When you cut into your ripe avocado, you might also notice its green flesh can quickly start to turn brown. But are brown ...

Korin Miller has spent nearly two decades covering food, health, and nutrition for digital, print, and TV platforms. Her work has appeared in Women's Health, SELF, Prevention, The Washington Post, and ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

Have you noticed how the golden arches of McDonald’s make you instantly hungry? Or how the rich brown packaging of chocolate bars draws you in? Food companies know exactly what they’re doing with ...

Rice traditionally has its inedible outer hull removed. Brown rice gets its color from the bran and germ layer of rice, according to Healthline. White rice is the same grain with the hull, bran layer ...

While the battle of eggs vs. egg whites continues in the nutrition world, there’s another to consider. Brown eggs vs. white eggs—which is healthier? Some choose the brand or type of eggs they want ...

A frozen pot pie is a quick and easy meal, but it doesn't need to be boring. Try some of these tips to to make yours taste as ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Our tastes ...

To breakfast enthusiasts everywhere, perhaps no image is as immediately reassuring as the golden glow of a McDonald’s hash ...

Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. He is an Eat ...