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

#12224

United States

#3218

Food and Drink/Cooking and Recipes

#29

Traffic sources

Monthly visitors

Articles

The Stargazer Cast Iron Skillet Is Built To Last a Lifetime

1 week ago | bonappetit.com | Wilder Davies

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 been testing cast-iron cookware for years, searing chicken thighs and frying eggs in pretty much every single cast-iron pan brand available on the market. I’ve gone deep on cast iron collector forums and interviewed manufacturers and experts to learn what really sets a good pan apart.
Gardencup Delivery Service Review: Can Salad in a Cup Actually Taste Good?

1 week ago | bonappetit.com | Wilder Davies

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. At the dawn of the new millennium, science was turning a corner: U.S. researchers cracked the human genome, a biotech company successfully cloned five piglets, and McDonald’s started serving salad in a cup.
13 Steak Salad Recipes for Hearty, Satisfying Meals

1 week ago | bonappetit.com | Emily Saladino

The best steak salad recipes transform seemingly disparate elements—crisp greens, brawny beef—into cohesive, craveable dishes. They run the gamut from casual weeknight cookout fare to elegant dinners you’ll want to whip up for your most discerning guests. And let’s not underestimate the potential of leftover steak; you can rework it into an easy, hearty meal in 15 minutes or less. There are so many ways to steak salad your way to happiness.
The Best Crab Cakes in Baltimore

1 week ago | bonappetit.com | Christina Tkacik |Shan Wallace

Who serves the best crab cakes in Baltimore? The top burrito in San Francisco? Welcome to Taste of the Town, where we call on a local expert to share the best versions of one of their city’s most iconic foods. Here, Christina Tkacik, food reporter at The Baltimore Banner, shares her picks for the city's best crab cakes. Nothing unites Marylanders like side-eyeing crab cakes from other parts of the country.
One-Pot Summer Vegetable Pasta

1 week ago | bonappetit.com | Jesse Szewczyk

Think of this recipe as the warmer, heartier cousin to pasta salad. It has all of the beloved mix-ins of the cold classic—juicy tomatoes, plenty of vegetables, a bunch of fresh herbs—while being far more satisfying, taking the side dish from supporting role to center stage. The best part might be that everything comes together in just one pot, no separate pot of boiling water required.
The Best Prime Day Vitamix Deals 2025

1 week ago | bonappetit.com | Brittany Romano |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. Summer is officially in full swing, which means that Amazon Prime Day is on its way. Amazon hasn't publicly announced the exact dates of the event this year, but based on previous Prime Days, you can expect it to take place sometime mid-July.
7 Fridge Staples That Help This Chef Feel Her Best

1 week ago | bonappetit.com | Karla Walsh

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. Ten years ago, Abigail VanHoose, now 31, was riding high after earning her culinary arts associate’s degree from Johnson & Wales. Just a few months later, though, her body—and the way she ate—would forever change.
48 Ways to Mix Up Your Martini

1 week ago | bonappetit.com | Amiel Stanek

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. The martini has always held a special place in the pantheon of classic cocktails.
The Carbon Steel Pans That Replaced All My Nonstick Cookware

2 weeks ago | bonappetit.com | Jesse Raub

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 the coating of my last nonstick pan began to peel away, I knew it was time for a change. I’d initially picked up a set of nonstick pans for omelettes and soft scrambles, but before long the skillet unintentionally became my daily pan.
Yes, You Should Be Using Vermouth In Your Martinis

2 weeks ago | bonappetit.com | Amiel Stanek

In a 20th-century martini, vermouth was an afterthought. (And often spoiled; it should be kept in the fridge, BTW.) But in the last decade or so, Americans have come around to the herbaceous charms of these fortified wines—in spritzes, on the rocks—and liquor store shelves are beginning to reflect the kaleidoscopic range the category has to offer. No matter how wet you like your martini, seeking out quality vermouth will take your favorite cocktail to places you never thought possible. C.