Culture

You know how we say to always make your own stock, clean as you go, and sharpen your knives? Well, sometimes, we…don't.

It's the second annual Reader's Choice Week, from March 23 - 27.

A noodle kugel is a yearly tradition for many families. These 3 Bon Appétit staffers think their family recipe is the best.

This week in food news.

Editor-in-chief Adam Rapoport talks to restaurant & drinks editor Andrew Knowlton about working a 24-hour shift at The Waffle House. Then, chef Amanda Cohen of Dirty Candy speaks about the state of the restaurant industry in New York. Finally, senior food editor Alison Roman and associate food editor Claire Saffitz coach Adam about how to be a better baker.

Our editor-in-chief once received an entire Peking duck for hosting a dinner party. Don't do that. Give these awesome host/hostess gifts, instead.

We take a look back at some of architect Michael Graves' finest and most famous kitchen tools, in celebration of his accomplished life.

Your cheat sheet for everything happening in the world of food.

March is the month to drink bière de Mars, a rustic farmhouse ale.

Long the sideman, vermouth breaks out as a solo act.

We might be living in the age of gluten-free everything, but the quality of artisanal bread baking in America has never been higher.

The latest trend in restaurant food takes porridge beyond oatmeal and brown sugar—here's how (and why) you should cook savory porridge at home.

We challenged these chefs to take the #BAOnionChallenge and chop as many onions as humanely possible in 15 seconds. Here's how they did.

We received tons of responses about a recent allergy-focused article. Here are the highlights.

Pasta? That's so last season. The latest culinary rage is spiralized veggies, with zucchini leading the charge. But no, we're not calling them "zoodles."

Elisabeth Moss explains why NYC bodegas are, well, amazing.

Adam and Bon Appétit food director Carla Music talk about our favorite comfort foods: soups, braises, and mac & cheese. Then, Adam, restaurant & drinks editor Andrew Knowlton, and bartender Damon Boelte discuss the state of the bar industry, how to make the perfect martini, and much more.

Ellie Kemper chats about why she doesn't want green juice anymore, why the slow-cooker is amazing, and much more.

Sure, we all eat, but what we eat has begun to define pop culture.

We caught up with the "Best New Restaurant" host to talk restaurants, food TV, and his new gig as MSNBC's first food correspondent.

We'd like to thank the Academy for this dream Oscars party menu.

All the food scenes for the 2015 Best Picture nominees.

We asked celebrity chef Wolfgang Puck 30 quick-fire questions about the Oscars, his favorite foods, and more.

When it comes to love, chefs have a secret weapon up their sleeve: really good food.

An increasing number of high-end chefs are cooking with blood…and it's not about the shock factor.

There are a lot of bad heart-shaped boxes of chocolate out there. This is not one of them.