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Join Zaynab Issa, Kendra Vaculin, Rachel Gurjar, Inés Anguiano, Brad Leone, and DeVonn Francis in the Bon Appétit Test Kitchen as they each share their favorite, trusty, go-to pan - and explain why they’d never be caught in the kitchen without one.
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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.
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Bon Appétit joins chef Lucas Sin in Bangkok's Chinatown to try legendary fire wok (wok hei) stir fry. The explosion of flame and smoke isn’t just for show, but for incredible flavor through emulsification.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
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Join Bon Appétit Associate Food Editor Kendra Vaculin as she explores 6 different ways to use a cast iron skillet from the home kitchen. From searing vegetables to shallow-frying a breaded chicken cutlet, Kendra shows you a variety of ways to cook with this multi-purpose pan.
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When it comes to all things culinary, Test Kitchen chef Molly Baz has attempted many complicated and rarefied cooking techniques, but she's never tried pancake art. Join her as she tries to master the instagramable medium that is pancake art through a series of 7 challenges.
Check out Brek Nebel's Instagram: https://www.instagram.com/pancakebrekfast/
Visit Jasmine Rezonable's website: http://getcakedla.com/
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Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.
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Jonathan Wu of NYC's Fung Tu shows us the move every pro chef knows how to do blindfolded.
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Hot Pockets!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Today, Bon Appétit joins Lucas Sin at Big JJ Seafood Hotpot in Hong Kong to try their hotpot. This no-frills restaurant opened quietly during the pandemic and has since become a cult favorite for Hong Kong locals.
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The secret to a perfectly crisp outer rim with that golden runny center is all in the basting. Watch and learn.
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“We make the best pancakes in New York. We sell over 400 pancakes per day.” Go behind the scenes at Chez Ma Tante with Sous Chef Fernando Natividad and see how he prepares to serve 400 of their renowned pancakes per day during the brunch rush.
Director: Gunsel Pehlivan
Director of Photography: Kevin Dynia
Editor: Jamie Gordon
Featuring: Fernando Natividad
Creative Producer: Parisa Kosari
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Roobbins
Assistant Camera: Roberto Herrera
Sound Recordist: Mike Guggino
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Additional Editor: JC Scruggs
Assistant Editor: Justin Symonds
Filmed on Location at Chez Ma Tante
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From Katy Perry's Left Shark to the next Star Wars feature film, we picked the top 10 pop culture events that happened in 2015 and turned them into pancakes. You're welcome.
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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.
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Las Vegas is a city that never sleeps, so Bon Appétit stopped by Pepper Mill, an iconic 24-hour restaurant, to get to know the customers that keep the establishment busy night and day. From festival goers and girls' trips to Vegas locals, every customer has a story to tell.
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes one skillet rotisserie chicken pot pie. Who doesn't like chicken pot pie? Rotisserie chicken, store-bought puff pastry, and just one skillet keep this hearty dinner recipe from feeling too fussy—or taking all day to make.
Get the Recipe: One-Skillet Chicken Pot Pie
Get the Recipe: One-Skillet Chicken Pot Pie
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Bon Appétit meets Lucas Sin in Flushing, New York, as he prepares to eat his way through the entire dim sum menu at New Lake Pavilion. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test in this utterly delicious challenge.
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Want a twist from your boring pork chop recipe? Try this one glazed with hoisin sauce!
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When the craving for a fried chicken sandwich hits, it’s usually time to hit up your local takeout joint. But what if you could scratch that itch directly from your own kitchen? We challenged DeVonn Francis to fry up and serve a chicken sandwich faster than it takes for delivery to arrive. Was he up to the challenge?
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Gooey inside, crispy outside. That's a pizza roll. (Also, burning the heck out of the roof of your mouth). Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Totino's Pizza Rolls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
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Bon Appétit meets Jackie Carnesi in East Village, New York, as she prepares to eat her way through the entire Tex-Mex menu at Yellow Rose. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test in this lip-smacking food challenge.
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Sometimes you just crave chicken wings. Certain situations, environments, and friends seem to bring out the urge. But what if rather than hitting up your local chicken joint you could scratch that itch directly from your own kitchen? We challenged chef Susan Kim to fry up a batch of chicken wings faster than it takes for delivery to arrive. Was she up to the task?
Get our speediest hot wing recipe: Extra-Crispy Air Fryer Chicken Wings
Get our speediest hot wing recipe: Extra-Crispy Air Fryer Chicken Wings
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Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes tie-dye swirl holiday cookies. The butter cookie that acts as your canvas is extremely simple to make (like, six ingredients simple), so you can spend most of your time on the fun part: unleashing your inner artiste. When you’re decorating, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze, let the cookie dry for about five minutes, and try again.