Today, Bon Appétit joins Chef Meherwan Irani in Mumbai to try the city’s number one street food: Vada Pav. A deep-fried spicy potato dumpling in a bun topped with delicious chutneys, millions of these sandwiches are sold every day throughout the city, making them the most popular street food in Mumbai.
Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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.
Bon Appétit joins Chef Meherwan Irani in Delhi to explore how Al-Bake Shawarma has transformed a Middle Eastern classic into an Indian street food legend. From a massive rotating spit of chicken to a closely guarded 25-spice blend and an unexpected swipe of mayo, this iconic spot shows why shawarma has become one of India’s most popular street foods.
Bon Appétit spends a day on the line with Chef Lois Picken, head chef at NYC’s Huso. Step inside the fine dining kitchen of this Michelin-starred restaurant hidden in the back of a caviar shop, where rare beluga and osetra caviar, bluefin tuna tartare, Wagyu beef en croûte, and live scallops power a seasonal tasting menu.
Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
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How does a high-end, perennially busy Chinese restaurant in New York City keep the plates coming? Emmeline Zhao, Managing Partner at Silver Apricot in New York's West Village, leads us behind the scenes for an all access look at how the staff handles a busy Friday evening rush, serving hundreds of consistently high-quality small plates a night from their 90 square foot kitchen.
The legendary chefs of Chef’s Table: Legends—Jamie Oliver, Thomas Keller, Alice Waters, and José Andrés—join Bon Appétit to answer your top cooking questions. From achieving perfectly crispy bacon to ordering steak well-done, they share expert tips to level up your cooking game.
Bon Appétit spends a day on the line with Chef Neel Kajale, the Chef de Cuisine at Adda, NYC’s most exciting new Indian restaurant. As the latest addition to the renowned Unapologetic Foods restaurant group–including Michelin-starred Semma–Adda is using bold flavors and techniques to reinvent classic Indian dishes such as butter chicken and Malvani fish curry.
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.
Who else could replicate and gourmet-ize everybody's favorite chocolaty, caramely and nougaty candy bar other than our very own Claire Saffitz? Join her in the Bon Appétit Test Kitchen as she attempts to make gourmet Milky Way bars.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
At the heart of every Michelin-star restaurant are its hardworking employees. Bon Appétit 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 servers–meet the faces behind the meals.
Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Keelung as they eat their way through an iconic Taiwanese night market for only $18. From specialty pork trotters to charcoal oyster omelets, you can easily indulge in an epic feast on a budget at Taiwan’s night markets.
Join Carla Lalli Music, Alex Delany, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Chris Moroccco, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. On this episode, we challenged everybody to plate an avocado in one minute.
Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
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.
Spend a day behind the scenes at the Queens Night Market with chef Myo Lin Thway who has been serving his 'Burmese Bites' in New York City for over 25 years—and is now dishing up over 500 plates a day to adoring patrons.
Great American Baking Show judges Paul Hollywood and Prue Leith join Bon Appétit to pick the best American snack food in a head-to-head taste test bracket. Are Thin Mints better than Oreos? Would they take Ruffles over Lay’s? And will savory prevail over sweet when push comes to shove? Find out as Paul and Prue taste them one by one until a sole snack reigns supreme.
Bon Appétit meets Chef Lucas Sin in Hong Kong to try curry fish balls. This snack is one of Hong Kong’s defining street food snacks, and it’s 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 ‘Fish Ball King.’
Produced by Bon Appétit with Krusteaz | Co-owner of James Beard Award winning Restaurant Guelaguetza Paulina Velazquez, along with her three daughters, show us the key to making Sunday brunch a little more fun!
To learn more, visit krusteaz.com
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken and tomato stew with caramelized onions. Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting dish. Cinnamon's sweet, earthy flavor tames tomatoes' juicy acidity. Apply this same thinking to other baking spices like nutmeg and cloves.
Check out the recipe here: https://weightloss-tricks.today/recipe/chicken-and-tomato-stew-with-caramelized-lemon%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA fdqBiW search_result_item-65159d178c0aec0ddf9106ed">
It’s a beautiful morning in Bangkok, Thailand and chef Lucas Sin is waiting for an omelet. But this isn’t your typical order of eggs—it’s the Michelin-rated oyster omelet at Nai Mong Hoi Thod, one of the most well-awarded oyster restaurants on the planet. Come into the kitchen and behind the scenes for an up close look at the experience of eating at Nai Mong Hoi Thod, where the philosophy is all about textural and flavorful delights.
Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
Check out the recipe here: https://bonappetit.com/recipe/mozzarella-arancini-stuffed-rice-balls
