Capers are like flattery—a little goes a long way. A tablespoon adds tiny pops of brine, moody in color and assertive in flavor. You know their power if you’ve added a sprinkle to a bagel with lox, scattered...
If last year's restaurant culture was defined by endlessly creative martinis and heated debates over tipping, then in 2024 it was all about sourdough conchas and bars with seriously good food. We cooled it on the booze, took...
Whether you’re team dark chocolate, team milk chocolate, or team I-don’t-care-just-give-me-a-piece-of chocolate, you’ve got a lot of choices when choosing a bar at the grocery store. While we celebrate whichever team you play for, today we’re diving into...
The holidays can get very busy, which means it's time to invest in some self-care gifts. It's even more necessary to take some time to rest and relax during this time of year. For some, that means a...
In The Fourth Trimester, we ask parents: What meal nourished you after welcoming your baby? This month it’s never-ending tomato sauce from author Anna Noyes.While I labored for nearly 50 hours, my mother-in-law, Karen, cooked and canned a...
CM: All right, so you have this dough, it's mixed, you're feeling good about it.B: So, unfortunately I was not able to devote entire day just to sit home and do this.CM: Sure. Yeah.B: We had plenty of...
Our favorite food shows aren’t just about food—they’re about the stories and people who make the kitchen feel like a stage.If you’re seeking good TV to devour over the holidays, these are the shows that Bon Appétit’s editors...
We’ve nearly made it to the finish line of 2024—an occasion worthy enough to merit a toast in its own right.Over the last year, we’ve seen our fair share of drinking trends, from the continued dominance of energy...
This is a great time to dig your nice candlesticks out of storage and break out a real (or faux) silver platter. I add balloons to mark my front door and set the vibe so my guests know...
Whether you’re new to cooking with tempeh, you grew up eating it as part of your regular rotation, or you got here because you’ve had one too many pan-fried or baked slabs of the stuff soaked in coconut...
