How does a high-end, perennially busy Chinese restaurant in New York City keep the plates coming? Emmeline Zhao, Managing Partner at Silver Apricot in...
This Super Bowl season, you can have coldand likely congealedseven-layer dip from the supermarket, oryou can make this warm, melty version begging to ...
As easy to make as they are impressive, get the recipe for Chris Morocco's Zebra-Striped Shortbread Cookies here: https://www.bonappetit.com/recipe/ze...
Not a lot of time to get dinner going? Sitting on leftover rice from a previous meal and wondering what to do with it? Kendra Vaculin has you covered ...
If you're trying to effectively season your potatoes from the inside out, Zaynab Issa reminds you that it's going to take more salt in your water than...
2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Apptit...
Here's a quick tip from the Bon Apptit Test Kitchen: putting lobster shells directly into water will extract a certain amount of flavor, sure. When yo...
We challenged resident Bon Apptit supertaster Chris Morocco to recreate a Minneapolis-style Juicy Lucy burger in the Bon Apptit Test Kitchen. The catc...
Kendra Vaculin made her favorite cookies in the Bon Apptit Test Kitchen, perfect for anyone who appreciates a good Rice Krispies Treat. Want Bon Appt...
Join Zaynab Issa, Rachel Gurjar, Brad Leone, Hana Asbrink, Shilpa Uskokovic and Chris Morocco in the Bon Apptit Test Kitchen as they each make their f...