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magazine peanut butter and jam shortbread wedges
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Culture
Who knew there could be so many opinions about three ingredients?
Bon Appétit
Shopping
Folks with nut allergies, avert your eyes.
Alaina Chou
Culture
This North Carolina-based company knows its nuts.
Carey Polis
Cooking
From the blissfully toasty, to the disappointingly chalky.
Ali Francis
Culture
If you eat jars of nut butter by the spoonful, you’ll love Lake Champlain's Peanut Five Star Bar.
Aliza Abarbanel
Shopping
Gifts for your human friend who eats like a squirrel.
Kate Kassin
Culture
We want to know: What's your best variation on the classic peanut butter sandwich?
Katherine Kims
Cooking
Is a peanut butter snack good for you, or not so much?
Dawn Perry
Lifestyle
Can't eat peanut butter? You're in luck. Hate it? You win, too
Bon Appétit
Cooking
The low-effort route to golden outsides and buttery, molten centers.
Ella Quittner
Cooking
Put miso in your nut butter and never look back.
Chris Morocco
Culture
The history of the PB&J sandwich, from upscale spa food to iconic American brown-bag lunch
Sam Dean
Cooking
On this episode of Dinner SOS, Chris, Rachel, Kendra, and Inés each make the case for which cookie you should make this holiday season.
Bon Appétit Staff & Contributors
Cooking
Yes, the type of peanut butter matters. And we found the best one.
Rick Martinez
Cooking
From Jesse Szewczyk, these festive recipes use easy techniques that result in beautiful cookies—without needing an art degree in decorating.
Jesse Szewczyk
techniques
There's no wrong way to make this childhood lunch staple, but a few tweaks will make it a million times better
Danielle Walsh
Culture
When the Foodist's kid's school banned nuts, he was determined to preserve the sandwich at home--for dinner
Andrew Knowlton
Cooking
We got the recipe right here.
The Bon Appétit Staff
Shopping
This oat spread is sweet, drizzly, and allergen-free—and I can’t stop eating it.
Ali Francis
Cooking
Peanut butter is more than a sandwich spread. Here's 10 ways to use it, from grilled pork skewers to a daunting banana brownie trifle
Teri Tsang Barrett
techniques
These speedy candied nuts require no oven, no egg white, and take just five minutes to make.
Claire Saffitz
The classic kids' combo gets a sweet-and-salty reinvention in peanut butter and jelly blondies.
Belle Cushing
Cooking
Bite-size, not too sweet, just the right amount of salty.
MacKenzie Chung Fegan
Cooking
Plus, more December finds, reviewed.
Alex Beggs