Last year, I had the idea to make a raw smashed asparagus salad, a recipe I knew would be a hit. During my weekly meeting ...

In the sprawling metropolis of Hong Kong, cha chaan tengs keep the city fed. This cuisine, born of European colonialism and ...

What would you do if I asked you to “temper” eggs? Or “chiffonade” basil? Or “supreme” a grapefruit? At Bon Appétit, we ...

Bon Appétit spends a day on the line with Chef Mike Bagale, executive chef at NYC’s best new bar, Sip & Guzzle. Chef Bagale ...

During my stay at Sirikoi Lodge, I opened the front door of my cottage one afternoon to find Nditu, the orphaned female ...

Because yes, our editors love to cook, but sometimes we need to get dinner on the table 12 minutes ago. That’s when we look ...

Juicy, jammy, and floral, this celebration of apricot has an unmistakable undercurrent of baking spice that makes it perfect ...

For stunning jelly desserts, patience is essential. That’s some- thing Thu Buser, a Brooklyn-based chef and culinary artist, ...

The more significant design differences that set the Magnifique apart from the Crock-Pot are the Magnifique’s oven-safe clay ...

I was surprised at its sturdiness and heft; I didn’t know tape dispensers could be this serious. It felt like it belonged on ...

There's protein water and protein popcorn and protein beer. There is protein ice cream. There is something called “spiked ...

Bon Appétit asked 8 of NYC’s top chefs to share their best kitchen tips to help you cook smarter at home. From mastering mise ...