Andy Baraghani is basically starting from scratch with it comes to Senegalese food -- it's not a cuisine he is very familiar with. Join Andy on yet another culinary exploration as he learns how to make four traditional Senegalese dishes under the guidance of Pierre Thiam, the co-founder and executive chef at Teranga.
Check out our profile of Pierre here: https://weightloss-tricks.today/story/fonio-pierre-thiam%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-66a81f2638c312e91ca5f69d">
Bon Appétit meets Eric Sze in New York's Financial District, as he prepares to eat his way through the entire fine dining menu at Delmonico's Steakhouse. Joined by Ed Szymanski, chef at Dame and Lords in NYC, their appetites get put to the test in this lip-smacking food challenge.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes BA's very best pesto. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color.
Presented by Rioja
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes skirt steak with Romesco sauce. This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
Get to know chef Josef Centeno of Bäco Mercat in Los Angeles, CA. His restaurant is featured as one of Bon Appétit's 2012 best new restaurants in America.
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.
Today, Bon Appétit spends a day on the line with Chef Arturo Rojas, chef de cuisine at Antico Nuovo in Los Angeles. Antico Nuovo is redefining Italian dining by reaching back—way back. From handmade pastas to wood-fired dishes, this acclaimed restaurant blends age-old cooking techniques inspired by the Italian countryside with modern dining, offering a culinary experience that feels both ancient and elevated.
Andy Baraghani loves Chinese food, so he was pretty excited when we challenged him to go learn the ins and outs of Sichuan cooking. Join Andy on a culinary exploration as he learns how to make four traditional Sichuan dishes under the guidance of Chinese food experience guide Liz Mo and Málà Project chef Qilong Zhao.
We challenged Chris Morocco to recreate chef Sheldon Simeon's loco moco in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Andy Baraghani is on to his next exploration and this time it's Palestinian cooking. He's joined by Rawia Bishara, a fixture in Palestinian cooking, to introduce him to the essentials of the cuisine at her restaurant Tanoreen. She teaches Andy how to cook three dishes: fatoush, makloobeh and knafeh.
Check out one of Rawia's recipes from Tanoreen here: https://weightloss-tricks.today/recipe/musakhan%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-578d2faad6e20cf6325f6a15">
In partnership with Bon Appétit, Brizo Kitchen & Bath Company brought together thought leaders from the culinary and design worlds for a lively discussion in New York. BA Editor Christine Muhlke led the conversation among the panelists including sustainable food advocate Alison Cayne, Interior Designer and Lifestyle Blogger Athena Calderone, and Brizo Lead Industrial Designer Jordan Bahler.
Today Bon Appétit joins Chef Akira Shirayama at his restaurant Yorozu in Tokyo to observe his mastery of aged sushi. The best sushi isn’t always the freshest–Shirayama has invented methods for aging nearly 1000 varieties of fish, earning him a Michelin Star. At his six-seat restaurant hidden in a nondescript apartment building, guests can enjoy an omakase tailored to them by the sushi master himself.
Bon Appétit 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 city’s most mouthwatering treats.
Bon Appétit spends a day on the line with Antonio Barbieri, head chef and owner of Brown Bag Sandwich Co. in NYC, as he prepares for the lunch rush. A former Eleven Madison Park chef, Antonio left fine dining to open a New York deli sandwich shop known for its chopped sandwiches. Discover the techniques behind these delicious sandwiches and why New Yorkers can’t get enough.
Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Hot Pockets!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Get the recipe: https://weightloss-tricks.today/recipe/seafood-spaghetti-with-mussels-and-shrimp
Make the whole menu: https://weightloss-tricks.today/gallery/feast-of-the-seven-fishes-menu%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-578d2f09d6e20cf6325f696a">
We challenged San Francisco local Tyler MacNiven (aka the luckiest man in California) to dine at six of Bon Appétit’s Best New Restaurants in six hours. Follow along and feast your eyes on some of the specialty dishes that make these SF restaurants—Liholiho Yacht Club, The Progress, Lazy Bear, AL’s Place, Izakaya Rintaro, Aatxe— stand out from the pack.
When it comes to classic French eateries in New York City, few are more iconic than SOHO's Balthazar. We sent Alex Delany to this famous brasserie to try one of everything on the breakfast menu, and we didn't send him alone. For this episode, he was joined by French-speaking pastry expert Claire Saffitz to eat way too much food and drink multiple bowls of milky coffee.
Binging with Babish visits the Bon Appétit Test Kitchen to make a Jean Georges-style ostrich egg with Molly Baz. Can he follow along using verbal instructions only?
Check out Andrew's YouTube channel here: https://www.youtube.com/user/bgfilms
Filmed on 2/28/2020.
“Osip is a small farm-to-table restaurant in the English countryside. We have a Michelin Star and people travel countries to come eat dinner here.” Today, Bon Appétit spends a day on the line with Chef Ciaran Brennan, head chef at Osip in Somerset. Operating out of a 300-year-old house in the English countryside, Osip grows most of its own produce, letting nature decide what’s on the menu.
Osip is a 2025 Conde Nast Traveler Hot List Restaurant Winner.
Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare a perfectly snackable, freshly made dip to pair with their favorite chips. From chunky salsas to creamy baked creations, one of these chips and dip combos is sure to make a crunchy impression at your next get-together.
Check out Kendra's full Roasted Tomatillo and Avocado Salsa recipe here: https://weightloss-tricks.today/recipe/roasted-tomatillo-and-avocado-salsa-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-63330861c731b01a3dd03818">
Join Brad Leone, Hana Asbrink, Chris Morocco, Rachel Gurjar, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each make their ultimate nachos recipe.
We challenged resident Bon Appétit supertaster Chris Morocco to recreate J. Kenji Lopez-Alt's okonomiyaki in the BA Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
Check out J. Kenji Lopez-Alt's Okonomiyaki Pancake Recipe here.
Upgrade your cooking skills with his two captivating books by J. Kenji Lopez-Alt, The Food Lab and The WOK, available now!
