Welcome to 5 O’Clock Somewhere, a new series in which our network of culinary all-stars share their favorite drinks—along with everything you need to serve them in style.The Honey Deuce is a marvel of modern marketing. Nineteen years...
Years ago, when I was a 16-year-old prep cook in the banquet kitchen for a country club, the chef taught me how to grasp a chef’s knife properly. As he showed me the way to pinch the flat...
What we’d leave: Our only qualm is that we wish Halfday offered a variety pack with all seven flavors.The best probiotic soda overall: Culture PopCulture Pop Most Loved Variety PackAccordionItemContainerButtonProbiotic strain: Bacillus Subtilis DE11Sweetener(s): Fruit juiceMy favorite flavors:...
As an editor, there are certain rules (or “no-no’s” as I say) you’re taught to follow: no run-ons, no reps, and certainly no overuse of exclamation points. So when I started to notice the latter popping up in...
Figuring out how to incorporate high-fiber breakfast ideas into your morning meals might be easier than you thought. For one, we’ve done some of the work for you by putting together this list of fiber-packed breakfast recipes. (Aren’t...
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.One of my earliest memories is...
The September magazine issue of Bon Appétit is all about sports. We’ve got suggestions for how to fill your gym bag with nutrition aids—think electrolyte drinks, and protein bars. We’re also exploring the rise in women’s sports bars...
When Kristin Bryan, executive chef and head of culinary innovation at HelloFresh, set out to design the brand’s biggest menu relaunch to date, she had few key priorities. Top-of-mind objectives included lengthening the meal delivery service's list of...
What we’d leave:The main downside of this pan, besides the added weight, is that it can break or chip if dropped, so be careful transporting it to and from the oven. And, as with the Caraway loaf pan,...
It’s 9:30 on a humid Thursday morning and I’m already perspiring through my moisture-wicking shirt. Next to me line cooks, sous-chefs, and other assorted restaurant workers clad in athleisure are limbering up in the middle of a narrow...
