Los Angeles restaurants have had a brutal year. The 2025 wildfires tore through entire neighborhoods, destroying businesses ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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 ...

Last year, Marcus Samuelsson made his latest foray in the District with Marcus DC, which celebrates cuisine across the Black ...

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

Chef Marvin Matherne has made over a million shrimp po-boys at Guy’s Po-Boys in New Orleans, and today he joins Bon Appétit to show you how to make this iconic sandwich. From Gulf shrimp and corn ...

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

My experience with the latte has gone like this: 30 to 60 minutes before I’m planning to head up for bed, and after I’m done with everything I need to accomplish for the day, I mix one up and drink it ...

In gluten-free bread, xanthan gum acts as a binder that replaces gluten by giving the dough elasticity, structure, and a soft, cohesive crumb. Bob’s Red Mill’s xanthan gum is my go-to for its ...

Bon Appétit joins Chef Meherwan Irani in Delhi to visit Sardar Ji Parathe Wale, a legendary three-generation paratha stall. For over 50 years, this stall has been serving buttery, flaky parathas to ...

A whopping ¾ cup of nuts and/or seeds go into the dough. Whatever is in your pantry/freezer works. Think sesame, pepitas, sunflower, hemp, and flax—the more variety the better. Just mix everything in ...