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    Julia Bainbridge

    Julia Bainbridge

  • Using iPads, smart phones, tablets before bed is worse for sleep than you thought

    For some time now, doctors and researchers have been saying the use of electronic devices like iPads, e-readers and smartphones before bed will cause you to have trouble falling asleep. However, browsing the web or reading from a backlit screen may be more dangerous than we ever thought, according to a new study backed by the National Institute of Health.

  • A simple, last-minute homemade food gift

    This is a great last-minute gift: Not only does it require ingredients you likely already have in your kitchen, but it also takes very little tending to (in other words, you can easily multitask).

  • Change Your Diet, Change Your Eye Color?

    In the video above, FullyRaw blogger Kristina Carrillo-Bucaram claims that eating a raw food diet turned her eyes from “a very dark café brown color” to a “hazel color with almost a honey lining around my iris and they’re actually starting to turn blue.”

  • Exposed by My Children for What I Really Look Like

    Flipping through the pictures on my phone, I see it. Photo by Bridgette White My first reaction is shock. Who took this hideous picture of me?

  • 4 Things You Need to Know to Choose Good Salmon

    Good salmon starts with good salmon. Even if you’re a pro at searing, poaching, or grilling the omega 3-rich fish, it won’t taste good if your product isn’t well-sourced. That can happen whether you’re at the fishmonger’s or the supermarket.

  • The Italian Seasoning That’s Not for the Faint of Heart

    Bottarga has been nicknamed “poor man’s caviar,” in part because it’s a traditional ingredient used by Sardinian fishermen. We don’t know any “poor” man who can spend $60 on 80 grams of anything, but can he take us to dinner?

  • Treat Meat as a Condiment

    We all know we should eat less meat. We all know the reasons why. We don’t all know how to do so. For many of us, meat is the center of the meal, the… meat in the meat and potatoes.

  • Your First: Panna Cotta

    In Your First, we share the 101 versions of recipes for foods you thought were too hard to make but TOTALLY AREN’T. Today: panna cotta.

  • Nectarines: The Best Things to Buy, Best Way to Eat Them—NOW!

    We keep our eyes peeled for the freshest, most in-season vegetables and the best deals on store shelves. And we do it for you, in the name of making everyday eating unicorn-sighting-exciting. (At least, we try.) Here’s what to buy, and the very best ways to eat it—now!

  • How to Macerate Berries

    Macerate, verb: to soften or break down by steeping in liquid.

  • Order Smarter At Korean Restaurants

    Every cuisine has its most famous dishes, every diner her go-to dish. But even your beloved pad Thai/cheese enchiladas/Alaska roll can get a little tired. Break out of that ordering rut with the help of smartypants experts who know all the menu’s secret tricks and gems.

  • How to Build the Ultimate Cooler

    “Nothing ruins a party more than a lukewarm beer,” says Bon Appetit Restaurant and Drinks Editor Andrew Knowlton. “I can deal with bagged potato salad and overcooked hot dogs, but if you don’t have any ice or cold beverages, I’m out the door. If I wanted lukewarm beer I would have gone to grocery store and sat on the curb drinking it.”

  • Leafy Greens

    There are simple things you can do to make your everyday ingredients more pleasurable. Those are things we address in this column, calledTreat Me Right—because that’s what these ingredients are shouting out for you to do.

  • Your First Cherry Pie

    In Your First, we share the 101 versions of recipes for foods you thought were too hard to make but TOTALLY AREN’T. Today: cherry pie.

  • Put Another Shell on the Barbie!

    For two weeks, we’ve got top chefs sharing their little-known tricks for backyard cooking.

  • Toasted Cheese (aka Fancy Name for Grilled Cheese)

    For two weeks, we’ve got top chefs sharing their little-known tricks for backyard cooking.

  • What’s the Deal with… Butter in Coffee

    You know that thing? That thing that’s everywhere, and it sounds like something you should already know about, so you don’t really want to ask? Well, we know about it, and we’ll give you the intel. Welcome to What’s the Deal with.

  • Smoke That Juice

    Here’s another case of happy kitchen mistakes: “We were screwing around one time,” says Matt Tocco, bar manager of Nashville’sPinewood Social. “We make smoked Coke, smoked maple syrup and smoked demerara syrup [for cocktails], and one time we decided to smoke a pineapple and juice it to get the smoky quality out of the fruit instead of mescal.” It worked. “The smoke with the sweet and spicy in the drink is so good.”

  • Bananas Foster, On the Grill

    “I am bananas for grilled bananas! I make them all the time.” That enthusiastic comment comes from Elizabeth Karmel, executive chef of Hill Country Barbecue Market and Hill Country Chicken in New York City.

  • Your First Shrimp Boil

    “Double, double, toil and trouble” is the sentiment that those who didn’t grow up with shrimp boils attach to the process. A massive cauldron of expensive seafood and other things that are supposed to make up a meal and serve a block party amount of people? Toil. And trouble.