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tipstools tools 2008 04 paring knife
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Recipes
(70)
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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
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Cooking
Like creamy parsnip purée and shawarma-spiced carrot salad.
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techniques
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.
5.0
(5)
Quick
Recipes
Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.
3.0
(3.05)
Quick
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Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.
5.0
(4.86)
3.3
(3.3)
Recipes
For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
4.0
(3.84)
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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.
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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
(162)
Shopping
A delicate tool for delicate tasks
Jesse Raub
Shopping
These are the best knife deals to slice into before Prime Day ends.
Olivia Tarantino
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
Cooking
We asked a knife expert for his pro tips.
Jennifer Hope Choi
techniques
We're suckers for a good knife collection—but you can get any kitchen job done with these three.
Chris Morocco
Videos
(104)
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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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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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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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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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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.
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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 20 of "It's Alive," and this time he's visiting the workshop of legendary knife maker Bob Kramer to see what goes into making a high quality chef's knife. Together they forge, grind, and squish their way through creating a 5 inch utility blade.