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Chef George Mendes joins Mike and Josh Greenfield of The Brothers Green as they experiment with a new savory cocktail made from shrimp stock and other ingredients from their home kitchen.
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Bon Appétit joins Chef Ed Szymanski of Lords, an English-style bistro in New York City, to make his version of a perfect scotch egg. From achieving the perfect fudgy yolk to mastering the golden, crispy exterior, every step focuses on balancing the ideal egg-to-sausage ratio. As a staple on their menu, where hundreds are crafted daily, it’s safe to say Lords have perfected their formula.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our next installment of 2025 we visit three new hotels worth booking for their wellness amenities.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our first episode exploring the 2025 Hot List, we visit three new hotels worth booking expressly for their culinary excellence.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our final edition of 2025, we visit three new hotels worth booking for their stunning design.
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The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.
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Take a tour inside DeBragga & Spitler's Dry-Aging meat facility in New Jersey.
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Bon Appétit's Andrew Knowlton sits down for a shot and a beer with Sam Calagione, founder of Dog Fish Head.
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Sharp knives, hot oil, open flames - even the professionals among us are bound to pick up an injury with the number of hazards in the kitchen. Join Brad Leone, Chris Morocco, Harold Villarosa, Samantha Seneviratne, Rawlston Williams, and Susan Kim as they share their worst kitchen injury stories.
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The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.
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Alison Roman shows us how to make her mushroom pasta with brown butter, buckwheat, and egg yolk from her cookbook Dining In—demonstrating that an elegant dish can be simple and effortless.
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Zach Woods from Silicon Valley joins senior food editor Alison Roman for a shot and a beer.
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Bon Appétit's Andrew Knowlton does a shot and a beer with the one and only Guy Fieri.
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As a chef, Brooke Williamson loves to prepare decadent dishes at home for friends, pairing them with a beverage that balances flavor and helps to complement her culinary creation.
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Marcus Samuelsson and the singer-slash-Antebellum star grab a seat at the virtual table to talk quarantine, eating on tour, and a cross-country gift.
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Seamus Mullen of New York's El Colmado Butchery and Tertulia shows some of his favorite off-cuts while butchering a lamb.
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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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Samin Nosrat tells us the story behind Guitar String Chicken.
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For when you want a healthier take on a classic.
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The French Laundry chef gives us an inside look at the menu at Vanity Fair's 2016 Oscar Party, from black truffle lasagna to sugar-dusted donuts.
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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When entertaining for friends, Chef Brooke Williamson loves to delight and surprise with unexpected flavors. See how she pairs this spicy stuffed mushroom dish with the perfect beverage.
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Learn how to perfectly fry crispy, delicious chicken in a deep-bottomed skillet from food editor Hunter Lewis.
Get our recipes:
Buttermilk Fried Chicken
Skillet Fried Chicken
Get our recipes:
Buttermilk Fried Chicken
Skillet Fried Chicken
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Data scientist Hilary Mason pours through the numbers to determine who produces the best beer in America. Who's buying the next round?