Alma Avalle
Editorial Operations Associate
Alma Avalle is Bon Appétit’s editorial operations associate and web producer. She is also a reporter and journalist covering drinks, food science, and all things new and nerdy for our website and magazine. Raised in New England, Bolivia, and Guatemala, she's currently based in Brooklyn, where she's also a writer, musician, and audio producer. Prior to working at BA, Alma lectured on film and philosophy at the Tufts University Experimental College. Alma is a member of the Trans Journalists Association.
Cooking
89 Thanksgiving Side Dishes That’ll Outshine the Turkey
Like brown-butter gochujang brussels sprouts, green beans in herby tahini, and cornbread-cheddar biscuits.
Cooking
What Is Mochiko and How Do You Cook With It?
Get to know the rice flour behind chewy butter mochi, crunchy mochiko chicken, and more.
Cooking
37 Late-Night Snacks Both Savory and Sweet
Like 10-minute peanut butter noodles, chocolate chipless cookies, and tater tot waffles.
Cooking
How Much Turkey Do You Need Per Guest at Thanksgiving?
Ensure everyone gets their fill with these tips for securing the right size bird for your holiday gathering.
Cooking
13 Icebox Cakes to Help You Chill Out
When you need a sweet treat but it’s too hot to bake, make one of these oven-free desserts.
Cooking
How to Cook Halloumi, the Cheese We Want in Our Fridge at All Times
This Cypriot cheese refuses to melt—and in these recipes, that’s a good thing.
Best Of
The Best Aprons According to the Bon Appétit Test Kitchen
Whether you prefer flowy linen or indestructible canvas, these picks have you literally covered.
Cooking
6 Children’s Books for Aspiring Chefs and Picky Eaters Alike
In the past few years, there’s been a wave of kids’ books written by food world stars.
Culture
‘High on the Hog’ Season 2 Shows How Food Powered the Civil Rights Movement
In an interview, Stephen Satterfield and Dr. Jessica B. Harris discuss how the new season traces Black food history, from Reconstruction to the civil rights era.
Cooking
What’s the Best Potato for Mashing? Well, That Depends
Start with superb spuds and the rest is, pardon our pun, gravy.
Restaurants
These Are Chicago’s Michelin-Starred Restaurants, 2023
One new restaurant earned the maximum three Michelin stars.
Culture
Why People Are Using the Watermelon Emoji in Social Posts About Palestine
The fruit, a staple of Levantine cuisines, has a long history of representing Palestinian protest.
Culture
How Starbucks’ Anti-Pride Controversy Got So Bad
Although Starbucks has denied it, employees claim management has removed Pride decor from stores—and they’re not staying quiet about it.
Culture
You Do Want to Know How a Hot Dog Gets Made
In the book “Raw Dog,” writer Jamie Loftus takes a close look at America’s favorite sausage—and how it represents everything wrong with the country’s meat industry.
Culture
Hey Bud Light Boycotters, Protesting Beer Is Actually Really Gay
Transphobes are protesting Bud Light after its partnership with actress Dylan Mulvaney. But 50 years ago, queer activists organized the original beer boycott against Coors.
Cooking
What Are Egg Noodles? And Why Are Some Noodles Egg-less?
It’s a little bit of science, and a little bit of tradition.
Culture
The Best Food Podcasts of 2023, According to BA Editors
“Top Chef” recaps, baking advice, food histories, and more. These are 11 of the food podcasts we can’t stop listening to.
Restaurants
These Are the James Beard Foundation Restaurant and Chef Award Finalists, 2023
Winners of the prestigious awards, which debuted a new Outstanding Bakery category this year, will be announced on June 5.
Culture
‘The Great British Bake Off’'s New Host Could Actually Make the Show Fun Again
The British comedian, actress, and antithesis of Matt Lucas will co-host the next season.
Culture
I'm Tired of Gordon Ramsay Yelling at People on TV
In his latest show ‘Next Level Chef,’ Gordon Ramsay does the same bit he has for decades. It's time for something new.