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Bon Appétit
Ali Francis head shot - Bon Appétit

Ali Francis

Editor

Ali is a writer and editor at Bon Appétit whose culture and lifestyle work includes reporting on the health claims behind fake meats, interviews with opinionated chefs about the evolution of restaurants, personal essays on the intersection of work and identity, and subtle attempts to propagate her favorite Australian foods. She developed the “Skeptic Tries” and “Cheap Tricks” columns, has contributed to various editorial packages on junk food and the future of dinner parties, and concocted a wild Thanksgiving personality quiz. Before joining Bon Appétit, Ali worked as a prep cook, agricultural reporter, creative director, and freelance writer, during which time her pieces were published in outlets like Narratively, Vogue, SELF, BBC, and Domino. She also sits on the Off Assignment advisory board where she offers solicited hot takes on editorial strategy. In five years from now, Ali hopes to become a surf instructor.

culture

The Elite Athletes Powered Entirely By Plants

For some athletes competing at the 2024 Summer Olympics in Paris, a plant-based diet makes them feel fitter, faster, and stronger.
restaurants

Why Are Some Diners Leaving Such Small Tips?

Tipping has always been a controversial topic in the US, and it’s only gotten more divisive. Now some people are pushing back against gratuity norms and sometimes not tipping at all.
culture

Could Chocolate Chip Cookies Taste Better Without the Chips?

“The chocolate chip cookie was refined and perfected to the extent that we could go in and take out the worst parts of it.”
cooking

3-Ingredient Okonomiyaki Sauce Is Peak Umami

Squiggle it on tofu nuggets, chicken katsu, roasted veg—and yeah, okonomiyaki.
cooking

Why Are We So Grossed Out by Hair in Food?

Everything you never wanted to know about eating hair.
cooking

The 3-Ingredient, Thai-Style Marinade I Use Constantly

From Lara Lee’s latest cookbook, it takes mere minutes to prep and works for fish, meat, and veg.
cooking

I’ve Been Storing Nuts in the Wrong Place

For longer-lasting nuts, turn to the freezer.
recipes

33 Pineapple Recipes That Taste Like Pure Sunshine

For when you wish your kitchen was actually a tropical island.
cooking

How to Avoid Avocado Hand (and a Trip to the ER)

Sidestep this common injury with a few basic knife skills.
cooking

How Long Can Milk Sit Out of the Fridge?

Would you believe us if we said we’re asking for a friend?
cooking

25 Kids’ Meals for Busy Parents

That’s all parents, right? These doable dinners will help.
cooking

The Ominous Ingredient in Your Candy Hearts

Red Dye 3 has been banned in cosmetics for decades—but it’s still allowed in thousands of foods.
cooking

Your New Favorite No-Knead Bread

This lazy take on fougasse has a bouncy crumb and crackly crust.
culture

Stanley Cups Apparently Contain Lead. Here’s How Worried You Should Be

Yes, your Stanley cup has a lead pellet in it. Here’s what you need to know about it, according to experts.
cooking

What to Know About Heavy Metals in Baby Foods

Years of recalls and studies reveal elevated levels of toxic elements in certain food products marketed for kids.
culture

Josh Wine Was Viral Long Before the Memes

You've probably already seen Josh Cellars wines everywhere. And there are a lot of reasons why.
cooking

23 Super Bowl Drinks for Watching (or Not Watching) the Game

Hydration is essential during sporting events.
cooking

Does Double-Dipping Really Spread Germs?

Or is it just, um, rude?
Best Of

The Best Greens Powder Is the One You’ll Actually Want to Drink

It doesn’t matter whether it’s good for you if you’re not going to drink it.
restaurants

One of Boston's Most Powerful Chefs Suddenly Closes 5 Restaurants

Less than a year after more than 20 employees accused chef Barbara Lynch of workplace misconduct, a majority of her restaurants closed at the end of 2023.
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