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
How to Score Lunch with Mario Batali
Bon Appétit Supper Club and Café® announces dates, location, and an all-star roster of visiting chefs.
Top SF Chef Returns to the Kitchen
Star chef Melissa Perello tells us about her new restaurant project, Frances.
How to Get a Quick Restaurant Recommendation
Our monthly restaurant column, The Hot 10, has a new home.
The Country's Best All-You-Can-Eat Feast
2009 Farm to Fork Picnic: The farm dinner event of the summer taking place Sunday June 14 near Durham-Chapel Hill, North Carolina
Do restaurants reuse bread and butter?
Dear BA Foodist,
Do restaurants really serve bread and butter leftover from a table to other diners?
Do restaurants really serve bread and butter leftover from a table to other diners?
Tipping Rules for Takeout and Delivery
Dear BA Foodist,
You're the tipping expert, right? Should I tip when I get takeout? What about delivery? Should I give a few bucks extra to the guy who brought me pizza in the rain?
You're the tipping expert, right? Should I tip when I get takeout? What about delivery? Should I give a few bucks extra to the guy who brought me pizza in the rain?
Nonstick vs. Conventional Pans
Dear BA Foodist,
On the cooking shows I watch, all of the chefs are using conventional pans. I have almost all nonstick pans. Which is better to cook with, and why are the professional chefs generally not using nonstick?
On the cooking shows I watch, all of the chefs are using conventional pans. I have almost all nonstick pans. Which is better to cook with, and why are the professional chefs generally not using nonstick?