Last week, chickpeas were in the No-Cook Cooking spotlight as an easy, flexible source of meat-free protein. This week, we’ll explore the versatility of tofu. One thing No-Cook Cooking cooks have ...

There’s a glass-half-empty/glass-half-full way of looking at tofu. The former is that it’s too bland to be interesting. The latter is that it’s a versatile ...

Every other Wednesday, Bon Appétit food editor at large Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault, a cooking technique she’s really into, or an ...

Why fry when you can freeze? By Eric Kim Eric Kim has been eating and cooking tofu his whole life. This is the crispiest he has ever made it. March 11, 2024 About 1,500 years ago, in the mountains of ...

Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he's been cooking, restaurants he's been eating at, and ...

Tofu is an incredibly versatile ingredient that can take countless dishes from ordinary to extraordinary. However, to achieve a firm, dry, crispy texture when you cook your tofu, pressing it first is ...

I am a known fan of tofu and meatballs and test kitchen editor Kendra Vaculin’s recipes. So it should surprise no one that I was immediately smitten with Kendra’s tofu meatballs. Vegetarian meatballs ...

It guarantees crispy, golden-brown tofu every time. I’ve been a tofu lover for my entire adult life. While it wasn’t commonly ...