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At Bon Appétit, we explore every aspect of food culture from a global perspective. We are the source for culinary shows you want to binge, weeknight dishes that make feeding families easier, recipes that entertain, and, of course, the ambitious storytelling about the ways food shapes our lives, our communities, and our conversations.
Bon Appétit is at the center of the culinary zeitgeist, identifying trends, introducing products, and providing context and analysis. Our dining and drinks coverage takes you inside restaurants worldwide to bring you stories, essays, and interviews with chefs, bartenders, celebrities, and changemakers from fascinating destinations throughout the hospitality industry. It all culminates with our annual list of Best New Restaurants and Best Bars.
Founded in 1956, Bon Appétit is the industry leader for print and digital food media. We are the source for original recipes from the Bon Appétit test kitchen—including more than 60,000 recipes from our archives—that help to define how every generation cooks, whether it’s for a date night or a Thanksgiving feast.
Bon Appétit brings food to life through stories and recipes that center parenting, health and fitness, sports, travel, and relationships. We bring food culture to everyone and make life more delicious.
Our Editorial Team Leaders
Story Sourcing
We offer expert advice and cultural storytelling that’s thoroughly researched and reported. That means our writers and editors have a high standard for article sourcing.
We speak with industry experts, scientists, professional organizations, academics, business leaders, and other reputable sources to ensure accuracy in our reports. We verify the credibility of sources and offer context on sourcing background. We aim to present diverse perspectives, including the geography, ethnicity, gender, sexuality, and profession of the people quoted in our stories.
Anonymity for sources is an exception and not the rule. If we include an unnamed source in a piece, we will offer information on why we believe it editorially necessary to withhold the source’s identity.
Product Testing
We’re committed to giving you expert kitchen product recommendations. We know that the best cooks have the best gear, but we also know that the market for gear like chef’s knives and coffee makers is broad and confusing. For this reason, our team of expert editors tests the best kitchen tools and appliances extensively, for hours and hours—in their own kitchens and in our test kitchen—day in and day out all year. And because we’re as curious as you are about the new nonstick pan flitting around the internet and the powder pink toaster oven that just went viral, we keep our ear to the ground for fresh kitchen products and update our reviews all the time with new testing. We also connect with industry leaders across relevant fields, such as chefs, sommeliers, and food scientists, for recommendations on their favorite products so that they can lend expertise to our testing process. Read our product reviews to find the best blender, air fryer, cast-iron skillet, and so much more.
Our reviews team is a group of seven full-time staff writers and editors with years of experience cooking in both home kitchens and professional kitchens. We also work with a cohort of trusted freelance contributors who love cooking and eating as much as we do, evidenced by their experience and the dedication they show to our rigorous testing practices. To learn more about the level of expertise each of our staff members and contributors brings to the table, read their author bios featured at the end of every review.
We test each product from a slightly different angle, depending on the information we need to glean. Our methodology for each product is specified in every review. Overall, our philosophy is all about determining how well these products work in real-life environments. We want to replicate the way the kitchen tool or appliance would be used in a regular home kitchen as closely as possible, so we review the best water bottles by actually hauling them over and over on our daily commute to see if they leak into our bags, rather than conducting an elaborate leak test involving food dye. We review chef’s knives by chopping with them, taking them into our homes to cook through our real weeknight dinners before putting the front-runners through the paces in the test kitchen. We review blenders by their ability to crush ice and make our favorite smoothies and nut butters. You get the idea. Some of our favorite products earn our “Best Appliances” stamp—like this toaster that lets you watch your bread browning in action.
We also review ingredients, trendy snacks, teas and coffees, and the latest “miracle” powders and potions in the wellness space—and we bring the same level of testing dedication and research to this space. So whether you’re sober-curious or looking for a truly tasteless collagen powder, we have the answers.
You can trust our reviews because our product testing is conducted independently, and our recommendations are our own—we never receive compensation for featured products. When a purchase is made from a link provided on our website, we may receive an affiliate commission from the purchase.
Recipe Development
Obsessive recipe testing is at the core of what we do. We provide recipes that solve everyday problems (like whipping up an easy dinner on jam-packed school nights), celebrate special occasions (like your most memorable birthday cake ever), and introduce techniques, like making your first jar of hot sauce.
We keep our collective thumb on the pulse of what’s happening across social media and in restaurant kitchens around the world to create a vast array of home-cook-friendly dishes. As ingredients once considered “niche” to some become more widely available, we strive to incorporate them into recipes so they can find a permanent spot in your pantry too. (Perhaps you noticed cottage cheese was one of the internet’s recent darlings? We showcased it in a saucy (easy) lasagna recipe that will stand the test of time long after the web has moved on to The Next Thing.)
From the first idea of a dish until it hits newsstands in its final iteration, every recipe passes through numerous stages: First, ideas are bandied back and forth among practically every member of our team. Next, our test kitchen editors turn the concept into reality and present it to a select few for tasting. After abundant feedback, lots of remakes, and countless tweaks, the recipe goes to a professional cross-tester before being finalized and sent off to editors, copy managers, and our photo team. What’s the point? Every ingredient and every piece of equipment called for in a recipe serves a purpose. If there is any way to simplify or make something tastier, we’ve already found it.
Research and Fact-Checking
Bon Appétit’s breadth of content is held to the highest journalistic standards. Our research director, along with a team of copy editors, in-house librarians, and legal counsel, steers the thorough research and accuracy of every recipe, reported story, article, opinion piece, and video published on our site and in our magazine. Additionally, all content is read with a particular eye for cultural sensitivity to ensure what we publish is inclusive to all people.
How to pitch to Bon Appétit
Have an intriguing angle on food culture (such as the emergence of the social omnivore or how The Woks of Life is shaping American Chinese cooking)? A cooking story you need to share? Our essay series The Fourth Trimester uncovers the dishes that fuel new parents, while stories like Why Does Coffee Make You Poop? and Does Double-Dipping Really Spread Germs? target readers with…um, different priorities. Is there a new restaurant or bar trend changing the dining landscape, or did you stumble across the next great destination for food travelers? We want to hear from you. We love to work with writers and recipe developers of all backgrounds to develop compelling stories and dishes for the Bon Appétit audience. Consult this prompt to submit your pitch to our team of editors.
Awards & Nominations
2021:
- National Magazine Awards: Nominee, Design; Feature Design (“Taco Nation”); Leisure Interests (“The Basically Guide to Better Baking”)
2022:
- National Magazine Awards: Nominee, General Excellence: Service and Lifestyle
2023:
- National Magazine Awards: Nominee, Design (“Food Is Queer”; “Best New Restaurants”); Single-Topic Issue (“Food Is Queer”); Print and Digital Design (“Best New Restaurants”); Profile Photography ("Ceyenne Doroshow’s Cooking in Heels Is a Culinary Ode to Black Trans Womanhood")
- James Beard Foundation Awards: Nominee, Dining and Travel (“Best New Restaurants”); Home Cooking (“How to Hot Pot”)
2024:
- National Magazine Awards: Nominee, Design (“Make Your Own Noodles”; “Best New Restaurants”); Lifestyle Journalism (“Welcome to Appalachia”); Print Design (“Best New Restaurants”); Digital Design (“Make Your Own Noodles”); Service and Lifestyle Photography
- James Beard Foundation Awards: Winner, Unscripted Visual Media (Street Eats); Personal Essay with Recipes (“After a Family Tragedy, the French Food Markets Just Made Sense to Me”); Nominee, Unscripted Visual Media (On the Line)
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