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We sent the very special Andy Baraghani to the iconic Nom Wah Tea Parlor in Chinatown to learn all about dim sum and Cantonese cuisine. Joined by cookbook author and activist Grace Young, Andy tastes his way through Nom Wah's menu and then learns how to make some Chinese staples, including char siu bao (barbecue pork steamed buns), beef spare rib rice roll and pork & shrimp potstickers.
Grace partners with AAFE for the Safe With Sound campaign. Learn more here: https://www.aafe.org/safewithsound
Welcome to Chinatown raises money for those facing food insecurity: https://www.welcometochinatown.com/news/zmlzg9i38diwwp1z5q9x6hx2y2bo6v
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Remember that one time when we did a big live fundraiser and Meme Appétit was in it? Well, it really did happen, and to prove it here's the segment from the variety show, featuring the entire Test Kitchen and Meme Appétit's Harry Kersh and Will Martin.
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Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 32 of "It's Alive." This time Brad makes the highly requested beet kvass. It's a fermented drink popularly made with rye bread, but today Brad experiments with the beet variation. Join Brad as he bops and boops his way through fermenting beets and avoiding rattlesnakes.
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Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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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.
Andrew Rea's cookbook, Basics With Babish, released October 24. Check it out here.
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Learn how to make Nakamura's Cold Miso Soup!
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Join Carla in the Test Kitchen as she makes an apple tart! This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. The apples at the bottom of the tart are insulated from direct heat, so they steam and soften into a very tender layer. The ones up top hold their shape, which means you’ll get a mix of textures in each bite.
Check out the recipe here: https://bonappetit.com/recipe/naked-apple-tart
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We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.
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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 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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Food journalist and best-selling author Candice Kumai and Kitchen Lab host Gabe Kennedy demonstrate how to make healthy Japanese bento-inspired meals to help you kick-start your New Year's healthy-eating resolution.
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Bon Appétit spends a day on the line with Chef Nhu Ton, Executive Chef and co-owner of Bánh Anh Em, the Manhattan spot serving what many call NYC’s best bánh mì. Inspired by her travels across Vietnam, Chef Nhu brings authentic Vietnamese flavors to New York through hand-baked bread, house-made hot sauce, and crispy roasted pork, resulting in one of the city’s most hyped sandwiches.
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During the holidays, and let's face it any time of year, it's important to have an amazing apple pie recipe as part of your dessert repertoire, and what could be better than deep dish for maximum apple cinnamon-y goodness. Pro-tip: Reducing the apple liquid to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate!
Get the recipe: Best-Ever Apple Pie
Get the recipe: Best-Ever Apple Pie
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Produced by Bon Appétit with The Home Depot | We used a mixer and coffee maker to coax the maximum mocha flavor out of this staff favorite.
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Bon Appétit’s Kitchen Lab host Jimmy Wong challenges bartender Ferrari Watts to make custom cocktails that represent Taylor Swift, Kanye West, and Kim Kardashian. Cheers to that!
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Bon Appétit spends a day on the line with Chef Yara Herrera, owner and Executive Chef of Hellbender, NYC’s most exciting Mexican restaurant. Hellbender is Yara’s first experience opening a restaurant as the owner. Discover the highs, challenges, and flavors that go into running your own restaurant, and how Yara and her team craft their Mexican dishes like salsa macha, empanadas, churros, and aguachile.
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We show you how to make a berry, beet, mint, lime, and chia seed smoothie.
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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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Join chefs Harold Villarosa and Tiana Gee as they make Halo-halo. Refreshing and complex, Halo-halo layers shaved ice and condensed milk on top of all sorts of ingredients for an end result that packs in lots of contrasting textures, from chewy to crunchy, creamy to sticky.
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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.
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Andrew Chuang, CEO of Xing Fu Tang USA, demonstrates how to make three of the delightful kinds of Taiwanese boba milk served at his stores: Brown Sugar Boba Milk, Ube Boba Milk with Taro Boba, and Matcha Boba Milk with Strawberry Boba.
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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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Join Zaynab Issa in the Bon Appétit Test Kitchen as she prepares her recipe for Gingery Chicken Noodle Soup.
Read more: 23 Noodle Soups to Slurp With Gusto
Read more: 23 Noodle Soups to Slurp With Gusto
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Learn how to execute the perfect hummus swoosh!