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tipstools tools 2008 04 chefs knife
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Cooking
Be the sharpest knife in the block.
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techniques
Is that 17-piece knife set worth the $$$? What about a Cuisinart? The BA test kitchen looks at which tools should--or shouldn't--cost you a fortune.
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Culture
Over-the-top, wholly unnecessary, ridiculously goofy gear not included.
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Culture
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Lifestyle
From the perfect wine glasses to an indestructible skillet, these are the pieces our editors are investing in this decade and beyond.
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Everything you need to start cooking for $275 total.
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techniques
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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.
Recipes
Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.
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techniques
Food stylist Rhoda Boone discusses what's in her professional toolkit, from salts, scissors, and spoons to Evian misters, Q-Tips, and even Windex
Articles
(161)
Shopping
You won't find better tools than these—trust us, we've tried.
Noah Kaufman
Shopping
There’s no one perfect knife, but we’ll help you find the best one for you.
Alaina Chou
Shopping
These are the best knife deals to slice into before Prime Day ends.
Olivia Tarantino
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Shopping
Bunkas, petties, and gyutos.
Wilder Davies
Shopping
Please, please don’t get more knives than you need.
Alaina Chou
techniques
Say goodbye to that junked-up kitchen drawer and say hello to a world in which all your tools are actually used.
Carla Lalli Music
Videos
(143)
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Ever wonder what tools top chefs use every day? Bon Appétit asked 20 of NYC’s best chefs to share the essential tools they keep in their knife rolls. From precision knives to unexpected gadgets, find out what these culinary pros can't live without during a busy shift.
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Ever wondered what knives top chefs swear by? Bon Appétit asked 10 of NYC’s best chefs to share the knives they can’t live without–from Japanese gyuto and bunka knives to German knives, carbon steel blades, petty knives, honosuki poultry knives, and essential serrated bread knives. Learn the difference between Japanese vs Western knives, carbon steel vs stainless steel, how blade shape affects control, and which knives are best for home cooks.
Wüsthof Classic 6” Chef’s Knife: https://cna.st/st/wtSnbMr
Masanobu Gyuto: https://www.korin.com/HMB-VGGY-180
Misono Swedish Carbon Honesuki: https://cna.st/st/3UNoJnU
Mercer Culinary M23710 Renaissance, 11-Inch Wavy Serrated Slicer: https://cna.st/st/M79kgJI
Miyabi Kaizen II Utility Knife (bunka): https://cna.st/st/9e4EMFM
Tojiro Fujitora DP Petty 120mm: https://cna.st/st/6nKwVij
Shun Premier Chef’s Knife: https://cna.st/st/eAf0L1u
Jikko Knives: https://jikkocutlery.com/collections/gyuto-chef-knife
Wüsthof Classic 6” Chef’s Knife: https://cna.st/st/wtSnbMr
Masanobu Gyuto: https://www.korin.com/HMB-VGGY-180
Misono Swedish Carbon Honesuki: https://cna.st/st/3UNoJnU
Mercer Culinary M23710 Renaissance, 11-Inch Wavy Serrated Slicer: https://cna.st/st/M79kgJI
Miyabi Kaizen II Utility Knife (bunka): https://cna.st/st/9e4EMFM
Tojiro Fujitora DP Petty 120mm: https://cna.st/st/6nKwVij
Shun Premier Chef’s Knife: https://cna.st/st/eAf0L1u
Jikko Knives: https://jikkocutlery.com/collections/gyuto-chef-knife
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If you asked the folks in the Bon Appétit Test Kitchen what the most important cooking tool is, they'd probably all say their knives. Join Chris, Brad, Priya, Gaby, Carla, Amiel, Molly and Andy as they show off their preferred kitchen cutlery.
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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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Watch your fingers. In this episode, Brad, Molly, Priya, Gaby, Andy, Amiel and Chris put their knife skills to the test in a timed challenge.
The challenge:
1. Mince the garlic
2. Macédoine the sweet potato
3. Julienne the jicama
Which of our beloved Test Kitchen chefs will prevail?
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Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.