Appétit

Welcome to BA Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa…

Though I am an avid consumer of grains, you’ll note this is a grain-free granola. That means that it’s heavy…

Three words for you: Triscuit. Crumb. Crust. These bright cheesecake bars feature spring’s favorite flavor duo (strawberry and rhubarb) in…

It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny…

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here…

Here’s the thing—you might never use crème de violette for anything other than this drink. But, boy, is it still…

Garlic, spice, and smoke are flavors we crave time and again—and these recipes with harissa give us all three. Actually,…

Let’s be honest: The best Italian salad is a hoagie (a.k.a. Italian grinder sandwich, hero, wedge, or other, depending on where you’re from)…

As we step into the elevator of an Addis Ababa skyscraper en route to Marcus Samuelsson’s restaurant on top of…

If I were to take a look in your spice drawer, would I find mustard powder? If so, bravo, since…