The Latest

A Love Affair with Imperfection


Here at Bon Appétit, we love food. So, we’re going to tell you a love story — about produce. There will be heartbreak, and there will be hard work. But, trust us, the ending is delicious.

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The Buzz: Fermented Foods


What’s the buzz? Fermented foods are everywhere you turn these days — with claims they promote gut health, and good health in general, due to the probiotics (or “good” bacteria) these foods provide. What does the science say?

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Growing a Better Chicken, Slowly

Close-up of group of white chickens on a farm

Almost all of the chicken in America’s food supply comes from breeds of fast-growing “broiler” chickens that reach maturity quicker than ever before. Sounds efficient, right? Well, we’re fans of pokier, slower-growing chickens. Here’s why.

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The Buzz: Matcha


What’s the buzz? Ditch your coffee for a matcha latte and you could live longer, weigh less, and feel better. What does the science say?

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Go Wild for Good Fish

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Wild salmon is often more expensive and in shorter supply than farm-raised salmon (often called Atlantic). Here’s why we choose to avoid the tame kind anyway.

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The Buzz: Feeling “Hangry”


What’s the buzz? In pop culture, people frequently talk about the feeling of being “hangry” — a hybrid of the words hungry and angry. Can food (or a lack thereof) really affect our emotions? What does the science say?

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