Flatizza Vs. Waffle Taco: A Fast-Food Smackdown For The Ages

Fast-food outlets are often criticized by the discount burgeratti for overstating the innovation of their "new" offerings, and for good reason. Every chain has been guilty of twisting an existing menu item two degrees toward novelty by using the same few tired tricks. Maybe they flop another protein patty onto a thing… » 4/17/14 3:19pm Yesterday 3:19pm

How To Grill A Flank Steak, The Steak For Socialists

We are Americans (no, not you, Canadians) (OK, you too, c'mon over here ya big galoots), and we like big hunks of steak*. To be precise, we like our own big hunks of steak: We like to saunter into Bob's House of Steak all bowlegged and gimlet-eyed like John Wayne and order for ourselves some great obscene wad of… » 4/12/14 1:32pm 4/12/14 1:32pm

Our Pimento Cheese Is Better Than Augusta National's

The Masters Tournament started yesterday (Go Tiger! ...oh, never mind.), and Bon Appétit's Adam Rapoport is chatting about Masters foods, and dammit, that's a perfectly good excuse to remind you that our pimento cheese karate-chops the shriveled, linen-suit-clad nards off the orange sludge they're serving at Augusta… » 4/11/14 1:39pm 4/11/14 1:39pm

I'm Bon Appétit's Adam Rapoport. Let's Talk About Masters Food.

Adam Rapoport is the editor-in-chief of Bon Appétit; before that, he was GQ's style editor, and before that he was the editor of the restaurant section at Time Out New York and worked as an editor and writer for the James Beard Foundation's Publications Office. He also happens to be a sports fan, and is here today on… » 4/11/14 1:30pm 4/11/14 1:30pm

Here Are Your Best Chicken-Thigh Recipes

Last week, we noted that chicken-thigh recipes were turning up everywhere, making them the It Piece of Spring. Of course, you already knew that chicken thighs are where it's at. And we kinda guessed that would be the case (leg men, every last one of you), so we asked for your favorite preparation. You did not… » 4/04/14 1:40pm 4/04/14 1:40pm

How To Fry Brussels Sprouts, And Learn To Love Them At Last

You think of Brussels sprouts and you think of misery. When you were a kid, some damn do-gooder grownup nuked a frozen bag of them in the microwave , and scooped a bunch of them onto your plate next to your delicious SpaghettiOs, and laid some bullshit on you about how eating them would make you grow up big and strong… » 3/29/14 1:59pm 3/29/14 1:59pm

​Chicken Thighs Are So Hot Right Now*

It all started last week, when The Kitchn announced that chicken thighs are where it's at. "There needs to be a revolution in the poultry world," they insisted, and followed with a pretty strong argument to forget about those breasts because "chicken thighs deserve the real love" by posting a recipe for Lemon Thyme Chicken … » 3/27/14 1:03pm 3/27/14 1:03pm

Skyline Figures You'd Like Blue Noodles Under Your Diarrhea Sludge

Would you get a load of that horror. I mean lean on in here and get a nice big load of it. That is a pair of tubs of pasta, dyed red and blue by Louisville's Skyline Chili locations as a... what? celebration? like hell! ...of the upcoming Louisville-Kentucky Sweet 16 matchup. Because Skyline Chili figures that if you… » 3/25/14 5:40pm 3/25/14 5:40pm

How To Make Sausage Gravy, And Shave A Few Years Off Your Lifespan

Sausage gravy is deeply, deeply disreputable food. In its typical presentation, slopped across biscuits in some charmingly run-down roadside diner with Patsy Cline playing on the jukebox, it is, in essence, flour on flour, dressed up as actual sustenance by the inclusion of token quantities of butter and pork—which,… » 3/22/14 9:41am 3/22/14 9:41am

How To Make Linguine With Clams And Bid Farewell To This Goddamn Winter

Groundhog meteorologists notwithstanding, seasons are shapeless, poorly defined things. To wit: Traditionally, in North America, the "winter" season is regarded as beginning at some point in the back half of December (the solstice) and extending into the back half of the following March (the equinox)—and yet, somehow,… » 3/15/14 1:00pm 3/15/14 1:00pm

Let's Try Chips Ahoy! Ice Cream Creations, A Dessert-Flavored Dessert

Remember ice cream? Oh man, ice cream. There are so many wonderful things to remember about ice cream, but first and foremost—more than the carnival of flavors and colors; the various zany, luxurious toppings and swirls; the fun presentations (Sundae! Banana split! Ice cream cone! Ice cream cake! Root beer float!); the … » 3/08/14 1:00pm 3/08/14 1:00pm

Please Stop Glorifying Crummy Dive Bars

I live in Massachusetts, which is a proud but anxious state with liberal policies regarding who can get married or call his roast beef famous and very conservative rules concerning most other types of personal behavior. For example, it's a lot harder than you'd think to get a drink around here. » 3/07/14 3:00pm 3/07/14 3:00pm

How To Cook Sea Scallops Without Ruining Them: The Case Against Bacon

Step one is hiring a sinister shifty-eyed fellow with a pencil mustache to remove the bacon from your refrigerator and hide it somewhere in your home where you cannot find it. OK, so he does not have to have a pencil mustache. But it will be awesomer if he does. » 3/01/14 1:00pm 3/01/14 1:00pm

How To Make A Simple Goddamn Grilled-Cheese Sandwich

Everywhere we are gussying up our grilled-cheese sandwiches. In fancy restaurants and home kitchens and delicatessens and those insufferable quasi-fast-food joints with the accented, ambiguously Euro names and the friggin' Ray LaMontagne music on the PA and the cutesy, bottled alterna-soda in the cooler—everywhere, the … » 2/15/14 1:00pm 2/15/14 1:00pm