Elyssa Goldberg
Associate Web Editor. When she’s not posted up at a café, reading and praying that sipping her cappuccino won’t mean sacrificing a night’s sleep, Elyssa writes about food culture and restaurant trends for bonappetit.com. The team’s unrelenting sweet tooth and beverage nerd, Elyssa can also be found refreshing the Wait-or-Buy Now feature on kayak.com. One of these days, you should really ask her to tell you how much she loves IHOP. Spirit food: Penne alla vodka and a seltzer (no ice)
There's Mushroom in This Dessert, and That's (Surprisingly) a Very Good Thing
This earthy savory ingredient wasn't something we ever expected in a dessert, but that's one of the many reasons we love this one so much.
Don't Be That Loitering Jerk: Café Etiquette for You and Your Laptop
How long can you linger at a cafe or restaurant before you need to place another order? Can you bring a laptop? Here's what you need to know.
Maple Syrup, We Love You, But Our Hearts Are Stuck on Molasses
There's nothing like the warm spice and chew of a ginger molasses cookie. Come to think of it, when the temperature drops, molasses makes everything better. Just ask these 25 recipes.
The Condiment Graveyard: Ingredients We Thought Would Change Our Lives (But Didn't)
We had high hopes and big dreams for these foods, but we've never used them (and probably never will).
An Actually Useful Guide to Kansas City, Missouri
Heading to Kansas City, Missouri? Let Matthew Schroeder be your guide. This is Spilling the Beans, where a city's most in-the-know barista gives us the lowdown on what to do and where to eat in their hometown.
Picasso's Rarely-Seen Sculptures Stir Absinthe Culture Back to Life
Cubist painter Pablo Picasso was also a prolific sculptor. And his little-known absinthe glass sculptures, currently at the MoMA, reveal what it was like to go to bars in 1914.
Peels, Stems, and, Leaves: 22 Reasons No Scrap Should Go to Waste
Don't scrap your scraps. Repurpose them for one of these 22 recipes instead.
Six-Word Wisdom from Famous Food Folks
The best cooking and life advice you'll ever get from chefs like Mario Batali and Thomas Keller in six words or less.
Ranch Revival: The Food-World's Most Maligned Condiment Makes a Comeback
Call your mom's fridge door from the 80s and 90s: Ranch dressing is back.
The Best Food Moments From 'Are You Afraid of the Dark?'
Just in time for Halloween, we're laying out some of our favorite food moments from the scariest show that ever graced our TV sets.
Know Your Lox and Nova from Your Gravlax
Because you're not really a deli pro unless you can pick out your lox and nova from your gravlax.
Slash and Burn: Chefs' Gory Stories From Inside the Kitchen
When you're playing with knives and hot, hot heat, accidents happen—and they're not always pretty. Here are some of our favorite chefs' goriest kitchen stories.
This Restaurant Uses 50 Different Methods to Cook Potatoes
Chef Virgilio Martinez has seen 400+ varieties of potatoes, and he's got a thing or two to share about how we should treat them.
The Rice You Need to Know About
Yotam Ottolenghi and Ramael Scully, the British chefs behind Nopi in London and its upcoming cookbook, think these ingredients are seriously underrated.
The Man Behind Puerto Rico's Local Food Renaissance
Chef Jose Enrique's gained an avid following on his island home of Puerto Rico and the mainland for his pared down cooking style and dedication to fresh, local ingredients.
An Actually Useful Guide to Richmond, Virginia
Heading to Richmond, Virginia? Let Andrew Huffman be your guide. This is Spilling the Beans, where a city's most in-the-know barista gives us the lowdown on where to go, what to do, and what to eat (and drink) in their hometown.
Absinthe Used to Be Malaria Medicine: The Secret Medical History of Cocktails
Créme de menthe settled rebellious stomachs and absinthe fended off malaria. This is the secret medical history of the speakeasy cocktails we've come to know and love.
Why Go to the Bar When the Bar Can Come to You?
You could *go* to a bar, or you could do as the Cherry Circle Room in Chicago does—and have the fabulous vintage bar (cart) come to you.
22 Ways to Sow Ground Corn Into Every Meal
If we had our way, we'd eat corn every at every meal. Oh, wait a second: With these 22 sweet and savory recipes with cornmeal, polenta, masa, and corn grits, we can—and will.