With a certified chill in the air, the season of sipping bone broth is upon us. But, while this particular fad has simmered ...

If you mostly want to make big batches of cold smoothies, hot soups, and maybe even frozen margaritas, a full-size blender is ...

Editor in Chief Jamila Robinson reflects how food innovation and sustainability are shaping the future of eating.

You’ve come a long way since the ill-advised dorm room beer pong nights of your early twenties. You have coasters and a 401k.

Did you really have a Super Bowl party if you didn’t eat guacamole out of the end zone of a miniature football field?

Either way, you’re one of us. Come join our BA Bake Club. We’re Jesse and Shilpa, senior editors and the resident bakers of the Bon Appétit test kitchen. We love to bake—some might even ...

Transform a box of white cheddar mac and cheese into something new with this cozy, creamy, veg-studded soup recipe. Use the dregs of that jar of marinara in your fridge to cook rice and shrimp in ...

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. The rule of seven says you need to see something around seven times before making ...

Make sure you clear your plans for the day, because this heated mattress pad will have you stuck in the same spot for hours.

Havuç Tarator (or Carrot Tarator) is a traditional Turkish dip made with grated carrots, thick yogurt, and garlic. It is ...

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

This punchy, creamy party-ready appetizer comes together in 15 minutes and can be served as a dip or schmear for crackers or bagels. All the oversized fun of a 6-foot deli sub, but with DIY ...