cooking
An overnight soak in Shaoxing wine keeps it juicy and tender.
Michelle Tchea
Steamed fish, vegan glass noodles, tongue-tingling cumin lamb, and so many dumplings.
Kate Kassin
You don’t need a recipe—just this golden ratio.
Kendra Vaculin
Gas ranges are beloved in the US—but the US Consumer Food Safety Commission has recently raised concerns about their safety.
Ali Francis
And what are those murky floaters in the bottle?
Zoe Denenberg
Ronzoni's pastina has been discontinued—but there are lots of little pastas to know and love.
Sam Stone
Author Farokh Talati breaks down the process step by step.
Farokh Talati
It’s brothy, comforting, and single-serve.
June Kim
And you don’t have to wait in line for two hours.
Elazar Sontag
From the velvety favorite to the chalky letdown.
Sam Stone
A VIP ingredient deserves a VIP home.
Antara Sinha
Guaranteed ooey-gooey goodness in tacos, quesadillas, and more.
Asha Loupy
From plant to production, let’s learn all about it.
OJ Lima
This milk is on the rise thanks to its tummy-friendly reputation.
Ali Francis
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Lots of tofu, creamy pasta, and speedy desserts made the cut.
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Like chicken pot pie, pork tamales, and banana bread.
Like a crackly chocolate cake, and plenty of cookies.
Bon Appétit Staff & Contributors
Let no crumb of babka go to waste.
Nina Moskowitz
Three methods for when you need cookies, right now.
Shilpa Uskokovic
Plus, more December finds, reviewed.
Alex Beggs
It’s a shortcut to toppings, sauces, braises, and more
Kendra Vaculin
Or fruit—it’s that flexible.
Olia Hercules
It also works for tender herbs and hardy greens.
Shilpa Uskokovic
Thanks to inflation, yes, but also an insect-borne virus.
Sam Stone