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Bon Appétit
Amiel Stanek head shot - Bon Appétit

Amiel Stanek

Contributing Editor

Amiel has worked at Bon Appétit in some capacity since 2012(!)—a sentence that makes him feel very old indeed. In that time, he has focused primarily on writing and editing service-driven cooking content across all platforms but has also developed recipes, penned travel guides, and hosted more than a few videos. These days, he mostly works on the Basically section of the print magazine and helps to report BA’s annual Best New Restaurants package. He has worked as a line cook, caterer, private chef, and in various other kitchen roles since he was 18, and is currently the culinary director of Moonburger, a plant-based fast food restaurant in Kingston, NY. Amiel lives in the Hudson Valley with his wife, Lauren, their snaggle-toothed puggle, Chunky, and more than a few jars of bubbling ferments.

shopping

The 4 Best Meat Thermometers are Accurate, Lightning Fast, and Come in Cool Colors

Once you have a great meat thermometer, you won’t be able to remember how you lived without it.
shopping

The Best Kitchen Towels Cost Less Than $2 Each, So Stock Up

Bonus: They make great cloth napkins too.
techniques

How to Cut a Watermelon for Effortless Wedges, Cubes, or Sticks

Peak summer intel.
Best Of

The Best Can Opener Looks a Lot Like the One Your Grandma Used

If it ain’t broke, don’t fix it.
recipes

Eggnog

This traditional eggnog recipe makes a drink that tastes like spiced melted ice cream. It’s easier to down than a cup of dairy and booze has any right to be.
cooking

Ina Garten’s Go-To Trick for Better Cocktails at Home

Your martinis will thank you kindly.
Where to eat

These 9 Bars and Restaurants Are at the Center of London’s Vibrant Wine Scene

For anyone who didn’t know there was killer wine being made and served in the UK
cooking

Ina Garten’s Hosting Advice for a Less Stressful Thanksgiving

We asked the queen of effortless entertaining for her best holiday tips.
cooking

Ina Garten’s Parsnip Purée Is the Most Soothing Holiday Side

From her new book, Go-To Dinners, this Thanksgiving-ready recipe only needs a few ingredients and can be made in advance.
cooking

You Deserve a Kitchen Torch Even If You Don’t “Need” One

Because fire is cool—and so are you.
restaurants

How One Family Dropped Everything to Help Their Father Open a Palestinian Cafe

Serving baklava, Turkish coffee, and velvety hummus, Baba's Pantry radiates the ideals of family, community, and culture.
Where to eat

To Travel D.C.’s Beltway Is to Sample the Flavors of the World 

Try cheesy pupusas, fiery Korean-fried chicken wings, and aromatic jollof rice—all on one tank of gas.
recipes

Eye of Round Roast With Jus

You don’t have to break the bank to make this gorgeous hunk of roast beef with an umami-packed jus.
shopping

Which Citrus Juicer Is the Best Citrus Juicer for You?

The best lemon squeezers for control freaks, luddites, and Jimmy Buffets
cooking

How to Cook Ham, the Handsome, Glazed Centerpiece on My Holiday Table

At my party, it’s all about the pork.
cooking

What Is A Potato, Anyway?

Come on, we've all wondered it!
cooking

How to Cool Down Leftovers, Fast

Consider it the reverse ice bath.
cooking

Poblanos Are the Only Green Peppers I Can Fully Get Behind

Earthier, fruitier, and more interesting than green bell peppers, poblanos bring the (mild, intriguing) heat.
recipes

Corn and Hominy Pudding

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.
cooking

These 3 Salts Are Worth Their...Well, You Know

Kosher or Maldon? Fleur de sel or table salt? Let this mini primer be your guide.
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