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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
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Spend a day behind the scenes at República in Portland, OR with founder and co-owner Angel Medina and see how he and his staff work to be the best "storytellers" of Mexican food they can be.
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Ann Cromley, sous chef at Chez Panisse in Berkeley, California, brings you along for an entire day of behind the scenes prep and service at one of America’s preeminent farm-to-table restaurants.
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While Güero chef Megan Sanchez embraces her Egyptian and Mexican heritage in her food, it’s how she marries cuisine and a community of women in Portland that makes her restaurant a stand-out.
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Here’s a thought exercise: If Texas was a Caribbean island, what would the local cuisine look like? Spend a day with Harvard Aninye, the chef de cuisine at Austin’s hottest Caribbean restaurant Canje. “We are authentic, we are in no way traditional. We'll serve the food that your grandmother would make if she lived in Texas.”
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“I started cooking when I first moved to Miami 10 years ago, just out of desperation for Vietnamese food.” Today Bon Appétit spends a day on the line with Tam Pham, chef and owner of Tâm Tâm and the Michelin Guide Florida 2024 Young Chef Award Winner.
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“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.
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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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Presented by CESAR® | Chef and TV host Alejandra Ramos creates a tapas feast and shares how cooking during quarantine had led to more experimentation in her beautiful home.
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Watermelon slices on the grill adds summer BBQ vibes to this cocktail featuring Don Julio Blanco.
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“People are going to decide whether or not we’re good. It's how they feel when they leave—that’s going to determine whether or not they’re going to go come back.” Chef Evan Funke brings Bon Appétit along for a day of sourcing California farm-fresh ingredients, designing a menu, and operating the kitchen of his new, namesake restaurant in Beverly Hills.
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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.
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Wes Avila, chef and owner of Guerrilla Tacos in Los Angeles, is riffing on a classic American "Taco Tuesday" with his own inventive, Mexico-by-way-of-LA taco called the "Pocho."
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Bon Appétit meets Lucas Sin in Brooklyn as he prepares to eat his way through the entire menu at American-Taiwanese bakery Win Son. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test as they sample some of the city’s most mouthwatering treats.
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Today, Bon Appétit spends a day on the line with Chef Arturo Rojas, chef de cuisine at Antico Nuovo in Los Angeles. Antico Nuovo is redefining Italian dining by reaching back—way back. From handmade pastas to wood-fired dishes, this acclaimed restaurant blends age-old cooking techniques inspired by the Italian countryside with modern dining, offering a culinary experience that feels both ancient and elevated.
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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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Join Carla Lalli Music, Gaby Melian, Alex Delany, Sohla El-Waylly, Priya Krishna, Molly Baz, Chris Morocco, Rick Martinez and Claire Saffitz for another episode of Test Kitchen Talks. In this episode, our beloved pro chefs try their hands at latte art.
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Join Brad Leone, Gaby Melian, Molly Baz, Chris Morocco, Alex Delany, Priya Krishna, Carla Lalli Music and Claire Saffitz for another episode of Test Kitchen Talks. In this episode, they review clips from television cooking shows, including 'Masterchef with Gordon Ramsay,' 'Entertaining with Emeril,' 'Rachel Ray,' 'Maangchi,' 'Barefoot Contessa' (Ina Garten) and 'The French Chef' with Julia Child.
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Trader Joe's Fearless Flyer pays a visit to Bon Appétit Food Director Carla Lalli Music to learn how to build the ultimate holiday charcuterie board.
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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.
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Bon Appétit spends a day on the line with Executive Chef Aiguo Yang at Panda Inn, the legendary California restaurant chain that inspired Panda Express. Founded 50 years ago in Pasadena by Andrew and Peggy Cherng and Master Chef Ming-Tsai Cherng, Panda Inn helped define Chinese-American cuisine with iconic dishes like Orange Chicken and Panda Beef. Today, Chef Yang continues that legacy across the restaurant’s four California locations, blending tradition, technique, and the flavors that sparked a nationwide dining phenomenon.
Director: Maria Paz Mendes Hodes
Director of Photography: AJ Young
Editor: Maggie Mei Lin
Talent: Aiguo Yang
Senior Creative Producer: Mel Ibarra
Line Producer: Jamie Rasmussen
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Jeanne Tirro
Camera Operator: Mike Maliwanag
Assistant Camera: Seth Craven
Sound Recordist: Justin Fox
Production Assistant: Lauren Boucher; Hollie Oritz
Translator: Casey Dong
Post Production Supervisor: Alexa Santamaria
Director, Post Production: Nicholas Ascanio
Supervising Editor: Brandon Henninger
Additional Editor: Rachel Kim
Assistant Editor: Justin Symonds
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim
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“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.
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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.
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Join Carla Lalli Music, Gaby Melian, Christina Chaey, Andy Baraghani, Alex Delany, Sohla El-Waylly, Molly Baz, Chris Morocco, Amiel Stanek and Priya Krishna for another episode of Test Kitchen Talks. In this episode, they make their favorite cocktails.