Homemade Tomato Soup Is Easier (And Better) Than You Think

Kraft Macaroni & Cheese. Totino's Pizza Rolls. Campbell's Tomato Soup. These are all delicious, if corporate and perhaps a touch neon, foodstuffs. No snobbism here: I love these things, and it's pretttty likely that you—yes, you there, you reading this—love them, too. They're comforting. They're easy. They taste the way … » 4/23/14 11:44am Yesterday 11:44am

The Beer To Drink As Peak Oyster Season Ends

With just eight days left in April, the old adage "only eat oysters in months with an 'r'" has been rattling around my head with increased frequency over the last week or so. After all, no less an authority than Dan Bugge, former fish flinger at the Pike Place Market and owner of nearby Matt's In the Market, recently… » 4/22/14 4:54pm Tuesday 4:54pm

America Leads the World in Fast Food Breakfast Innovation

Next to computer software and hairstyles for the bald, no field in the business world offers more competitive innovative thinking than fast food breakfasts. Witness the vast array of culinary creativity currently on display from our nation's leading dining options. » 4/21/14 11:07am Monday 11:07am

How To Hard-Boil Eggs, For Godly Or Ungodly Purposes

Interestingly (or maybe not interestingly) (I mean, we are talking about boiled eggs, and we are gonna have to calibrate our "interesting" scale pretty generously here), hard-boiled eggs, when made properly, receive a much softer boiling than soft-boiled eggs. The "-boiled" is what confuses things: It makes you think that… » 4/19/14 1:10pm Saturday 1:10pm

Flatizza Vs. Waffle Taco: A Fast-Food Smackdown For The Ages

Fast-food outlets are often criticized by the discount burgeratti for overstating the innovation of their "new" offerings, and for good reason. Every chain has been guilty of twisting an existing menu item two degrees toward novelty by using the same few tired tricks. Maybe they flop another protein patty onto a thing… » 4/17/14 3:19pm 4/17/14 3:19pm

KFC Is Bringing Back the Double Down

In recognition of America's insatiable craving for chicken, chicken-like food products, and Frankenfoods, KFC is resurrecting its stomach-turning bunless chicken sandwich, the Double Down. The monster was first introduced in 2010, but its availability in the U.S. has been limited over the past few years. » 4/16/14 1:47pm 4/16/14 1:47pm

How To Grill A Flank Steak, The Steak For Socialists

We are Americans (no, not you, Canadians) (OK, you too, c'mon over here ya big galoots), and we like big hunks of steak*. To be precise, we like our own big hunks of steak: We like to saunter into Bob's House of Steak all bowlegged and gimlet-eyed like John Wayne and order for ourselves some great obscene wad of… » 4/12/14 5:03pm 4/12/14 5:03pm

I'm Bon Appétit's Adam Rapoport. Let's Talk About Masters Food.

Adam Rapoport is the editor-in-chief of Bon Appétit; before that, he was GQ's style editor, and before that he was the editor of the restaurant section at Time Out New York and worked as an editor and writer for the James Beard Foundation's Publications Office. He also happens to be a sports fan, and is here today on… » 4/11/14 1:30pm 4/11/14 1:30pm

Sriracha Declared A Public Nuisance; Civilization To Collapse

Ask not for whom the bell tolls, motherfuckers: It tolls for sriracha. In a unanimous, bourgeois-food-world-rocking vote Wednesday evening, the City Council of Irwindale, California declared the noxious hot-sauce fumes emitting from the town's Huy Fong Foods factory a [dun dun dun] public nuisance. » 4/10/14 12:12pm 4/10/14 12:12pm

Chart: Do You Know Your Whiskey?

Whiskey is delicious and fun to drink, but it's tough to keep track of the diverse offerings and industry nomenclature. Pop Chart Lab has your back: Similar to what they did with beer, they've put together a great graphic on the taxonomy of whiskey. They even managed to nail the geographic details of the extremely… » 4/09/14 4:52pm 4/09/14 4:52pm

Anchor IPA and a Spicy Take on a Comfort Food Classic

My love of craft beer began as a form of rejection. The beer I drank had to be the antithesis of light, macro-brewed lagers. It was a view subconsciously inflicted on me by one of my older brothers, the guy who first taught me how to appreciate beer. I followed the lead of a man who had us blow out our taste buds with… » 4/08/14 2:45pm 4/08/14 2:45pm

The Most Insane Customers in Restaurant History

Welcome back to Behind Closed Ovens, where we take a look at the best and strangest stories from inside the food industry. Our theme this week is customers whose behavior was so bizarre that their servers had to wonder if they were being Punk'd, including one legendary customer henceforth known as White Tiger. » 4/08/14 11:33am 4/08/14 11:33am