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Recipes
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Recipes
Beyond the lights and the cameras, the real action is in the bowl in your lap.
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Culture
If you’ve coveted a Frappuccino, swooned over a Quarter Pounder, or seen “local greens” on the menu (thanks, Chez Panisse), you have 1971 to thank.
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Oysters were shucked, photos were ‘grammed, and celeb outfits reminded us of our recipes. Take a look at how the evening went down.
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Culture
A lot has changed since the Beatles first performed live on The Ed Sullivan Show in 1964. Here's a look at how we ate then, and now.
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From cheese logs to pineapple chicken, how get festive the way Bon Appétit did four decades ago
Recipes
Tosca's cocktails are so good people drink them well into the meal.
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(4.16)
Recipes
A riff on the Bicycle Thief cocktail, a citrusy, low ABV riff on a Negroni, this three-ingredient, party-ready twist features grapefruit soda.
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Recipes
This cake is a legendary (and delicious) Depression-era mistake.
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(3.92)
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Culture
And yes, cooking out of too!
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Here's everything we ate (and drank!) at this weekend's San Francisco Grub Crawl.
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Recipes
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Articles
(221)
Culture
The Black Panthers’ Free Breakfast Program fed schoolchildren at no cost—and laid the groundwork for modern activism.
Valerie Boyd
Culture
Count Chocula, you haven’t aged a bit.
Alex Beggs
Cooking
Andrew Knowlton
It was the summer of French fries, funnel cakes, and maybe a few Milwaukee’s Bests.
Adam Rapoport
Restaurants
Big Chicks was an old-man bar on the north side of Chicago. Then Michelle Fire made it the place everyone went to drink, dance, and hook up in a dark corner.
David Tamarkin
Restaurants
The buy back was the "on us" round that bartenders inevitably bestowed, usually after every third or fourth drink. Now it's nearly extinct.
Michael Y. Park
Videos
(228)
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Brad, Claire, Chris, Carla, Molly and Andy weren't always the perfect pizza making geniuses they are now. But then these great minds came together for a singular meeting. No, a symposium! And what did they do? Oh nothing, other than lay the groundwork for what would become the single greatest pie of pizza ever constructed. Now you can can witness that momentous discussion for yourself.
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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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In this episode, the kids try 100 years of cheese. Velveeta cheese fudge and peanut butter pickle sandwich dominated the 1920s. The 1930s brought the cream cheese and chopped olive sandwich. Wartime cheese pudding premiered in the '40s. Easy cheese spray (aka cheez whiz) arrived in the '50s. The horseradish cheese ball rolled into the '60s. Fondue debuted in the '70s. Quiche lorraine conquered the '80s. Hot Pockets heated up the '90s. Recently, Raclette cheese and vegan cheese trended.
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Fried Pork Chops? Banana Pudding? Chili Dogs? At Alcatraz, the food was so good the guards and prisoners ate the same meals.
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“A lot of our drinks start off as a food item... There are two to three days of preparation behind that.” Today, Bon Appétit spends a day on the line with mixologist Faye Chen, co-founder of Double Chicken Please in NYC. Named one of the world’s best bars, Double Chicken Please specializes in food-flavored cocktails that start in the kitchen.
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Turn your egg-in-a-hole into a grilled cheese sandwich. With bacon.