Author: Bill Jones
Author: Paul Grimes
Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the...
Author: Gina Marie Miraglia Eriquez
Author: Molly Wizenberg
Author: Susan Spicer
Slow-cooking a "roast" chicken yields moist, juicy meat but flabby skin-the easy fix is to run the carved chicken under the broiler to crisp the skin before serving.
Author: Sarah DiGregorio
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes...
Author: Anne Willan
This fast-cooking fish gets a zippy and nutty pistachio-orange vinaigrette.
Author: Shelley Wiseman
Author: Reva Pataki
Author: Melissa Roberts
Author: Harriet Tupler
Author: Pat Zatina
It's key that you let the marinated peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.
Author: Samin Nosrat
Author: Melissa Clark
Author: James Beard
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Author: Duane Sorenson
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make...
Author: Bon Appétit Test Kitchen