Ali Francis

Editor

Ali is a writer and editor at Bon Appétit whose culture and lifestyle work includes reporting on the health claims behind fake meats, interviews with opinionated chefs about the evolution of restaurants, personal essays on the intersection of work and identity, and subtle attempts to propagate her favorite Australian foods. She developed the “Skeptic Tries” and “Cheap Tricks” columns, has contributed to various editorial packages on junk food and the future of dinner parties, and concocted a wild Thanksgiving personality quiz. Before joining Bon Appétit, Ali worked as a prep cook, agricultural reporter, creative director, and freelance writer, during which time her pieces were published in outlets like Narratively, Vogue, SELF, BBC, and Domino. She also sits on the Off Assignment advisory board where she offers solicited hot takes on editorial strategy. In five years from now, Ali hopes to become a surf instructor.

Culture

The Vegans Who Refuse to Date Meat Eaters

“You can liken it to a religion,” says one. “It’s a set of values that reflect how we navigate this world.”

Cooking

What Happens If I Accidentally Ate a Fruit Sticker?

First, don’t panic. Here’s what you need to know.

Culture

Can Everyone Chill With ‘Girl Dinner,’ Please

They’re just snack plates. The online urge to brand everything is why we can’t have nice, normal things.

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Cooking

22 Very Pink Desserts to Sneak Into the ‘Barbie’ Movie

Frosted cookies, berry cakes, and plenty more fuschia-toned treats.

Cooking

Yes, You Should Grill Potatoes in Foil

They’re lightly charred on the outside, creamy on the inside.

Editors' Picks

This Owala Water Bottle Makes Hydrating a Delight, Not a Chore

There’s a reason you’re seeing Owala’s colorful, TikTok-famous design everywhere.

Culture

Why You Can’t Stop Eating Fatty, Sugary Foods When You’re Stressed

New research suggests that your stressed brain literally thinks it isn't full yet.

Editors' Picks

This Candle Fills the Bagel-Shaped Hole in My Heart

There are good bagels to be had outside New York, but this candle reminds me of my years in the city.

Cooking

Turn That Stale Bagel Into a Cheesy-Herby Frittata

This thrifty recipe is a knockout weeknight dinner or weekend brunch.

Culture

What 'The Bear' Actor Matty Matheson Keeps in His Fridge

In Hulu series ‘The Bear,’ the chef and restaurateur plays a lovable restaurant handyman. At home, Matty Matheson makes lowkey meals from “mid” staples.

Culture

I’m a Vegan Landlord—and I Banned Tenants From Cooking Meat

A Brooklyn building owner’s apartment listing recently went viral for a cooking requirement. We spoke to him about the policy.

Cooking

There’s a Worm in My Corn! Who Is She?

If you’re cooking corn this summer, you’ll likely cross paths with this notorious caterpillar.

Restaurants

Two Thirds of Americans Still Don't Love Tipping, Apparently

A new study suggests that after a gratuity boom at the height of the pandemic, a lot of people think tipping has gotten out of hand. That's bad news for service workers.

Editors' Picks

I Never Thought I’d Love a Low-Sugar Candy Bar But Here We Are

Gigantic “sorta sweet” chocolate bars are reminiscent of my childhood favorites, but without all the junk.

Cooking

Fig Jam Is the Secret to This Effortless BBQ Sauce

Its summery sweetness balances spicy mustard and smoky chipotles.

Cooking

This Lemon Vinaigrette Is Lemon-ier Than All the Others

It features a whole lemon—rind, pith and all.

Restaurants

The Biggest Known Reason for Foodborne Illness at Restaurants? Sick Staff

A new CDC report indicated that the largest portion of identifiable food-related illness in restaurants stems from sick staff. But there’s a larger issue at play: a lack of paid sick leave.

Best Of

The 12 Best Vegetarian Cookbooks of All Time

Whether I’m looking for an interesting way to cook rutabaga or a make-ahead dinner party dish to feed ten, these titles have my back (and belly).

Lifestyle

After Years of Being Vegetarian, They Couldn’t Help But Eat Meat Again

Many Americans who stay vegetarian for years—even decades—eventually eat animals again. And usually for reasons they can't anticipate.

Cooking

I’ll Never Make Tater Tots the Same Way Again

This salty-spicy-sweet seasoning sends them over the top.