Andrew Knowlton
Deputy Editor. Andrew has worked at Bon Appétit since, like, forever (2000 to be exact). He oversees the magazine's restaurant coverage, including the annual Hot 10 list, and writes the rather opinionated Foodist column that has run in the magazine since 2008. He lives in Brooklyn with his wife and two daughters (the older is named after a popular Southern cocktail). He likes all Atlanta sports teams, boiled peanuts, the Dead, JAWS, steal frame bicycles, and running long distances. He dislikes all New York sports teams, kiwis, kidneys, green bell peppers, and drivers who park in bike lanes. Spirit food: Hash browns scattered, smothered, covered, peppered and, if he's really tipsy, chunked
Sagatiba Cachaca, Reviewed by the Bon Appetit Foodist, Andrew Knowlton
The Brazilian spirit cachaca might be hard to pronounce, but Sagatiba's is worth seeking out
3 Ways to Make Gin and Tonics, from Classic to Modern
New distillers are making gin cool again, and we've got 3 ways, from classic to newfangled, to mix it with tonic
Cielo Rojo Bacanora, Reviewed by the Bon Appetit Foodist
The world of Mexican liquors is expanding far beyond tequila and mezcal. Exhibit A: the well-balanced bacanora from Cielo Rojo
4 Essential Summer-Vacation Treats, According to the Foodist Andrew Knowlton
...one of these four summertime treats, according to the Foodist, Andrew Knowlton
Why Smaller Bottles of Beer Are Better for Summer
When it's hot out and you've got people over, says the Foodist, smaller bottles are the way to go
Luxardo Aperitivo, Reviewed by the Bon Appetit Foodist
A Luxardo Aperitivo (or Campari, or Aperol) and soda is the Foodist's favorite alternative to that popular-but-weighty summer cocktail
How to Eat Better on Vacation
Don't fly this summer: The best, most memorable vacation food, says the Foodist, is found on (and off) America's highways and byways
The Best Knife to Bring on Vacation
From cutting a baguette to slicing juicy tomatoes, this travel-friendly knife gets the job done
Miller High Life, Reviewed by the Bon Appetit Foodist
When it's 95 degrees out (and he should be drinking water), the Foodist turns to his favorite summer beer: Miller High Life
Rose Magnums for Summer, Reviewed by the Bon Appetit Foodist
Why magnums (and jeroboams!) of rose are the Foodist's favorite summertime wine
How and Why to Cook Oysters on the Grill
Briny, charcoal-kissed oysters are the Foodist's summer barbecue go-to
Does Food Have to Be Regional to Be Authentic? The Foodist Says No
Regional-cuisine zealots are tiresome, says the Foodist: There's no reason you can't have great lobster rolls in Atlanta or serious fried chicken in Portland
Zwack Unicum Liqueur, Reviewed by the Bon Appetit Foodist
Everyone wants to drink like a Hungarian, right? Well, now you can: Zwack Unicum, one of the national drinks, is available in the U.S.
The Foodist's 5 Rules for Hosting a Great Summer Cookout
The Foodist has 5 very specific rules for throwing a successful summer cookout
Cecil & Merl Cherry Bitters, Reviewed by the Bon Appetit Foodist
Made by a Brooklyn restaurant, Cecil & Merl's Cherry Bitters can turn a glass of seltzer into a quick, low-alcohol summer cocktail
New Barbecue Spots in San Francisco, New York, and Austin
These three new smoked-meat spots are on Andrew Knowlton's summer short list. Anyone up for a road trip?
The 86 Co. Spirits, Reviewed by the Bon Appetit Foodist Andrew Knowlton
The new 86 Co. worked with bartenders to design spirits (rum, tequila, vodka, and gin) that are ideal for mixing
Aviation Gin Debuts Its New Bottle
Sometimes, a new bottle can mean big things--Andrew Knowlton reviews the updated Aviation Gin, one of the trailblazers of the American gin renaissance
Due North Rum, Reviewed by The Bon Appetit Foodist
When the temperature is high, there's nothing like rum, and according to the Foodist, small-batch Due North is a worthy daiquiri addition
Why You Should Be Eating Weeds Like Chickweed, Miner's Lettuce, and Glacier Lettuce
You know those plants that grow in the sidewalk cracks? Why, some of them are downright delicious!