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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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Cooking
Like creamy parsnip purée and shawarma-spiced carrot salad.
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Culture
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)
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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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(5)
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techniques
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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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Recipes
We’ve rounded up our favorite ways to use up a sleeve of everyone’s favorite pantry staple—presented by Ritz.
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Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.
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(3.05)
Quick
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A simple stovetop method brings out the best in this earthy root veg.
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Recipes
For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
4.0
(3.84)
Articles
(162)
Shopping
A delicate tool for delicate tasks
Megan Wahn
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
Shopping
Please, please don’t get more knives than you need.
Alaina Chou
Videos
(104)
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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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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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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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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.
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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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Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.