All the Recipes From the 'Bon Appétit' Travel Issue

Making the most of the Big Easy's exciting food scene starts with choosing where to lay your head.

But is the PencilVac worth the splurge or just an overpriced broom?

Master this style of sponge and a whole new world of cakes opens up.

At Akal Travel Center, a tiny family-owned restaurant is churning out incredible tandoori chicken, garlic naan, and more.

Flying to Europe? For butter? In this economy?

Like Instant Pot pho and Everybody’s Favorite Gado-Gado.

This fibrous vegetable becomes tender and juicy after a little whacking.

Like sugar snap pea salad and cheesy green pea fritters.

Plus, Philz Coffee’s Pride flag controversy, pizza place prediction powers, and grocery store raves.

These knives are sharp, affordable, and extremely well-made.

There’s no one perfect knife, but we’ll help you find the best one for you.

Like citrus upside-down cake and a jammy Brie galette.

Jesse shares his frosting journey and acclaimed baker Helen Goh joins the chat.

These ubiquitous quick-service, genre-defying restaurants are capturing the attention of global travelers.

These six culinary tools from around the globe tell the stories of the makers who are ushering their heritage cooking traditions into the modern era.

Editor in chief Jamila Robinson reflects on how breakfast becomes her favorite way to experience a new place.

Just a few drops can transform a dish, but not always for the better.

Perhaps the real macros were the friends we made along the way.