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magazine whole wheat dinner rolls
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test-kitchen
When they're this good, it's worth it.
Claire Saffitz
techniques
Once you learn the fundamentals, design-your-own stuffing is just a loaf (plus some aromatics, and maybe a little sausage...) away.
Claire Saffitz
techniques
If you're going to do one ounce of prep this Thanksgiving week, make it this.
Elyssa Goldberg
Culture
The Bon Appétit Test Kitchen
Cooking
They’re ready in a half-hour, and there are never any leftovers.
Christina Chaey
Cooking
Once you try this brilliant breadcrumb swap, you’ll never go back.
Jesse Szewczyk
Cooking
A celebratory, flavor-packed meal that feels anything but belt-tightening.
Rebecca Firkser
Cooking
Whether you’re a sourdough or cornbread person, this mix-and-match formula is all you need.
Claire Saffitz
Cooking
We tried garlic butter potato chips, honey mustard dressing, chicken pot pies, and more.
Alex Beggs
Culture
They're Parker House rolls, and bloggers all seem to love them
Joanna Sciarrino
Restaurants
Across the country, chefs are amping up their bread baskets, and the results are worth every penny
Matt Duckor
techniques
When your family is divided between boxed and homemade, strike a compromise
Bon Appétit
Cooking
This grain mill works seamlessly with your stand mixer—just be sure to keep some toothpicks on hand.
Christine Muhlke
Culture
Spurred by the anticipation of a kitchen full of turkey, cranberry sauce, and mashed potatoes, we got a little carried away thinking up nine other ways to use them
Andrew Knowlton
techniques
Whether you call it stuffing or dressing, the Thanksgiving classic is ripe for reinvention—from the loaf used as a base to delicious additions like oysters
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Culture
There’s an art (and a science) to assembling a serve-yourself Thanksgiving spread. Here are the keys to pulling it off smoothly.
Joanna Sciarrino
Cooking
This is the perfect moist on the inside, crispy on the outside combo
Kurt Soller
techniques
These nutmeg and black pepper popovers are like a roll inside a roll
Julia Bainbridge
Cooking
Like cornbread breakfast casserole and lamb burgers.
The Bon Appétit Staff
Culture
We’ve got unlimited access to artisanal pastries and Test Kitchen treats, yet this is always gone first.
Aliza Abarbanel
Cooking
We optimized this recipe as a savory, unapologetically moist stuffing for soaking up all your Thanksgiving sins.
Alex Beggs
Cooking
On this two-part episode of the “Dinner SOS” podcast, Chris answers live call-in questions with the help of a few Bon Appétit and Epicurious team members
Bon Appétit Staff & Contributors
Culture
All-purpose has its purpose, but Jullapat makes baking with ancient grains (spelt, sorghum, and buckwheat flours) more accessible and exciting than ever.
Alex Beggs
Lifestyle
The strawberry-topped "Food" issue of Lapham's Quarterly just hit newsstands.
Guest