All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Anchovies ...

There are, at this moment, thousands of little anchovies hiding from the sun. They are curled up inside tin-lined sanctuaries somewhere in southeastern Pennsylvania, not unlike how I curl up next to ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

What do you think is the most polarizing food? There are definitely plenty of ingredients that various people prefer, but I think anchovies are probably the ingredient for which many people have a ...

I'm here to make you a believer. I want you to believe in the small silver fish that is essential to such beloved dishes as Caesar salad, yet loathed by many: The mighty anchovy. Cheap, widely ...

Anchovies often stick to the side of a chef's knife, making it hard to cut them into small bits. Here's a better way to mince anchovies; next week, we'll feature another method. Use a dinner fork to ...

Even people who don’t normally like anchovies will swoon over these small pastries, which are not so much eclairs but rather delicate, buttery savories. Regardless of the name, they make a delightful ...

Silky anchovy butter cloaks fresh fettuccine for a bright and briny 20-minute dinner. Anchovies melt seamlessly into the butter, creating a rich, silky sauce that’s deeply savory. Starchy reserved ...

TV chef Alton Brown knows that adding this ingredient to a sauce or dip creates next-level flavor, and you may want to do the ...

When fresh, wild salmon is not available or within your budget, it’s rare to find a piece of salmon that actually tastes like fish. Farmed salmon is rich and mild, but isn’t really reminiscent of the ...