A Blistered Green Bean Recipe That Everyone In the Family Will Eat

01/24/2019 Food

Once I got an email from a Bon Appétit reader who said her husband is a picky eater, and listed all of his likes and dislikes. He likes vegetables, in small amounts, but NO GREEN BEANS. Of all things. Green beans! I’m going to venture he was traumatized by canned ones microwaved with margarine and iodized salt like the ones I grew up with. Or frozen ones, steamed to flavorless mush, also probably in the microwave. Green beans have hadRead More

Kyoto Coffee Shops That Will Turn You into a “Coffee Person”

01/23/2019 Food

I’m definitely not a “coffee person.” I typically don’t go out of my way to try a new shop, or geek out over a specific blend. I drink it to be productive. But on a recent trip to Kyoto, after reading about how stellar the city’s coffee scene was, I decided to be that person. You know, the kind who walks a mile or two for a good cup, cares about whether or not the beans are roasted in-house, andRead More

Bake Crunchy Croutons Directly into Your Soup, Win at Life

01/23/2019 Food

I think we can all agree that, more often than not, a bowl of soup, a hearty stew, or a saucy braise is only improved by the addition of bread. Sometimes that’s a hunk of freshly baked baguette. Other times a buttery dinner roll. Bread is the staff of life, as they say. But lately it feels like that phrase should be amended to “fried bread is the staff of life.” Everywhere I look somebody (myself included) is frying aRead More

4 Reasons Why Bagels Are Better Than Ever Right Now

01/21/2019 Food

Trends come and go in the bagel world (ahem, rainbow). But Hatch-chile schmears and custom-built wood-fired ovens? They might be here to stay. The bagel has become the latest DIY project among chefs, and they’re giving it a fresh—but not too fresh—look that’s winning over bagel purists across the country. We talked to a handful of folks about what they’re doing to keep things innovative and interesting. The Water “When I started R&D for these bagels in 2012, I wasRead More

Why the Zojirushi Rice Cooker Is the Unofficial Appliance of the BA Test Kitchen

01/21/2019 Food

I swiped right on my Zojirushi rice cooker years ago and have never looked back. The sleek machine has taken up permanent residence on my station in the Bon Appétit Test Kitchen, a gently burbling constant at the center of a roomful of cooks in motion. Several mornings a week, the first thing I do when I get to work (well maybe the second, after brewing coffee) is make a big batch of rice or mixed whole grains for familyRead More



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