People
What our readers told us on Facebook, Twitter, and other social media this week.
Danielle Walsh
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From scrambled to poached to boiled, here's how Bon Appétit staffers like their eggs.
From praise of our scientific-research prowess to messages of condemnation, here's what you told us on Twitter, Facebook, and BonAppetit.com this week
Bon Appétit
Dimitri Dimitrov is Hollywood's most famous maître d', filling the Sunset Tower Hotel's bar with A-listers like Sean Penn, John Mayer, and Tom Ford
Danielle Walsh
What we learned from our Twitter chat with our readers, centered around locavorism and what it means to be a local.
Danielle Walsh
Lucky editor in chief Eva Chen tells us what she eats and drinks to survive the stress of New York Fashion Week.
Danielle Walsh
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From pasta to steak to fried chicken, 13 leftovers that never need to be reheated—because they taste way better cold.
From surfing to smoothies to Americanos, here's how Incubus frontman Brandon Boyd starts his day.
Danielle Walsh
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The greatest, weirdest, most compellingly animated food graphics of Web developer Erik Peterson, who's leaving BA to—finally!—learn how to code
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13 dresses—and one giant hat—from the 2014 Grammy Awards that remind us of our own recipes
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From macaroni and cheese to pizza to watermelon, here are 15 foods our readers inexplicably dislike
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Are you famous? Are you pregnant? Then we've got the slideshow for you! Here are 8 recipes you should cook and eat over the next several months
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21 foods and ingredients we absolutely can't stand, from spaghetti to shrimp
An ever-expanding Google Map charting the connections between places and people in Andrew Tarlow's Brooklyn restaurant empire—and beyond
Sam Dean
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
Sam Dean
How does Andrew Tarlow sustain his Brooklyn restaurant empire after 15 years? As he explains in this interview, through radical transparency.
Sam Dean
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From a 5 p.m. bourbon to snacking on chips, are some things we just can't—or won't—give up in 2014
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From Lawrence of Arabia to Ratatouille, we remember the legendary actor's best food scenes on the big screen
Stories about the legendary Chicago chef Charlie Trotter from the editors of Bon Appétit
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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
Christine Muhlke
How does Nick Kroll, star of Comedy Central’s “Kroll Show” and FX’s “The League,” begin his days?
Ben Pomeroy
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
E.C. Gladstone
In honor of National Boss's Day, here's a day in the life of Adam Rapoport, our editor in chief—in tweets
Danielle Walsh