ready for some expert instruction on an essential kitchen task - cutting onions. Bon Appétit associate food editor Rachel Gurjar demonstrates everything you need to know in order to mince, slice, and dice onions like a professional chef. No matter what your next recipe demands, Rachel’s guidance will help you prep your onions perfectly.
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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.