Kitchen Lab host Gabe Kennedy joins bakers Matt Lewis and Anne-Marie Bowman as they demonstrate how to make a rose-covered cake that your Valentine will love.
The legendary chefs of Chef’s Table: Legends—Jamie Oliver, Thomas Keller, Alice Waters, and José Andrés—join Bon Appétit to answer your top cooking questions. From achieving perfectly crispy bacon to ordering steak well-done, they share expert tips to level up your cooking game.
Join pro chefs Tiana Gee, Brad Leone, DeVonn Francis, Kendra Vaculin, Jessie YuChen, Harold Villarosa, and Chris Morocco in the Bon Appétit Test Kitchen as they share their personal shopping lists, revealing the essential items and ingredients they pick up from the grocery store week in, week out. From flavorful sauces and condiments to fresh greens and good old fashioned junk food, there's bound to be something for everyone in one of these shopping carts.
Shop some of the Test Kitchen's favorite pantry ingredients below:
It’s a beautiful morning in Bangkok, Thailand and chef Lucas Sin is waiting for an omelet. But this isn’t your typical order of eggs—it’s the Michelin-rated oyster omelet at Nai Mong Hoi Thod, one of the most well-awarded oyster restaurants on the planet. Come into the kitchen and behind the scenes for an up close look at the experience of eating at Nai Mong Hoi Thod, where the philosophy is all about textural and flavorful delights.
Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
Say goodbye to half-cooked hotdogs and canned beans on your next camping trip—this Good As Gold guide will help you up your camping cuisine. Check out which snacks, spices & shortcuts Peter Bragiel and Claire Marshall suggest to transform your camping adventure into a “glamping” experience to remember.
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.
Nothing says love like purchasing a tiny kitchen torch to make brûlée. They’re inexpensive and super fun to use—and you can’t make this dessert without one.
Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music, Rick Martinez, Christina Chaey and Molly Baz at home as they rate different foods. Find out who our glass of milk drinkers are. Who do you think actually likes green bell pepper?
Grated coconut may not be everybody's cup of tea, but there is no denying that this candy is an absolute classic. In this episode, Claire Saffitz attempts to make a gourmet version of Almond Joys, that almond, coconut and chocolate Halloween staple.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Kick the cranberry sauce can and bring fresh textures and flavors to the table with this relish alternative. Learn about how to make Sweet and Spicy Pepper Jelly right here:
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.
Bon Appétit spends a day on the line with Executive Chef Aiguo Yang at Panda Inn, the legendary California restaurant chain that inspired Panda Express. Founded 50 years ago in Pasadena by Andrew and Peggy Cherng and Master Chef Ming-Tsai Cherng, Panda Inn helped define Chinese-American cuisine with iconic dishes like Orange Chicken and Panda Beef. Today, Chef Yang continues that legacy across the restaurant’s four California locations, blending tradition, technique, and the flavors that sparked a nationwide dining phenomenon.
Director: Maria Paz Mendes Hodes
Director of Photography: AJ Young
Editor: Maggie Mei Lin
Talent: Aiguo Yang
Senior Creative Producer: Mel Ibarra
Line Producer: Jamie Rasmussen
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Jeanne Tirro
Camera Operator: Mike Maliwanag
Assistant Camera: Seth Craven
Sound Recordist: Justin Fox
Production Assistant: Lauren Boucher; Hollie Oritz
Translator: Casey Dong
Post Production Supervisor: Alexa Santamaria
Director, Post Production: Nicholas Ascanio
Supervising Editor: Brandon Henninger
Additional Editor: Rachel Kim
Assistant Editor: Justin Symonds
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pupusas filled with refried red beans and cheese. Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings -- carnitas, beef, anything (but not literally anything)!
Check out the recipe here: https://weightloss-tricks.today/recipe/pupusas%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-630e5713370cd03c99c9cac7">
“People are going to decide whether or not we’re good. It's how they feel when they leave—that’s going to determine whether or not they’re going to go come back.” Chef Evan Funke brings Bon Appétit along for a day of sourcing California farm-fresh ingredients, designing a menu, and operating the kitchen of his new, namesake restaurant in Beverly Hills.
This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops. Recipe by James Beard Award winner Alon Shaya.
Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Keelung as they eat their way through an iconic Taiwanese night market for only $18. From specialty pork trotters to charcoal oyster omelets, you can easily indulge in an epic feast on a budget at Taiwan’s night markets.
