For as long as I can remember, I’ve had a distaste for mayonnaise. There’s something about the texture, smell, and eggy flavor that I find unappealing. But that all changed during a recent crisis in ...

Each month in Well Stocked, our staff shares unfussy recipe ideas that you can call upon any day of the week. Because yes, our editors love to cook, but sometimes we need to get dinner on the table 12 ...

New York City. In nine months we got our first star, which is a tremendous achievement for all of us involved. I'm the head ...

The year is 1998. I’m 5 years old, coming home from a half-day of Kindergarten. I’m sitting in my mom’s kitchen while she makes me a snack, probably something adorable, like ants on a log or Dinosaur ...

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 ...

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

That’s why I was more than a little suspicious when an oddly robotic McDonald’s CEO gingerly took a miniscule nibble of the ...

My coworkers can’t stop talking about salmon. Specifically, this Hot Honey–Glazed Salmon from senior Test Kitchen editor ...

Have you been the victim of a sad hotel breakfast? Those overpriced, overcooked, and underseasoned eggs may not entitle you to compensation, per se, but you certainly deserve a do-over. The Four ...

In our latest taste test, we sought out the best frozen mac and cheese available in grocery stores nationwide. Some promised ultra-creamy comfort. Others leaned sharp and cheesy enough to taste ...

Fed up with hostile regulations and slim profit margins, chefs from New York, Chicago, and the like are trading big-city ...