Red enchilada sauce is a Swiss army knife ingredient, a fluid tool for all kinds of meals. For years I extolled the virtues ...

is almost like a NASCAR pit crew. I'm responsible to bake off all the pastries. Breadbelly is an Asian-American bakery in California. In the morning, I have to bake off 20 items. I have such a small ...

Pastry chef Caroline Schiff shares her ultimate chocolate chip cookie recipe using two special ingredients. Discover how ...

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Welcome to The Receipt, a series documenting how Bon Appétit readers eat and what they spend doing it. Each food diary follows one anonymous reader’s week of expenses related to groceries, restaurant ...

These cookies allow us to count visits and traffic sources so we can measure and improve the performance of our site. They help us to know which pages are the most and least popular and see how ...

Chef Fariyal Abdullahi of Hav & Mar shares how to cook the perfect steak at home. Learn how to master a pan-seared ribeye ...

Bon Appétit spends a day on the line at Jules Pizza in San Francisco with chef-owner Max Blachman-Gentile. From stretching ...

I used to think romanticizing a kitchen tool would just set me up for loss. For years, I resisted the allure of high-end, rust- and corrosion-prone carbon-steel knives. These are the knives that ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Tomatoes may get the bulk of the summer spotlight, but let’s take a moment to praise all the pepper and chile varieties that start to emerge during the warmer months. Everything from mild bell peppers ...

There are millions of recipes on the internet, but you still don’t know what to cook. Tell us about it! Dear Bon Appétit is an advice column where we answer your culinary conundrums with handpicked ...