Without eggs, vegan mayonnaise must rely on another emulsifying ingredient. Many formulas use some form of legume or its ...

The selling point for anyone who regularly chops alliums is that it uses bread yeast enzymes to neutralize odors. It also ...

No, you’re not imagining it. Restaurant owners and managers let us in on how they make their seating decisions.

How could I recreate that winking visual in Wellington form, particularly in a way where I wouldn’t have to worry about the ...

Sarah Khan’s travel diary on the hurdles of reaching Naar, the 16-seat, tasting menu destination on the cover of the Travel ...

Sunbasket meals are made up of a combination of fresh (usually organic) produce, pantry ingredients and/or seasonings, ...

This is the secret to the best matzo balls you’ll ever make.

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The ...

Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works.

“I think the nose-to-tail movement opens a pathway for people to cook responsibly and sustainably.” Today, Bon Appétit spends ...