What a 64-Year-Old Retired Novelist Eats With $3.5 Million in Savings in Virginia’s Shenandoah ValleyWelcome to The Receipt, a series documenting how Bon Appétit readers eat and what they spend doing it. Each food diary follows one anonymous reader’s week of expenses related to groceries, restaurant meals, coffee runs, and every bite in between.
My Favorite Meals for When I Need to Save MoneyGroceries are damn expensive now, even the basics. Honk if you walked out of the supermarket with one measly bag of food that cost $50.
Something to chew on: betel leaf wrapsA betel leaf vine grows wild on my deck, giving it the look of an urban jungle. It’s a cool relief for the eyes in this atypically hot Bengaluru weather.
From toxic fungus to soy sauce superstarNearly 9,000 years ago, around the time that humans were first domesticating corn and pigs, some people in China were taming fungi. One such fungus, the mold Aspergillus oryzae, would go on to become a culinary superstar. Through fermentation of raw ingredients like soybeans or rice, A.
How Long Does Frozen Meat Last? Here’s What You Need to Know About Freezing MeatIf you’re wondering when to toss that old chicken in your freezer, follow these easy guidelines.
How Capitalism Disordered Our EatingFrom Weight Watchers to Ozempic, big business profits off eating disorders and their treatments. Metaphors for the body abound: a many-horse-powered machine, a delicate ecosystem, a knife-cut sculpture.
The Best Exercises for a Stronger Upper BackThe upper back is an important enough area to train that many gym rats devote two whole days to it each week—this is what “pull day” really means. With strong lats and other upper back muscles, you can bang out pullup after pullup, if that’s a thing you want to do.
Blending Modes in Photoshop: A Comprehensive GuidePhotoshop can feel infinite. It’s a lot like a high-tech espresso machine or a sports car: you don’t have to use all of its features for it to be functional, but when you can, it’s a powerful tool. If this already sounds complicated, don’t worry.
I switched my vegan restaurants to serving meat after realizing plant-based diets aren't the answer — here's whyThis as-told-to essay is based on a conversation with Mollie Englehart, executive chef at Sage Regenerative Kitchen & Brewery in California. Last month, Englehart announced that her restaurants, which were called Sage Vegan Bistro, would now offer meat, dairy, and eggs to customers.
The Strange Ritual of Commencement SpeechesThey appear every spring, like crocuses or robins or perhaps black flies: commencement addresses.
Everything to Consider When Buying a Food ProcessorYour kitchen should have the right tools. Welcome to A Guide to Gearing Up Your Kitchen, a series where I help you outfit the space with all the small appliances you need (and ditch the ones you don’t).
Tokyo’s Public Toilets Will Leave New Yorkers SobbingThe restroom designed by Shigeru Ban at Yoyogi Fukamachi Mini Park in Tokyo, as it appears at night. Movies are machines for generating envy, but you can keep your mauve sunsets and cinematic peaks, your luscious gowns and roast birds shellacked to implausible perfection.
Tell the truth about Biden’s economyExaggerating the harms of inflation doesn’t help working people. American workers’ wages have been rising faster than prices for more than a year now.
Welcome to the Ancient Roman Festival for Sex WorkWhen many think of Ancient Roman stadiums, gladiators or chariot racing often come to mind. But another type of games took place in such amphitheaters during spring time—ones full of colors, flowers, and sex.
The Gimmicky Kitchen Appliances You Definitely Don’t NeedYour kitchen should have the right tools. Welcome to A Guide to Gearing Up Your Kitchen, a series where I help you outfit the space with all the small appliances you need (and ditch the ones you don’t). It may not come as a big surprise, but I’m a kitchen nerd.