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Miz Cracker from Ru Paul's Drag Race tries to make fresh ravioli with Carla as her guide using verbal instructions only.
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Watch friend of the magazine (and our editor in chief's brother) Andy Rapoport make bread with Doritos.
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Today, chef Harold Villarosa is dishing out magic with one of his favorite ingredients: Spam. Though some people have been hesitant to try it, Spam can be a delicious and versatile ingredient - and chef Harold is ready to challenge what people think about it. After a research consultation with chef Chung Chow of Noreetuh Hawaiian Restaurant in New York, Harold sets out his plan to incorporate Spam into a freshly made beignet. Spam doughnuts? I'm down.
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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.
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Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom Ragù
See the full recipe here: Mushroom Ragù
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Blackberries pack a powerful punch of antioxidants and bright, ripe sweetness. Muddle fresh berries and mint, add rum, pour over crushed ice, top it off with Spindrift® Blackberry, and reap all of the sparkling benefits.
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Learn how to make Nakamura's Cold Miso Soup!
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Learn how to execute the perfect hummus swoosh!
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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.
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Liz Prueitt of Tartine and Claire Ptak of London's Violet Bakery get busy in the Test Kitchen for a pie crust roll out battle.
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David Lynch (aka The Wine Insider) demystifies the process of popping a bottle of bubbles.
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Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes the perfect pot of beans. After enjoying some of the best ones she'd ever had at Marlow & Sons in Williamsburg, Brooklyn, Carla reached out to chef Patch Troffer to learn just what kind of magic he was conjuring. Armed with her new legume knowledge, Carla is eager to share.
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Drag Queen Miz Cracker reunites with Carla in the Test Kitchen to make latkes for Chanukah!
Get our recipe: Classic Potato Latkes
Get our recipe: Classic Potato Latkes
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Join Harold Villarosa (and special guest Hip Hop Philanthropist A$AP Twelvvy) at The Bronx Brewery as he makes steak okonomiyaki, a Japanese-style savory pancake. Okonomiyaki begins with dashi, a flavorful stock that Harold makes with locally-sourced kelp and dried mushrooms. While the dashi simmers, you can work on the steak and sauce. Harold uses NY strip steak for this recipe, but feel free to use whichever cut your heart desires. When it actually comes to making the okonomiyaki, mix the dashi into the batter followed by cabbage and scallion and then start making pancakes!
Check out Hip Hop Philanthropist A$AP Twelvyy's new album here: https://noonyung.com/
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What do the guys behind The Clove Club, London’s pop up–turned–hot spot, do on a rare night off? They throw a party, of course.
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We show you how to use the bulk bins to make delicious, healthy pancakes!
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Drag Queen and pickle expert Miz Cracker is back in the Bon Appétit Test Kitchen AGAIN. This time Carla teaches her how to make pickles and what her family calls 'friendly sandwiches,' a pickle-heavy grilled cheese with ham.
Read more: 23 Recipes With Pickles, for Pickles, and by Pickles
Read more: 23 Recipes With Pickles, for Pickles, and by Pickles
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Bon Appétit Test Kitchen Manager Brad Leone is back for episode 35 of “It’s Alive” and this time he’s making the highly requested miso. Join Brad as he ages a red miso, advocates for blade safety, and forgets why he went to the walk-in.
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Carla shows us how to navigate the bulk bin and pre-cook grains to throw together a quick weeknight stir fry.
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Brad, Claire, Chris, Carla, Molly and Andy weren't always the perfect pizza making geniuses they are now. But then these great minds came together for a singular meeting. No, a symposium! And what did they do? Oh nothing, other than lay the groundwork for what would become the single greatest pie of pizza ever constructed. Now you can can witness that momentous discussion for yourself.
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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.
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Watch Damon Boelte of Prime Meats in Brooklyn, NY make the 15 Second Punch.
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Kick your chili up a notch with chorizo and white beans.