cooking
Throw everything into a container and freeze.
Antara Sinha
From the blissfully toasty, to the disappointingly chalky.
Ali Francis
Actually maybe—like adding kombu or epazote to your bean broth.
Nina Moskowitz
Here’s what you need to know about microplastics in our food chain.
Ali Francis
Like onions or scallions, raw leeks upgrade sandwiches, soups, and more.
Aleksandra Crapanzano
This 1920s recipe is as simple as it gets.
John deBary
In the end, it taught me about a whole lot more than just baking.
Shilpa Uskokovic
These tender fritters can be eaten any time.
Rituparna Roy
The answer? Beans or lentils, whichever you have around.
Rebecca Firkser
It's just a few ingredients to sweet-savory bliss.
June Kim
Because fire is cool—and so are you.
Amiel Stanek
Pumpkin spice season is on full blast.
Alex Beggs
From smoked fish to warm challah to dim sum.
Rebecca Firkser
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From saucy, baked ziti to homey apple pie, it’s back-to-basics season.
Just stir in a few other ingredients, and it comes together in minutes.
Emily Olcott
It’s two ingredients and totally foolproof.
Kendra Vaculin
Speedy, comforting dinners for fall.
Bon Appétit Staff & Contributors
It adds even more toasty, nutty, caramelized flavor.
Shilpa Uskokovic
Popular with weight lifters, this dairy-heavy diet has been around for decades and is now making the rounds on Twitter.
Ali Francis
It’s worth double-dipping.
Dawn Davis
The latest TikTok darling, this cousin to the charcuterie board is even easier to assemble, but some of our staffers aren’t convinced.
Li Goldstein
And what the heck are purple and white potatoes? We have answers.
Alyse Whitney
This iconic sandwich is a formula, not a hard-and-fast rule.
Kendra Vaculin
We never thought we’d meet a bad fry.
Ali Francis