Amiel Stanek
Contributing Editor
Amiel has worked at Bon Appétit in some capacity since 2012(!)—a sentence that makes him feel very old indeed. In that time, he has focused primarily on writing and editing service-driven cooking content across all platforms but has also developed recipes, penned travel guides, and hosted more than a few videos. These days, he mostly works on the Basically section of the print magazine and helps to report BA’s annual Best New Restaurants package. He has worked as a line cook, caterer, private chef, and in various other kitchen roles since he was 18, and is currently the culinary director of Moonburger, a plant-based fast food restaurant in Kingston, NY. Amiel lives in the Hudson Valley with his wife, Lauren, their snaggle-toothed puggle, Chunky, and more than a few jars of bubbling ferments.
What's a Grandma Pie? And Where Can You Find One?
Got a hankerin' for some grandma pie, but your Nonna's too busy playing Napoletane to heat up the oven? Then pop on over to one of these, the best places to get grandma pie in the U.S. (You do live in New York, don't you?)
How to Make Homemade Pizza, Grandma Pie-Style
A chewy-crisp crust, endless topping ideas, and do-ahead ease. Pizza made in a sheet pan is the simplest, tastiest way to feed a crowd.
How the (Homemade) Sausage Is Made
It seems daunting, but yes, you can make sausage at home. Here's everything you need to know to take on this rewarding project
12 Dishes That Taste Better with Kimchi
These 12 recipes are great on their own, but adding kimchi makes them even better.
15 Ways to Use Fish Sauce in Non-Asian Cooking
We love fish sauce—aka nuoc mam—and not just in Southeast Asian cooking. Here are 15 ways to bring its funk to salad dressing, braised dishes, and more
How to Add Umami with Bottarga, Colatura, Bonito, Mojama
Four fishy flavor-boosters that will umami-fy your food—where to find them, how to use them
This Guy Tested 7 Ways of Cooling Down Chile Heat—and Lived to Tell the Tale
What's the best way to soothe chile heat? Amiel Stanek, our intrepid Guinea Pig, tests 7 methods, from yogurt to rice to... oil pulling?
Seaweed Is the New Hip Health Food, Loved by Chefs
Seaweed isn't just for sushi anymore. Chefs love it for all the umami it packs; we love the serious dose of nutrients that come with it
6 Recipes for Well-Sourced Pork, Chicken, and Beef
From a perfect grass-fed burger to a pan-seared pork chop, 6 recipes for grass-fed beef, heritage pork, and pasture-raised chicken
Tips for Heritage Pork, Pasture-Raised Chicken, Grass-Fed Beef
Advice for home cooks on how to buy, store, and cook heritage pork, pasture-raised poultry, and grass-fed beef
How to Clean Out Your Fridge for the New Year
On New Year's Eve, Guinea Pig columnist Amiel Stanek starts cleaning out his fridge and freezer. Here's how he decides what to keep and what to pitch
Our New Eggnog, With Cow, Soy, Almond & Coconut Milk
We made the ultimate eggnog recipe—and adapted it for soy, almond, and coconut milks, too.
How Turkeys Are Slaughtered and Processed in Upstate NY
Turkeys don't just appear on our Thanksgiving tables by magic. In a visit to upstate New York, we look at—and participate in—one farm's annual slaughter
Dana Goodyear Takes on Extreme Food Culture in 'Anything That Moves'
Dana Goodyear's new book, Anything That Moves, shines a spotlight on foodie culture with plenty of rollicking, food porn-y fun.
Turkey Club with Fried Stuffing
This creative sandwich uses two leftovers: turkey and stuffing.
How to Make Sauerkraut at Home with Any Vegetable
Step-by-step instructions for making sauerkraut out of almost any vegetable at home—plus 3 recipes that use it when you're done
How to Make Pickles, Kimchi, and Other Fermented Foods
How fermented foods aid digestion, which chefs across America are making them, and how to make fermented grape soda, kimchi, and carrot pickles at home
Interview with Michael Paterniti, Author of 'The Telling Room'
How does the world's greatest queso actually taste? We ask Michael Paterniti, whose new book, "The Telling Room," unravels the tale of this mighty curd
Can You Measure the Heat of a Grill by Holding Your Hand Over the Flame?
Can you really gauge the precise heat of a grill by holding your hand over the flame? We asked our Guinea Pig, Amiel Stanek, to find out
Why We Love Farmhouse Culture's Sauerkraut
Farmhouse Culture's sauerkraut is the real funky, bubbly, heavenly, stink-up-your-fridge deal. Roommates, beware!