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

In a bowl, mix sooji, beetroot, yogurt, salt, ginger, turmeric, cumin, kasturi methi, oil, and green chilies.Then add water ...

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

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

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.

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

You’ll notice that the broth-to-tortellini ratio is close here. It resembles the classic Italian dish tortellini en brodo, ...

As people who cook, eat, and write about food for a living, we know a thing or two about healthy snacks—as nebulous as the term healthy may be. Because of all of that aforementioned work-related ...

Sous vide: If you own an immersion circulator, a vacuum sealer is nearly a necessity. While it’s possible to utilize ...

All products featured on Bon Appétit are independently selected by Bon Appétit ... that heat through in just 60 seconds in ...

These grown-up moon pies are made with shortbread cookies loaded with blitzed-up pretzels and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and bitter dark chocolate ...

You will need 2 ½ tbsp of chia seeds, 1 cup of unsweetened almond milk, ¼ tsp of vanilla extract, and fresh berries for topping. Add all the ingredients to an airtight container and shake it for a ...