Skip to main content

Culinary Getaways

Bon Appétit Wine Shop

How to Sear Duck Breast

By Amy AlbertIllustration by Arthur Mount

April 14, 2009

Explore Bon AppétitDuck How-To

Read More

Cooking
29 Fried Foods That Go Way Beyond Fish and Chips
By Emily Saladino
Restaurants & Travel
NYC’s Best New Sandwich is Vietnamese

Restaurants & Travel
Brooklyn’s Hottest Pizzeria Uses a 130-Year-Old Oven
Cooking Techniques
How One of NYC's Best Soul Food Restaurants Makes Turkey & Gravy
Cooking
31 Thanksgiving Desserts to Cap Your Holiday Feast
By Joe Sevier
Restaurants & Travel
How Panda Express Perfected Orange Chicken (Ft. Lucas Sin)
Restaurants & Travel
Inside America's Only Michelin Star Tempura Restaurant
Restaurants & Travel
How a Michelin Star Chef Makes Mashed Potatoes in 10 Minutes
Recipes
89 Christmas Cookies Full of Sparkly Holiday Cheer
By Zoe Denenberg
Cooking
All the Recipes From Bon Appétit’s Holiday Issue
By The Bon Appétit and Epicurious Staffs
Cooking
The 20 Best Recipes of 2025
By Nina Moskowitz

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

ABOUT US
Masthead
Newsletter Signup
Bon Appétit Media Kit
EPICURIOUS
Find Us on the Epicurious App
Archive
The Best Air Fryers
The Best Rice Cookers
The Best Espresso Machines
The Best Meal Delivery Services

Subscription FAQs
Manage Account
Careers

User Agreement
Privacy Policy
Your California Privacy Rights
RSS Feeds
Site Map
Accessibility Help
Condé Nast Store

© 2025 Condé Nast. All rights reserved. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Food Innovation Group