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On a gray January morning in New York, a line wrapped around the block for a pop-up serving exactly three things: miso caramel soft-serve, fiber-packed “grazing boxes,” and a pine-ginger espresso tonic.
On a weeknight in Baltimore, a mother stands at her stove, simmering a pot of beans while a frozen pizza waits in the freezer “just in case.
On a Tuesday night in a small Chicago apartment, a couple stands over a skillet, negotiating how much chili powder is “too much” for their shared pot of turkey chili.
On the second morning of the Kitchen and Bath Show in Orlando, a small crowd formed around a refrigerator—not because it was new, but because it talked back.
On a brisk January morning in 2026, kitchen at Bon Appétit’s editorial offices was alive with the aroma of toasted spices and freshly baked bread. Editors were elbow-deep in flour, testing recipes from the year’s most anticipated releases, each vying for a spot among the best cookbooks 2026.
On a rainy Sunday in Portland, aspiring home chef Lisa Nguyen found herself surrounded by a mountain of onions, carrots, and potatoes.
