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Culture
Cooking
Here's when you can substitute sour cream, crème fraîche, yogurt, and more.
Rochelle Bilow
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Shopping
For barista-quality clouds of foam at home.
Francesca Krempa
Restaurants
Bartenders are turning out inspired milk punch, going all-in on savory cocktails, and taking the zero-proof movement to new heights. These are the trends that define drinking right now.
Sam Stone
Cooking
Looking to achieve those quintessential seams on your homemade loaf? Right this way...
Bon Appétit Test Kitchen
Cooking
We want one right now and we don't care that it's almost March
Bon Appétit
Cooking
You could eat your berries with whipped cream and sugar, or you could try these creamy-crunchy riffs instead.
Bon Appétit
Culture
Editor in chief Jamila Robinson shares how ice cream became her favorite summer ritual.
Jamila Robinson
techniques
techniques
How to make a healthy turmeric latté at home, from basic to baller.
Rochelle Bilow
Culture
techniques
Joanna Sciarrino
Cooking
Just don't call it cashewgurt.
Aliza Abarbanel
Culture
In the wake of the country's almond milk obsession, what do we do with all the leftover pulp?
Christina Chaey
Cooking
They look like truffles, but they're smoother, chewier, and more voluptuous.
Leticia Moreinos Schwartz
Culture
Step 1: Add beans and water. Step 2: Press a button. Milk!
Clarissa Wei
GOT MILK?
Cooking
It’s as simple as cinnamon toast, but with a springy twist.
Ali Slagle
techniques
Nope, you don't need fancy equipment to chill out. Here's how to make ice cream without a machine.
Rochelle Bilow
Cooking
It's the shortcut that's auntie-approved
Antara Sinha
Lifestyle
It's perfectly sweet, ever-so-salty, and mouth-puckeringly tart.
Amanda Shapiro
Culture
The Bon Appétit Test Kitchen
Culture
And this is no plain vanilla milkshake
Bon Appétit
Cooking
Learn to DIY and you'll never run out.
Amy Rosen