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
Restaurants
Top 10 Brunch Spots
Culture
How To Make the Quintessential Mint Julep
Spring! That means the Kentucky Derby (this Saturday) and the Mint Julep--the rare convergence of sports and an extremely elegant libation.
Culture
The Craft Beer Boom
Craft beer is back. Since the industry's rise and fall in the mid 1990s, a number of serious, artisanal breweries debuted and now are leading a sudsy renaissance.
Culture
Wish You Were Here
BA's Associate Food Editor Selma Morrow eats at Bottega, Corso, and Heaven's Dog, in and around the Bay Area.
Restaurants
Top 10 Ice Cream Shops
Culture
A Foodie Traveler's Tool Kit for Local Foods
When you hit the road this summer, take along the digital resources that will help you find fresh and local food away from home.
Culture
Pickles
The Pickle Revolution: From sweet and sour Kirbies to Korean kimchi, the world's pickles
are relished by chefs.
are relished by chefs.
Culture
Why Perfume in Restaurants Stinks
Dear BA Foodist: Everyone has sat next to the "couple from hell." Any advice on how to deal with them?
Culture
5 Tips for Handling a Bad Waiter
The number one complaint of restaurant diners is not the internal temperature of porterhouse, the crispness of fried calamari, or the martini's strength. It's service. As customers, how should we deal with a poor waiter?
Culture
What Should I Do If I'm Served Bad Wine?
Dear BA Foodist: I think I can tell when a wine is off, but I don't want to embarrass myself by saying a bottle is corked when it's not. What should I do?
Restaurants