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

19 Recipes With Harissa

6 days ago | bonappetit.com | Sheela Prakash

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. Garlic, spice, and smoke are flavors we crave time and again—and these recipes with harissa give us all three. Actually, the North African (specifically Tunisian) chile paste delivers more than that: It makes us thankful…to be…alive? Not kidding; it ranks high on our list of things to be grateful for.
The Only Baking Sheet You'll Ever Need Costs Less Than $15

1 week ago | bonappetit.com | Megan Wahn |Wilder Davies

If you ever use your oven—and we’re guessing you use your oven—you need a good sheet pan. Baking batches of cookies? Sheet pan. Roasting vegetables or a chicken? Sheet pan. Cake for a crowd? Sheet cake… which you make in a sheet pan. Need an easy meal that isn’t an air fryer or Instant Pot meal? Hellooo, sheet-pan dinner. Baking sheets come in a variety of sizes: full sheets (26 x 18"), half sheets (18 x 13"), and quarter sheets (13 x 9").
Lemon Chiffon Is Spring Transformed Into Cake

1 week ago | bonappetit.com | Joe Sevier

Most people are familiar with the airy texture of angel food cake. They know what they’re getting into with a classic yellow sponge. But too few have experienced the joy of chiffon. Like the gossamer feeling of its namesake fabric, chiffon cake is blissfully soft. Digging into a slice is a dream fulfilled for any child who imagined biting into the fluffiest cloud in the Care Bear Kingdom. Picture, then, the gentle aroma of lemon zest perfumed throughout that cake cloud.
A Strawberry Cake That Really Tastes Like Strawberries

1 week ago | bonappetit.com | Jesse Szewczyk

Folding a fitted sheet. Defining the word “the.” Baking a strawberry cake. What do all of these things have in common? They are all deceptively tricky tasks. Simple in theory yet fiddly as hell, baking a strawberry cake that actually tastes like strawberries is no easy task. Add strawberry purée to your batter and you’ll end up with a dense, stodgy cake with a disappointingly subtle flavor.
The Best Santoku Knife for Agile Slicing and Dicing

1 week ago | bonappetit.com | Alaina Chou

As an equipment tester at Bon Appétit, I have an admittedly ridiculous number of knives in my collection. And while I love my classic chef’s knives and nimble paring knives, the one I reach for most often is a santoku. Best santoku knife overall: Mac Knife Superior Santoku KnifeA santoku upgrade: Misono UX10 SantokuThe santoku is a style of kitchen knife that originated in Japan.
15 Best Mother’s Day Kitchen Gifts for Moms Who Love to Cook (2025)

1 week ago | bonappetit.com | Lauren Joseph |Alaina Chou

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. Your mom may insist that the best Mother’s Day present is your presence, but trust me: What she really wants is some quality time plus a little something she wouldn't have thought to buy herself. If you’re looking for thoughtful gift ideas for the mom who cooks—or at least likes to eat what you cook—we’re here to help you claim the title of Favorite Child once and for all.
What It Takes to Make Switzerland’s Most Famous Cheese

1 week ago | bonappetit.com | Betsy Andrews

Once the curd is finely diced, Schmoutz pumps the vat’s contents into round molds, which are pressed by hydraulic force, whey streaming out. In another room, new wheels soak overnight in a salt bath. This dairy is 15 years old, and the bath water has never been changed. “We keep it clean but not sterilized,” says Schmoutz. “There are microbes in there we need for the rind and the taste.”Outside, Fromagerie de Mézières is ringed in meadow.
The 10 Must-Visit Restaurants to Try This Spring

2 weeks ago | bonappetit.com | Kate Kassin

Chef Nick Wong spent nearly two decades in high-end kitchens, including Ssäm Bar and Gramercy Tavern in New York, and Incanto in San Francisco, contributing to other chefs’ visions. Now he’s gearing up to open Agnes & Sherman, his first solo venture. At the modern Asian American diner in Houston, he’ll serve honey pecan shrimp toast and scallion waffles with sambal honey butter.
The Best French Press Coffee Makers for the Perfect Morning Cup

2 weeks ago | bonappetit.com | Adam Campbell-Schmitt

Somewhere between pour-over and those large-format carafes from countertop drip coffee makers lies the French press coffee maker. Starting at a size that makes just enough for a single serving and going up to a model that could caffeinate a crowd, French presses aren’t as finicky and hands-on as some manual methods, allowing you to multitask while your coffee brews.
This Chocolate Pie Was the Best Breakfast I’ve Had All Month

2 weeks ago | bonappetit.com | Nina Moskowitz

When I was growing up, my mother—a self-proclaimed health nut—would allow me a sweet treat every so often after dinner. My dessert of choice was instant chocolate pudding. Making this felt like a ritual. I’d stream milk into the powdery pudding mix, whisk with my whole arm, and patiently allow it to set in little bowls. Then I’d put on my negotiating hat, asking for spoonfuls midday. The response was always the same, “When you’re an adult, you can eat pudding for breakfast for all I care,” she’d say.