From Barcelona to Hollywood, celebrities and media stars came out to celebrate.
About a year ago, I stopped referring to Bon Appétit as a magazine and started calling it a brand. Six months later I even dropped the air quotes. Not that it was easy.
The premise of RSVP, Bon Appétit’s longest-running column, is simple: Readers write in to request recipes for their favorite restaurant dishes, and the magazine’s test kitchen chefs whip up a […]
Bon Appétit and Wired might seem like strange bedfellows. But when you consider the ever-growing intersection of food and science (think molecular gastronomy, hotly debated GMOs), the magazines’ plans to team up on food editorial content starts to make sense.
They shepherd the crème de la crème of Condé Nast’s glossy magazines, wielding untold influence and earning substantial salaries. They have enviable budgets and top-flight talent at their command, their opinions are solicited, and their every word heeded.