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Cooked frozen shrimp defrost quickly to become a spicy shrimp salad that you can easily dollop onto endive spears. A new party favorite.
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Chewy, spicy, savory tteokbokki is a supremely satisfying Korean dish of crispy rice cakes in a gochujang-based sauce. Bok choy brings balance to our version.
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Treat your shrimp to a roll in shredded coconut and sesame seeds for a gloriously crispy coating.
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This Recipe is Guaranteed to Spice Up Your Summer
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Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.
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A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.
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This staple of Bangladeshi home cooking is packed with flavor and comes together easily and quickly on any busy weeknight.
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We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein.
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The deep, savory richness of kapi can't be replicated.
Shayne Chammavanijakul
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Oiji Mi’s unforgettable chili lobster ramyun aims to challenge diners’ perceptions of Korean food.
Hana Asbrink
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Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
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For decades, Romulo Yanes photographed beautiful and defining images for Gourmet, Bon Appétit, and Epicurious.
Bon Appétit
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It's more comforting than watching anime while wearing stretchy pants.
Elyse Inamine
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Make these tiny appetizers without having to decipher the tiny pictures
Danielle Walsh
Videos
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Bon Appétit meets Chef Lucas Sin at Singapore’s busiest seafood restaurant, KEK Seafood, to see how the city's iconic chili crab is made. Fresh Sri Lankan mud crab is transformed into a sweet, tangy dish served to hundreds of diners every night.
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We challenged Chris Morocco to recreate Maangchi's seafood kimchi fried rice in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
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Matty Matheson reviews the internet's most popular food videos including Gordon Ramsay's pork belly on YouTube, cooking steak with lava on YouTube, Tiny BLT sandwich on Instagram, Buzzfeed's pizza dip recipe, cheeseburger ice cream on Instagram, shrimp tacos with Karrueche Tran and Kylie Jenner on YouTube, the whirly dirly chicken cooker on Instagram, Brad Makes Perfect Corned Beef from Bon Appetit, and more. Check out more of Matty on “It’s Suppertime!” on Viceland
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Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.
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Today Bon Appétit joins Chef Kazuchi Hotta at his restaurant Shunsai Fuku Hotta in Tokyo to observe his mastery of fugu. Fugu, also known as pufferfish, is a seasonal winter delicacy in Japan, however, it contains a deadly poison that must be meticulously worked around and removed during prep. It is a process chefs must train for many years to master to serve it safely.
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Bon Appétit joins Chef Joel Chidensee Watthanawongwat of Soothr to make his perfect pad thai recipe. Soothr is one of New York City’s hottest Thai restaurants, focusing on Yaowarat cuisine. Learn how Watthanawongwat elevates this traditional Thai street food dish, from the importance of using fish sauce (not soy sauce!) to making his signature egg net.