Emily Fleischaker

In its classic preparation, eggs in purgatory ("uova in purgatorio" to the Italians, who invented it) is nothing but eggs cracked into a spicy tomato sauce where they...

See that sad bowl of spaghetti? That was made by someone who has not yet read BA's 10-point guide--nay, manifesto--to cooking perfect pasta...

Today's recommended links from the editors of BA...

We're moving a little slow this morning, so bear with us. Last night, new editor-in-chief Adam Rapoport treated the staff and a 100 or so friends of BA to a party at NYC's...

Today's recommended links from the Editors of BA...

We have a lot more love to give, and sometimes we do it 140 characters at a time.

In our series, "Win a Cookbook," we give you a preview of a cookbook we love, then let you vote for the recipe you most want us to reveal. This week: River Cottage Every Day.

The Observer has a tip that former Gourmet Editor in Chief Ruth Reichl will head the food spinoff from luxury online discount retailer Gilt Groupe.

Southern food gurus Matt and Ted Lee are introducing a new line of cookware on HSN, and from what we've seen, most of it looks like something you'd score at a yard sale or vintage shop.

Royal Wedding memorabilia is usually ugly, but there's something fantastic about this tea towel ($18) from London-born Brooklyn designer Claudia Pearson.

For this Spring Onion Cocktail, Scott Beattie combines pickled pearl onions with parsley, gin, and white grape juice.

Here's a condiment capable of turning your crush on country ham into a full-on addiction.

Here's our antidote to the winter doldrums.

In this video, chef Chris Cosentino shares the five smart suggestions for what you should bring to your first day of a restaurant internship.