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Bon Appétit subscribers are invited to enter for a chance to win a selection of our editors’ favorite kitchen gear of the year.
Editors of Bon Appétit
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After months of testing, we’re naming the year’s top launches.
Editors of Bon Appétit
Cooking
Superlative pecans, cranberry-walnut bread, a giant wheel of Brie, and more.
Jenn de la Vega
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Like streusel-topped cakes, caramel-apple cookies, and one dessert made with Cheez-Its.
Recipes
An infinitely comforting chicken noodle soup that comes together in an under an hour.
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Thoughtful, creative host gifts—because they probably have enough wine.
Wilder Davies
Cooking
It brings depth to sauces and gloss to glazes. Here’s how to use it—and what to reach for when you’re out.
Niki Achitoff-Gray
Recipes
A simple wet brine, one clever use for a cooler, and a golden roast turkey that needs no basting.
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Here are the ones I trust for barista-quality clouds of foam at home.
Francesca Krempa
Mouton Cadet’s approachable Bordeaux wines shine at everything from casual gatherings to traditional celebrations—and even as the star of a clever cocktail.
Culture
Plus the reason chocolate tastes bad now, 3D-printed meat, and Abdul El-Sayed on shawarma law.
Sam Stone
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Play your cards right and you’ll be repaid in brownies.
Alaina Chou
Culture
The Michigan US Senate candidate talks to BA about his Egyptian American upbringing, his fight to make groceries affordable, and his go-to restaurants.
Serena Maria Daniels
Cooking
Like smashed broccoli pasta and shortcut chickpea saag.
The Bon Appétit Staff
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Like miso mushroom pasta and apple snacking cake.
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Whether you’re roasting your turkey whole or in parts, here’s how to get the timing just right.
Julie Harans
Culture
On a weeklong cruise, my son and I traded mega-ship buffets for locally sourced feasts, elegant plant-based dining, and midnight nachos and burgers.
Amanda Eyre Ward
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Recipes
The crispy, sweet-and-salty cornflake topping is the real star of the show.
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Recipes
This rustic no-knead loaf gets subtle sweetness and perfect-PBJ potential by trading the usual water for apple juice.
5.0
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After years of running on empty, I finally found a new perspective.
Rebecca Firkser
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Because your beautiful food deserves a beautiful vessel.
Alaina Chou
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It may just replace your favorite chef’s knife.
Jesse Raub
Cooking
It’s time to make your best pie yet.
Melissa Weller