These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Author: Susan Reid
Author: Gabrielle Hamilton
This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper and enjoy it under the shade of a maple tree with...
Author: Matty Matheson
Author: Soa Davies
Author: Ruth Cousineau
Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: David Kamen
Author: Eva Worden
Author: Kent Rathbun
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Author: Melanie Barnard
Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing...
Author: Lucas Sin
Author: Paul Grimes
Author: Sarah Patterson Scott
Author: Lillian Chou
Author: Miriam Chandler
Author: Bon Appétit Test Kitchen
Author: Douglas Rodriguez
Author: Ruth A. Matson
Author: Lulu Powers
Author: Maricel Presilla
Author: James Boyce
Author: Scott Peacock