Food & Drinks

Welcome to Open Tab, a weekly roundup of the news, gossip, and stories that have stayed open in my tabs…

Garlic is infamously annoying to peel. The fresher the cloves, the tighter their skin. (And, inevitably, the more your fingernails…

Scrambled eggs are not hard to make. They also don’t take much time. Whether you’re a hot-and-fast scrambler or prefer…

I spent years testing kitchen gear at Bon Appétit, from enameled Dutch ovens to nonstick pans. Nearly every piece of…

The question I’m asked most often is, “How does a restaurant get on ‘the list?’” The list can be any…

In fall, chicken breasts are an easy starting point for all kinds of dinners: crispy cutlets, quick weeknight skillet meals,…

At The Wayland Mill in Seattle, Washington (one of our Best New Restaurants of 2026), pastry chef Ellary Collins makes…

Surprising no one, Bon Appétit editors eat out. A lot. It’s all in the service of our Best New Restaurants…

“Little treat culture” is everywhere these days, but it’s been a fixture of social media memes, pop culture, and thought…

Sauce Step 1 Bring ½ small white onion, finely chopped, 1 Tbsp. apple cider vinegar, 1 Tbsp. sugar, ½ tsp.…