The Bargaining Table

To face her toughest critic, chef Michelle Bernstein of Miami's Cafe La Trova empowers her kid with choice

Into the Woods

The only thing standing between me and a perfectly executed faux sick day was...a cake

Built to Last

California design studio Commune outlines sustainable strategies for kitchens

In the Limelight

At Este in Austin, pastry chef Derrick Flynn's Oaxacan crema semifreddo is like a Key lime pie that went on vacation to the Mexican coast

VEGAN FOR EVERYONE

This one's for the vegans, and the sometimes vegans, and the never vegans, and anyone who wants a fast, filling, and delicious weeknight dinner that also happens to be vegan

Trash Talking

At Shuggie's in San Francisco, everything is garbage and that's a good thing

DIGGING AT THE ROOTS

In her latest book, Ever-Green Vietnamese, beloved teacher and food writer Andrea Nguyen takes a closer look at the plant-centric origins of her culinary heritage

DO YOU KNOW YOUR WATER FOOTPRINT?

You’ve heard of a carbon footprint. But hinking about its lesser-known counterpart is becoming ever more urgent

Take It Slow

For Pierce Abernathy and environmental art collective Aerthship, mindful eating is a way of life

Soufflé for Seder

Claire Ptak, owner of London bakery Violet, makes a lofty molten chocolate cloud that's kosher for Passover

APPALACHIA ANEW

From northern Mississippi to southern New York, this sprawling region is home to all things foraged, dried, pickled, and preserved. But it's so much more than its age-old traditions. Appalachian food today is a reflection of its past and future, shaped by those who weather its near-constant change

MY TANZANIAN TABLE

Associate food editor ZAYNAB ISSA transports her guests through an intimate dinner party inspired by her heritage

BON APPÉTIT'S FOOD CITY OF THE YEAR: MIAMI

Miami has been a destination city for a long time. Like so many others, I started traveling there decades ago for its beautiful beaches and Art Deco architecture. Later its galleries and art scene became part of the draw. It's famously a magnet for spring breakers, too, and more recently for the tech crowd. But Miami wasn't primarily thought of as a destination for its food. Now that is changing in wonderful, exciting ways.

IN A SUN-DRENCHED COUNTRY

With dramatic cliff-backed beaches and lush vineyards, sleepy mountain villages and buzzing seaside metropolises, fresh-caught fish stews and truly exceptional sausages, there's no question that Portugal has something for everyone. The best way to see and taste it all? Rent a car and hit the road

Waffle Saturdays

Turns out owning a single-use kitchen gadget is a great excuse to gather

Fermentation Nation

What do labneh,kimchi,kombucha,soysauce,and salami have in common? They’re all infinitely more delicious -not to mention nutritious-thanks to old school curing, pickling,and aging techniques.We cataloged 258 eclectic ferments from 22 restaurants around the country.Here’s a taste of our favorites.

Don't Worry Eat Happy

Eight years ago nate appleman was an overweight and angry chef. Today he’s 85 pounds lighter and happier than ever. And it all started with a diet of moderation, not deprivation.

Salt Of The Earth

How Did Maldon Become the One Name-brand Ingredient Every Chef and Home Cook Can Agree on? Nick Paumgarten Travels to the Marshe of Essex, England, to Sift for Some Answers.

Put An Egg On It

We’re living in an egg-topped age, folks. Rice bowls. Toast. Pasta. Salads. Whether crispy-fried or jammy-yolked, lovingly poached or boiled and cured, the humble egg has gone from breakfast staple to an all-day superstar, and we’ve got the recipes and tricks you need to get in on the fun.

Thank You, God, For This Food. Amen

Rembert Browne on learning how to be black, one Thanksgiving at a time

Fish Out Of Water

What draws people to isolate themselves in shanties on a frozen lake in hopes of spearing a massive sturgeon? Julia Kramer goes fishing.

That One Time I Nearly Destroyed The Family Business

Owner of Night + Market and Night + Market Song in Los Angeles.