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Culture
Culinary Class Wars, Chicken Shop Date, the latest Chef’s Table—these are the food shows of the year that Bon Appétit editors loved most.
Karen Yuan
Culture
BA staffers really showed their stuff over the 4th of July holiday weekend, making everything from chicken under a brick to full-on lobster dinners
Danielle Walsh
Cooking
Every week, there’s something new…
Adam Rapoport
techniques
In the face of a hurricane, what does BA's staff do? Hit the kitchen, of course!
Bon Appétit
Cooking
Cooking Season has arrived.
Adam Rapoport
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
promotions
At BA's Instagram silent auction, we raised money for victims of Hurricane Sandy. Also, we ate fabulously and mingled with famous people
Matt Duckor
Shopping
Turns out his favorite things are our favorite things too.
Alaina Chou
Culture
Cleavage, taxidermy, and dangling cigarettes. ‘Butcher and Beast’ is the cookbook that refuses to tone it down.
Alex Beggs
Restaurants
The chef, accused of wide-ranging sexual misconduct, recently hosted a slate of cooking classes and promises there are more to come. A report from his attempted return to the public.
Sam Stone
Cooking
We asked a panel of chefs and food writers which titles stood out to them most this year.
The Bon Appétit and Epicurious Staffs
techniques
That thing where your cake is ready on top but is wet in the middle? It's not your fault (this time).
Rick Martinez
Culture
Chop, chop, done.
Alex Beggs
techniques
And not just any mandoline--our HSN model!
Bon Appétit
techniques
Everything you need to know about putting out a kitchen fire, including when to actually use an extinguisher.
Rochelle Bilow
Culture
Wintry stew recipes, a spinach water debate, and Instagram tips from the BA social media team from this week’s newsletter.
Alex Beggs
Restaurants
One of Detroit's most popular restaurants was burned down—but that won't stop it from coming back.
Elyssa Goldberg
Culture
We tested out our new kitchen line on 18 bloggers; they were kind enough to say nice things
Danielle Walsh
Early in Diner's history, its owners considered writing a cookbook. What they created instead helped launch a new wave of indie food magazines
Sam Dean
Culture
The (mis)fortune of creating a dish that's a runaway viral hit.
Elyssa Goldberg
Culture
Thankfully, the only thing lost in these kitchen fires was our pride and perhaps a few arm hairs.
Rochelle Bilow
Cooking
Like cornbread breakfast casserole and lamb burgers.
The Bon Appétit Staff
Cooking
All the same long-cooked flavors in half the time.
Kendra Vaculin
Restaurants
What diners should know about why restaurants have off days, and what restaurants should know about preventing (and fixing) them.
Christina Chaey