We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Guy Fieri's brick burger. The catch? He'll have to use each of his senses - other than sight. Does Chris have what it takes to recognize and reproduce a perfect route to Flavortown while his eyes are behind a blindfold?
When you're craving an easy, handheld meal that can satisfy your hunger without slowing you down, nothing hits quite like a takeout burrito. We challenged professional chef Harold Villarosa to sample 3 takeout carne asada burritos and then create his own recipe in the Bon Appétit test kitchen, making a homemade version that stands toe to toe with the takeout ones.
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.
Ever wonder what it's like to work a shift at a high-traffic pizzeria in New York City? Step behind the counter with Brad Leone as he's given a crash course in everything from mixing mountains of dough to prepping pies for the oven by Nino Coniglio, owner of Williamsburg Pizza.
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!
We challenged resident Bon Appétit super taster Chris Morocco to recreate José Andrés's seafood paella using every sense he has other than sight. Was he up to the challenge?
Tania Apolinar, owner of Taqueria Ramírez in Brooklyn, takes Bon Appétit behind the scenes for a hidden camera look at what it takes to serve 600 customers on a busy Friday night in the heart of Brooklyn.
We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Aarón Sánchez's chiles rellenos with vegetable picadillo. The catch? He'll have to use each of his senses - other than sight. Does Chris have what it takes to recognize and reproduce the complex layers of flavor while his eyes are behind a blindfold?
Join Rick Martinez in the Test Kitchen as he makes classic chilaquiles, the ultimate use-all-your-leftovers breakfast meal.
Check out the recipe here: https://weightloss-tricks.today/recipe/chilaquiles-with-fried-eggs%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-5a6f72cbe33c87777e9466fd">
Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
We challenged resident Bon Appétit super taster Chris Morocco to recreate Gabriela Cámara's tuna tostada using every sense he has other than sight. Was he up to the challenge?
We challenged resident Bon Appétit supertaster Chris Morocco to recreate Emeril Lagasse's crabcakes using every sense he has - other than sight. Was he up to the challenge?
“We use traditional Peruvian techniques, but elevated with influences from Miami.” Today Bon Appétit spends a day on the line with prep chef Giuliana Intriago at Maty’s–Miami’s best new restaurant and a 2024 Conde Nast Traveler Hot List Restaurant Winner.
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.
Los Tacos No. 1 just opened a new location close to the Bon Appétit offices and we've reached peak hysteria. These tacos are good. Really good. So good, in fact, that we sent Alex Delany to go try one bite of every item on Los Taco No. 1's menu. And Rick Martinez went along with him for good measure.
To gear up for Cinco de Mayo, Carla and Rick make Margaritas together with Cointreau and fresh ingredients, then have a virtual fiesta with fresh salsa and guac. Carla shakes up The Original Margarita – Cointreau, tequila & lime – and Rick shakes up his riff on the original, the Mora Picosa.
We challenged resident Bon Appétit supertaster Chris Morocco to recreate Cincinnati chili in the Bon Appétit 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.
