bon appetit!

As Sam Stone wrote for Bon Appétit, “As is the case with, dare I say, every PR stunt, it is truly not that deep.”

Created by cookbook author and Bon Appétit alum Molly Baz, Ayoh Mayo is a shining example of the genre: dill-y, pickle-y, tangy and perfect for binding shredded chicken into a two-ingredient salad that tastes like you tried harder than you did.

“The tomato isn’t the only muse here. It’s a proclamation of our observations as well,” Hali Bey Ramdene wrote for Bon Appétit.

As written by Bon Appétit’s former food director Carla Lalli Music, “Zucchini is like the glass of water that’s been sitting on your bedside table while you were away all weekend during a heatwave, and you know your cats have been drinking out of it.”

I’m talking miso-spiked tahini blends from the Bon Appétit test kitchen.