Sam Dean

Good luck asking science: For decades, studies have gone back and forth. So we sifted through the research in search of a final answer

Here's 20 cookie recipes that will take you back to a simpler, sweeter time in your life. Why? Because we like you

Make dessert. Here are 16 sunny citrus recipes to get you started

For Kelsey Timmerman, it's not a simple question. His new book looks at the overseas farms (and farmers) that grow the foods we eat every day

These easy, spicy, pickle-larded cheese toasts aren't evil--but they will tempt you

Look, we know you like to eat strawberries straight from the container. We do, too. But just for kicks, here's 20 other awesome ways to eat them

Bon Appetit's Grub Crawls--our daylong marathons of eating and drinking--are starting up again, and Charleston, SC, is the launch point. Get your tickets now!

Eating something good? We want to see it! Introducing the BA Filter, a way of sharing your droolworthy Instagrams with the Bon Appetit community

Take fresh fruit and a healthy dose of white rum, and you've got the decidedly non-juvenile Strawberry Lemonade Smash

'Modern Farmer' magazine launched this week, and we asked its editor, Ann Marie Gardner, to explain what its all about

You think you know s'mores? How about this Grilled Banana Bread Peanut Butter version?

Because we're giving one away: Subscribe to Bon Appetit and you'll be entered to win a 4-night eating vacation in the Big Easy

We're absolutely nuts for the garlicky-oniony green shoots, but where did the word "chive" come from?

On April17, 1995, some IT guy registered "bonappetit.com." Today we look back at what our magazine dubbed "An Elegant Spring"

After yesterday's marathon tragedy, Bostonians--and Boston restaurants--are reaching out to help

What exactly is the Korean pop star eating in that tent in his new video?

Because this risotto has everything you love about spring in it: fava beans, mushrooms, and spinach. So what if it takes a bit of stirring?

It's not quite the Vesper, named for the original Bond babe. It's the Vespa, reborn as an equally luscious Italian

The recipe at the Masters has...changed! Plus, drinking bull's blood, the beauty of salt mines, the meanness of Londoners, and more in today's roundup of food news

The chefs cooking at Atlanta's New South Family Supper this Sunday represent myriad backgrounds and attitudes. Here's who they are and how they cook