The Latest

Here at Bon Appétit, we love food. So, we’re going to tell you a love story — about produce. There will be heartbreak, and there will be hard work. But, trust us, the ending is delicious.

Should I be worried about the sugar content of fruit?

I’ve heard that humans aren’t meant to digest dairy and that it’s the root of many gut problems. Do I really have to give it up?

I’ve read that apple cider vinegar can help with weight loss, digestion, and other health concerns. Should I be drinking it daily?

Almost all of the chicken in America’s food supply comes from breeds of fast-growing “broiler” chickens that reach maturity quicker than ever before. Sounds efficient, right? Well, we’re fans of pokier, slower-growing chickens. Here’s why.

I tried making New Year’s resolutions to eat more healthily, and I fell off track almost immediately. Is there any point in trying to change my bad habits?

Wild salmon is often more expensive and in shorter supply than farm-raised salmon (often called Atlantic). Here’s why we choose to avoid the tame kind anyway.

What’s the buzz? In pop culture, people frequently talk about the feeling of being “hangry” — a hybrid of the words hungry and angry. Can food (or a lack thereof) really affect our emotions? What does the science say?

Are food colorings like Red #40 and Yellow #5 safe, or should we be avoiding them?

What’s the buzz? Bone broth fans claim this savory elixir is a cure-all “superfood.” But what does the science say?

It seems like every other day I read about a new health and nutrition study that conflicts with the guidance that’s been reported before. How do I know what to trust as sound research and advice?