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
The Italian Beer Revolution
The country known for Pinot Grigio and Super Tuscans has recently become a creative frontier for beer. Five favorites after the jump.
Summer Beach Reads for Food Lovers
Dear BA Foodist: I've exhausted my list of food memoirs and other foodie books. What are some similar reads that I can take with me to the beach this summer?
How to Deal with Dinner Guests' Food Allergies
Dear BA Foodist: I love hosting dinner parties, but it seems that everyone has a list of food restrictions--no carbs, gluten-free, no red meat. Should I accommodate my guests?
Street Food Without Fear
Whether in Bangkok or Paris, street food is a must for food lovers. Just don't forget the Pepto.
No Jacket Required
Is the casualization of American restaurants (and the blue jean revolution) killing fine dining?
Food Smuggler's Delight
What edible souvenirs you can (and can't) bring through airport customs.
More Restaurant Pet Peeves
Dirty salt and pepper shakers, stinky soap, and other things you don't like about restaurants.
Mom was Wrong--It's OK Eat with Your Hands
At the dinner table, hands often trump utensils--no matter what etiquette experts say.
Is the Daily Special Really Special?
Dear BA Foodist: I like to order a restaurant's daily specials with the obvious assumption that the ingredients in those dishes are the freshest. But it occurs to me that the kitchen may just be trying to move old product. Which is true?
