Trends
Smoked ice, zero-waste innovation, and cocktail lore are just some of our favorite drinking trends.
Joey Skladany
Got (Raw) Milk? The debate is about to take center stage with Robert F. Kennedy Jr.'s nomination by Donald Trump as the nation's top health official.
Sam Stone
In the kitchen and beyond, we’re fixated on fungi.
Ali Francis
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From lightweight bottles to sugarcane capsules, wine is going greener.
It'll help you live, laugh, and love your space again.
Ali Francis
Home cooks seeking comfort and inspiration have prompted a renaissance of age-old spiritual practices.
Annie Werner
As private messaging platforms come up against social media, DEMI brings cooking wisdom out of the DMs and into the group thread.
Aliza Abarbanel
From San Juan to Oakland, chefs are breaking new ground with meat-free takes on the classics.
Raquel Reichard
I found abundance when I freely let go of what I no longer needed.
Iona Brannon
Stuck inside all day? Change up the vibe with scent.
Aliza Abarbanel
The professional maximalist shares how to play with color, patterns, and tchotchkes
Aliza Abarbanel
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Whether you’re a beer lover who’s dry in January or year-round, you’ve got (excellent) options.
I can’t stop staring at these photos of tiny snails doing tiny human things
Aliza Abarbanel
In the wake of chaos and closures, food industry folks have found each other to do the thing they miss through a new wave of pop-ups.
Emily Wilson
A knife that performs with grace and power, whatever the task.
Amiel Stanek
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From grain-free granola to tahini bliss balls, we have all the paleo-friendly recipes you crave.
Our ideal eating, drinking, and ferrying route from New Haven, CT, to Portland, ME.
The Bon Appétit Staff
The founders of Three Gems, Us Two, and Alaya find themselves uniquely positioned to do business differently.
MacKenzie Chung Fegan
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We're living every day like it's Earth Day.
Recipes, advice, essays, and more for when you’ve got nowhere to be but home.
The Bon Appétit Staff
Oh temporary, sugary joy!
Alex Beggs
Shift drinks—the free drink that restaurant workers often get after work—has come under scrutiny for promoting an unhealthy culture. But there are those who insist it's not to blame.
Priya Krishna
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Need help telling your terpenes from your tetrahydrocannabinols? We got you.
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Five sleek tabletop pieces that pair well with whatever's on the menu.