Shopping
We’ve tested nearly 30 double-wall-insulated and lightweight plastic models and these are our favorites for every age and stage.
Emily Farris
And why have they become indispensable kitchen appliances for so many people?
Emily Johnson
We tasted nine brands of tinned and jarred anchovies, including Cento, Fishwife, and Ortiz, to determine our favorites.
Sam Stone
Nothing beats a bullet.
Alaina Chou
These pantry essentials make weeknight meals quick and craveable.
Alaina Chou
They can hold way more than you think.
Mark Marino
Discover our staff's favorite home bases for exploring the Windy City's vibrant food scene.
Kate Kassin
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We tested eight machines under $100 to find the cheap coffee makers that make a quality brew.
Noah Kaufman
The Michelin-starred chef shares what he uses in his own kitchen and the one dish he thinks everyone should be able to make.
Brittany Loggins
I tried seven different brands to find out.
Alaina Chou
They’re all over professional kitchens for a reason.
Wilder Davies
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Like a citrusy sparkling water, an all-natural kitchen cleaner, and colorful pasta bowls.
Alaina Chou
We tasted AG1’s updated Next Gen formula and new flavors. Here’s our review, including a dietitian’s perspective.
Alaina Chou
Like spicy tri-tip steak and chocolate sheet cake.
The Bon Appétit Staff
They’ll make you feel like a barista.
Mark Marino
Blue Apron’s revamped model brings flexibility, speed, and flavor to weeknight dinners.
Lizzy Briskin
A sharp knife is a happy knife.
Jesse Raub
In a blind taste test, there was one clear winner.
Sam Stone
Step one: Stock your bar cart.
Abbey Stone
It’s time to invest in a machine you’ll actually want to use—and won’t hate to clean.
Olivia Tarantino
The tennis star shares her kitchen must-haves ahead of the US Open.
Wilder Davies
Maybe you don’t need that bulky full-size blender after all.
Emily Farris
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The actor, comedian, and frequent dinner-party host shares his must-haves in the kitchen.
Brittany Loggins
The iconic cocktail's creator shares his must-have gear and signature twist on the recipe.
Abbey Stone