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Recipes
Like an everything-bagel-inspired quiche, seaweed-filled morning buns, and protein-packed dosas laced with chile and ginger.
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From tortas to tuna salad, here are quick school lunch ideas that will keep your kids happy—and focused in class.
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Tea cakes, trifles, and tartines—oh my!
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Cooking
Salads for breakfast, eggs for lunch, and nut butter on toast anytime is how we want to eat right now.
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Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
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These recipes will let you smash and mash that rage out of your system.
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Prep the vegetables and whip together the dip and you've got a party appetizer in 15 minutes.
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Like miso soup with chicken and squash, Instant Pot pho, and a greens-laced riff on pasta e fagioli.
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Behind every great dish is a simple principle. BA food director Carla Lalli Music shares the basic theories behind her new book, Where Cooking Begins.
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Food director Carla Lalli Music eats whatever's on her plate—because it's her job! Here's what she eats when she's off the clock.
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Black pepper with fruit? It works—trust us.
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Culture
Articles
(170)
Culture
A feud over a beloved candy, some sconce news, and more from the week at BA.
Alex Beggs
Cooking
The weeknight power of chickpea flour.
Carla Lalli Music
Culture
Ariel Levy, Sherman Alexie, and more authors reveal what fuels them through a day of writing.
Monica Uszerowicz
Culture
There MUST be a house cocktail.
Alison Roman
Culture
Author Josh Friedand just wrote Eatymology, a dictionary of new words to describe the way we eat, drink, and think about food. How well do you know these five food vocab words?
Elyssa Goldberg
Culture
Welcome to the Nutshell, your cheatsheet for everything happening in the world of food: news, miscellany, and whatever else we want to talk about.
Elyssa Goldberg
Videos
(339)
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How many of you experience sense memory when you think about eating Warheads when you were kids? You know, that sour feeling on the back of your tastebuds? Well, pastry chef Claire Saffitz is setting out to recreate that sensation as she attempts to make gourmet Warheads.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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Bon Appetit presents "Kids Try 100 Years of Instant Foods". In this episode, children test out instant foods like Quaker quick oats, Velveeta cheese, Bisquick pancake mix, Ramen instant noodles, Nesquik, Campbell's Spaghettios, freeze-dried ice cream, Hamburger Helper, Crystal Light, microwave popcorn, Hot Pockets, Kid Cuisine, White Castle burgers, Kraft Easy Mac cups, Duncan Hines microwave cakes, and Trader Joe's Chicken Tikka Masala.
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Bon Appétit meets Eric Sze in New York's Financial District, as he prepares to eat his way through the entire fine dining menu at Delmonico's Steakhouse. Joined by Ed Szymanski, chef at Dame and Lords in NYC, their appetites get put to the test in this lip-smacking food challenge.
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Today, actor Glen Powell sits down with Bon Appétit to eat his favorite meals and talk all things acting, fitness and Texas. Join Powell as he discusses the confidence boost he received from Denzel Washington early on in his career to running tips from Tom Cruise—all while tucking into his favorite foods.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen - a line of organic pantry staples designed to modernize the American pantry.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen - a line of organic pantry staples designed to modernize the American pantry.
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes crispy smashed potatoes. A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned over the crispiest-ever smashed potatoes.
Check out the recipe here: https://weightloss-tricks.today/recipe/crispy-smashed-potatoes-with-walnut-dressing%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">