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No hand cramps here.
Recipes
This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.
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Easy
Recipes
In this twist on a Southern classic, saltine crackers take a bath in oil and tangy za’atar to become golden, glossy, extra-crunchy party starters.
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Articles
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No more nicked knuckles.
Francesca Krempa
Shopping
Thank you, TikTok, for changing my relationship to cleaning.
Irina Groushevaia
Shopping
My mom has carpal tunnel and trigger finger. Now, she can still cook her favorite dishes.
Taylor Feezor
Culture
Two BBQ experts make their case.
Andrew Knowlton
Lifestyle
“Feel better and save money” is Thera Cane’s slogan, and now it's my slogan too.
Alex Beggs
Cooking
There. We said it.
Alex Delany
Videos
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The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips). Keep that in mind if you’re using a different size—the cook times may vary. The sugar matters, too. Conventional granulated is too fine and raw sugar is too coarse—it won't stick to the churros.
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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
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Up your onion dip game by adding caraway, poppy, and sesame seeds for a nutty crunch. The perfect dip for Stacy’s® Simply Naked® Pita Chips! Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!
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Wanna add a kick to your favorite summer treats? Rick Martinez will show you how, with help from Bad Hunter in Chicago!
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We offer you eight helpful tips for using kitchen shears--and they involve bacon and beer.
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Bon Appétit’s Brad Leone is back for episode 64 of It’s Alive, and this time he’s showing you how to sharpen a knife. Brad teaches you how to use a sharpening whetstone and transform your dull knife into a barbershop-ready blade (do not try at home). Tips from an old friend (Bob Kramer!), Gaby tries cosplay, and Chris settles the score: Rambo stropped.