Search results for
tipstools tips 2008 04 how to braise
Filter Results
Sort By:
Recipes
(107)
icon
techniques
From the proper way to clean a cast-iron pan to a life-changing pasta trick, here are the best cooking tips and tools we've learned to use over the years
icon
Culture
Here's 10 clever, witty tip jars that make us laugh—and earn baristas an extra buck
Quick
Recipes
A creamy base meets the zing of pickles and lemon, dill, chile flakes and a Cheez-It crust for a salty crunch. Enjoy it cold or hot.
5.0
(5)
icon
Culture
The first step to holiday success: Don't panic. Instead, use these 11 tips to convince everyone that you're a Thanksgiving boss.
Recipes
You need this spicy and deeply umami tiger bite sauce in your life.
5.0
(4.82)
icon
techniques
When it comes to crudo (basically Italian sashimi), make sure your fish is very fresh and your knife is very sharp.
Vegan
Recipes
When I was at culinary school in France, my instructor advised adding a bit of salt when candying citrus peel. When I asked why, he said that for some reason it made the peel soften, but he couldn’t explain why. So although it may be just a culinary superstition, I’ve added salt ever since. If you aren’t superstitious, simply toss the salt over your shoulder and candy the lemons without it. Although it’s not required equipment, a candy thermometer will show you when the lemon slices are done. Fit the saucepan with the thermometer before starting. When the peel is candied, it should read 225°F (107°C).
icon
5 wrapping tips to transform even the most mundane gift into something beautiful - to the point that you feel bad opening it
Recipes
2.7
(2.7)
icon
Recipes
We're reinventing the classic caprese salad with 4 new innovations, from cantaloupe and scamorza to burrata and peach
icon
A lot has changed in kitchen design since the 1970s—and thank goodness for that. We take a look at the 1970s BA archives to find the "best" kitchen tips.
icon
techniques
Articles
(169)
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
Cooking
The finger protection program.
Sarah Jampel
Cooking
It's a non-negotiable step to snap pea greatness.
Alex Delany
techniques
Stop cooking with dull knives; you're gonna hurt yourself!
Rochelle Bilow
Culture
A pro-tip from Left-Handed Toons
Danielle Walsh
Shopping
Plus a pepper grinder that revolutionized my late-night cacio e pepe.
Alaina Chou
Videos
(229)
icon
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.
icon
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.
icon
All the tips and tricks you need to know so you can drink all night.
icon
There are twenty six letters in the alphabet and coincidentally there are exactly twenty six cooking tips, no more, no less, that exist in the kitchen. Join Molly, Brad, Gaby, Carla, Priya, Andy, Chris and Amiel in the Test Kitchen as they give you their cooking tips for every letter in the alphabet, from 'A' for artichoke to 'Z' for zest.
icon
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.
icon
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.