Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
Join Claire Saffitz, Brad Leone, Chris Morocco, Molly Baz, Andy Baraghani, Sohla El-Waylly, Priya Krishna and Carla Lalli Music as they share their favorite ways to spice up boxed macaroni & cheese. Throw a little fermented garlic-ginger paste in there, whydon'tya. Or pop some panko upon that pasta. You can't go wrong with any of these recipes.
We sent Elazar Sontag, Restaurant Editor for Bon Appétit, on a mission to find the best Philly Cheesesteak in Philadelphia. The most famous sandwich in Philly, cheesesteaks comprise thinly sliced beef and melted cheese on a long hoagie roll–join Sontag as he eats 19 of the city’s most recommended cheesesteaks in a single day to crown a winner.
Director: Ian Stroud
Director of Photography: Kevin Dynia
Editor: Kristopher Knight
Host: Elazar Sontag
Director of Culinary Production: Kelly Janke
Creative Producer: Christie Garcia
Line Producer: Joe Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Camera Operator: Rob Marish
Assistant Camera: Eli Martine
Audio Engineer: Andy Wenrich
Production Assistant: Caleb Clark
Staff Editorial Consultant: Ryan Harrington
Researcher: Madeline Scheier
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Animation: Lea Kichler
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming : Jon Wise
VP, Head of Video: June Kim
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-63a1d207a99cff66cb82221a">
Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
When it comes to New York City delis, it's hard to top Brooklyn's Frankel's Deli. Their cream cheeses are perfectly tangy and creamy, their bagels have ideal density and their whitefish, simply put, is a revelation. This place is so good, in fact, that we sent our very own Alex Delany to try one of everything on this menu. And we didn't send him alone. This time he's joined by Frankel's frequenter Molly Baz.
Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or "pasta filata") cheeses all begin with a curd - heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you've ever wanted to try your hand at homemade cheese, Rynn will get you on your way in no time.
You really can't go wrong with a grilled cheese sandwich, whether it's a diner-style classic or stuffed with sardines. Join Claire Saffitz, Brad Leone, Chris Morocco, Sohla El-Waylly, Carla Lalli Music, Priya Krishna, Molly Baz, and Amiel Stanek at home as they make eight riffs on the perennial favorite.
Chef Jae Lee makes the best cheeseburger in New York City in his kitchen at Nowon in the East Village. We hate to break it to you, but you have about zero chance of replicating it at home—here’s why.
Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
Check out the recipe here: https://bonappetit.com/recipe/mozzarella-arancini-stuffed-rice-balls
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/
In this episode of 'Food Film School', SORTEDfood co-hosts James Currie and Jamie Spafford review the most popular food videos on the internet including 'Double Tap for Mac and Cheese' on Instagram, '2 Ingredient Pancackes' on Facebook, eHow's '3 Cheese Blend Recipe', Gordon Ramsay's 'Classic Shepheard's Pie' recipe, 'Bathing in 1,250 bottles of hot sauce', the biggest pie video on Facebook, 'Skin a Watermelon Party Trick', and SORTEDfood's '5 kitchen gadgets no one needs'.
“The different hats I wear are: shop prepping, cooking, packing, delivering, dispatcher, customer service, graphic designer. Why I do everything is because I don’t know that you’re not supposed to do everything–I don’t come from the industry.” Bon Appétit spends a day on the line with chef Salvatore La Rosa, the one-man-show behind Brooklyn’s hottest new lunch delivery service, Salvo’s Cucina Casalinga.
What do you think? Should Brad join Claire on Gourmet Makes more often? Just think about how differently all of the gourmet snacks would have come out: fermented M&Ms, dry-aged Peeps, campfire Cheetos. Anyway, in this episode, join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Butterfingers.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Join Chris Morocco, Zaynab Issa, Shilpa Uskokovic, Hana Asbrink, DeVonn Francis, and Brad Leone in the Bon Appétit Test Kitchen as they each make their favorite quick and easy 15-minute meal.
We challenged resident Bon Appétit super taster Chris Morocco to recreate Bobby Flay's macaroni & cheese carbonara recipe using every sense he has other than sight. Was he up to the challenge?
Bon Appétit asks 20 chefs at top New York restaurants: what shoes do they wear in the kitchen? Birkenstocks? Danskos? Crocs?! Watch to find out the best footwear for long days working in some of NYC's busiest restaurants.
Join professional chefs Susan Kim, Rachel Gurjar, Chrissy Tracey, Jessie YuChen, Harold Villarosa, and Chris Morocco in the Bon Appétit Test Kitchen as they make their go-to burger recipes.
Join professional chefs Susan Kim, Chris Morocco, Harold Villarosa, Rachel Gurjar, Chrissy Tracey, and Jessie YuChen in the Bon Appétit Test Kitchen as they reveal the specialized "secret weapon" tools they've come to depend on. From cookie-making dough guns to dried bonito shavers, some of these clutch items are sure to make good additions to your kitchen.
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
