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tools microplane grater
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The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.
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4.7
(4.72)
Recipes
Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.
4.6
(4.58)
Recipes
4.0
(3.85)
Recipes
This Thanksgiving essential can be whipped together while the turkey rests.
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(4.02)
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Culture
Fear the massive raw bird no longer! These products are here to rescue you, from cooking to carving and every step in between.
Recipes
Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?
4.6
(4.62)
Easy
Recipes
This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
5.0
(5)
Easy
Recipes
Here's a skillet hash browns recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do.
3.5
(3.45)
4.4
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Recipes
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Articles
(20)
Shopping
Parm, citrus zest, and ginger lovers should also listen up.
Alyse Whitney
techniques
The Microplane grater isn't just for shredding Parmesan. Here's 3 more cool ways to use it
Janet McCracken
Best Of
Grating cheese doesn’t have to be a chore.
Francesca Krempa
techniques
Here's how our Test Kitchen really feels about everyone's favorite kitchen tool.
Bon Appétit
Cooking
That is the question. And the answer is the difference between a great dish and a clumpy mess.
Alex Delany
Shopping
My beloved grater dispatches vegetables in seconds.
Kaki Okumura
Videos
(268)
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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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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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Our potato gratin has layers of starchy, cheesy, buttery goodness. Fire this dish up at any holiday meal and you'll have guests drooling. A layer of Gruyère and Parmesan is the key to a golden brown top crust. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).
Get the recipe: Potatoes au Gratin
Get the recipe: Potatoes au Gratin
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Edan Leshnick, head pastry chef at Breads Bakery in New York, takes us behind the scenes to demonstrate and explain every tool he and the staff use in preparing their supremely popular baked goods. Joined for the tour by Darwin Castillo, head of the bread department, get an in-depth look at a professional high-volume bakery in action - with massive dough mixers and immersion blenders supplying roaring deck ovens.
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How do they make those perfect rrridges in Ruffles? Well, that's the question Claire has to answer, isn't it? Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ruffles.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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A perfect fall gratin with sausage, greens, and potatoes.
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Join Chris Morocco in his home kitchen as he makes potato rosti. Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.