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For press inquiries contact press@blueapron.com
Forbes
October 2015

Forbes Cover Story: Blue Apron, a $2 Billion Valuation and Reinventing Dinner

"Blue Apron now delivers 5 million meals a month, up from 500,000 just 18 months ago. Founded in 2012 by Wadiak along with Matt Salzberg, a Harvard M.B.A. with venture capital experience, and Ilia Papas, an engineer and former consultant, Blue Apron ordered 3 million pounds of produce from 100 family-run farms this summer."

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The Washington Post
June 2016

Why this start-up wants to put vegetables you’ve never heard of on your dinner table

"Blue Apron's vegetable binge is helping the young company build a fast, almost-cult following among people who want to prepare original home-cooked meals without the fuss of dealing with a shopping list."

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Fast Company
May 2015

With New $135 Million in Series D, Blue Apron Takes the Lead in Funding for Meal-Kit Startups

"Blue Apron...today announced that it landed $135 million in Series D funding from Fidelity Management and Research Company, valuing the company at $2 billion. This influx of cash offers new insight into how the company plans to grow and strengthen its supply chain operations."

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Tech Crunch
July 2015

Blue Apron [Cooking Reference Here] An iOS App

"The new app gives Blue Apron members the ability to make changes to their recipe selections and deliveries, and share their finished meals. But most importantly, the app will give users a full-blown cooking companion, complete with video tutorials, tips and tricks, and suggested cooking tools to make the best possible meals."

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Fortune
March 2016

Meet The Women Who Decide What You Eat For Dinner

"Beth Forster, Blue Apron’s national farm sourcing manager, heads up an all-female team that oversees the company’s produce supply chain. Her team looks at crop data to decide what to grow and when, and works closely with farmers in a crop-planning system that turns the traditional retailer-grower relationship upside down."

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CNN Money
January 2015

Will Blue Apron Kill the Grocery Store?

"Less than 3 years after opening, Blue Apron delivers more than 1 million meals per month to customers across the U.S. Will it kill grocery stores?"

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Eater
June 2015

Is Blue Apron the Future of Home Cooking in America?

"Blue Apron provides a lifestyle upgrade, granting subscribers access to well-balanced meals without the stress of meal planning. It's the joy of cooking distilled to its essence...Its team of recipe developers works with farms months in advance, creating a planting schedule that best suits their soil..."

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Business Insider
April 2016

I tried the leading company in a $5 billion meal service industry — here's how it changed my life

"The biggest surprise for me with Blue Apron — and the reason why I have stuck with it so long — is that it has completely changed my diet for the better. I cook with dozens of different ingredients every week, including tons of leafy greens and vegetables, healthy grains like farro, freekeh, and quinoa, and many healthy ingredients I never even knew existed.

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Vogue
March 2016

Are Cook-Your-Own Meal Kits All They’re Cracked Up to Be?

"As we walk down a chilly road toward the farm’s lower pastures, Tyler points to the field from which he harvested 1,200 pounds of pea shoots for Blue Apron last spring. It’s also where he’ll seed baby leeks, which are portioned for Blue Apron menu distribution in July.

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Bloomberg Business
June 2015

What will Blue Apron do with a Fresh $135 Million?

"Matt Salzberg, chief executive officer at Blue Apron, discusses the company's new $135 million round of fundraising and improvements to its supply chain."

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Good Morning America
May 2014

Cook Like a Pro with Blue Apron

"[Blue Apron] is like home for me... I could sell this, seriously, from door to door." - Ginger Zee, GMA Anchor"

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Inc
September 2014

Top Food Entrepreneurs Dish on How the Business Has Changed

"A lot of what we sell is that experience of cooking and being closer to your food and having fun while doing it, trying new things, trying new recipes, trying new ingredients."

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WSJ
June 2015

Blue Apron Confirms $2 Billion in Latest Round of Funding

"Blue Apron joins a growing group of New York-based startups valued at more than $1 billion, as the city emerges as an important hub for venture capital investing."

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InStyle
October 2014

Get Your Top Chef With Blue Apron Home Delivery

"Blue Apron, the company that delivers high-quality ingredients perfectly proportioned for recipes to your door, has partnered with Top Chef so you can cook the winning recipe at home."

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The Guardian
October 2014

Blue Apron: Teaching career workers how to cook

"Matt Salzberg loves to cook. Yet, trips to his local supermarket left him disappointed - where were the fresh ingredients, fresh produce that just begged to be eaten? And so, Blue Apron was born."

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NBC
October 2014

Order Up: Dinner-Kit Services Promise Instagram-Worthy Meals

"The American market leader Blue Apron closed $50 million in venture capital in April, and reports set the company's valuation at about $500 million. For venture capitalists like Stripes Group, which led the funding round, the appeal is clear: Everyone needs to eat."

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The Street
December 2014

Amazon, Google, Apple, Ford, Blue Apron Lead 2015 Trends to Watch List

"Global trends for 2015 will likely include many of the products people are already seeing in the marketplace today."

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Inc
December 2014

10 Most Innovative Startups of 2014

"Blue Apron deftly combines the themes of subscription, trust, and on-demand service to deliver to its customer a recipe with ingredients that are perfectly measured and ready for cooking."

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People
October 2014

Soon You'll be Able to Have a Top Chef Meal Delivered to Your Home

"After the Top Chef season premiere, Blue Apron subscribers will be able to order the ingredients and instructions for making the winning recipe at home."

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The Boston Globe
January 2015

Blue Apron delivers dinner ideas and ingredients

"Blue Apron deliveries, which might contain fresh meats or fish, herbs, vegetables, and fruits, are shipped in refrigerated boxes with exactly the right amount of ingredients for two, three, or four meals (depending on the plan), with recipe cards."

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