Food & Drinks

This month, the Bake Club welcomes its first-ever guest recipe developer, Test Kitchen editor Rebecca Firkser, to discuss her recipe…

There’s no denying that baking bread can be intimidating. We’ve watched enough episodes of The Great British Baking Show to…

It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that…

Step 1 Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in…

Last time I was in Baltimore, I was thirsty. Really thirsty. As I scanned the happy hour menu at Wet…

It’s high time to welcome back the Farmers Market Challenge. We’ve reached Peak Produce, a.k.a. the most wonderful time of…

Step 1 Cook 6 oz. guanciale (salt-cured pork jowl) or pancetta (Italian bacon), cut into ¼” pieces, and 2 Tbsp.…

Elotes and esquites, the beloved Mexican street food of grilled corn (both on and off the cob) adorned with mayonnaise…

Compote Step 1 Cook 6 cups fresh (or frozen) wild blueberries (about 26 oz.), ⅓ cup (67 g) granulated sugar,…

No grill needed for this sweet and spicy, just-charred-enough chicken. This sheet-pan dinner starring juicy peaches and skinless, boneless chicken…