Dear reader,
When we launched Epicurious in 1995, it was one of the first recipe sites on the internet. It began with a mere 5,000 recipes from back issues ofGourmetandBon Appétit, but over the years Epicurious has grown that number exponentially and become so much more: an essential resource for hungry, curious home cooks searching for recipesandcooking guidance. On top of the many expert-tested recipes we add to the site every month, we dive into thehistory of our favorite ingredients; we curatemeal plansto help ease busy weeknights; we highlighttipsandtechniquesthat will enhance your cooking; and we conduct intensiveside-by-side testsof every piece ofequipment you needin your kitchen. And we’re just getting started.
That’s why we’re introducing a paid recipe subscription on both Epicurious and Bon Appétit today. Moving to a subscription model will help us grow, allowing us to bring you even more recipe inspiration and sustaining our hard-working staff in a fast-changing industry. Your support will give us the opportunity to deliver more stories aboutbeloved regional specialties, moreinteractive recipe finders, moredeep dives, and of course, moredesserts.
Here’s how it all works: After viewing three recipes in a month, you’ll be prompted to create a paid account to see more. Subscribers will have unlimited access to the ever-expanding Epicurious and Bon Appétit recipe databases, including the vast archive ofGourmetmanbetx苹果下载that live on Epicurious. (Across both sites we're at 50,000 recipes and counting!) All users will continue to have unlimited access to articles, videos, and newsletters. More details can be found on oursubscription pageandFAQ page.
Since Epicurious launched over 26 years ago, we’ve sought to help our readers become ever better, ever more confident cooks. Thanks to your support, the future looks more delicious than ever.
With gratitude,
Dawn Davis and the editors of Epicurious
