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1 week ago | 
bonappetit.com | Wilder Davies
All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. I’ve been testing cast-iron cookware for years, searing chicken thighs and frying eggs in pretty much every single cast-iron pan brand available on the market. I’ve gone deep on cast iron collector forums and interviewed manufacturers and experts to learn what really sets a good pan apart.
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1 week ago | 
bonappetit.com | Wilder Davies
All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. At the dawn of the new millennium, science was turning a corner: U.S. researchers cracked the human genome, a biotech company successfully cloned five piglets, and McDonald’s started serving salad in a cup.
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1 month ago | 
bonappetit.com | Wilder Davies
All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Stainless steel cookware is the foundation of any kitchen arsenal. Sure, you can get by with that inexpensive nonstick cookware set you got after graduating college, but eventually you’ll need to upgrade.
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1 month ago | 
bonappetit.com | Wilder Davies
All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Before there were those 16-in-1, do everything pans that promise unprecedented versatility and revolutionary design that get thrown in your face on Instagram, there was the sauté pan.
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1 month ago | 
epicurious.com | Wilder Davies
All products featured on Epicurious are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Calvin Eng and Phoebe Melnick’s recipe emulates the type of eggs you’d find on the menu at a Cha Chaan Teng, an unfussy eatery that serves Western-style diner fare augmented by Cantonese tastes.
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1 month ago | 
yahoo.com | Wilder Davies
All products featured on Epicurious are independently selected by Epicurious editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Photo by Alex LauScrambled eggs are more than just eggs scrambled. The temperature, cook time, and add-ins transform the end result. Low heat, lightly stirred in the pan until just-set is often our go-to.
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1 month ago | 
bonappetit.com | Wilder Davies
All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Mediterranean cooking is rich with romantic associations. Fresh vegetables just picked from the garden, dappled sunlight filtering through an open kitchen window, a bowl of lemons, linens absolutely everywhere—it’s a vision of health and good living that’s undeniably aspirational.
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2 months ago | 
bonappetit.com | Wilder Davies
All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Dead celebrities, little pigs, sheets to the wind; all sorts of things come in threes. Sometimes they’re bad, like aviation disasters; and sometimes they’re good, like beans, cheeses, and leches. Auspicious or malignant, when there’s a triad, people pay attention.
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2 months ago | 
bonappetit.com | Megan Wahn |Wilder Davies
If you ever use your oven—and we’re guessing you use your oven—you need a good sheet pan. Baking batches of cookies? Sheet pan. Roasting vegetables or a chicken? Sheet pan. Cake for a crowd? Sheet cake… which you make in a sheet pan. Need an easy meal that isn’t an air fryer or Instant Pot meal? Hellooo, sheet-pan dinner. Baking sheets come in a variety of sizes: full sheets (26 x 18"), half sheets (18 x 13"), and quarter sheets (13 x 9").
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2 months ago | 
bonappetit.com | Wilder Davies
All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. According to Bon Appétit food director Chris Morocco, a great stainless steel skillet “will never let you down.” You can use it to sauté, stir-fry, and braise. These pans are excellent for searing steaks, chicken thighs, and salmon fillets to perfection. You can use them to make omelets, pan sauces, and caramel.
