Bon Appétit
Today’s Top Stories
What’s happening in the world of food
The company is debuting plant-based franks at a strange time for the meat substitutes industry.
Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.
4.85 (103)
Quick
No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.
4.8 (47)
Thirteen tubs of protein and one broken blender later, I have answers.
The season’s diamond? Rhubarb, obviously.
What to Cook Tonight
Fast, fresh, and foolproof
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Cooking Tips & Techniques
Level up your kitchen skills
What to Read
Stay on top of the latest in restaurants and food culture
Editors’ Picks
Inspiration for your next meal
What to Buy
Product recs and reviews, editor favorites, and the best deals to shop
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