Starchier produce and grains like apples, bananas, root vegetables, squashes, and rice tend to suffer less from freezing because they contain slightly less water and have more structural support. They can be frozen and thawed multiple times and...
You don’t need a built-in tabletop grill to make restaurant-caliber Korean BBQ recipes at home (that would be pretty cool, though). Tender bulgogi, crispy-edged kalbi, and perfectly charred squid are all within the realm of possibility on a...
One of the things that sets Shun’s Classic line apart is that it features the brand’s proprietary VG-MAX core, a high-carbon steel with additional metals like chromium and molybdenum added in the mix to help with corrosion resistance...
These days, seed and nut butters abound. Of course, peanut butter still gets top billing in the US, but a walk through your local grocery store will reveal enormous variety—almond butter, cashew butter, pecan butter, pistachio butter, pumpkin...
If there’s something to know about food people, it’s that they have strong convictions regarding their favorite cookware, and tend to develop steadfast preferences for particular tools and brands. As a result, the whole idea of a pre-assembled...
Few appetizers achieve the coveted balance of low effort and luxurious with the ease of the best tinned fish on toast. Lay a briny anchovy or a meaty sardine over a charred slice of sourdough, pair that baby...
Our team loves sharing recipes and ingredients as much as we love cooking, which is what led us to start Cook with Bon Appétit, a subscription box that fuses all those things together. Whether you want to expand...
Have you been suddenly struck with the munchies? Looking to bank a few extra calories before hitting the hay? Late-night snack cravings take on all sorts of shapes for all kinds of people. And, sure, sometimes a bag...
Photography by Maciek MilochWhen making a magazine, visually-driven features—those where images drive the storytelling—are prime real estate. Add a ‘conceptual cover’ to that, and you’ve got yourself a happy art department. When our Editor-in-Chief, Jamila Robinson, entrusted us...
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...
