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Culture
From leak-free containers to insulated mugs, all the things our editors use to zhuzh up our brown bag lunches.
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Beyoncé is an inspiration in our kitchen. Really. We put together this 12-course menu inspired by her songs, right this way
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The Test Kitchen really nailed it for 2019.
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This foolproof stovetop mac and cheese levels up with the inclusion of miso paste for a silky sauce that is bursting with umami-rich cheesiness.
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(4.78)
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From crusty and baked, to saucy and creamy.
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Lifestyle
From the perfect wine glasses to an indestructible skillet, these are the pieces our editors are investing in this decade and beyond.
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A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.
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In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.
3.5
(3.47)
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These are the appetizers and snacks you should master.
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Let your summer eggplant and basil shine in this classic Sicilian pasta.
4.7
(4.67)
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These marinated Spanish anchovies will bring the tapas bar energy right into your kitchen.
Articles
(212)
Culture
At Agni in Columbus, Ohio, chef Avishar Barua crafts a menu inspired by his team and their cultures. Here's what inspired each of the six courses.
Li Goldstein
Culture
Almanac is an ambitious Japanese-style speakeasy that's a love letter to all things local and seasonal.
Alisha Miranda
Restaurants
Okonomiyaki in Florida, a ramen tasting menu in San Francisco, and much more.
Elazar Sontag
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Barrett Baffert
Videos
(284)
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate J. Kenji Lopez-Alt's okonomiyaki in the BA Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
Check out J. Kenji Lopez-Alt's Okonomiyaki Pancake Recipe here.
Upgrade your cooking skills with his two captivating books by J. Kenji Lopez-Alt, The Food Lab and The WOK, available now!
Check out J. Kenji Lopez-Alt's Okonomiyaki Pancake Recipe here.
Upgrade your cooking skills with his two captivating books by J. Kenji Lopez-Alt, The Food Lab and The WOK, available now!
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“Osip is a small farm-to-table restaurant in the English countryside. We have a Michelin Star and people travel countries to come eat dinner here.” Today, Bon Appétit spends a day on the line with Chef Ciaran Brennan, head chef at Osip in Somerset. Operating out of a 300-year-old house in the English countryside, Osip grows most of its own produce, letting nature decide what’s on the menu.
Osip is a 2025 Conde Nast Traveler Hot List Restaurant Winner.
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Today, Bon Appétit spends a day on the line with Chef Arturo Rojas, chef de cuisine at Antico Nuovo in Los Angeles. Antico Nuovo is redefining Italian dining by reaching back—way back. From handmade pastas to wood-fired dishes, this acclaimed restaurant blends age-old cooking techniques inspired by the Italian countryside with modern dining, offering a culinary experience that feels both ancient and elevated.
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When it comes to classic French eateries in New York City, few are more iconic than SOHO's Balthazar. We sent Alex Delany to this famous brasserie to try one of everything on the breakfast menu, and we didn't send him alone. For this episode, he was joined by French-speaking pastry expert Claire Saffitz to eat way too much food and drink multiple bowls of milky coffee.
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“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.