Scrambled eggs are not hard to make. They also don’t take much time. Whether you’re a hot-and-fast scrambler or prefer them ...

Also in this week’s Open Tab: Jason Kelce comes out as anti-data center in a charmingly weird way, there are blueberries that ...

It isn’t even the most rarified version of lasagna out there. It consists of a slow-simmered meat ragù, a Parmesan-heavy ...

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Learn how to make French Toast (pain perdu) with master French chef Alexia Duchêne. Alexia breaks down every step behind one ...

A couple weeks ago Cornell University put a new rule into the student handbook: students were explicitly banned from ...

Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed ...

Most recipes serve multiple people. In Me, Myself, and Dinner, each dish serves one and only one. That’s you! Because whether you live solo (almost 30% of Americans do) or are enjoying a night to ...

These are nostalgic for me, so take this recommendation with a dash of honey mustard. Have you ever in your short life consumed a corn dog that made you unhappy? I thought not. These have a golden ...

We are a team of snackers. Come by the Bon Appétit office on any given afternoon and you’ll find a group of editors hovering over a coworker's desk, plunging their hands into a bag of whatever product ...

It's easy to get stuck in a pantry rut. You buy the same boxes of pasta, jars of sauce, and bears of honey week after week because you know what you like and that's that. And hey, brands like Jif, Rao ...

Riff on the lunch box staple in this no-mayo tuna salad. Instead of the stiff scoopable mixture you’d find at a deli counter, this version is inspired by Italian-style tuna, with just-broken-up fish ...