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Good luck clicking out of artist Feng Ye’s ultra-curated online store without buying at least one quirky, elegant piece.
Recipes
The flavors of this fish are out of control—super spicy, super intense, super delicious.
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Recipes
You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.
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Culture
Shop our editors’ favorite sheet pans, spices, and coffee grinders—all in one place.
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Culture
In honor of our May travel issue, we rounded up the best Instagram travel photos from the Bon Appétit team
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Culture
Move over austere ceramics, Grandma's plates are here.
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Recipes
You can find long beans, the Rapunzel of green beans, at Asian markets.
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Recipes
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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This Kung Pao recipe stays very close to the original but includes seasonal peppers.
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Recipes
This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.
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Culture
Last night in the BA Night Kitchen we celebrated the release of the Mission Chinese Food Cookbook, and it was pretty much the best party ever.
Articles
(130)
Cooking
It’s essential to iconic Sichuan dishes like mapo tofu.
Jing Gao
Cooking
Sichuan peppercorns are essential in Sichuan cooking. Here’s what else you need to know about these tiny, mouth-numbing flavor grenades.
Chala June
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Shopping
This versatile condiment was inspired by dumpling sauce but is excellent on everything from eggs to dal.
Chris Morocco
Culture
Cecilia Chiang took a whirlwind trip to New York for her 99th birthday and we got to tag along for dinner.
Priya Krishna
Restaurants
All the crunchy, saucy wraps, please.
Ashley Mason
Videos
(169)
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Bon Appétit joins Lucas Sin in Chengdu, the capital of China’s Sichuan Province, to try the city’s iconic sweet water noodles. These thick chewy noodles are made fresh each day on location served with a sweet and spicy sauce and are a mainstay of Chinese street food.
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Bon Appétit spends a day on the line with Executive Chef Aiguo Yang at Panda Inn, the legendary California restaurant chain that inspired Panda Express. Founded 50 years ago in Pasadena by Andrew and Peggy Cherng and Master Chef Ming-Tsai Cherng, Panda Inn helped define Chinese-American cuisine with iconic dishes like Orange Chicken and Panda Beef. Today, Chef Yang continues that legacy across the restaurant’s four California locations, blending tradition, technique, and the flavors that sparked a nationwide dining phenomenon.
Director: Maria Paz Mendes Hodes
Director of Photography: AJ Young
Editor: Maggie Mei Lin
Talent: Aiguo Yang
Senior Creative Producer: Mel Ibarra
Line Producer: Jamie Rasmussen
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Jeanne Tirro
Camera Operator: Mike Maliwanag
Assistant Camera: Seth Craven
Sound Recordist: Justin Fox
Production Assistant: Lauren Boucher; Hollie Oritz
Translator: Casey Dong
Post Production Supervisor: Alexa Santamaria
Director, Post Production: Nicholas Ascanio
Supervising Editor: Brandon Henninger
Additional Editor: Rachel Kim
Assistant Editor: Justin Symonds
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim
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Join Jason Wang, CEO of Xi'an Famous Foods, in the Bon Appétit Test Kitchen as he prepares hand-ripped noodles with Pork Zha Jiang meat sauce. A specialty from his hometown of Xi’an, China these handcrafted noodles paired with pork sauce and finished off with a dash of chili oil are one of the signature dishes on the menu at Xi’an Famous Foods.
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Bon Appétit joins Lucas Sin in Chengdu, the capital of China’s Sichuan Province, to try some of the city’s favorite dumplings. Auntie’s Private Dumplings are made fresh each day in the owner’s home kitchen, served from the living room, and loved by the locals.
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Bon Appétit joins Lucas Sin at a traditional fly restaurant in Chengdu, China, to try huiguorou, or twice-cooked pork. Although this fly restaurant has no menu and only opens for lunch, locals love it, earning it a legendary reputation.
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Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In this edition, we highlight The Global Ambassador in Phoenix, Arizona, Dawn Ranch in Guerneville, California, and Maroma, A Belmond Hotel in Riviera Maya, Mexico. Presented by Capital One.