Andrew Knowlton
Deputy Editor. Andrew has worked at Bon Appétit since, like, forever (2000 to be exact). He oversees the magazine's restaurant coverage, including the annual Hot 10 list, and writes the rather opinionated Foodist column that has run in the magazine since 2008. He lives in Brooklyn with his wife and two daughters (the older is named after a popular Southern cocktail). He likes all Atlanta sports teams, boiled peanuts, the Dead, JAWS, steal frame bicycles, and running long distances. He dislikes all New York sports teams, kiwis, kidneys, green bell peppers, and drivers who park in bike lanes. Spirit food: Hash browns scattered, smothered, covered, peppered and, if he's really tipsy, chunked
Culture
Miller High Life, Reviewed by the Bon Appetit Foodist
When it's 95 degrees out (and he should be drinking water), the Foodist turns to his favorite summer beer: Miller High Life
Culture
Rose Magnums for Summer, Reviewed by the Bon Appetit Foodist
Why magnums (and jeroboams!) of rose are the Foodist's favorite summertime wine
techniques
How and Why to Cook Oysters on the Grill
Briny, charcoal-kissed oysters are the Foodist's summer barbecue go-to
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Does Food Have to Be Regional to Be Authentic? The Foodist Says No
Regional-cuisine zealots are tiresome, says the Foodist: There's no reason you can't have great lobster rolls in Atlanta or serious fried chicken in Portland
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Zwack Unicum Liqueur, Reviewed by the Bon Appetit Foodist
Everyone wants to drink like a Hungarian, right? Well, now you can: Zwack Unicum, one of the national drinks, is available in the U.S.
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The Foodist's 5 Rules for Hosting a Great Summer Cookout
The Foodist has 5 very specific rules for throwing a successful summer cookout
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Cecil & Merl Cherry Bitters, Reviewed by the Bon Appetit Foodist
Made by a Brooklyn restaurant, Cecil & Merl's Cherry Bitters can turn a glass of seltzer into a quick, low-alcohol summer cocktail
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New Barbecue Spots in San Francisco, New York, and Austin
These three new smoked-meat spots are on Andrew Knowlton's summer short list. Anyone up for a road trip?
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The 86 Co. Spirits, Reviewed by the Bon Appetit Foodist Andrew Knowlton
The new 86 Co. worked with bartenders to design spirits (rum, tequila, vodka, and gin) that are ideal for mixing
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Aviation Gin Debuts Its New Bottle
Sometimes, a new bottle can mean big things--Andrew Knowlton reviews the updated Aviation Gin, one of the trailblazers of the American gin renaissance
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Due North Rum, Reviewed by The Bon Appetit Foodist
When the temperature is high, there's nothing like rum, and according to the Foodist, small-batch Due North is a worthy daiquiri addition
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Why You Should Be Eating Weeds Like Chickweed, Miner's Lettuce, and Glacier Lettuce
You know those plants that grow in the sidewalk cracks? Why, some of them are downright delicious!
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Stella Artois Cidre, Reviewed by the Bon Appetit Foodist
Stella Artois's alcoholic apple juice is coming to America. But will the Bon Appetit Foodist like it?
Culture
When Schools Ban Peanuts, Feed Your Kids PB&J at Home
When the Foodist's kid's school banned nuts, he was determined to preserve the sandwich at home--for dinner
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Bols Yogurt Liqueur, Reviewed by the Bon Appetit Foodist
Bols Yogurt Liqueur not only exists, it's the kind of sweet hooch the Foodist would enjoy mixed into a smoothie
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How to Drink Like a Chef
Martini glass? Champagne flute? Hardly. The humble one-quart plastic container is how they roll in the back of the house
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Tanqueray Malacca Gin, Reviewed by the Bon Appetit Foodist
A dozen years after Tanqueray killed its Malacca gin, the wetter, more citrusy spirit is getting a second chance, thanks to bartender demand
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Who Will Win the 2013 James Beard Awards? Here's Andrew Knowlton's Predictions
The 2013 James Beard awards are tonight, and our Restaurants editor, Andrew Knowlton, thinks he knows who's taking home the medals
Culture
The Kentucky Derby Is All About Bourbon and Massive Hats
What Andrew Knowlton learned at the 139th running of the Kentucky Derby
