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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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Recipes
For when we need to stop worrying and get cooking.
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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
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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Lifestyle
She works to Indonesian disco tunes and forages for ingredients in Chinatown.
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Recipes
A chili from the ’90s, all the cookies, and, yes, *that* focaccia.
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Culture
We’re very on board with our senior food editor’s current obsessions.
Recipes
Recipes
Crispy cookie lovers, unite! These lacy, chocolate-dipped florentines are thin, snappy, and surprisingly easy to pull off.
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Culture
All the tried-and-tested tools, gear, and swag he swears by.
Articles
(179)
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Culture
Don’t think too hard about it.
Alex Beggs
Culture
I can’t get enough of Yasmin Khan’s Ripe Figs.
Sonia Chopra
Cooking
Bon Appétit
Culture
Eight years into my tenure as editor in chief, things look very different than they used to.
Adam Rapoport
Cooking
hi
Carey Polis
Videos
(240)
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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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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our final edition of 2025, we visit three new hotels worth booking for their stunning design.
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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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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.