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Chefs Michael Chernow and Daniel Holzman explain how the meatball smash—a late night signature snack by The Meatball Shop—was born.
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Step behind the scenes with Cody Reiss as he's given a crash course on becoming a meat carver at Churrascaria NYC, courtesy of owner Alberico Campana.
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Bon Appetit’s Alex Lau may just have the greatest job in the world; He gets to travel the world, dine on innovative food, and photograph it for the pages of a magazine. Oh, and did we mention he’s a competitive powerlifter? Spend a week in the life our (very cool) food photographer.
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Presented by Mushroom Council | For the second year in a row, Mushroom Council teamed up with Bon Appetit's Test Kitchen Director, Chris Morocco, to challenge home cooks to make their best blended burger. Three finalists rose to the top with impressive submissions. Tune in to find out who the lucky winner of $10,000 is!
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Presented by the GM BuyPower Card | Chef Drew Platt shares his tips for making a delicious pot of Gumbo. This Southern classic was a staple for Drew growing up, and is sure to be a hit with the family.
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At the Museum of Ice Cream, a month-long exhibit across from The Whitney in New York City, they have a 3-feet deep sprinkle pool, edible balloons, and magical berries that turn sour flavors to sweet.
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Watch as food and lifestyle expert Sarah Copeland creates a casual and stylish BBQ celebration for friends to enjoy outside—inspired by Crate and Barrel.
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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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Join Sarah in the Test Kitchen as she decorates holiday cookies with natural dye!
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Bon Appétit went hands-on to capture the discussion between award-winning chef Jamie Bissonnette and Brizo Lead Industrial Designer Seth Fritz.
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“To be able to get those 500-plus cocktails out a night, we’re preparing hours before the doors open.” Tim Sweeney, Head Bartender of Pebble Bar at Rockefeller Center in New York, takes you through an entire day of behind the scenes prep. Sweeney demonstrates all the tools and techniques he uses to keep things running smoothly at this legendary cocktail spot.
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Go behind the scenes of Bon Appetit's Southern Thanksgiving photo shoot with designer Billy Reid.
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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!
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!
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Andrew Rea (AKA Binging With Babish) pits 32 classic American candies head-to-head in a single elimination bracket to determine—once and for all—the absolute best sugary treat.
Andrew Rea's cookbook, Basics With Babish, released October 24. Check it out here.
Andrew Rea's cookbook, Basics With Babish, released October 24. Check it out here.
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Bon Appétit’s Brad Leone is back for episode 64 of It’s Alive, and this time he’s showing you how to sharpen a knife. Brad teaches you how to use a sharpening whetstone and transform your dull knife into a barbershop-ready blade (do not try at home). Tips from an old friend (Bob Kramer!), Gaby tries cosplay, and Chris settles the score: Rambo stropped.
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Produced by Bon Appétit with Ferrero Rocher® | Bon Appétit's Associate Director of Social Media Rachel Karten shares her tips for hosting a festive holiday party.
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In this edition of 'Snack Bracket', Bon Appétit star Chris Morocco is joined by a very special guest, 'Sesame Street’s' Cookie Monster. Together, Cookie Monster and Chris will pit 8 classic cookies against each other in a single elimination bracket to determine—once and for all—the absolute best biscuity treat.
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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
Tomoko Yagi, owner of Cha-An Tea House in New York City, demonstrates all of the ingredients, tools, and techniques required to create 8 different pieces of wagashi - an artfully constructed Japanese confection with roots dating back thousands of years.
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What better way to end a Hawaiian excursion than with a food tour. Join Brad as he samples some local picks like famous Shave Ice, classic Poke, and more!
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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 20 of "It's Alive," and this time he's visiting the workshop of legendary knife maker Bob Kramer to see what goes into making a high quality chef's knife. Together they forge, grind, and squish their way through creating a 5 inch utility blade.
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Watch barbecue expert Adam Perry Lang demonstrate his "rib roast cooked like a steak" and other techniques from his cookbook, Charred & Scruffed.
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The French Laundry chef gives us an inside look at the menu at Vanity Fair's 2016 Oscar Party, from black truffle lasagna to sugar-dusted donuts.
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Bon Appétit's Andrew Knowlton sits down for a shot and a beer with Sam Calagione, founder of Dog Fish Head.