Tech Is Coming for One of the Oldest Forms of Cooking

Brands are betting ‘real ingredients’ can do the heavy lifting of flavor.

Come inside the Test Kitchen for a day of cooking, master classes, and endless bites.

Silky, mashed-potato-pooling glory—no turkey drippings required.

A good espresso machine is an investment. But how much do you spend at the coffee shop every year?

You won’t find better tools than these—trust us, we’ve tried.

Corn nut “magic dust” adds an extra hit of corn flavor to this buttery, sausage-studded Thanksgiving side.

Bon Appétit subscribers are invited to enter for a chance to win a selection of our editors’ favorite kitchen gear of the year.

After months of testing, we’re naming the year’s top launches.

Superlative pecans, cranberry-walnut bread, a giant wheel of Brie, and more.

Like streusel-topped cakes, caramel-apple cookies, and one dessert made with Cheez-Its.

Thoughtful, creative host gifts—because they probably have enough wine.

It brings depth to sauces and gloss to glazes. Here’s how to use it—and what to reach for when you’re out.

Here are the ones I trust for barista-quality clouds of foam at home.

Plus the reason chocolate tastes bad now, 3D-printed meat, and Abdul El-Sayed on shawarma law.

Play your cards right and you’ll be repaid in brownies.

The Michigan US Senate candidate talks to BA about his Egyptian American upbringing, his fight to make groceries affordable, and his go-to restaurants.