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magazine the beer can revolution
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There's a beer can renaissance happening, and we're all benefitting.
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Herbaceous, nutty, and bright, this rendition of the Prohibition-era classic doubles the gin for a more robust cocktail.
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With spicy ginger beer, vodka, and lime juice, a Moscow Mule is a cocktail for all seasons—and one that’s remarkably easy to prepare at home.
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Don’t let the sugar cube and dainty bubbles fool you: This is a very stiff drink.
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From a brand-new brewery to an old-school favorite, these 10 Belgian-style breweries are churning out some of Joshua M. Bernstein's favorite beers
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An incredibly simple cocktail that, odds are, you’ve never had before.
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Because you don’t individually stir these ‘tinis for a crowd, water is added to aid in the dilution you’d normally get from ice. You can thank us later.
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Whether you’re a beer lover who’s dry in January or year-round, you’ve got (excellent) options.
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Lillet softens the punch of the other spirits in this entry-level martini. Play with the ratios and add a splash more of Lillet if you prefer.
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We will avoid all Sex and the City references here, but the fact remains: This cocktail is classic for a reason.
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Articles
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Culture
A roundup of food news from around the Internet on June 11, 2014.
Rochelle Bilow
Culture
Heather John
Culture
How innovative beer-can-ologists are changing the way we drink
Sam Dean
Joshua M. Bernstein
Culture
The art of beer-passing, taken above and beyond
Sam Dean
Culture
Why ordering a draft beer might soon become a thing of the past.
Kate Bernot
Videos
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Sommelier André Hueston Mack returns for another edition of World of Wine, and this time he's putting twelve non-alcoholic beverages to the test. From ready-to-drink mocktails to non-alcoholic beer, which alternatives are worth a try?
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Data scientist Hilary Mason pours through the numbers to determine who produces the best beer in America. Who's buying the next round?
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“I’ve been obsessed with burgers, easily for about 25 years now. I have...written five books, had three TV shows, and now a restaurant.” Today, Bon Appétit spends a day on the line with George Motz, burger scholar and owner of Hamburger America.
Get our recipe: Best-Ever Smash Burgers
Get our recipe: Best-Ever Smash Burgers
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Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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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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Sommelier André Hueston Mack returns to Bon Appétit, this time to taste and give his expert opinion on over a dozen liquors and spirits sold at Trader Joe's. Which of these discount bottles can hold their own against the pricier brand name options? Watch to discover where it makes sense to save a buck without sacrificing quality during your next trip to TJ's.