It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re whipping up this month...
You know what you don’t need if you live alone, have minimal space, or are looking to spend as little as possible? A commercial-size appliance—probably for anything, but definitely for waffles. Enter: the Dash Mini Waffle Maker, which,...
The line between banana bread and banana cake is thinner than your mom’s patience on Thanksgiving when the rest of the family is bickering over the mashed potatoes. With a few small tweaks (a smidge more sugar and...
With a few buy-it-for-life exceptions, kitchen tools need replacing, some more than others. And no one knows that better than professionals. I was on set during the “Restaurant Wars” episode of Top Chef: Season 23 – Carolinas, where...
The long-awaited return of Miranda Priestly, Andy Sachs, and the rest of The Devil Wears Prada gang is nigh. To celebrate the much anticipated sequel, we’ve rounded up some recipes that evoke the original film’s most pivotal food...
I like to think I’m relatively sustainability minded in most areas of my life, but historically that hasn’t exactly been the case when it comes to my kitchen habits. My roommate and I tear through Costco-size packs of...
Cantaloupe is one of summer’s most rewarding fruits. At its best, it’s candy-sweet and impossibly juicy—good enough to eat on its own, maybe with a pinch of salt. The trick is knowing how to tell if a cantaloupe...
Step 1Combine 2 garlic cloves, finely grated, 1 lb. skinless, boneless chicken breasts, cut into bite-size pieces, 1 Tbsp. cornstarch, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl; season with freshly...
