By Danielle Walsh, Bon Appétit

Whoever thought of blitzing a bunch of fruit and vegetables and calling the results breakfast is brilliant. The smoothie has changed our morning routine as we know it, giving us sweet, portable fuel. Healthy...

By Sue Li and Chris Morocco, Bon Appétit

Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.

1) The Dressing: A great Caesar salad gets its swagger from a great dressing. Squeamish...

By Danielle Walsh, Bon Appétit

Welcome to My Morning Routine, where we take a look at how people kick-start the day. And by "people" we mean celebrities.

After she spent most of February walking in Fall/Winter 2013 Fashion Week shows for...

By Sam Dean, Bon Appétit

Yesterday, an Italian wire service reported that the USDA is planning on lifting its longstanding ban on the import of cured Italian meats made outside of big, USDA-inspected factories. Which means that, starting May 28, we're going to drown in a tidal wave...

By Matt Gross, Bon Appétit

From how to crash the business class lounge to the best in-flight cocktails, former New York Times Frugal Traveler Matt Gross shares his air-travel tips

1. Hit the Lounge

I fill up...

By Sam Dean, Bon Appétit

We like science as much as the next guy, but historically, it hasn't been the most consistent when it comes to telling us what we should and shouldn't eat. Even though ingesting (and digesting) food...

By Amiel Stanek, Bon Appétit

Procrastination, like Manifest Destiny and NASCAR, is an American tradition -- not our proudest one to be sure, but a tradition nonetheless. As a people, we're pros at putting things off, kicking the can down the road, waiting until the last minute to...

By Michael Y. Park, Bon Appétit

Tony Hawk is widely considered the greatest professional skateboarder of all time, and was a driving force in turning something once relegated to drained pools and abandoned parks into a...

By Sam Dean, Bon Appétit

America is a land rich with iconic sandwiches, from the stately muffuletta of New Orleans to the delicate lobster roll of coastal Maine. But not all countries are as big, or as sandwich-happy, as ours, and many have their own iconic national sandwiches...

By Sam Dean, Bon Appétit

When you buy gazpacho in California, it comes tax-free. But hot tomato soup, at the same restaurant, that's maybe a little chilly? Totally taxed! Blueberries in Maine? Yup, taxed. Milky Ways in Iowa? No tax! But the dark chocolate Milky Way Midnight, right...

By Hugh Garvey, Bon Appétit

Connie Britton--the scene stealer who y'all-ed her way into our hearts on Friday Night Lights and Nashville--on caviar, Champagne, and, yes, the secret to perfect hair.

First things first. What's in your fridge?
Connie...

By Danielle Walsh, Bon Appétit

French toast is the champion of brunch. Nothing says "weekend" like tucking into what should be a dessert (it's basically fried bread...

By Sam Dean, Bon Appétit

Defined by conflict, densely packed with refugees, and sealed from the outside world by the Israeli military, the Gaza Strip is not...

By Louise McCready, Bon Appétit

A Little History
In 1824, John Cadbury opened a shop in Birmingham where he sold tea, coffee, hops, mustard, cocoa, and drinking chocolate, which he made himself using a mortar and pestle. A century later,...

By Sam Dean, Bon Appétit

Welcome to My Morning Routine, where we take a look at how people kick-start the day. And by "people" we mean celebrities.

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By Josh Bernstein, Bon Appétit

It often starts with a single batch of homebrewed beer. Your friends like drinking the bitter IPA, or the roasty stout. More beer is brewed. More accolades. "You should start a brewery," someone suggests, planting a seed inside your hobbyist head: Could this...

By Sam Dean, Bon Appétit

There's always plenty of anecdotal evidence about how America's biggest cities do food differently: San Francisco's all burritos and fresh ingredients, Chicago's big on meat, New York's big on everything. But it's nice to get some...

Bon Appétit

The sandwich is, at heart, a humble creation: two slices of bread, with stuff in between them. We eat sandwiches all the time -- good ones and great ones and less good ones that...

By Rachel Friedman, Bon Appétit

Heather Greene, whiskey sommelier (Credit: Frank Wu)

In the world of whiskey, Heather Greene has some significant firsts: first American woman to serve on the Scotch Malt Whisky Society Tasting Panel in Scotland; first woman to...

By Andrew Knowlton, Bon Appétit

The secret to great nachos? The architecture. Andrew Knowlton shares his guide to the layering, balancing, and copious amounts of cheese behind the perfect Super Bowl snack.

(Credit: Christina Holmes)

Nachos may flourish in sports bars...