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Cooking
Be the sharpest knife in the block.
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Culture
Over-the-top, wholly unnecessary, ridiculously goofy gear not included.
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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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Everything you need to start cooking for $275 total.
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Culture
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Shopping
Affordable, reliable, and easy to use.
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Lifestyle
From the perfect wine glasses to an indestructible skillet, these are the pieces our editors are investing in this decade and beyond.
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techniques
Some kitchen tools don't last. Others are the kind of immortal implements even the Hulk couldn't smash—here's 5 that have our undying love
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Recipes
Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.
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Culture
To cook like a pro, you need pro tools. Here’s what our editors swore by this year.
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(154)
Shopping
There’s no one perfect knife, but we’ll help you find the best one for you.
Alaina Chou
Shopping
You won't find better tools than these—trust us, we've tried.
Noah Kaufman
Shopping
These are the best knife deals to slice into before Prime Day ends.
Olivia Tarantino
Shopping
If you regularly break down chickens or fillet fish, you need one in your life.
Alaina Chou
Shopping
Useful and multipurpose, the Messermeister Kawashima utility knife perfectly lives up to its name.
Amanda Shapiro
Cooking
We asked a knife expert for his pro tips.
Jennifer Hope Choi
Videos
(111)
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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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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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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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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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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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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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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 20 of "It's Alive," and this time he's visiting the workshop of legendary knife maker Bob Kramer to see what goes into making a high quality chef's knife. Together they forge, grind, and squish their way through creating a 5 inch utility blade.