Skip to main content
Cook Something Great Tonight
Download the App Now
Menu
Menu
bon appétit
Search
Search
Newsletter
Account
Recipes
Drinks
Cooking
Shopping
Restaurants
Culture
Video
RecipesChevron
Drinks
Cooking
Shopping
Restaurants
Culture
Video
Podcast
Bon Appétit Store
Culinary Getaways
Bon Appétit Wine Shop
SearchSearch
Newsletter
Menu
Culture

Prep School - March 2008

April 6, 2008

How to Clean Morels

A trick for peeling eggs

The Right Way to skin fish

What to look for in a saucepan

The secret to flaky biscuits, pies, and tarts—Chilled flour

The term: Infusion

The best way to make Tannins

Read More
  • The Secret to Sliceable No-Bake Cheesecake
    Cooking
    The Secret to Sliceable No-Bake Cheesecake
    By Jesse Szewczyk
  • Finding My Way Back to the Kitchen After Giving Birth
    Cooking
    Finding My Way Back to the Kitchen After Giving Birth
    By Caroline Chambers
  • What Do Pro Chefs Cook at Home?
    Cooking
    What Do Pro Chefs Cook at Home?
    By Rebecca Firkser
  • The 3-Ingredient Pumpkin Soup You’ll Fall For
    Cooking
    The 3-Ingredient Pumpkin Soup You’ll Fall For
    By Jesse Szewczyk
  • An Easier Way to Scramble Eggs
    Cooking
    An Easier Way to Scramble Eggs
    By Rebecca Firkser
  • All I Want for Solo Dinner Is an Omelet
    Cooking
    All I Want for Solo Dinner Is an Omelet
    By Rebecca Firkser
  • How to Boil Potatoes Just Right for Any Recipe
    Cooking
    How to Boil Potatoes Just Right for Any Recipe
    By Molly Baz
  • Dill Pickle Dip Is the Holy Trifecta of Briny, Crunchy, and Creamy
    Recipes
    Dill Pickle Dip Is the Holy Trifecta of Briny, Crunchy, and Creamy
    By Shilpa Uskokovic
  • How I Cut the Cost of Making Lasagna in Half
    Cooking
    How I Cut the Cost of Making Lasagna in Half
    By Chris Morocco
  • Here’s How to Submit to BA’s Pantry Awards for 2026
    Shopping
    Here’s How to Submit to BA’s Pantry Awards for 2026
    By Editors of Bon Appétit
  • This $6 Tool Makes Peeling Garlic Extremely Easy
    Cooking
    This $6 Tool Makes Peeling Garlic Extremely Easy
    By Rebecca Firkser
  • Your Exclusive Bon Appétit Subscriber Perks at This Year's Best New Restaurants
    Restaurants
    Your Exclusive Bon Appétit Subscriber Perks at This Year's Best New Restaurants
    By The Bon Appétit Staff
Bon Appétit
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
  • Facebook
  • X
  • Pinterest
  • Instagram
  • YouTube

  • ABOUT US
  • Masthead
  • Newsletter Signup
  • Bon Appétit Media Kit
  • EPICURIOUS
  • Find Us on the Epicurious App
  • Archive
  • Subscribe

  • Subscription FAQs
  • Manage Account
  • Careers
  • Contact Us
  • User Agreement
  • Privacy Policy
  • Your California Privacy Rights
  • RSS Feeds
  • Site Map
  • Accessibility Help
  • Condé Nast Store

© 2026 Condé Nast. All rights reserved. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Food Innovation Group