Food & Drink

Welcome to Best Dressed, an Eater series where diners show and tell what they’re wearing out to eat, from the…

In the 1978 Vegetable Book, credited with introducing Americans to lesser-known produce, the English cookbook author Jane Grigson gave kohlrabi…

In the 1930s, home kitchens opened up. They were previously walled-off rooms from which beautiful food emerged; during this decade,…

Maybe you’ve heard: here at BA we like to cook. Sometimes, though, even the easiest recipe isn’t easy enough. That’s…

Whether you’re looking for Passover food to round out your seder or seeking ways to keep kosher during Pesach’s eight…

Welcome to The Receipt, a series documenting how Bon Appétit readers eat and what they spend doing it. Each food…

Puerto Vallarta prides itself on being “the friendliest city in the world,” and hospitality runs through many locals’ veins. But…

What is it about tequila drinks that gets people moving and talking? Alcohol, sure, but remember how you felt the…

In her newsletter, baker Bronwen Wyatt, the “trendsetter” behind New Orleans’s Bayou Saint Cake, listed rice pudding as an “in”…

Powdered bouillon is one of those ingredients that gets an unfairly bad rap. It’s too salty and too chemical-laden, its…