Also in this week’s Open Tab: the upsetting AI-generated food pictures some restaurants are using, the meteoric rise of ...

These silicone containers are also much better than conventional delis for freezing things. The OG deli containers get ...

Even if you don’t live near a restaurant supply store, you can still get access to everything they have to offer via an ...

In 2026, Loonen is part of a new vanguard of what’s being dubbed as “wellness waters,” bottled waters that appeal to people ...

You can have all your kebabs ready before your guests come. So now guys, the chicken. the only thing I wanna hear is crispy ...

Start your free trial and get unlimited access to Bon Appétit. With your membership, you can download the Epicurious app and ...

Chinese restaurant in New York City. A lot of Americans assume Chinese food is takeout food. For us, we wanna change people's ...

It isn’t even the most rarified version of lasagna out there. It consists of a slow-simmered meat ragù, a Parmesan-heavy ...

Learn how to make French Toast (pain perdu) with master French chef Alexia Duchêne. Alexia breaks down every step behind one ...

Also in this week’s Open Tab: Jason Kelce comes out as anti-data center in a charmingly weird way, there are blueberries that ...

The question I’m asked most often is, “How does a restaurant get on ‘the list?’” The list can be any compilation of notable restaurants, including awards, star ratings, rankings, or media honors, such ...

A great steak au poivre is all about contrast: deeply browned steak, a silky cream sauce, and enough cracked black pepper to cut through all that richness. This version, adapted from Molly Baz’s Cook ...