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Cooking
The most popular slideshows of 2013, from chicken-breast recipes to gluten-free beers to the Best New Restaurants in America
Dan Piepenbring
Cooking
Like speedy lunch tacos, a halal cart dinner salad, and Vietnamese-inspired wraps.
Nina Moskowitz
Cooking
Like a peppery strawberry salad and tart rhubarb juice.
Bon Appétit Staff & Contributors
Cooking
She might be cool and all, but really it's for her breaded chicken dinner
Julia Bainbridge
Cooking
This week on the podcast, Chris and MacKenzie help a caller conquer her fear of cooking poultry.
Bon Appétit Staff & Contributors
Culture
Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.
Alex Delany
Victoria von Biel
Culture
The Bon Appétit Test Kitchen
Culture
"The crust is where the men and the boys separate. It shouldn't shatter; your tablecloth shouldn't be full of chicken crust after that first bite." --Kelly English, chef, Restaurant Iris
Bon Appétit
Culture
In our series, "Win a Cookbook," we give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal. This week: A Bird in the Oven.
Julia Bainbridge
Culture
It's a guaranteed way for your dish to look this good
Julia Bainbridge
Culture
Vote for your favorite photo from this book, and we'll reveal the recipe. You also might win a free copy in the process.
Julia Bainbridge
Culture
Find out where blogger Jeanine Donofrio sourced the beautiful ceramics, tableware, and textiles in her new cookbook.
Jeanine Donofrio
Culture
Come on in, the peanut oil's just fine
Rachel Sanders
Cooking
Here's how to make that birdie sing
Bon Appétit
Culture
In our Bloggers Cook BA, see how our recipes turned out in other cooks' kitchens
Joanna Sciarrino
Culture
Amy Finley
Culture
Vote for your favorite photo, and we'll reveal the recipe. Plus, three of you will win a copy of this new cookbook
Julia Bainbridge
Culture
We gave you a sneak peek at three photos taken of recipes from A Bird in the Oven. You voted for your favorite, and now we're ready to reveal the winning recipe: Devil's Chicken with Sweet Pepper and Onions.
Julia Bainbridge
Culture
We gave you a sneak peek at three photos from BBQ25. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
techniques
Watch chef Geoffrey Zakarian show BA's Adam Rapoport how to pan-roast the paillard of his dreams
Sam Dean
Cooking
It's really that good.
Andy Baraghani
Restaurants around the country are featuring the Nashville specialty hot chicken. Local spot Hattie B’s shows us how it’s done.
Hattie B's, Nashville