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tipstools tools 2008 04 peeler
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Recipes
(95)
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Like creamy parsnip purée and shawarma-spiced carrot salad.
Recipes
We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
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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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We're reinventing the classic caprese salad with 4 new innovations, from cantaloupe and scamorza to burrata and peach
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Don't scrap your scraps. Repurpose them for one of these 22 recipes instead.
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In this twist on a Southern classic, saltine crackers take a bath in oil and tangy za’atar to become golden, glossy, extra-crunchy party starters.
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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
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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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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
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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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techniques
Articles
(90)
Shopping
No more nicked knuckles.
Francesca Krempa
Cooking
The Y-peeler will cut down on your prep time... not on your fingers.
Julia Black
test-kitchen
For anything with flesh too soft to stand up to a regular peeler, a serrated one will do the trick.
Janet McCracken
Cooking
Because you're worth it.
Alex Delany
techniques
Forget what you thought you knew about food prep: You don't HAVE to peel your vegetables (well, most of them, anyway).
Rochelle Bilow
Cooking
…this one actually works!
Sarah Jampel
Videos
(187)
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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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Peeling an apple—seems simple, right? Chef Jacques Pépin shows us how it's really done.
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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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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!
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We offer you eight helpful tips for using kitchen shears--and they involve bacon and beer.
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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.