For years I have collected vintage party cookbooks, relishing in the sometimes timeless and sometimes hilariously dated advice they provide to aspiring hosts. While I was writing Party Tricks, my own ...

I tested 11 sets of steak knives to find, first and foremost, the sharpest and best for slicing through thick cuts of meat ...

“Weeknight” has become a (maybe even the) central pillar of recipe content online. It is that vast category of solutions for people who are cooking because they have to, in the all-too-imperfect ...

Ever wondered what pans top chefs swear by? Bon Appétit asked 10 of NYC’s best chefs to share the pans they can’t live ...

A marble crock telegraphs permanence. High-gloss enamel reads playful. A hand-thrown ceramic suggests you care about glaze as ...

America’s largest city is also one of its greatest food cities—maybe even the greatest (certainly if you ask a New Yorker ...

I’m convinced people who say they don’t like deviled eggs haven’t had a good one yet. I mean, I get it. This party app can be polarizing, especially if the only ones you’ve ever had are rubbery with ...

The CEO and partner of Houston’s Goodnight Hospitality sees AI apps as a confidence-booster for guests. “When people pull out ...

Los Angeles restaurants have had a brutal year. The 2025 wildfires tore through entire neighborhoods, destroying businesses ...

I am endlessly fascinated by the way home cooks set up their kitchens. From the condiments that line fridge doors, to the spices arranged in drawers or (gasp!) buried rows deep in cabinets, our ...

For as long as I can remember, I’ve had a distaste for mayonnaise. There’s something about the texture, smell, and eggy ...

Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and ...