The Condiment Packet Gallery

Meyer Lemon Mezcal Margarita

These mezcal Margaritas are made with Meyer lemons, ginger, and Makrut lime leaves for a complex, smoky, floral cocktail.

This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cook

Konbu dashi lends flavor and depth to these three refreshing plant-based classics.

For a Chile Con Queso Like No Other, Head to Southern New Mexico

At Chope’s Town Bar & Cafe, one family has closely guarded a recipe that makes the most of the region’s beloved chiles.

Baking Powder vs. Baking Soda: How They’re Different, Which to Use When and More

While they serve a similar purpose, baking powder and baking soda are different and not necessarily interchangeable.

It’s May in Rome: A Time to Revere, and Fear, Fava Beans

Although favism, a blood disorder that can cause a violent reaction to fava beans, lurks throughout Italy, many Romans look forward to May, when the legumes are in season.

How Sight—Not Taste, Smell, or Touch—Became the Sense of the Supermarket -

When it comes to buying food, sight has usurped all other senses. What are the consequences of relegating smell, taste, and touch to the sidelines?

16 Recipes for Becoming a Next-Level French Cook

Once you know the basics of French cooking with dishes like vichyssoise and bouillabaisse, you're ready to move on to more advanced recipes for French classics like soufflés and coq au vin.

Why so many top restaurants are launching grocery store product lines

A bunch of razor-thin restaurant margins doesn’t make a fortune so much as a bed of razors.

Black Vinegar Doesn't Just Season a Dish–It Transforms It | Bon Appétit

It's umami in a bottle, baby.

This Ginger-Based Cocktail Is an Incredible Hangover Cure

Shaky Pete's Ginger Brew is a semi-frozen cocktail from Hawksmoor's New York City location that calls for gin, ginger syrup, lemon juice, and London Pale ale.

8 French Sandwiches to Eat Before You Die

French sandwiches are a thing of glory. Here are the classic combinations with baguettes, butter, and more to eat the next time you're in France — or ASAP elsewhere.

Why Does a Plastic-Wrapped Turkey Sandwich Cost $15 at the Airport? - Hell Gate

We filed a public records request, but the Port Authority is treating airport pricing like a state secret.

How America's Beloved Meyer Lemon Caused a Mid-Century Citrus Panic

The fragrant fruit hid a dark secret.

How to Make a Simple Roast Chicken, According to a French Mom

Featuring butter, tarragon and Cognac, this reader-submitted recipe is simple, sophisticated and utterly stunning, Melissa Clark writes.

Allegheny Coffee & Tea Exchange

Pittsburgh's home for gourmet coffee and tea in the heart of the Strip District. Specializing in single-origin coffee, organic and fair trade products, nitro coffee, and barrel-aged coffee.

How to Make Baguettes

Our recipe tester (and pro baker) demystifies the simple French bread recipe for home cooks.

How Cookie Jars Capture American Kitsch

The cookie jar continues to be a vessel for cheeky self expression, if not for cookies themselves.

The Best Biscuits Outside of the South

These uniquely layered, pillowy biscuits get a caramelized crust from a bit of extra sugar.

Carrot Maqluba Recipe

Maqluba is a traditional Palestinian dish made of rice, meat and fried vegetables, most often eggplants (in summer) or cauliflower (in winter), although some like to combine both, and add carrots as well There are probably as many variations of this dish as there are families A…

The Timeless Draw of Decorating Cookies

Intricate designs painted by biscuit artist Ella Hawkins are part of a lengthy baking tradition

Fish Sauce, Loud and Proud

No longer a “secret weapon,” Southeast Asian cooks are getting creative with the traditional umami ingredient.

The Folklore-Filled History of Absinthe

Grab your spoons and sugar cubes, we're debunking the biggest myths surrounding absinthe.

The East Village Shop That’s Been the Magic Weapon of Chefs for Nearly 30 Years

Restaurants seek out SOS Chefs for its hard-to-find spices, vinegars, and oils from every corner of the globe

Welcome to Hillstone, America's Favorite Restaurant | Bon Appétit

It’s never going to win a James Beard Award. Or try to wow you with its foam experiments or ingredients you’ve never heard of. But it is the best-run, most-loved, relentlessly respected restaurant in America. And, oh yeah, Danny Meyer, David Chang, and Shaq all agree. Welcome to…

A Pro Baker's Top 10 Essentials for Dabbling With Dough

Mixing bowls, sourdough starter, whole wheat flour, and more.

