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This Hot 10 restaurant takes their waffle fries very seriously. What is often seen as an easy diner dish becomes a gourmet appetizer at Giant in Chicago. Chef Ben Lustbader takes us through the many steps it takes to perfect the waffle fry, and explains how to find the perfect balance of a crunchy outside and soft inside. Check it out and then head over to Giant in Chicago; it's worth the trip!
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Today, Bon Appétit joins Chef Sam Yoo, owner of NYC’s Golden Diner, to make pancakes. Golden Diner is an Asian/American diner, and with up to 3-hour queues, it’s one of NYC’s most popular brunch spots. Join Yoo as he demonstrates how to make the perfect plate of pancakes—worth queuing 3 hours for!
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Join Bon Appétit assistant web editor Alex Delany as he searches for the best Chicago-style hot dog that Chicago has to offer.
For more commentary, check out Alex's article:
http://weightloss-tricks.today/story/chicago-hot-dog-taste-test%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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“I’ve been obsessed with burgers, easily for about 25 years now. I have...written five books, had three TV shows, and now a restaurant.” Today, Bon Appétit spends a day on the line with George Motz, burger scholar and owner of Hamburger America.
Get our recipe: Best-Ever Smash Burgers
Get our recipe: Best-Ever Smash Burgers
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Michael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons.
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Nougat. Caramel. Peanuts. Chocolate. The building blocks of a Snickers bar. Each taken alone is simple enough (well maybe not the nougat), but together they become a different monster. Join Claire Saffitz as she attempts to make a gourmet version of a Snickers bar!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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“Superdawg is the last drive-in restaurant in the city of Chicago, and has been in business for 76 years.” Bon Appétit spends a day on the line with the Drucker family, owners of Superdawg in Chicago. Founded in 1948, the restaurant is still family-run and is the last remaining original drive-in spot in the city.
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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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Go inside the Art of Patrón Party in Chicago with Giuseppe Tentori, the executive chef of GT Fish & Oyster, and learn how master mixologists create innovative spiced cocktails.
Sponsored by Patrón Tequila
Sponsored by Patrón Tequila
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“Getting a Michelin star is not just about having good food, it’s also about how precise everything is in terms of taste, balance of dishes.” Bon Appétit spends a day on the line with Akshay Kumar, Chef de Partie at Indienne–Chicago’s first Michelin-star Indian restaurant and one of only three in America. Go behind the scenes with Kumar as he takes you through a typical day and see how a Michelin-star restaurant is run.
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For Departure chef Gregory Gourdet, Portland signifies more than just a hub for diverse and exceptional cuisine. Discover the inspiration behind his dream-inducing rooftop restaurant and what to expect on this culinary journey.
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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.
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Bon Appétit spends a day on the line with Chef Yara Herrera, owner and Executive Chef of Hellbender, NYC’s most exciting Mexican restaurant. Hellbender is Yara’s first experience opening a restaurant as the owner. Discover the highs, challenges, and flavors that go into running your own restaurant, and how Yara and her team craft their Mexican dishes like salsa macha, empanadas, churros, and aguachile.
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Bon Appétit took a trip to Denver, Colorado to see how the executive chef of Love's Oven creates gourmet, cannabis-infused treats.
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Ever wonder what it's like to work a shift behind the counter at a legendary Chicago sandwich shop? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the operation on track at Al’s #1 Italian Beef, courtesy of owner Chris “Bones” Pacelli.
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Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.
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So maybe this episode is a bit like Ferrero Rocher, in which Claire gourmetized an already gourmet treat. But what is wrong gourmetizing that which is already gourmet? Nothing, we say! Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ben & Jerry's ice cream.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Illustrations by Logan Tsugita
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The Condé Nast Traveler Hot List highlights properties around the country you'd happily book an entire trip around for their food, design, and location. Today we're highlighting the recently opened Life House, Lower Highlands in Denver, the boutique gem The Chloe in New Orleans, and Auberge Resorts' Commodore Perry Estate in Austin.
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Bon Appétit joins burger scholar Chef George Motz, owner of Hamburger America, to see how the best smash burgers in NYC are made. Smash burgers got their name from the technique of smashing patties on a hot griddle to lock in flavor and create a crispy crust. Motz demonstrates how he makes The Chester, Oklahoma Fried Onion Burger, and his classic smash burger, which have made Hamburger America one of the most talked about burger spots in New York City.
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Bon Appétit spends a day on the line with Chef Nhu Ton, Executive Chef and co-owner of Bánh Anh Em, the Manhattan spot serving what many call NYC’s best bánh mì. 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 city’s most hyped sandwiches.
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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 spends a day on the line with Chef Klay Kim, sous chef at Jungsik—a 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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Spend a day behind the scenes at República in Portland, OR with founder and co-owner Angel Medina and see how he and his staff work to be the best "storytellers" of Mexican food they can be.
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Neil Kleinberg, chef and co-owner of Clinton Street Baking Company & Restaurant, leads an all access look at how the staff handles the daily rush.