Bon Appétit

Let your mom sit back and relax while you cook her dinner. She deserves this.

What says it's finally spring more than crunchy sugar snap peas, bright red radishes, fresh scallions topped on tiny fried toasts, and mint leaves in a sweet granita?

Art director and backpacking enthusiast Kristin Eddington loves a good rice bowl—but she'll pass on the eggs, thanks.

Meet Eli, one of our photo editors, Shiba Inu enthusiast, and bonafide plant mama.

We asked some of our favorite chefs for twelve essential techniques, plus advice on fearlessly frying, flipping, seasoning, and more.

Exciting news: Bon Appétit has a new editor-in-chief, effective immediately.

You don't necessarily need to go to cooking school to learn what smart chefs know. Just look up from your dinner.

Assistant web editor Christina Chaey moonlights as a server—and will feed you lots of pasta, accordingly.

Executive editor Christine Muhlke used to be an ice-cream-truck driver—though these days, she's all about shaved raw milk ice.

This is what happens when you let Emeril loose in a building full of fashion magazines.

When we want to know everything that's hot in the restaurant world right now, we hunt down senior editor Meryl Rothstein.

Digital recipe editor Jill Baughman makes extra buttery mashed potatoes just because...and is our hero.

Read 'em and eat.