New Cooking Recipes and Techniques

Waiting for 'gus.

How to make dumplings that look great and taste better.

Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't […]

Pick your mood—chewy, crispy, soupy, fancy—then pick your method.

With videos, so that you can actually understand.

Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't […]

Make it for the Sinhala and Tamil New Year, a special occasion, or just because it's delicious.

Developer Leela Punyaratabandhu breaks down the techniques to achieving the perfect plate of this […]

Developer Leela Punyaratabandhu breaks down the techniques to achieving the perfect plate of this […]

Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.

Acquerello is my gateway to la dolce vita. Did I mention I speak Italian?

Introducing a new cooking column from Bon Appétit's editor in chief.

Call it carottes râpées because grated carrots doesn’t sound quite as elegant.

Cashews to the rescue!

Dispatches from the industry’s front lines

In her third Restaurant Diary entry, wine educator Kyla Peal talks about creating restaurants that […]

Social media has not only created a huge customer base for a new group of Filipino pop-up bakeries […]

So many types of cornmeal, so many opportunities to experiment.

It’s a slow cooker, steamer, popcorn machine, and rice cooker all in one.

From soup to salad, cauli has it covered.

Tostones “Chaat”

Tostones “Chaat”

Spicy Chickpea Flour Pancakes with a Coconut Chutney

Spicy Chickpea Flour Pancakes with a Coconut Chutney

Creamy Green Asparagus Polenta

Creamy Green Asparagus Polenta

The best (and worst) ways to thaw and reheat frozen food.

This version of the classic East African-Indian chicken curry will help you see your broiler in a […]

This version of the classic East African-Indian chicken curry will help you see your broiler in a […]

Joseph Stinchcomb shows us his special take on a classic gin & tonic with raspberry simple […]

DeVonn Francis shares his new spin on a Bombay & Tonic. DeVonn uses pineapple as a nod to his […]

Andy Baraghani shares his own version of a Bombay & Tonic. Andy muddles mint and ginger to […]

Tiffanie Barriere shows us her own spin on a Bombay & Tonic with a strawberry and black […]

Tiffanie Barriere shows us her own spin on a Bombay & Tonic with a strawberry and black […]

DeVonn Francis shares his new spin on a Bombay & Tonic. DeVonn uses pineapple as a nod to his […]

Andy Baraghani shares his own version of a Bombay & Tonic. Andy muddles mint and ginger to […]

Joseph Stinchcomb shows us his special take on a classic gin & tonic with raspberry simple […]

I use it twice a day (but not to brush my teeth).

For chicken parm lovers looking for something crispy, bright, and new.

It’s tangy, nutty, and super versatile.

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you […]

This easy yet satisfying dish transforms high-flavor pantry ingredients (hoisin! balsamic! […]

Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the […]

Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple […]

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two […]

This recipe from Hattie B's tastes like coleslaw should: crunchy, a little creamy, and with enough […]

Buttermilk adds a great tang to this mildly sweet, smooth, and custardy pie with a deep chocolate […]

This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef […]

A splash of fish sauce adds instant umami in author Beth Nguyen’s take on this classic dish.

This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t […]

Roasting, then grinding masala adds a depth of flavor to these chicken wings from chef Preeti […]

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything […]

No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake […]

This vibrant dessert from chef Preeti Mistry requires only cooking down grated beets in milk, […]

A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.

Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy […]

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the […]

The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago […]

The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as […]

Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with […]