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tipstools tips 2008 04 tips for low and slow cooking
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Cooking
Because you'd rather be standing in shallow end of the pool than in front of the stove.
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Cooking
These dinners are done in 30 minutes or less.
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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
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A few PSAs on freezing, reheating, refrigerating, and cooking—including, of course, dried beans.
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Recipes
You might think you make these 11 basic recipes well, but we have some game-changing tips that will make them even better
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Recipes
Searing is overrated.
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Recipes
Peanut butter and soy sauce are the base of this flavorful sauce for chicken thighs that get perfectly tender. Don’t forget the rice and a big squeeze of lime!
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Cooking
Some things in life are impossible to predict. Dinner isn’t one of them.
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Culture
From freezing peas to pickling everything, the sharpest cooking tips from 16 of the restaurant chefs who rocked the Edible Schoolyard NYC spring benefit.
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Like weeknight pumpkin chili, Instant Pot carnitas, and 15-minute chicken stir-fry.
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Douse tomatoes, squash, bell peppers—whatever you’ve got—in lots of olive oil and slow-roast to golden deliciousness.
Articles
(164)
test-kitchen
From avoiding grease fires to never overcooking fish, this is every cooking tip food director Carla Lalli-Music has to offer.
Carla Lalli Music
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
techniques
Martha Stewart makes GRANOLA in hers.
Alyse Whitney
test-kitchen
All the little things that keep our test kitchen running smoothly.
Bon Appétit Test Kitchen
Cooking
Your mise en place needs a revamp. These prep cooks can help.
Alyse Whitney
techniques
These are the four most common cooking mistakes people make, from overcooking to under-salting.
Danielle Walsh
Videos
(182)
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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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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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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.
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Learn how to make perfectly crispy-skinned pan-seared salmon at home with chef Ed Szymanski in the Bon Appétit Test Kitchen. Learn how to choose the freshest salmon and master getting ultra-crispy skin without overcooking your fish. Served with a rich lemon caper brown butter sauce and Dijon spinach, this easy salmon recipe is a foolproof weeknight dinner that's ready in about 20 minutes.
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Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://weigt-finish.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://weigt-finish.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://weigt-finish.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
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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.