Palestinian Food 101: Recipes to Get You Started

An introductory resource for cooking Palestinian food at home.

In pursuit of decent coffee

No great stagnation in home espresso

How saliva changes the flavor of food

The liquid that our mouths produce isn’t just a lubricant. It plays an active role in how we perceive taste and can influence what we choose to eat, researchers are discovering.

All of the Tools You Need to Make Really Great Baguettes at Home

The basic tools any home baker should arm themselves with before getting started, according to our rigorous tests and bread-making experts.

Hunting for Truffles Is a Perilous Pursuit, Especially for the Dogs Who Dig

Truffles are big business, and some are trying to take out the competition by poisoning the dogs that accompany those known as “truffle hunters.”

The Economic Secret Hidden in a Tiny, Discontinued Pasta

Ronzini says it didn’t want to halt sales of its star-shaped “pastina.” So why did it?

Homemade French Baguettes

Everything you need to know to make perfect French baguettes at home.

Chile Crisp Recipe

There’s just enough oil to slick all the crispy bits of chile, onion and sesame in this version of the spicy Chinese condiment, so it delivers as much crunch as it does salty, sweet, nutty heat Dried minced onion from the supermarket spice aisle is a shortcut for the usual step…

What it's like to be a food writer when you can taste everything you see

People with synesthesia experience stimulation in multiple senses: hearing color, feeling sounds—or tasting everything they see. For a food writer, that can lead to some fascinating revelations.

What’s the (Cheesy, Bacony) Way to Say “Hygge” in French?

Tartiflette, bien sûr.

Ka'ak al Quds

A sesame seed crusted exterior gives way to a sweet fluffy interior in these hallmark ka’ak breads synonymous with Jerusalem.

Mansaf

The quintessential dish of Bedouins, featuring lightly spiced lamb, fluffy rice, and a tangy jameed-based yogurt sauce, all piled on top of torn flatbread.

The weird world of soda flavours

From drinks that taste like cough medicine to sodas that contain fish roe, there is a vast and varied landscape of flavours beyond the familiar cola and lemonade.

‘China’s hottest woman’: the driving force behind crunchy chilli sensation Lao Gan Ma

Tao Huabi rose from humble origins in south-western China to create a beloved condiment that can now be found in fridges around the world

Blessed are the (tiny) cheesemakers

Cheese is not just a tasty snack — it’s an ecosystem. And the fungi and bacteria within that ecosystem play a big part in shaping the flavor and texture of the final product.

Life in the Slow Lane

Olivia Potts | Longreads | November 2022 | 16 minutes (4,649 words) It’s six in the morning, and Robert Booth has already been on the road for three hours. Sitting alongside him in the cab of his lorry (the British term for a truck) is Louis, Robert’s small dog, a Jack…

Why Prehistoric Herders Didn't Spit Out Their Watermelon Seeds

Thousands of years ago, Saharans ate the kernels before the fruit became sweet

What's the Difference Between Western and Japanese Chef's Knives?

Here's what differentiates these two styles of chef's knives and why we think it's worth owning both. Plus, our tested chef's knife recommendations for both styles.

Recipe: How to make cannabis-infused caramels

The leaves are browning, temperatures are dropping, and nothing suits a cozy night in than infused caramels. Here's how to make them.

The Evolution of the Diwali Sweet

Desserts like burfi shaped like chocolate cigars with edible gold show mithai’s transformation

How to Buy the Best Coffee

We asked our in-house coffee expert (who’s spent 15 years in the specialty coffee industry) to select their favorite coffee subscriptions.

How to Make the Juiciest Dumplings at Home

According to Sandy Zheng of Beijing Restaurant and United Dumplings

The French Art of Cheese-Label Collecting

“It’s more than a hobby, it’s a passion.”

Use the Leidenfrost effect to make your stainless steel pan non-stick

You can turn your stainless steel pan into a non-stick one in minutes. You'll need heat, a drop of water, and some good ol' science.