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history of plated food presentation
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Meal prep was the name of the game.
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Culture
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Comfort food was the move.
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Here's to foods that feel like big hugs.
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Weeknight dinner can't get much easier—or tastier—thanks to these spiced beef tostadas.
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Oysters were shucked, photos were ‘grammed, and celeb outfits reminded us of our recipes. Take a look at how the evening went down.
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And the award goes to…
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Cooking
One-pan salmon, pumpkin chiffon pie, and more.
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Culture
From choloroform-infused candy to condom-shaped shot glasses, these inventions were meant to revolutionize the food world—but ended up making us lose our appetites.
Articles
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Lifestyle
From the towering feasts of Versailles to the natural foodscapes of Noma, a historical look at how we serve fancy food
Michael Y. Park
Culture
From prehistoric squash to the invention of sliced bread, all the way to the California roll.
Alex Beggs
Cooking
Editor in Chief Jamila Robinson talks about how art influences everything we eat.
Jamila Robinson
Cooking
Six contemporary artworks, six original recipes. Go behind the scenes of our most abstract assignment of the year.
Kendra Vaculin
Lifestyle
The strawberry-topped "Food" issue of Lapham's Quarterly just hit newsstands.
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Culture
For decades, Romulo Yanes photographed beautiful and defining images for Gourmet, Bon Appétit, and Epicurious.
Bon Appétit
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Join Chrissy Tracey, Melissa Miranda, Brad Leone, Rachel Gurjar, Kendra Vaculin and Chris Morocco in the Bon Appétit test kitchen as they debate the merits of popular food trends from the 1950's to today. From gelatinous tomato aspic to Hamburger Helper™ and avocado toast, see if you agree with the pros on which trends still deserve a spot in the limelight and which should fade away into history.
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How does a high-end, perennially busy Chinese restaurant in New York City keep the plates coming? Emmeline Zhao, Managing Partner at Silver Apricot in New York's West Village, leads us behind the scenes for an all access look at how the staff handles a busy Friday evening rush, serving hundreds of consistently high-quality small plates a night from their 90 square foot kitchen.
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Watch as kids try and react to 100 years of school lunches! Which decade featured boiled steak in school lunches? When were kids routinely served liver loaf?
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Carla Lalli Music, Priya Krishna and Christina Chaey at home as they show us the oldest food in their kitchens. Whether it's smuggled lardo or ten year old fruitcake, there are a probably a few items here that may be a health hazard.
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Join Carla Lalli Music, Alex Delany, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Chris Moroccco, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. On this episode, we challenged everybody to plate an avocado in one minute.
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Vijay Kumar, executive chef and partner at Semma in New York City, demonstrates the equipment, ingredients, and artistry essential to making some of the most popular dishes at his celebrated South Indian restaurant. Take an up-close look at the step-by-step creation of 5 rice and lentil based South Indian staples: Gunpowder Dosa, Uttappam, Idli, Paniyaram, and Idiyappam.