Restaurants

It's Andrew Knowlton's trip of a lifetime: Cycling 295 miles through northern Spain—with mind-blowing meals at every turn

World's 50 best restaurants? Not according to these disgruntled TripAdvisor reviewers who found their meals to be "pompous & pricey" and "a pretentious joke."

Forget table service: For a meaningful meal—where you don't need a reservation and can interact with the staff—head straight for the counter

Chef David Tanis eats his way through the noodles, crêpes, and banana-blossom salads of Hoi An, Vietnam

Every month, we ask readers for restaurant dishes they love—then round up the recipes. For May, we've got tater tots, sliders, a cocktail, doughnuts, grits

Ordering wine in a restaurant shouldn’t be a stressed-out showdown. Here are five ways to make nice with the sommelier—and get the perfect bottle every time

With lime prices through the roof, ultra-locavore restaurants aren't worried. They get a hit of acid through unripe berries, verjus, and yogurt whey

Bon Appétit's May 2014 cover model, Gabriel Galand, is the real deal: a waiter at Buvette Paris—and an aspiring filmmaker

When Buvette chef Jody Williams's restaurant took off in New York, she decided to repeat the formula–in Paris. Audacious? Sure. But it's that boldness that has made her–and her equally bold food–a hit on both sides of the Atlantic

At Marlow Goods, the designs follow through on Marlow & Sons' whole-animal philosophy—they're made from the hides of the cows that feed the crowds

For regulars, a restaurant is like a second home: the staff/customer divide disappears, you play on the softball team, and drinks are free (usually)

Every month, we ask readers which restaurant recipes they're craving—then round them up. For April, we've got sautéed shrimp, steak salad, and granola

Here's what Bon Appétit staffers are cooking and eating this weekend.

A pest is destroying this year's kale crop, and prices of the leafy green are rising. From farmers to chefs to consumers, Americans everywhere are worried

Editor-in-chief Adam Rapoport, did a week's vacation in Jackson Hole—and ate really well. Here's the Instagram trail of his tastes

Chefs around the world want to be him. All of Paris wants a table at his restaurants. But when it comes to cooking a day-off lunch for friends, Inaki Aizpitarte keeps it (kind of) simple

State Bird Provisions is bringing salt to a whole new level—by dehydrating pickled and fermented ingredients and making them into bright, flavor-packed finishing powders.

From "avacado" and "expresso" to "hangar steak," the food misspellings that drive us totally nuts

Ever wonder how restaurants bring that extra oomph to every dish? We asked the country's best chefs to spill their secrets. Your home cooking will never be the same again

Celebrity chef Bobby Flay can work the line with the best of them. For proof, watch this video of him in the kitchen of his new NYC restaurant, Gato

New digital payment services like Square and Starbucks's updated mobile app are fundamentally changing the ways we reward good service with tips

Rome seems like a place where a great meal lurks behind every trattoria door. It isn't. But even in the worst restaurants, you can find one incredible dish

Why Los Angeles chefs are opening new restaurants in random, unassuming locations.

San Francisco's The Mill has transformed the simple breakfast staple into a $4 luxury item. Here's how you can make it (almost) as good at home