The first time I visited South Korea as an adult cook in 2006, I became obsessed with the toast sandwiches sold from street carts in the mornings. Watching vendors work quickly over portable griddles,...
Buckwheat crepes are one of those rare items that are both practical to make and feel like a flex. Tell another parent that you make crepes for your kids on school days (morning or night!) and just wa...
I’m fascinated by the North African influence on Spanish cuisine. Take this traditional flourless almond cake, or Tarta de Santiago, which was a by-product of increased almond cultivation and culinary...
Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come...
At The Wayland Mill in Seattle, Washington (one of our Best New Restaurants of 2026), pastry chef Ellary Collins makes a cookie that encapsulates all the goodness of classic Midwestern gooey butter ca...
Which recipes earned the most bookmarks this month? Say ciao to lots of pasta! Think gnocchi crisped to golden brown, then tossed with juicy, vinegary tomatoes, roasted red peppers, and torn mozzarell...
Sauce Step 1 Bring ½ small white onion, finely chopped, 1 Tbsp. apple cider vinegar, 1 Tbsp. sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 Tbsp. water to a simmer in a small saucep...
Sweet, aromatic, and bubblegum pink, this playful cocktail is the utter definition of fun. Created by bartender Bradleigh Mobley at Bayonet in Birmingham (one of our Best New Restaurants of 2026), the...
Step 1 Place some kosher salt on a small plate. Rub the rim of an old-fashioned or rocks glass with a lime wedge (reserve for serving); dip the edge of the glass in salt. Fill the glass with ice and s...
This savory margarita lives up to its name: Smoky mezcal meets bright lemon and honey, with black pepper bringing gentle heat and briny Castelvetrano olives providing the salty finish. A drop of toast...