Chefs

How chef Dan Kluger keeps his menu so fresh, even in winter

When Ferran Adrià is coming for dinner, who do you get to cook? Mario Batali, of course. And Daniel Boulud. And Thomas Keller. And...

Seaweed isn't just for sushi anymore. Chefs love it for all the umami it packs; we love the serious dose of nutrients that come with it

When Andrew Tarlow opened Diner in 1998, no one knew it would transform Brooklyn. Today we meet the people who created—and sustain—his accidental empire

How does Andrew Tarlow sustain his Brooklyn restaurant empire after 15 years? As he explains in this interview, through radical transparency.

They’re everywhere, from our staffers’ kitchens to those carefully curated boutique shelves. They’re the resourceful—and profoundly influential—books that drive the way we cook today

Still need a gift idea? Check out 5 of our favorite new fall cookbooks, from Andy Ricker, John Besh, Suzanne Goin, Daniel Patterson, and Einat Admony

Restaurants editor Andrew Knowlton remembers Judy Rodgers, the chef behind Zuni Cafe, who died Monday at age 57

For chefs Jenn Louis and Fabio Trabocchi, entertaining is all about organization, the right tools, and a bit of charm

MasterChef Junior's Roen Guerin celebrated his 13th birthday by whipping up a mean burrito in our test kitchen

To launch Yoox.com's "Byte into the Italian Style," the chef shows us why Italians do it better.

While we don't really need an excuse to party with Alice Waters, we were there to celebrate the release of her latest book, The Art of Simple Food II.

We at Bon Appétit turned to our archives for a reminder of legendary chef Charlie Trotter's great culinary achievements.

Stories about the legendary Chicago chef Charlie Trotter from the editors of Bon Appétit

Thomas Keller may be the award-winning chef of Per Se and French Laundry, but his Thanksgiving spread looks just like yours–right down to the creamed onions

For chef Suzanne Goin, the best cookbooks are high-minded, full of integrity, and, ideally, loved to tatters

How did Nobu Matsuhisa create a world-spanning restaurant-and-hotel empire? Just ask the man—he'll tell you how to do it, too

Chicago chef Chris Pandel came to our test kitchen, made buttery, herby, savory monkey bread, and BLEW OUR MINDS

Food people are unlikely to win Nobel Prizes, but so what? Here are Bon Appétit's nominees—from Anthony Bourdain to Alice Waters—for every Nobel category

San Francisco chef Chris Cosentino took over our Instagram account on his trip to Tokyo.

Dallas restaurant FT33 chef Matt McCallister makes kale salsa verde in the Bon Appétit Test Kitchen.

From butcher's diagrams to Twin Peaks sleeves to a "chip on the shoulder," these are the coolest, funniest, most conceptually brilliant food-themed tats we could find