Bon Appetit

Bon Appétit is a popular American magazine focused on food and entertaining, released every month. It began its journey as a bimonthly publication in 1955 in Chicago. In 1965, M. Frank Jones acquired the magazine in Kansas City, Missouri, where he served as the owner, editor, and publisher until 1970. That year, Bon Appétit was merged with the Pillsbury Company, which later sold it to Knapp Communications, the publisher of Architectural Digest, four years later. In 1993, Condé Nast Publications took over Knapp Communications. Previously, the magazine had a sister publication called Gourmet, which was unfortunately discontinued in October 2009. In early 2011, the magazine's headquarters moved from Los Angeles, California, to New York City.

National, Consumer

English

Magazine

Outlet metrics

Domain Authority

Ranking

Global

#11648

United States

#2871

Food and Drink/Cooking and Recipes

#29

Traffic sources

Monthly visitors

Articles

We Need to Talk About How Dark Restaurants Are

2 days ago | bonappetit.com | Maggie Hennessy

I’d barely squinted my way through reading the appetizers at a dimly lit Chicago bistro before we gave up and my friend grabbed the pretty brass table lamp to use as a light. When my friend asked a server to explain an unfamiliar dish, she too strained her eyes over the menu. No one—diner or staff—could see a thing.
Factor Meals Review: 2 Weeks with This RD-Approved Meal Service (2025)

3 days ago | bonappetit.com | Alaina Chou

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. I’ve never been a microwave meal person, but I certainly see the appeal. Cooking a balanced, multi-component dinner on a weeknight is no easy feat, so the idea of coming home to a fridge full of prepared meals that taste good and require just a short trip to the microwave seems pretty ideal.
Hummingbird Cake

5 days ago | bonappetit.com | Shilpa Uskokovic

Welcome to BA Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Learn more and join us here. For those yet to experience the joy of hummingbird cake, imagine the flavor as something between pineapple upside-down cake and banana bread, rounded out by the spices of carrot cake.
Use Zucchini Butter for Sandwiches, Pastas, and More

1 week ago | bonappetit.com | Kendra Vaculin

It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. My mom learned a lot when she started gardening. That she’d be in a constant battle with the local squirrel population over her strawberry bush, for starters. That singing Harry Styles to her one lone watermelon would not encourage it to ripen any faster.
The Witchy Bar Bringing Magic to Bourbon Street

1 week ago | bonappetit.com | Elazar Sontag

In Person of Interest we talk to the people catching our eye right now about what they’re doing, eating, reading, and loving. Next up, Cristina Quackenbush, the long-time New Orleans chef behind the popular pop-up Milkfish, discusses her newest project off Bourbon Street. Protection of the spiritual variety? A divine energy awakening? Cristina Quackenbush has a cocktail for that.
Homemade BBQ Sauce

1 week ago | bonappetit.com | Steven Raichlen

Homemade barbecue sauce recipes—much like the entire category of barbecue—can be deeply personal and often dependent on where you’re from. In the eastern Carolinas, folks generally prefer a tangy, vinegary sauce, while fans of Kansas City BBQ usually opt for a thicker, sweeter style. There’s also Alabama white sauce made with mayo. Texas eschews a state-wide sauce consensus, but you’ll find versions with cumin and chili powder.
Buttermilk Powder Is an Underrated Pantry Staple

1 week ago | bonappetit.com | Jesse Szewczyk

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. When I say buttermilk, you probably think of the dairy aisle. But it's also available in a shelf-stable, powdered form. For years this blend claimed permanent residency in the depths of my pantry, stashed alongside the neglected flaxmeal powder and almond flour.
The Tomato Candle That Sent Me Down the Food Smells Rabbit Hole

1 week ago | bonappetit.com | Emily Farris

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. I recently received a fancy tomato-scented candle from Flamingo Estate and because I’m not the kind of person who reserves nice things for special occasions, I immediately unboxed it and lit the wick.
The Best Bars for Nonalcoholic Cocktails in Singapore

1 week ago | bonappetit.com | Adam Erace

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. It was a typically sticky summer night in Singapore, and Christina Rasmussen held the Strawberry Moon in her hand, condensation racing down the side of the stemless cylindrical flute.
Hugo Spritz

1 week ago | bonappetit.com | Kendra Vaculin

Move aside, Aperol. The Hugo spritz—a nimble union of prosecco, elderflower liqueur, fresh mint, and lime juice—is poised to take over your summer aperitivo. Perfect for enjoying poolside, alfresco, or simply helping you cool off, the effervescent low-ABV cocktail encapsulates the Italian word sprezzatura, a kind of effortless grace. Who wouldn’t want that after a day in the sun?