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tipstools tools 2008 04 rolling pin
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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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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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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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techniques
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With a top coat of melted butter and a sprinkling of sea salt, these dinner rolls are trophy-worthy.
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techniques
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Culture
From the trinket dispensers of the 19th century to the high-tech contraptions that sell soda, fry potatoes, and knead pizza, a history of vending machines
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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
Recipes
Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)
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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.
Articles
(61)
Shopping
Put down the empty wine bottle and get a French rolling pin.
Lauren Joseph
Cooking
Who said bigger is better?
Hetty Lui McKinnon
Culture
Elisa Huang
Culture
Kids do the damnedest things...
Janet McCracken
Restaurants
A new study suggests that after a gratuity boom at the height of the pandemic, a lot of people think tipping has gotten out of hand. That's bad news for service workers.
Ali Francis
Lifestyle
The new system is trying to bring the tip jar into a post-cash economy
Sam Dean
Videos
(160)
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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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Join professional chefs Susan Kim, Chris Morocco, Harold Villarosa, Rachel Gurjar, Chrissy Tracey, and Jessie YuChen in the Bon Appétit Test Kitchen as they reveal the specialized "secret weapon" tools they've come to depend on. From cookie-making dough guns to dried bonito shavers, some of these clutch items are sure to make good additions to your kitchen.
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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.
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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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Presented by the GM BuyPower Card | Chef Drew Platt shares his tips for making a delicious pot of Gumbo. This Southern classic was a staple for Drew growing up, and is sure to be a hit with the family.
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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.