On a weeklong cruise, my son and I traded mega-ship buffets for locally sourced feasts, elegant plant-based dining, and midnight nachos and burgers.
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Most Recent Articles
Sweet Potato Casserole
The crispy, sweet-and-salty cornflake topping is the real star of the show.
Apple Juice Bread
This rustic no-knead loaf gets subtle sweetness and perfect-PBJ potential by trading the usual water for apple juice.
As a Food Editor, 'Food Is Fuel' Never Resonated. Here's What Changed My Mind
After years of running on empty, I finally found a new perspective.
32 Serving Platters That Are As Centerpiece-Worthy As the Main Course
Because your beautiful food deserves a beautiful vessel.
The Best Santoku Knife for Agile Slicing and Dicing (2025)
It may just replace your favorite chef’s knife.
How to Make Better Pie Crust, According to a Pastry Chef
It’s time to make your best pie yet.
The Best New Trader Joe's Products for Fall 2026—And the Worst
Pumpkin croissants, princess cake, beef gyoza with a lace skirt, and beyond.
Breakfast at Home, After Birth at Home
I hadn’t intended a home birth, but halfway through my pregnancy, I reached a breaking point.
Soothing Rice Porridge
Known as okayu, this Japanese comfort food will warm you from the inside out.
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Think cream-cheese-stuffed muffins, cookies studded with chocolate and pecans, and spice-laden pies.
George Lucas's Skywalker Grill Reminds Me of Applebee's in the Best Way
The restaurant at the Lucas Museum of Narrative Art makes the best pigs in a blanket in the galaxy on the top floor of a $1 billion building.
Easy Homemade Cranberry Sauce
A streamlined sauce that’s tart, sweet, and just a little citrusy—and takes only 10 minutes on the stove.
11 Types of Vinegar: A Guide to Cooking With Them and More
From white to red to black, these are the vinegars to know and love.
Why You Should Always Read the Label on Your Cleaning Spray
No, you can’t just spritz and wipe it away.
Listen to BA Bake Club’s Podcast on Glazed Apple Pie Fritters
Jesse and Shilpa chat with Mark Bittman and his daughter Kate Bittman about the art of deep frying.
Our Best Thanksgiving Yet
In her Thanksgiving letter, editor in chief Jamila Robinson reflects on the traditions that bring us together
Make-Ahead Mashed Potatoes
Make this creamy mash days ahead without sacrificing its velvety texture or buttery flavor.
How This Snack Brand Gained 929k Followers by Mocking Influencers
“I'm very opinionated, and I legitimately feel like I'm right.”
