Shilpa Uskokovic spent days in the Bon Appétit Test Kitchen making tray after tray of red velvet cake to develop her perfect recipe. Watch as she experiments with every variable to arrive at the ultimate red velvet—from the rich chocolatey taste to the fluffiest cream frosting—before publishing it for Bon Appétit.
Get the entire recipe, plus access to over 50,000 more from Bon Appetit and Epicurious: https://bit.ly/3uLqs8D
Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
We challenged resident Bon Appétit supertaster Chris Morocco to recreate Candice Kumai’s Japanese soufflé pancakes 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. Does Chris have what it takes to recognize and reproduce these heavenly matcha pancakes - without seeing exactly what they are?
Candice Kumai is a 6x bestselling author, journalist & host of the Wabi Sabi Podcast. You can buy two of her cookbooks here: Kintsugi Wellness and Clean Green Eats
Produced by Bon Appétit with KitchenAid | At Brooklyn chocolate shop Cacao Prieto, Roger Rodriguez incorporates cacao sourced from his native Dominican Republic to bring a traditional twist to his creations. We explore his factory and the unexpected savory dish built around his signature chocolate.
“It takes people months, sometimes up to a year to secure their reservation here at Tatiana.” Today Bon Appétit spends a day on the line with chef Kamat Newman, Chef de Cuisine at Tatiana in New York City's Lincoln Center. Founded by chef Kwame Onwuachi, Tatiana combines Afro-Caribbean influence and popular New York dishes and is fast becoming one of the city’s toughest reservations to get.
Join Carla in the Bon Appétit Test Kitchen as she makes a salted caramel-chocolate tart!
Check out the recipe here: https://weightloss-tricks.today/recipe/salted-caramel-chocolate-tart%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-6001a0ba5eeca157c493f77f">
Join Tiana Gee AKA Tee as she makes sweet potato gnocchi with caulilini and mushrooms served with pistou. Pistou is a cold, olive oil-based basil sauce from France that closely resembles pesto, except it is usually made without pine nuts and sometimes without cheese.
“What we’re doing here at Tadhana is we’re reimagining what Filipino food can be.” Bon Appétit spends a day on the line with Chef Frances Tariga, owner of Tadhana in New York City. Tariga spent 21 years learning the modernistic techniques she applies to her menus and is reinventing the wheel when it comes to traditional Filipino cuisine.
“We currently work with 15 different cuts of pork…but we also specialize in the not common parts of the pork, like the uterus, the tongue, the snout.” Today, Bon Appétit spends a day on the line with Chef Giovanni Cervantes, co-owner of Carnitas Ramirez in NYC. This taqueria has mastered the art of pork tacos, finding ways to use a whole pig, from nose to tail.
“Una Pizza Napoletana was voted number one in the world twice, number one in America twice. Our style of pizza is rooted in Neapolitan but it’s our own thing.” Today, Bon Appétit spends a day on the line with Chef Anthony Mangieri, owner of Una Pizza Napoletana in NYC. Mangieri is considered a pioneer of Neapolitan-style pizza in America and his dedication to the craft has landed Una the number one spot in the world.
Director: Gunsel Pehlivan
Director of Photography: Carlos Araujo
Editor: Morgan Dopp
Featuring: Anthony Mangieri
Director of Culinary Production: Kelly Janke
Senior Creative Producer: Mel Ibarra
Line Producer: Joe Buscemi
Associate Producer: Justine Ramirez
Production Manager: Janine Dispensa
Production Coordinator: Tania Jones
Camera Operator: Justin Newman
Assistant Camera: Lucas Young
Audio Engineer: Z Jadwick
Production Assistant: Ryan Coppola
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Filmed on Location at: Una Pizza Napoletana
Director, Creative Development : Maria Paz Mendez Hodes
Senior Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video : June Kim
Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 24 of “It’s Alive.” This is part 2 of Brad's adventure to learn how chocolate is made. Brad joins Amy Guittard at the Guittard chocolate factory in San Francisco to follow fermented cacao beans on their journey toward becoming finished chocolate products.
Part 1 of this pair of episodes took place in Ecuador at a cacao farm where Brad learned how cacao is harvested and fermented.
Join Molly Baz in the Bon Appétit Test Kitchen as she makes mushroom carbonara. Mushrooms aren't exactly a substitute for the guanciale or pancetta that you would normally have in carbonara, but they bring their own deep flavor to the dish.
Check out the recipe here: https://weightloss-tricks.today/recipe/mushroom-carbonara%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-60db26665702bd45df7355bf">
Legendary chef Wolfgang Puck joins us for this edition of Taste Buds, the show where we pair Brad Leone with special guests for a rollicking taste test. Today the gentlemen sample 8 varied ice cream offerings, ranging from mass market gelato to dehydrated astronaut ice cream.
WOLFGANG premieres on Disney+ June 25
Produced by Cesar with Bon Appétit | Healthyish editor Amanda Shapiro sheds light on how the Brooklyn restaurant scene is faring and explores some of her favorite spots with her dog Fio.
Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.
Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
We challenged Chris Morocco to recreate Frida Kahlo’s Oaxacan black mole in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Director: Chris Principe
Director of Photography: Ben Dewey
Editor: Jared Hutchinson
Talent: Chris Morocco
Guest Judge: Dan Siegel
Director of Culinary Production: Kelly Janke
Senior Creative Producer: Mel Ibarra
Culinary Producer: Stevie Stewart
Line Producer: Joe Buscemi
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Tania Jones
Camera Operator: Caleb Weiss
Audio Engineer: Michael Guggino
Culinary Assistant: Amy Drummond
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Additional Editor: Paul Tael
Assistant Editor: Andy Morell
Director, Creative Development : Maria Paz Mendez Hodes
Senior Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video : June Kim
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.
Join Molly Baz in the Bon Appétit Test Kitchen as she makes adult macaroni & cheese! It's just about as easy as opening one of those little boxes of shells and powdered sauce—and a whole lot more delicious. Our super-quick stovetop mac and cheese borrows from the method for a classic cacio e pepe pasta, but with a bit of milk to make it extra creamy. No béchamel, no baking, just pure dairy-on-carbs joy.
Check out the recipe here: https://weightloss-tricks.today/recipe/adult-mac-and-cheese%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-5f73821c66a78678163114c4">
Produced by Cesar with Bon Appétit | Healthyish editor Amanda Shapiro dives into her relationship with her dog, Fio. We get the backstory on how they met, their co-existence in a Brooklyn apartment, and some background into what Healthyish is all about.
Carla is joined by the ultimate contessa Ina Garten to make chocolate-pecan scones. Scones can go one of two ways: they can turn out like hockey pucks or like light, flakey disks. Carla and Ina show you how to make the latter.
Buy Ina Garten's 'Cook Like a Pro: Recipes and Tips for Home Cooks:' https://amzn.to/2A7hiEH
Check out the full recipe here: https://bonappetit.com/recipe/ina-garten-chocolate-pecan-scones
