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Bon Appétit

Sam Stone

Staff Writer

Sam Stone is a staff writer at Bon Appétit where he reports on nearly everything, including food culture, restaurant news, and sneaky cooking ideas that (hopefully) make your life easier. A Rhode Island native, he's currently based in New York City where he can usually be found searching out the city's best bakeries. Before BA, he spent years working in fine dining while also writing for several publications about food, queer culture, entertainment, and how they all intersected. In his off time, Sam also occasionally writes humor pieces like this one.

cooking

Which Cookies and Cream Ice Cream Is the Best?

We tried 10 brands for our taste test, including Häagen-Dazs, Jeni’s, and Oreo.
culture

A Michelin-Level Chicken Prep Tip From ‘The Bear’

In season three of The Bear, chef Thomas Keller shows one quick way to prep your chicken like a pro.
restaurants

The 8 Trends Defining Bars in 2024

Bartenders are turning out inspired milk punch, going all-in on savory cocktails, and taking the zero-proof movement to new heights. These are the trends that define drinking right now.
culture

The “Loneliest Generation” Is Transforming the Dinner Party

Curated, meal-centric mixers claim to provide lonely Gen Z’ers a pathway to IRL friendship in the city. But can a lasting bond form while simply breaking bread?
cooking

Which Mayonnaise Is Best? A Taste Test of Duke’s, Kewpie, and More

We tried nine popular mayo brands so you can have the best potato salad at the potluck.
restaurants

These Are Mexico’s First Michelin-Starred Restaurants, 2024

18 restaurants received stars in the inaugural guide. See who made the list.
restaurants

What’s Next for the Michelin Guide? Even More Growth

In an interview, the guide’s international director discusses the challenges of maintaining inspector anonymity in the age of social media, the rationale for partnering with local tourism boards, and more.
cooking

Which Vodka Is Best? A Taste Test of Svedka, Stoli, Grey Goose, and More

We sipped 11 brands (send help), all so you can reach peak martini.
cooking

My Garlic Turned Blue. Can I Still Eat It?

You probably can. Here’s how to tell.
restaurants

This Vegan Restaurant Is Facing Enormous Backlash For Embracing Meat

In an interview, Mollie Engelhart explains why her formerly vegan LA restaurants will soon serve bison burgers and cheesesteaks.
restaurants

The 50 Best Bars in North America, According to the ‘50 Best’ List (2024)

This year the coveted top spot went to Mexico’s Handshake Speakeasy. Read on for the rest of the list.
cooking

What Are Those White Specks in My Parmesan?

No, they’re not mold—here’s how to tell the difference.
restaurants

These Are Florida’s Michelin-Starred Restaurants, 2024

Everything to know about the nine new starred restaurants in Miami, Orlando, and Tampa.
culture

Will Momofuku Win Its Chili Crunch War? We Asked a Trademark Lawyer

Momofuku is facing intense backlash after demanding small businesses to stop using the trademarked terms “chili crunch” or “chile crunch.” But the legal battle could be a “slam dunk,” a trademark lawyer tells Bon Appetit.
cooking

Who Makes the Best Cold Brew? We Tried Starbucks, Stumptown, and More

Eight cold brews later, our hands are still shaking, but it was worth it.
restaurants

These Are the James Beard Foundation Restaurant and Chef Award Finalists, 2024

Winners of the prestigious awards will be announced at a glitzy award ceremony in June.
cooking

Does Soy Sauce Need to Be Refrigerated?

Here’s how to properly store this staple.
culture

Martha Stewart’s Lobster-Chicken Hybrid Is a Real $250 Dish

Plus, Ikea is debuting a new plant-based hot dog, Gwyneth Paltrow says she hates dill, and more.
cooking

We Tried Oscar Mayer’s New Vegan Hot Dogs

The company is debuting plant-based franks at a strange time for the meat substitutes industry.
culture

Fake Meat Is Failing. Could Jeff Bezos Save It?

Plus, a Danish chef will cook you dinner in space for $500,000, Costco is bringing sushi counters to locations nationwide, and more.
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