Here at the Bon Appétit test kitchen, birthdays are serious business. On a shared drive is a spreadsheet where each…
Read More »Bon
Nothing should ever get in the way of you making this weeknight-friendly mushroom stir-fry. It’s a real “stone soup” arrangement—meaning…
Read More »
A gastropub staple and a popular picnic food in the UK, Scotch eggs are like those geodes that fascinated us…
Read More »
It’s the end of a (free) era: Southwest Airlines will begin charging for checked bags at the end of May.…
Read More »
Our team loves sharing recipes and ingredients as much as we love cooking, which is what led us to start…
Read More »
Photography by Maciek Miloch When making a magazine, visually-driven features—those where images drive the storytelling—are prime real estate. Add a…
Read More »
Step 1 If your 1 lb. skinless, boneless chicken breasts are not thin sliced, working one at a time, hold…
Read More »
Matzo Dough Step 1 Whisk 6 large eggs in a medium bowl until no streaks remain. Add ½ cup melted…
Read More »
Douglas Ankrah concocted the original Pornstar Martini cocktail in London back in the early aughts. It’s a modern classic—vanilla vodka,…
Read More »
Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and…
Read More »