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tipstools tips 2008 04 yeast tips
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Here's 10 clever, witty tip jars that make us laugh—and earn baristas an extra buck
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This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.
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We transformed the regular hands-on skillet method to a very hands-off oven technique.
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You'll be cackling with delight as you roll bread dough into these shockingly realistic gnarled fingers. Turn them into the centerpiece of a Halloween party.
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Who you callin' tart?
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No groceries? No worries.
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There may be no better way for a yeast-phobic (or time-pressed) cook to put a fetching basket of fresh bread on the table. The secret is a biscuit dough so simple to make and handle that you'll find yourself baking these twists for weekday family meals as well as special dinners.
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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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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).
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Culture
And it’s why I always keep this ingredient on my kitchen counter.
Carla Lalli Music
Cooking
It’s what our food editor swears by.
Shilpa Uskokovic
techniques
Molly Wizenberg
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
Lifestyle
Think of it as healthy cheese. Sounds great, right?
Carla Lalli Music
Cooking
…this one actually works!
Sarah Jampel
Videos
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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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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 21 of "It's Alive," and this time he's giving you his top ten fermentation tips. Brad discusses his favorite equipment, best practices, and addresses some common concerns in the wild world of fermentation.
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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 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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We show you how to make popcorn with nutritional yeast.
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Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.