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Tara Jensen doesn't have a book deal or a TV show or even a store. And that's all the more reason baking enthusiasts seek her out.
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Cooking
Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features
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Recipes
For when we need to stop worrying and get cooking.
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Recipes
The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.
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Culture
Our favorite submissions from Bitten Word's Cover to Cover challenge, in which participants cooked from our September Restaurant Issue.
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Restaurants
A selection of photos from the book "Katz's: Autobiography of a Delicatessen," plus an interview with the photographer, Baldomero Fernandez
Recipes
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Lifestyle
She works to Indonesian disco tunes and forages for ingredients in Chinatown.
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Culture
We’re very on board with our senior food editor’s current obsessions.
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Culture
Articles
(178)
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Cooking
hi
Carey Polis
Cooking
Bon Appétit
Culture
Don’t think too hard about it.
Alex Beggs
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You might not know it from the magazine (since we tend to focus on the food), but BA staffers are a fashionable bunch, and we've got a new Tumblr to share that BA style
Bon Appétit
Culture
Eight years into my tenure as editor in chief, things look very different than they used to.
Adam Rapoport
Videos
(241)
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.
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Zach Woods from Silicon Valley joins senior food editor Alison Roman for a shot and a beer.
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French chef Daniel Boulud challenges amateur cook Jessica to keep up with him as they try to make Tunisian brik pastry in 15 minutes with their backs to each other. Without the benefit of visual aids, Jessica must keep up with chef Boulud's hurried audio instructions (and accent).
An updated version of Daniel Boulud’s book "Letters to a Young Chef" came out on October 3. In it, he shares the story of his career and the lessons he has learned along the way.
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Remember that one time when we did a big live fundraiser and Meme Appétit was in it? Well, it really did happen, and to prove it here's the segment from the variety show, featuring the entire Test Kitchen and Meme Appétit's Harry Kersh and Will Martin.
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When it comes to all things culinary, Test Kitchen chef Molly Baz has attempted many complicated and rarefied cooking techniques, but she's never tried pancake art. Join her as she tries to master the instagramable medium that is pancake art through a series of 7 challenges.
Check out Brek Nebel's Instagram: https://www.instagram.com/pancakebrekfast/
Visit Jasmine Rezonable's website: http://getcakedla.com/