Marcus Nilsson
How to Make Brittle Easily—Without a Candy Thermometer
When it comes to making brittle, our readers bristle—but actually, this crunchy candy isn't that hard to get right. Here are five tips for nailing it
Scientists Simulate Deep Frying in Space; Artists Simulate Tiny Workers Making Raisins
A roundup of food news from around the internet on January 3, 2014
Pot o’ Beans
Our no-soak bean recipe is foolproof and ripe for improvisation. Throw in whatever moves you and simmer away.
A New and Improved Clam Pasta
Switch up your linguine with clams game with our favorite pasta this year: Fregola
How We Chose Products for the BA Seal of Approval
Figuring out which products got the BA Seal of Approval was a complex process. Here's how we did it
The BA Seal of Approval 2013: The 25 Products We Can't Cook (or Live) Without
From herbal tea and supermarket Cheddar to potato rolls and Korean chili paste, the 25 products Bon Appétit's editors can't cook—or, really, live—without
Spicy Korean-Inspired Pork Ribs to Make on Game Day
Korean hot pepper paste, gochujang, makes these spicy, sweet, and savory pork ribs irresistible.
Sufganiyot: The Best Thing About Hanukkah
The best thing about Hanukkah isn’t eight nights of gifts, it’s traditional sufganiyot—pillowy, deep-fried, jelly-filled doughnuts. Uri Scheft of Breads Bakery schools us
Dark and Stormy Rum Drink that Will Warm that Winter Chill
This Spiced Dark and Stormy is a cold, refreshing cocktail that still beats the winter blues
Dough for Homemade Sufganiyot Step-by-Step
Step-by-step instructions for kneading and cutting the dough for Hannukah Sufganiyot
Spiced Dark and Stormy
The longer the spices infuse in the rum, the more flavorful this dark and stormy will be.
Bourbon–Sea Salt Caramels
Sweetened condensed milk makes this salted caramel recipe extra-luscious.
Fregola with Clams
You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.
Fig Toasties
We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.
Spicy Glazed Pork Ribs
This spicy pork ribs recipe is all about the glaze. It also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.
Thomas Keller's Thanksgiving Dinner Is JUST LIKE YOURS!
Thomas Keller may be the award-winning chef of Per Se and French Laundry, but his Thanksgiving spread looks just like yours–right down to the creamed onions
This Thanksgiving, Embrace—or Invent—New Food Traditions
Thanksgiving may be rooted in ritual, but there's no one right way to do it: This year, says editor in chief Adam Rapoport, break new ground
Why You Should Make the Spicy Pickled Raisins from Our Duck Confit Recipe (Even If You're Not Making Duck Confit)
Because these spicy pickled raisins add flair to a myriad of dishes, from salad to ice cream.
10 Serving Utensils to Buy for Thanksgiving
All the tools you need to get those seconds (and thirds) onto your plate
Yeasted Brown-Butter Waffles
Once you make the batter, all you need to do the next morning is plug in the waffle iron.