Tomoko Yagi, owner of Cha-An Tea House in New York City, demonstrates all of the ingredients, tools, and techniques required to create 8 different pieces of wagashi - an artfully constructed Japanese confection with roots dating back thousands of years.
“I am historically the only restaurant on Staten Island to ever receive 2 stars in The New York Times, and then put on the 100 best restaurants 80 days later.” Today, Bon Appétit is spending a day on the line with Shaw-naé Dixon, founder of Shaw-naé’s House on Staten Island. Shaw-naé’s started as a local favorite serving soul food from the comfort of her own home, but now with a brick-and-mortar location and a shout-out from The New York Times, this restaurant is becoming an NYC sensation.
Spend the day at Brooklyn Grange, one of New York City's pioneering rooftop farms. Co-Founders Ben Flanner, Gwen Schantz and Anastasia Plakias show us everything "The Grange" has to offer.
Produced by Bon Appétit with All-Clad | You don’t have to have a #BAHot10 accolade to make country ham and red eye gravy the Kindred Family way (though they do!). This Christmas morning staple is easy with a little prep and a tried-and-true All-Clad pan. Filled with warmth, joy and food, watch the Kindred's Christmas morning come to life.
Every year chef Jon Lovitch creates the world's largest gingerbread village which is displayed at the New York Hall of Science in Queens in 2016. To accomplish this he uses 700 lbs of candy and 4600 lbs of icing.
Andrew Rea (AKA Binging With Babish) pits 32 classic American candies head-to-head in a single elimination bracket to determine—once and for all—the absolute best sugary treat.
Andrew Rea's cookbook, Basics With Babish, released October 24. Check it out here.
Kids try 100 years of party snacks. In this episode, the kids will taste a smorgasbord of party favorites like clams casino, canape with foie gras, baked bean quickies, bacon-wrapped chicken livers, cocktail franks, onion dip, cheese fondue, deviled eggs, Cool Ranch Doritos, Jell-O Pudding Pops, California Raisins, Bagel Bites, Tostitos Scoops, artichoke dip, hummus with pita chips, and more.
Presented by the GM BuyPower Card | Chef Drew Platt shares his tips for making a delicious pot of Gumbo. This Southern classic was a staple for Drew growing up, and is sure to be a hit with the family.
No, you didn't misread the title. Pastry Chef Claire Saffitz has returned to one of her earlier gourmet conquests: Pop Tarts. This time, she's making a simplified version of her original gourmet Pop Tarts so that anybody can make them from home.
We asked you to send in videos of you trying out her recipe and we got over 900 responses. Join Claire as she watches some of the videos to see the gourmet Pop Tarts people made.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Court Street Grocers is a fixture of Carroll Gardens. We sent Alex Delany to this Brooklyn sandwicherie (this has to be a word, right?) to try one of everything on the menu, and we didn't send him alone. For this episode, he was joined by Christina Chaey as they eat everything they can between two slices of bread.
Filmed on 1/27/20.
When it comes to classic French eateries in New York City, few are more iconic than SOHO's Balthazar. We sent Alex Delany to this famous brasserie to try one of everything on the breakfast menu, and we didn't send him alone. For this episode, he was joined by French-speaking pastry expert Claire Saffitz to eat way too much food and drink multiple bowls of milky coffee.
In this episode, the kids try 100 years of British food. For this taste test, the children sample steak and kidney pie, fish and chips with a side of mushy peas, national loaf, marmite, drippings, coronation chicken, custard, English fry up, jam roly poly (aka Dead Man's Leg, Dead Man's Arm, or Shirt-Sleeve pudding), blood pudding, sticky toffee pudding, chicken kiev, fancy Scotch egg, rhubarb, chicken tikka masala, roast beef (aka The Sunday Roast), and popovers.
“Working in a restaurant that never closes is a little bit different…the hoods are always going, the lights are always on, the people are always here.” Today, Bon Appétit spends a day on the line with Chef Jackie Carnesi, executive chef at Kellogg’s Diner in Williamsburg, Brooklyn. At 96 years old, this diner has just started back up its 24-hour service and given its menu a Tex-Mex makeover.
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/
It's Alive with Brad Leone is back for episode 81 and this time he's joined by our very own Chrissy Tracey in the woods of beautiful and underrated Connecticut. And what is the one thing you do when you're in the woods of Connecticut? You make maple syrup, that's what. From sap in a tree to syrup on your pancakes, this is how you make maple syrup.
Forget about every canapé or thing-on-a-stick that you were planning to serve at your party. Forget about platters. Forget about, like, toothpicks. All you need is a smoked bone-in ham. Order a good one, score, glaze, and bake it. Put that ham on a big wooden board, provide a blade with which to slice it, and a vehicle with which to devour it .Then watch your guests turn into a pack of wolves, leaving you with just a bone…and the memory of the best holiday party ever.
Read more: Our Best Baked Ham Recipes for Every Pork-Loving Occasion
Bon Appetit’s Alison Roman visits her former “pastry crush” Sam Mason at OddFellows ice cream in Brooklyn. The purpose of today’s visit: to learn how to make perfectly tender and crisp waffle cones.
This apple pancakes recipe features a serving of whole grains and produce that you get to pour maple syrup over. Yes please!
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Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread
