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Bon AppĂ©tit meets Lucas Sin in Brooklyn as he prepares to eat his way through the entire menu at American-Taiwanese bakery Win Son. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test as they sample some of the cityâs most mouthwatering treats.
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Bon Appétit meets Lucas Sin in Flushing, New York, as he prepares to eat his way through the entire dim sum menu at New Lake Pavilion. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test in this utterly delicious challenge.
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Bon Appétit joins Lucas Sin at a traditional fly restaurant in Chengdu, China, to try huiguorou, or twice-cooked pork. Although this fly restaurant has no menu and only opens for lunch, locals love it, earning it a legendary reputation.
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Bon AppĂ©tit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kongâs favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo AraĂșjo
Assistant Editor: Andy Morell
Colorist: Eduardo AraĂșjo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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Bon AppĂ©tit spends a day on the line with Chef Nhu Ton, Executive Chef and co-owner of BĂĄnh Anh Em, the Manhattan spot serving what many call NYCâs best bĂĄnh mĂŹ. Inspired by her travels across Vietnam, Chef Nhu brings authentic Vietnamese flavors to New York through hand-baked bread, house-made hot sauce, and crispy roasted pork, resulting in one of the cityâs most hyped sandwiches.
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Bon AppĂ©tit spends the morning with oven master May Nguyen at Breadbelly, San Franciscoâs acclaimed Asian-American bakery. Every morning, May races against the clock to bake, finish, and garnish hundreds of pastries before sunrise. Discover how kaya buns, croissants, milk bread, black sesame pastries, and more come together in just 2.5 hours.
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Bon AppĂ©tit spends a day on the line with Chef Mike Bagale, executive chef at NYCâs best new bar, Sip & Guzzle. Chef Bagale is redefining cocktail bar food with his Japanese-American fusion menuâfrom a limited edition #1 Wagyu burger to caviar-topped desserts. See how NYCâs most exciting new bar is also serving one of the cityâs most innovative food menus.
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Bon AppĂ©tit spends a day on the line with executive chef Emily Yuen of Yingtao, New York Cityâs only Michelin-starred Chinese restaurant. Yingtao is on a mission to challenge perceptions of Chinese food, introducing diners to traditional ingredients and flavors through a modern fine-dining lens. From sourcing traditional Chinese ingredients and preparing everything from superior stock and wontons to dry-aged black cod, see how Yuen gets her team ready for a packed 74-cover service.
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Bon Appétit meets Jackie Carnesi in East Village, New York, as she prepares to eat her way through the entire Tex-Mex menu at Yellow Rose. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test in this lip-smacking food challenge.
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New leadership Editor-in-Chief Dawn Davis, Executive Editor Sonia Chopra, and Global Brand Advisor Chef Marcus Samuelsson talk about why they joined Bon Appétit and what they have planned across print, social, and video.
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Bon AppĂ©tit spends a day on the line with Chef Klay Kim, sous chef at Jungsikâa trailblazing Korean fine dining restaurant in New York City with three Michelin stars, a distinction shared by only five restaurants in NYC.
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Join Chris Morocco in the Bon AppĂ©tit Test Kitchen as he makes chocolate chip cookies. The addition of browned butter really puts these cookies over the top, making them crispy-edged and chewy-centered while still rooted in classic cookie flavor. Oh, and no mixer requiredâso thereâs no excuse not to make them.
Get the Recipe:Â BAâs Best Chocolate Chip Cookies
Get the Recipe:Â BAâs Best Chocolate Chip Cookies
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In this edition of 'Snack Bracket', Bon AppĂ©tit star Chris Morocco is joined by a very special guest, 'Sesame Streetâs' Cookie Monster. Together, Cookie Monster and Chris will pit 8 classic cookies against each other in a single elimination bracket to determineâonce and for allâthe absolute best biscuity treat.
You decide:
BAâs Best Chocolate Chip Cookies
BAâs Best Oatmeal Cookies
BAâs Best Snickerdoodles
BAâs Best Sugar Cookies
S'mores Sandwich Cookies
Obscenely Chocolaty Chocolate Cookies
Cute-as-a-Button Gingerbread Cookies
Black and White Cookies
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Bon Appétit meets chefs Meherwan Irani and Lucas Sin in Jackson Heights, Queens, as they prepare to eat their way through the menu at Angel Indian. From pani puri, samosas, and tandoori chicken to butter chicken, biryani, Peshwari naan, and gulab jamun, they taste their way through Punjabi classics, Indian street food, curries, breads, and desserts to find the dishes worth ordering again.
Meherwan's cookbook: https://cna.st/st/OkvG9gt
Lucas's cookbook: https://cna.st/st/sbXBD4Q
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Today, Bon AppĂ©tit meets Chef Lucas Sin in Hong Kong to try Bamboo-pressed Noodles. These noodles are rare and an iconic part of Hong Kongâs street food legacy, with only a handful of places still making them the traditional way by hand. Using nothing but eggs and flour, these springy noodles are pressed with a 40-year-old bamboo pole and then transformed into the perfect bowl of wonton noodle soup.
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Bon AppĂ©tit meets Chef Lucas Sin in Hong Kong to try curry fish balls. This snack is one of Hong Kongâs defining street food snacks, and itâs becoming increasingly rare to find a shop handmaking them the traditional way. Fortunately, Lam Law Ping is keeping the craft alive at his shop, Tak Hing Fish Ball Company, and has even been dubbed the âFish Ball King.â
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Bon AppĂ©tit spends a day on the line with Chef Alexia DuchĂȘne, co-owner and chef at Le ChĂȘne in New York City. Nestled in the West Village, Le ChĂȘne is making New Yorkers fall in love with Parisian cuisine all over again.
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Las Vegas is a city that never sleeps, so Bon Appétit stopped by Pepper Mill, an iconic 24-hour restaurant, to get to know the customers that keep the establishment busy night and day. From festival goers and girls' trips to Vegas locals, every customer has a story to tell.
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Bon Appétit tests its recipes until they're the very best. Food editor Claire Saffitz shares all of her secrets to making the crispiest, most flavorful fried chicken sandwich.
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At the heart of every Michelin-star restaurant are its hardworking employees. Bon AppĂ©tit goes behind the scenes at Crown Shy in New York City to meet every worker responsible for running this Michelin-rated restaurant each night. From owner Jamal James Kent to chef de cuisine, to serversâmeet the faces behind the meals.
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âEvery second that I am breathing inside of this restaurant, I need to come up with new dishes.â Bon AppĂ©tit spends a day on the line with chef Kane William Sorrells, Chef of Research and Development at Ilis in NYCâthe new brainchild of Noma co-founder, Mads Refslund.
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Bon AppĂ©tit meets Chef Lucas Sin at Singaporeâs busiest seafood restaurant, KEK Seafood, to see how the city's iconic chili crab is made. Fresh Sri Lankan mud crab is transformed into a sweet, tangy dish served to hundreds of diners every night.
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Join DeVonn Francis in the Bon Appétit Test Kitchen as he makes an eye-opening breakfast smash burger to get you going in the morning. When some simple fruit and oatmeal won't be enough to get you out of bed, consider treating yourself to this crunchy, savory, gooey sausage burger.
Looking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious https://bit.ly/3GyNmAb
Looking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious https://bit.ly/3GyNmAb
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Bon Appétit Test Kitchen favorite, Chris Morocco, joins in on the blended burger trend with this mouth-watering smashburger recipe.