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tipstools tools 2008 04 soufflee dishes and custard cups
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These marinated Spanish anchovies will bring the tapas bar energy right into your kitchen.
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Like a fine cappuccino, but make it pie. The big bonus here is the buttery oatmeal cookie crust—which requires zero pie weights during prebake.
4.0
(3.9)
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Peggy Loftus, a contributor to Food52, devised these stellar custards.
4.0
(4.11)
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An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
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Beer cheese dip meets mac and cheese.
3.3
(3.33)
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Oven-roasted cherry tomatoes are the star of this easy sheet-pan dinner featuring herb-studded meatballs and cheesy, garlicky toast.
4.7
(4.65)
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Lots to love about this low-lift dinner, but the crispy croutons might be the best part.
4.7
(4.73)
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Restaurants
The chefs at these 18 restaurants are working with designers to make gorgeous custom dishware, from chargers and carafes to fondue pots and tortilla warmers
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Share the love (and a little bit of the work) with these party-ready recipes.
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Throw everything in the skillet, bring it to a simmer, and dinner is done.
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(4.5)
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Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.
5.0
(4.88)
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Our readers requested recipes to get from their favorite restaurants, so we printed some of them in our February issue.
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Watch how to plate like a pro, with swoosh of sauce on the side, in a Bon Appetit Instagram video
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techniques
Meet the simple, chef-y tool that will revolutionize your weeknight dinner.
Amiel Stanek
Coronavirus
Some nights, we just want to graze.
Aliza Abarbanel
Shopping
Meet your new tiny sous chef.
Tiffany Hopkins
Cooking
This week on the podcast, Chris answers listener questions with cookbook author Mark Bittman.
Bon Appétit Staff & Contributors
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Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Get the recipes:
Kendra's Goat Cheese and Salami Stuffed Dates
Zaynab's Peppery Antipasto Skewers
More easy appetizers, right this way →
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You have company arriving soon but dinner won't be ready for at least an hour—now what? Kendra Vaculin has you covered, straight from the Bon Appétit Test Kitchen. Watch as she prepares 5 quick and easy snacks for your guests to nosh on during your next party.
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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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Join Carla Lalli Music, Alex Delany, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Chris Moroccco, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. On this episode, we challenged everybody to plate an avocado in one minute.
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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.
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music, Priya Krishna, Rick Martinez, Christina Chaey and Molly Baz at home as they show us the kitchen tools they value the most. If you don't already have these, you may want to consider adding them to your kitchen collection.
Filmed on 3/19 and 3/23/20.