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tipstools tools 2008 04 vegetable peeler
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Recipes
(84)
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Cooking
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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(5)
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For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
4.0
(3.84)
Quick
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An elegant, satisfying dinner in under 30 minutes.
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(4.83)
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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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(5)
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techniques
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A mandoline, V-slicer, or other flat slicer-type tool with a sharp blade makes easy work of slicing the celery stalks thinly.
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Smashing the cucumbers augments the vegetable’s ability to absorb seasonings. Meaning this crunchy salad is packed with flavor.
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(5)
Vegan
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Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.
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When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)
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3.5
(3.5)
Quick
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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
5.0
(5)
Articles
(75)
Shopping
No more nicked knuckles.
Francesca Krempa
Cooking
Plus, no more garlic-scented fingers for days.
Rebecca Firkser
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
Shopping
Essentials that professionals swap out more than others.
Jennifer Zyman
Cooking
The Y-peeler will cut down on your prep time... not on your fingers.
Julia Black
techniques
To treat your vegetables right, you need the right tools--i.e., these 6 slicing, dicing, scrubbing, peeling, cooking devices
Bon Appétit
Videos
(242)
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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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Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
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Bon Appétit asked 8 of NYC’s top chefs to share their best kitchen tips to help you cook smarter at home. From mastering mise en place to sharpening knives with a whetstone, and using tools like a microplane, thermometer, and food processor–these are the essential chef secrets every home cook should know.
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Peeling an apple—seems simple, right? Chef Jacques Pépin shows us how it's really done.
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Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.
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No knife required for these cucumbers. Simply smash, tear, and season to your heart's content.