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magazine 2008 04 homemade mayonnaise
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Cooking
We tried nine popular mayo brands so you can have the best potato salad at the potluck.
Sam Stone
techniques
We find out if this classic condiment is better from the jar
Guest
Lifestyle
When I left Russia, I had to disavow my love for mayo. Now the condiment is cool again, and I'm coming clean.
Flora Tsapovsky
techniques
techniques
Our columnist discovers how transporting the homemade version of mayonnaise can be.
Molly Wizenberg
techniques
Shopping
Weeknight red sauce, chicken stir-fry, umami-packed vegetarian ramen, and more speedy dinner saviors
Bon Appétit Staff & Contributors
Cooking
Look, we love Hellman's, but Sir Kensington's new mayonnaise is so good, we ate it like a dip (on bread, of course)
Danielle Walsh
techniques
Mayo is the mortar that glues together even the best sandwiches, but even this standby can benefit from some artful mix-ins
Bon Appétit
Cooking
We tried 9 brands of vegan mayonnaise to see which ones can ditch the eggs and get away with it.
Sam Stone
Cooking
Why do we call mayo mayo? The word's history, it turns out, is deliciously complicated
Sam Dean
Cooking
Your kitchen's biggest and best powerhouse is…water! Here are our best tips for cooking with our favorite not-so-secret ingredient at home.
Dawn Perry
Lifestyle
The wedding industrial complex didn’t interest me, but I jumped at the chance to say “I do” for my own mayo-themed wedding.
Heather Schroering
The secret to this super-moist chocolate cake? Good old mayonnaise.
Jasmin Sun
Cooking
Let me explain...
Guest
Cooking
To all you mayo haters, may your deviled eggs be dry as ash, and your BLT's boring as hell
Bon Appétit
Cooking
The special thing about special sauce is that it's pretty damn easy to make.
Alex Delany
Cooking
This might be the Kookiest Kookery ever cooked up
Sam Dean
Cooking
Think fresh fish chunks in a spicy vinaigrette, with briny olives, snappy beans, creamy flageolets, and ripe tomatoes
Bon Appétit
Culture
This morning, Bon Appétit contributing editor Dede Wilson stopped by the Today Show to make a chocolate cake with a secret ingredient (mayo)!
Julia Bainbridge
Cooking
Are the bottles and jars lining your refrigerator door more half-empty than half-full? It's time to do some cleanup.
Christina Chaey
Cooking
Senior editor Alex Beggs shares a throwback recipe and some Claire news in her weekly newsletter.
Alex Beggs
Culture
It's a casserole dish of hot mayo and it's a showstopper.
Alex Beggs
Cooking
Potato chips, peanut butter, and everything else we'd never think about making at home. Because sometimes, homemade just isn't better.
Alex Delany