Sam Stone

1 month ago | bonappetit.com | Sam Stone

On a balmy Wednesday evening in early May, Bon Appétit hosted a stunning four-course dinner in the New York Public Library.

1 month ago | bonappetit.com | Sam Stone

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Tequila is one of the most popular spirits today. According to the Distilled Spirits Council, an industry advocacy group, Tequila is the fastest-growing spirit in the US, with revenue in the category growing by $192 million to $6.7 billion between 2023 and 2024.

1 month ago | bonappetit.com | Sam Stone

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. An oft-repeated tale describes how baked beans evolved from a centuries-old food of Indigenous tribes in the Northeastern US.

1 month ago | bonappetit.com | Sam Stone

It’s not technically called A Bar with Shapes for a Name, but that’s how you’ll have to refer to it. It’s true name is 🔶🟥🔵—impossible to say, but intriguing and enigmatic. Its peculiarly styled name is just the one of the ways in which Shapes, as it’s often nicknamed, exists outside of the traditional cocktail bar box. Opened in 2021 in East London, Shapes is built entirely around Bauhaus principles, and serves drinks that are as surprising as they are elegant.

2 months ago | bonappetit.com | Sam Stone

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. There was a time when going vegan meant making countless sacrifices. Alternatives to foods made with animal products—be it a chicken nugget or slice of cheese—were scarce. But as veganism grew in popularity, brands refocused their investments into eggless, dairy-free, and meatless products, often creating dupes of their originals, aimed at both vegans and the plant-based curious.