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Entries by Bon Appetit

Everything Chunk Eats in The Goonies, From Pepsi to Pizza

(1) Comments | Posted April 17, 2014 | 9:36 AM

by Rochelle Bilow

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Last week at a Bon Appétit editorial meeting, someone casually mentioned that a sequel to The Goonies, the beloved movie about quirky, lovable, treasure-seeking kids, was in the works. I had never seen the 1985 classic, but listened in as...

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The Best Cooking Tricks We've Picked up Over the Years

(1) Comments | Posted April 16, 2014 | 3:11 PM

People don't just wake up one day and know how to cook. Like any other skill, cooking is a learning process. Whether it's cooking your way through Mastering the Art of French Cooking, watching cooking shows on TV, or observing professionals, you slowly collect an arsenal of skills and tricks...

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5 Mistakes People Make When Cooking Lentils

(3) Comments | Posted April 8, 2014 | 7:19 PM

by Danielle Walsh

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Lentils: They're healthy and hard to screw up. You should be cooking them all the time, especially for a quick, easy, guilt-free lunch. But you can bring these humble legumes to new heights by avoiding a few minor mistakes people...

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The Richest, Most Powerful Families in the Food Business

(0) Comments | Posted April 8, 2014 | 6:13 PM

Rochelle Bilow

We here at Bon Appétit couldn't help but feel a little nostalgic when we heard that the Entenmann's plant in Long Island, N.Y.--in operation since 1961--was closing. As we shared Entenmann's memories and debated our favorite snacks (the case of ultimate crumb cake vs. iced lemon cake is...

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The Best Oyster Bars in America

(0) Comments | Posted April 3, 2014 | 10:03 AM

by Andrew Knowlton

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Oysters are having a moment, and no wonder. They're delicious, unpretentious, and, with their seemingly magical ability to filter the waters they grow in, sustainable, too. When I see oysters on a menu, I have a hard time not ordering...

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What's It Like to Eat the World's Hottest Chili Pepper?

(2) Comments | Posted April 2, 2014 | 5:58 PM

by Matt Gross

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It took me 21.85 seconds to consume three Carolina Reapers, the world's hottest chilis. And it took me approximately 14 hours to recover from the aftermath.

Why, you might ask, would anyone want to eat even one Carolina Reaper, which...

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Where Do Boneless, Skinless Chicken Breasts Come From?

(0) Comments | Posted April 2, 2014 | 5:11 PM

Belle Cushing

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One of the most popular slideshows on our site, day after day after day after day, is a recipe collection for that perennial favorite, that do-no-wrong blank canvas of a weekday dinner: boneless, skinless chicken breasts. This is our livelihood,...

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13 Leftovers That Taste Better Cold

(24) Comments | Posted March 25, 2014 | 1:58 PM

by Danielle Walsh

Yeah, we know: We told you how to reheat everything from pasta to pizza to pancakes. Some things are just better when they're hot. But not everything! Some foods -- even if they were served fresh out of the pan or the oven the night...

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The 6 Biggest Mistakes People Make When Cooking Salmon

(20) Comments | Posted March 24, 2014 | 5:19 PM

by Danielle Walsh

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One day, when we were hanging out in the test kitchen, we realized: Salmon is actually pretty hard to cook well. While we've been a huge proponent of the slow-roasting method lately, lots of people prefer to grill, pan sear,...

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Phuket At Your Door: A Tropical Thai Cocktail

(0) Comments | Posted March 24, 2014 | 5:11 PM

Ann Mah, photo by Marcus Nilson

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The next best thing to lounging on a Phuket beach is throwing a Thai dinner party, redolent with the exotic flavors of Southeast Asia--that perfect balance of sweet, sour, spicy, bitter, and briny. But maybe you don't...

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The Exciting History and Origin of the Cocktail Umbrella

(1) Comments | Posted March 24, 2014 | 5:08 PM

Rochelle Bilow

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A classic tiki cocktail is a thing of beauty: Syrupy sweet with plenty of rum and enough fruit to almost classify it as healthy. (Hey, we said almost.) But perhaps the best part of all is the presentation: a giant coconut...

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How to Cook in a Microwave: The 'Best' Advice from Bon Appétit, 1978-1982

(0) Comments | Posted March 24, 2014 | 5:05 PM

Julia Kramer

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The microwave is dying, reported Quartz last month, citing the 40 percent drop in sales of the appliance since 2000. Well, here's some news: In the pages of Bon Appétit, the microwave has been dying since...

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How Tipping Is Changing in the Digital Age

(0) Comments | Posted March 21, 2014 | 4:25 PM

by Michael Y. Park

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Your smartphone has staged a coup on your social life, invaded your mealtimes, and probably gobbles up more of your free time than your best friend (unless her name is Siri).

And now it's changing...

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A History of Vegetable Metaphors, From Cool Cukes to Couch Potatoes

(0) Comments | Posted March 19, 2014 | 9:09 AM

by Rochelle Bilow

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When journalist Ezra Klein announced that his new online publication, Vox, will report political news without the obligatory "eat your vegetables" mindset of most popular news media, that got us thinking: Since when did vegetables get...

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9 Rules for Naked Dining: The Etiquette of Nude Resorts

(7) Comments | Posted March 18, 2014 | 7:37 PM

by Ruth Wertzberger Carlson

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Once upon a time, etiquette was important: One needed to know which fork to use, which glass to sip from. Those days, my friends, are over. Now, questions of etiquette mainly revolve around how many Instagrams each guest...

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How Our Sense of Taste Changes as We Age

(0) Comments | Posted March 18, 2014 | 6:55 PM

by Michael Y. Park

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As a kid, Cat Baldwin loved sugar. She saved up her allowance for Pop-Tarts and soda. When she ate candy bars, she had to have three in one go. She was the evil mastermind behind the periodic, mysterious disappearances...

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6 Milk Punch Recipes for Mardi Gras (or Any Tuesday)

(0) Comments | Posted February 28, 2014 | 4:17 PM

Alia Akkam

When you first see milk punch, you may think it's a misnomer. Though the 18th-century cocktail is made with milk, it's as transparent as water (okay, more like translucent), which is why contemporary bartenders are as obsessed with it as was Benjamin Franklin back in 1763. But...

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Sour Beer Primer: How (and Why) to Drink These Funky Wild Ales

(0) Comments | Posted February 28, 2014 | 3:54 PM

WRITTEN BY JOSHUA M. BERNSTEINPHOTOGRAPHED BY DANNY KIM

For years, super-hoppy IPAs were the cool thing to order at craft beer bars. To get anything else--well, you might as well have asked for an Appletini. Enter the sour beer, a style loved by brew nerds but easily...

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Hot Pocket Alternatives: 8 Recipes for Flaky, Filled Treats

(0) Comments | Posted February 24, 2014 | 2:46 PM

-- Danielle Walsh

If you're a Hot Pocket fanatic -- like some of us here at Bon Appétit are were in high school -- you might be shocked/hurt/upset that two kinds of the meat-and-cheese-filled dough sacks have been recalled. The reason? Meat that's "unfit for human food." Yikes.

How can...

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How to Glaze a Cake With Glossy Chocolate

(0) Comments | Posted February 19, 2014 | 10:52 AM

by Dawn Perry, photographed by Zach DeSart

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A glossy chocolate glaze is one of the simplest ways to dress up a cake. For a pourable consistency and photo-worthy results, follow these tips.

1. Check and Assess: Let the glaze cool, stirring often, until...

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