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tools peeler
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Recipes
(74)
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Cooking
Like creamy parsnip purée and shawarma-spiced carrot salad.
Quick
Recipes
Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
5.0
(5)
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Recipes
Don't scrap your scraps. Repurpose them for one of these 22 recipes instead.
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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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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(4.67)
Easy
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These tender, buttery sugar cookies use cold butter (no waiting around for yours to soften!) and come together in a food processor, so you can go from zero to dough in minutes.
Quick
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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.)
3.0
(3)
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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.
Easy
Recipes
In this twist on a Southern classic, saltine crackers take a bath in oil and tangy za’atar to become golden, glossy, extra-crunchy party starters.
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5.0
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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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techniques
Articles
(127)
Shopping
No more nicked knuckles.
Francesca Krempa
Cooking
The Y-peeler will cut down on your prep time... not on your fingers.
Julia Black
Shopping
If you’re afraid of mandolines, don’t be.
Wilder Davies
Cooking
Because you're worth it.
Alex Delany
Shopping
BA staffers weigh in on their favorite ways to use those scissors that came with your knife set.
Wilder Davies
Shopping
Because you don’t want your cousin to lose a fingertip peeling potatoes with a dull paring knife.
Emily Johnson
Videos
(97)
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Peeling an apple—seems simple, right? Chef Jacques Pépin shows us how it's really done.
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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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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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Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!
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Bon Appétit’s Brad Leone is back for episode 64 of It’s Alive, and this time he’s showing you how to sharpen a knife. Brad teaches you how to use a sharpening whetstone and transform your dull knife into a barbershop-ready blade (do not try at home). Tips from an old friend (Bob Kramer!), Gaby tries cosplay, and Chris settles the score: Rambo stropped.