I often receive emails from our readers, who will ask questions about a recipe or culinary technique or share a memory about a dish we recently featured. Many of you have the same questions, and I am ...

I’ve tried all the old tricks to keep my tears at bay when cutting onions: sunglasses, swimming goggles, sticking out my tongue, running the sink faucet, and slicing them straight out of the fridge.

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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. Okay, so that ...