Culture

If you consider yourself a baking fiend and know how to work a dough hook, Liz Prueitt of Tartine Bakery and Claire Ptak of London's Violet Bakery are two names you need to know. The pair chat with executive editor Christine Muhlke on today's episode about all things baked goods.

In our newest video series, "You're Welcome with Adam Rapoport," our editor in chief answers all your Thanksgiving questions.

We collected the best advice on how to do Thanksgiving right, from those who've put in decades of actually hosting the thing: Our parents.

Do the holidays give you a sudden urge to make a difference? We'll show you how to do good no matter how much time (or cash) you've got to spare.

Five years ago Andrew Knowlton ditched his family’s Thanksgiving in favor of a festive one with friends—and he never looked back. Brave enough to try it yourself? Here’s how to pull it off.

Because the most celebrated meal of the year is also the most nerve-racking (and kitchen-cluttering and disaster-prone), you need a source you can rely on. Prepare to be prepared.

Staffer Alaina Sullivan loves aromatherapy, breakfast porridge, and the red cabbage with anchovies at Mission Chinese.

We had high hopes and big dreams for these foods, but we've never used them (and probably never will).

Cooking with recipes from IBM's Watson (yep, the "Jeopardy" computer) is different than using traditional cookbooks. Here's how.

Fast food doesn't just mean McDonald's and Burger King anymore. Here are the new chains you should be paying attention to.

A guest's guide to sides that reheat, salads that travel, and hostess gifts that will guarantee you're invited back next year.

Pinot Noir is the iconic Thanksgiving wine. Here are three types to make everyone happy.

Yotam Ottolenghi is one of the most influential cookbook authors in the world. He delivers once again with his latest, "Nopi: The Cookbook," co-authored with Nopi head chef Ramael Scully. The two talk about the challenges of creating a useful cookbook for home cooks, collaborating in the kitchen, and falafel versus shawarma.

Like any chef, John Besh is obsessive about his knives. And on Thanksgiving Day, there's only one carving set he'll use.

Cubist painter Pablo Picasso was also a prolific sculptor. And his little-known absinthe glass sculptures, currently at the MoMA, reveal what it was like to go to bars in 1914.

This comprehensive guide features all the recipes, gear advice, techniques, and helpful tips that the Bon Appétit Test Kitchen has to offer.

The best cooking and life advice you'll ever get from chefs like Mario Batali and Thomas Keller in six words or less.

The hours between when your guests arrive and when the turkey hits the table might just be everyone’s favorite part of the day. Here are 20 smart ways to kick-start your meal.

It's true: We used to sip on kamikaze shots, energy drinks, and anything that included "sour mix." It's time we upgraded our old embarrassing drink orders.

From a side of avocado that costs a whopping $7 to avocado toasts that are architectural masterpieces, have we gone too far in our love for avocado?

When it comes to real cooking advice, we turn to the kitchen ninjas that make it all happen: The line cooks of America. Here, the sous chef team at AL's Place gives us their best tricks.

Just in time for Halloween, we're laying out some of our favorite food moments from the scariest show that ever graced our TV sets.

Marisa Tomei doesn't like turkey for Thanksgiving—unless it's in meatball form.

Most chefs hate brunch. (Cooking eggs at 6 a.m. on a Sunday after Saturday night dinner service? No thanks.) But on today's podcast, a chef who needs no introduction explains why he takes his brunch very seriously—both in his restaurants and at home. Ladies and gentlemen: Bobby Flay.

You could accessorize your Donald Trump Halloween costume with an orange toupée—or you could concoct our bombastic signature Trump cocktail, the Combover.

Chef Virgilio Martinez has seen 400+ varieties of potatoes, and he's got a thing or two to share about how we should treat them.

Kids love chocolate, right? Here's what happened when we fed children fancy artisan chocolate bars for Halloween. (Spoiler alert: It was more trick than treat.)

Yotam Ottolenghi and Ramael Scully, the British chefs behind Nopi in London and its upcoming cookbook, think these ingredients are seriously underrated.

Turns out, you don't need any new gadgets or fancy spices to improve your kitchen; all it takes is the right amount (and organization) of counter space. Good thing we know exactly what that is.

Chef Jose Enrique's gained an avid following on his island home of Puerto Rico and the mainland for his pared down cooking style and dedication to fresh, local ingredients.