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magazine onion and bacon tart
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Cooking
Including Oscar Mayer, Smithfield, Whole Foods, and more
Sam Stone
Culture
The Bon Appétit Test Kitchen
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and links
Joanna Sciarrino
Restaurants
The bacon mania of the 2010s may have calmed down, but concepts like a new 24/7 bacon-themed restaurant in Vegas prove everyone's favorite protein is never, ever going away.
Ali Francis
test-kitchen
We have embarked on a taste test tour of supermarket foods. We nibble, we score, and we share the results to help you avoid the paralysis of Brand Choice Overload.
Bon Appétit
Restaurants
Check out Seattle Weekly's fun illustration on the history of bacon, from inexpensive and delicious protein source to campy domineering meme.
Michael Singer
Culture
Bacon so thick, you can measure it with a ruler.
Rachel Tepper Paley
Culture
A roundup of food news from around the Internet on July 18, 2014.
Rochelle Bilow
Culture
Beer may cure the common cold, Kevin Bacon (made of bacon), the science of pizza folding, and more in our daily roundup of food news
Danielle Walsh
Mallory Stuchin
Culture
At the South's hottest restaurant, the bacon is inside the burger, not on top of it...
Guest
techniques
Culture
A roundup of food news from around the Internet on March 6, 2014.
Ann Mah
Cooking
The tart is a blank canvas for your cheesy, meaty, vegtastic whims, but be smart about balancing flavors: Here's 14 recipes that get it just right
Bon Appétit
Cooking
Right now is a good time to draw outside the lines.
Adam Rapoport
Lifestyle
It’s easy to throw together on a weekday too.
Chris Morocco
Cooking
Making bacon in the oven, instead of a skillet, is easier, way less messy, and better for your kitchen than cooking it in a skillet. You're welcome.
Alex Delany
Culture
Yes, that's a meat grinder. Look away if you're squeamish!
Matt Duckor
Culture
It also did the onion chips thing, the spicy lemonade thing, and the elote dip thing.
Alex Beggs
techniques
Here's how to grill it without starting a bacon fat fire—it's an art and a science.
Elyssa Goldberg
techniques
promotions
And we need it, now that we're almost finished with the third and final day of our New Orleans Grub Crawl
Julia Bainbridge
Culture
Chop, chop, done.
Alex Beggs
Lifestyle
It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl.
Chris Morocco