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tipstools tips 2008 04 how to saute
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Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
3.3
(3.33)
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
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Recipes
Onion dip, clam dip, giardiniera dip, ranch dip, 7-layer dip—we could go on.
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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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Recipes
A few PSAs on freezing, reheating, refrigerating, and cooking—including, of course, dried beans.
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Cooking
Some things in life are impossible to predict. Dinner isn’t one of them.
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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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Recipes
The essential points you need to know about the veg you will be eating for the next four months.
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Cooking
Our motto is A.B.S. = Always Be Sprinkling
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Loosely based on the WHO’s rehydration formula, this DIY electrolyte drink with cucumber, lime, and mint is the perfect salve for hot summer days.
3.0
(3)
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techniques
14 ways to use stale bread, from homemade croutons to breadcrumbs to stuffing.
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Recipes
Skip the sauté pan: You should really be cooking your fish on the grill. Let these recipes inspire you.
Articles
(156)
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
test-kitchen
From avoiding grease fires to never overcooking fish, this is every cooking tip food director Carla Lalli-Music has to offer.
Carla Lalli Music
test-kitchen
All the little things that keep our test kitchen running smoothly.
Bon Appétit Test Kitchen
techniques
These are the four most common cooking mistakes people make, from overcooking to under-salting.
Danielle Walsh
techniques
Techniques for cooking cleaner, faster, and more efficiently
Bon Appétit
Culture
Our senior food editor has a real soft spot for Diamond Crystal.
Molly Baz
Videos
(246)
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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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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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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
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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.