Search results for
tipstools tips 2008 04 how to braise
Filter Results
Sort By:
Recipes
(60)
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)
Recipes
2.7
(2.7)
icon
Recipes
We're reinventing the classic caprese salad with 4 new innovations, from cantaloupe and scamorza to burrata and peach
icon
A lot has changed in kitchen design since the 1970s—and thank goodness for that. We take a look at the 1970s BA archives to find the "best" kitchen tips.
3.3
(3.3)
icon
techniques
Learn these basic skills and start getting more from your kitchen’s most versatile ingredients.
icon
techniques
14 ways to use stale bread, from homemade croutons to breadcrumbs to stuffing.
icon
Cooking
Easy, braise-y, beautiful
icon
Cooking
Some things in life are impossible to predict. Dinner isn’t one of them.
icon
techniques
The more you know... the more delicious food you can cook.
4.0
(4)
Quick
Recipes
Inspired by the Basque pintxo, this great-on-anything salsa packs a punch.
5.0
(5)
Articles
(82)
Cooking
It's a non-negotiable step to snap pea greatness.
Alex Delany
Culture
A pro-tip from Left-Handed Toons
Danielle Walsh
Shopping
Plus a pepper grinder that revolutionized my late-night cacio e pepe.
Alaina Chou
Culture
A master knife maker offers three quick tips to get a sharper blade.
Christina Chaey
techniques
When winter has your soul so weary, just follow these four steps for creating the ultimate cold-weather antidote
Molly Stevens
techniques
You don't need a walk-in fridge, eight line cooks, and a scorching-hot ten-burner range to run a professional kitchen
Bon Appétit
Videos
(262)
icon
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.
icon
All the tips and tricks you need to know so you can drink all night.
icon
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.
icon
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.
icon
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.
icon
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.