Christine Muhlke
Executive Editor. When not pulling together lifestyle, travel, and entertaining stories—and tasting every recipe in the magazine way more than once—Christine is writing cookbooks with the likes of Eric Ripert, David Kinch, and Eric Werner. Spirit food: Dip cone
Why We’re Putting Sherry Vinegar In Everything
A drop of sherry vinegar makes every dish better—find out why we're obsessed with it right now.
Step Inside Chef Alex Raij’s Beautiful Home Kitchen
With limited space, this kitchen packs in the essentials: a state of the art wine fridge.
Our Favorite Moments from the MAD Food Symposium (One Involves Guy Fieri)
Last weekend, some of the best chefs and food thinkers from around the world gathered under a tent in Copenhagen to think, eat, and drink (not necessarily in that order).
The Best Food at Ikea, According to a Toddler
The food at Ikea is a treasure trove for kids' snacks with unpronounceable names. And then there's the cloudberry jam...
How to Nail the Most Important Part of Road Tripping: The Snacks
And how to order healthily if you're surrounded by fast food.
What Chefs Are Reading This Summer
We asked our favorite chefs and cookbook authors what they’re reading this summer—everything from fiction to cookbooks.
13 Father's Day Gifts That Aren't Ties
Don't let your dad down this Father's Day. Show him just how much you appreciate him—and his steaks, and Netflix login, and handy-man skills—with these hip gifts.
8 Ways SF Does It Better, from Coffee to Burritos (And, Yes, They Know It)
With all due respect to New York, L.A., and, well, everywhere else in America, SF is winning right now in all sorts of (delicious) categories, from coffee to fine dining.
Inside Local Milk Blogger Beth Kirby's Insanely Beautiful Kitchen
When is a kitchen more than a place to cook? When it’s a digital photo studio, test kitchen, and office, too.
Don't You Dare Throw Out that Wilty Lettuce
Think that wilty veg in your crisper is destined for the garbage? Think again.
Make This Pasta When You Swear There's Nothing in the Fridge
Break free from your usual basil-and-pine-nut routine with a wintry pesto that was practically meant for a simple plate of spaghetti.
Start Making Your Own Stock and Quit the Boxed Stuff for Good
The world finally figured out that broth—brodo, stock bouillon, whatever you call it—is more than just the base of a great soup: It's nourishing, restorative, and, above all, drinkably delicious.
7 Places to Have a Great Cup of Tea in New York
BA's favorite spots for tea in New York from Michelin-star restaurants to corner cafés.
Meze Madness: How to Throw a Falafel Fest at Home
A vegetarian falafel feast from the chefs of London favorite Honey & Co.
3 Beautiful Kitchen Designs (and How to Steal the Look)
How three design-savvy food lovers created kitchens built for all their friends.
Inside the World of L'Arpège's Alain Passard, the Man Who Made Vegetarian Cooking Cool
Alain Passard, the visionary chef of the Michelin-starred Paris restaurant L’Arpège, rules both farm and table. He shares his secrets for celebrating summer on the plate.