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Join Chrissy Tracey, Melissa Miranda, Brad Leone, Rachel Gurjar, Kendra Vaculin and Chris Morocco in the Bon Appétit test kitchen as they debate the merits of popular food trends from the 1950's to today. From gelatinous tomato aspic to Hamburger Helper™ and avocado toast, see if you agree with the pros on which trends still deserve a spot in the limelight and which should fade away into history.
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Today, actor Glen Powell sits down with Bon Appétit to eat his favorite meals and talk all things acting, fitness and Texas. Join Powell as he discusses the confidence boost he received from Denzel Washington early on in his career to running tips from Tom Cruise—all while tucking into his favorite foods.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen - a line of organic pantry staples designed to modernize the American pantry.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen - a line of organic pantry staples designed to modernize the American pantry.
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Produced by Bon Appétit | Presented by Citi for the Citigold Program
Will and Julie Horowitz, the sibling duo behind NYC restaurants Ducks Eatery and Harry & Ida's Meat & Supply Co., talk about how their family traditions and the support of their team framed their sustainable approach to food.
Will and Julie Horowitz, the sibling duo behind NYC restaurants Ducks Eatery and Harry & Ida's Meat & Supply Co., talk about how their family traditions and the support of their team framed their sustainable approach to food.
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Food journalist and best-selling author Candice Kumai and Kitchen Lab host Gabe Kennedy demonstrate how to make healthy Japanese bento-inspired meals to help you kick-start your New Year's healthy-eating resolution.
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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.
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Passion, family, risk, and a kitchen full of All-Clad: The recipe for the Kindred family’s rise to the #BAHot10. See how they’re marrying gorgeous food with a hit wine list and an all-star atmosphere.
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One dish. Two days. We challenged super taster Chris Morocco to blindly taste a dish made by Andy and then reverse engineer it as closely to the original as he can. The challenge this episode: Jamie Oliver's Insanity Burger.
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Join brand new Bon Appétit video host Chrissy Tracey in her home kitchen as she makes fried oyster mushrooms, collard greens and cornbread. Chrissy is a vegan chef extraordinaire and one of her favorite things to do is adapt classics and comfort food. So if you're looking to add some more veggies to your life, this recipe is a good place to start.
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Kindred owners Joe and Katy Kindred team up with Chef Ben Jackson, Peter Hale, and Orenda Hale of Drifter’s Wife for one night to create a meal that could only be made with passion, All-Clad pots and pans, and a #BAHot10 title under their belts.
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We challenged Chris Morocco to recreate an Oysters Rockefeller recipe from ‘Serious Eats’ in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
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Join Chris Morocco as he makes baked lunch nachos. Chris relies on some version of these lunch nachos at least once a week as he brainstorms what to feed his two young kids. It’s worth it to commit the formula to memory: a bag of chips, a can of refried beans, maybe some leftover meat or roasted veg from the night before, shredded cheese, and some kind of quickly cooked, spiced veg like cauliflower or brussels sprouts. It’s a lightning-fast lunch (or dinner) that can be tweaked to suit anyone’s preferences.
Read more: The Best Canned Refried Beans for Nachos, Enchiladas, and More
Read more: The Best Canned Refried Beans for Nachos, Enchiladas, and More
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Watch as kids try and react to some of the most famous foods from video games, including shield potions from Fortnite, power pellets from Pac-Man, mushrooms from Super Mario Bros, cake from Portal, carrots from Minecraft, irradiated mac & cheese from Fallout, gummy bear pancakes from The Sims, wall turkey from Castlevania, venison jerky from The Oregon Trail and sweet rolls from Skyrim.
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"Time and Tide–it’s a seafood restaurant that takes its cues from a steakhouse. Large format cuts of fish in a way that…you’ve not seen before at an incredibly high level.” Today, Bon Appétit spends a day on the line with Chef Danny Garcia, executive chef at Time and Tide in NYC. Founded by the late Chef Jamal James Kent, Garcia and his team work daily to carry on Kent’s legacy and keep his culinary empire going.
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"I want to make sure I'm being a proper leader for them." Juliana Latif, Chef de Cuisine at the Eastern Mediterranean restaurant Zou Zou's, walks us through a typical day at the New York City eatery. Juliana starts off laying out her kitchen prep process (and watch as she demonstrates how she fillets fluke), moves on to lunch and dinner service, and breaks down how she takes inventory.
Director: Gunsel Pehlivan
Editor: Mack Johnson
Creative Producer: Parisa Kosari
Associate Producer: Dimitri Lazarshvili
Director of Photography: Kevin Dynia
Camera Operator: Aaron Snell
Camera Operator: Duell Davis
Assistant Camera: Lucas Young
Audio: Brett van Deusen
PA: Amara McNeil
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
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Today on Bon Appétit, learn how to make Southern-style roast turkey with Executive Chef Marcus Woods of Sylvia’s Restaurant, NYC’s legendary soul food institution. Marcus shares his grandmother Sylvia’s timeless approach to holiday cooking–from dry brining the turkey for deep flavor to preparing a rich Southern gravy using homemade turkey stock and fried chicken oil.
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Watch as kids try and react to some of the most famous foods from cartoons, including Butterbeer from Harry Potter, dessert pasta from Elf, steamed buns from Kung Fu Panda, ratatouille from Ratatouille and more.
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If you want to know who's running the buzziest, most boundary-pushing restaurants in the nation, look no further than the children of immigrants.
"In Crown Heights, you can find curry chicken – the food of St. Vincent and the Grenadines, where my family grew up – on every corner, but people get a lighter version of Caribbean food when they visit The Food Sermon." - Rawlston Williams
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Bon Appetit presents "Kids Try 100 Years of Instant Foods". In this episode, children test out instant foods like Quaker quick oats, Velveeta cheese, Bisquick pancake mix, Ramen instant noodles, Nesquik, Campbell's Spaghettios, freeze-dried ice cream, Hamburger Helper, Crystal Light, microwave popcorn, Hot Pockets, Kid Cuisine, White Castle burgers, Kraft Easy Mac cups, Duncan Hines microwave cakes, and Trader Joe's Chicken Tikka Masala.
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Amiel Stanek, Alex Delany, Rick Martinez, Christina Chaey and Molly Baz as they make their best pantry sandwiches. Tuna melts, shrimp salad sandwiches and Brad's untitled cold meatloaf masterpiece, oh my!
Read more: Our Best Sandwich Recipes
Read more: Our Best Sandwich Recipes
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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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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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Ever wonder what it's like to work a shift at a famous doughnut shop in New York City? Step behind the counter and into the kitchen with DeVonn Francis as he's given a crash course on how to keep the dough rolling by head pastry chef Jessica Bone and Leslie Polizzotto, co-founder of The Doughnut Project in New York.
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Join Carla Lalli Music, Gaby Melian, Christina Chaey, Andy Baraghani, Alex Delany, Sohla El-Waylly, Priya Krishna, Molly Baz, Chris Morocco and Amiel Stanek for another episode of Test Kitchen Talks. In this episode, they tell us what their least favorite ingredients are and then have a meal prepared for them featuring that ingredient.
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Join Claire Saffitz, Brad Leone, Chris Morocco, Andy Baraghani, Carla Lalli Music, Priya Krishna, Molly Baz, Rick Martinez and Alex Delany at home as they make 9 different pantry desserts. Learn how to take those frozen waffles to the next level. Got some barley you're not sure what to do with? How about some barley rice pudding?