Brad Leone’s Top 10 Cooking Rules


This month, we’re doing a mini series on our podcast. Each of the Bon Appétit Test Kitchen editors will be sharing their top 10 cooking rules: the techniques they swear by, the ingredients they can’t live without, and the mindsets that keep them going. First up: the man who spends all his time fermenting miso, tending to his knives, and cooking outdoors, Brad Leone.

1. Buy a quality chefs knife. It’s an extension of your arm. Not only does a good knife make cooking easier, but it makes it safer too. An 8-inch is the sweet spot when it comes to the perfect everyday size.

2. Learn to sharpen your knives. Do some research on YouTube, which has a lot of great videos. Or at least take them to a drop-off service—as long as you know it’s a good one. This way, your knives will last for generations.

The better the salmon, the better your food.

Photo by Emma Fishman, Food Styling by Susie Theodorou

3. Buy wild salmon. People love salmon—but not all salmon is created equal. Farmed fish can be fed yucky things, with harmful side effects to both the fish themselves and to the waters they call home. I like salmon from Alaska. Check out Taku Salmon, Alaska Home Pack, or Drifters Fish, all of which allow you to buy online.

4. Invest in olive oils and vinegars. Nice olive oil is fairly easy to find at your standard grocery store, but there are fewer options of nice vinegars. But you can order some of them on the internet, right from the maker. One of my favorites is Katz. Once you do get some good vinegars, it’s hard to go back.

5. Refresh your spices. So many spices die in spice cabinets. They are subject to years of oxidation and drying out where you lose their color, aroma, and flavor.

6. Prep for parties. Having a game plan isn’t just for Thanksgiving. Even if you don’t have everything done, have most of the prep done. You want to be able to enjoy yourself.

You better believe this Minty Limeade has a pinch of salt.

Photo by Chelsie Craig, Food Styling by Maggie Ruggiero



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