Sam Stone
Staff Writer
Sam Stone reports on nearly everything for BA, including food culture, restaurant news, and sneaky cooking ideas that (hopefully) make your life easier. A Rhode Island native, he’s currently based in New York City where he can usually be found searching out the city’s best bakeries. Before BA, he spent years working in fine dining while also writing for several publications about food, queer culture, entertainment, and how they intersect. In his free time, Sam occasionally writes humor pieces like this one. samstone.nyc
We Tasted 40 Instant Coffees to Find the Best One
Instant coffee has come a long way. We put our palates to the test to determine which brands are worth your time.
12 Do’s and Don’ts for Peak Chicken Parm
Chef Angie Rito shares her pro moves for chicken parm, from her favorite type of canned tomatoes to how she likes to season the breading for the chicken cutlets.
How to Order Wine to Find a Bottle You Love
Expert sommeliers give us tips on how to ask better questions and pick out the perfect bottle. (Hint: Price isn't everything.)
How Celsius Became the King of Energy Drinks
We’ve entered a new, jittery era of energy drinks.
Which Cheddar Is Best? A Taste Test of Kerrygold, Cabot, and More
We tried nine popular brands to find the best cheddar cheese at the supermarket.
The Best Veggie Burger You Can Buy at the Supermarket
We tried eight brands for our taste test, including Amy’s, MorningStar, and Bubba.
Which Cookies and Cream Ice Cream Is the Best?
We tried 10 brands for our taste test, including Häagen-Dazs, Jeni’s, and Oreo.
A Michelin-Level Chicken Prep Tip From ‘The Bear’
In season three of The Bear, chef Thomas Keller shows one quick way to prep your chicken like a pro.
The 8 Trends Defining Bars in 2024
Bartenders are turning out inspired milk punch, going all-in on savory cocktails, and taking the zero-proof movement to new heights. These are the trends that define drinking right now.
The “Loneliest Generation” Is Transforming the Dinner Party
Curated, meal-centric mixers claim to provide lonely Gen Z’ers a pathway to IRL friendship in the city. But can a lasting bond form while simply breaking bread?
Which Mayonnaise Is Best? A Taste Test of Duke’s, Kewpie, and More
We tried nine popular mayo brands so you can have the best potato salad at the potluck.
These Are Mexico’s First Michelin-Starred Restaurants, 2024
18 restaurants received stars in the inaugural guide. See who made the list.
What’s Next for the Michelin Guide? Even More Growth
In an interview, the guide’s international director discusses the challenges of maintaining inspector anonymity in the age of social media, the rationale for partnering with local tourism boards, and more.
Which Vodka Is Best? A Taste Test of Svedka, Stoli, Grey Goose, and More
We sipped 11 brands (send help), all so you can reach peak martini.
This Vegan Restaurant Is Facing Enormous Backlash For Embracing Meat
In an interview, Mollie Engelhart explains why her formerly vegan LA restaurants will soon serve bison burgers and cheesesteaks.
The 50 Best Bars in North America, According to the ‘50 Best’ List (2024)
This year the coveted top spot went to Mexico’s Handshake Speakeasy. Read on for the rest of the list.
What Are Those White Specks in My Parmesan?
No, they’re not mold—here’s how to tell the difference.
These Are Florida’s Michelin-Starred Restaurants, 2024
Everything to know about the nine new starred restaurants in Miami, Orlando, and Tampa.
Will Momofuku Win Its Chili Crunch War? We Asked a Trademark Lawyer
Momofuku is facing intense backlash after demanding small businesses to stop using the trademarked terms “chili crunch” or “chile crunch.” But the legal battle could be a “slam dunk,” a trademark lawyer tells Bon Appetit.