Join Zaynab Issa, Rachel Gurjar, Brad Leone, Hana Asbrink, Shilpa Uskokovic and Chris Morocco in the Bon Appétit Test Kitchen as they each make their favorite soup recipe that calls for only five ingredients.
Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
Presented by CESAR® | Chef and TV host Alejandra Ramos invites us to her container garden, sharing how it all came together. Fresh ingredients from the garden come together in an al-fresco spread, along with her pup and companion, Jojo.
How many of you experience sense memory when you think about eating Warheads when you were kids? You know, that sour feeling on the back of your tastebuds? Well, pastry chef Claire Saffitz is setting out to recreate that sensation as she attempts to make gourmet Warheads.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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.
Bon Appétit meets Lucas Sin in Brooklyn as he prepares to eat his way through the entire menu at American-Taiwanese bakery Win Son. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test as they sample some of the city’s most mouthwatering treats.
Michael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons.
Join Bon Appétit cover-star Andy Baraghani in the Test Kitchen as he makes grilled scallops with nori, ginger and lime. We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-scallops-with-nori-ginger-and-lime%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-5c1bdf9f0952c62cd717a406">
Join Andy in the Bon Appétit Test Kitchen as he makes pomegranate-glazed chicken. The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Check out the recipe here: https://weightloss-tricks.today/recipe/pomegranate-glazed-chicken-with-buttery-pine-nuts%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-63a20ce45125107865c0fe1f">
Madelyn Cline has her culinary skills rated by Bon Appétit as she attempts 8 basic cooking challenges. From breaking the knives out for slicing and dicing to corking wine and flipping pancakes, see if Madelyn made the grade
Nougat. Caramel. Peanuts. Chocolate. The building blocks of a Snickers bar. Each taken alone is simple enough (well maybe not the nougat), but together they become a different monster. Join Claire Saffitz as she attempts to make a gourmet version of a Snickers bar!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Who else could replicate and gourmet-ize everybody's favorite chocolaty, caramely and nougaty candy bar other than our very own Claire Saffitz? Join her in the Bon Appétit Test Kitchen as she attempts to make gourmet Milky Way bars.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Today on Bon Appétit, learn how to make Southern-style roast turkey with Executive Chef Marcus Woods of Sylvia’s Restaurant, NYC’s legendary soul food institution. Marcus shares his grandmother Sylvia’s timeless approach to holiday cooking–from dry brining the turkey for deep flavor to preparing a rich Southern gravy using homemade turkey stock and fried chicken oil.
You’ve heard of the McDonald's Filet-O-Fish, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Calvin Eng, owner of Bonnie’s in Brooklyn, as he gives this beloved fast food a Cantonese twist. From a bouncy cod-and-shrimp fish cake to a ginger–scallion–infused tartar sauce, see how every element is rebuilt with Chinese flavors.
Join Rachel Gurjar, Zaynab Issa, Kendra Vaculin, Inés Anguiano, and Chris Morocco in the Bon Appétit Test Kitchen as they each reveal their favorite specialty ingredients. Whether it’s helping build the base of the recipe or adding the finishing touches, more than one of these go-to specialty ingredients deserves a place in your kitchen.
Join Andy Baraghani, Carla Lalli Music, Priya Krishna, Rick Martinez, Gaby Melian, Sohla El-Waylly, Christina Chaey and Amiel Stanek and at home as they make 8 different freezer meals. Turn those frozen hot dogs and tortillas into delicious mala hot dog tacos. Or take that frozen seafood and make yourself a nice chowder.
Read more: 39 Freezer Meals That Are Ready Before You Need Them
Everybody put their hands together for Christina Chaey as she makes her From the Test Kitchen debut. In her first episode, Christina makes a cold buckwheat noodle dish with kimchi and jammy eggs.
Join Carla Lalli Music, Gaby Melian, Christina Chaey, Andy Baraghani, Alex Delany, Sohla El-Waylly, Molly Baz, Chris Morocco, Amiel Stanek and Priya Krishna for another episode of Test Kitchen Talks. In this episode, they make their favorite cocktails.
"I want to make sure I'm being a proper leader for them." Juliana Latif, Chef de Cuisine at the Eastern Mediterranean restaurant Zou Zou's, walks us through a typical day at the New York City eatery. Juliana starts off laying out her kitchen prep process (and watch as she demonstrates how she fillets fluke), moves on to lunch and dinner service, and breaks down how she takes inventory.
Director: Gunsel Pehlivan
Editor: Mack Johnson
Creative Producer: Parisa Kosari
Associate Producer: Dimitri Lazarshvili
Director of Photography: Kevin Dynia
Camera Operator: Aaron Snell
Camera Operator: Duell Davis
Assistant Camera: Lucas Young
Audio: Brett van Deusen
PA: Amara McNeil
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Join Brad Leone, Melissa Miranda, DeVonn Francis, Chrissy Tracey, and Zaynab Issa in the Bon Appétit Test Kitchen as they each prepare a tantalizing pasta dish with only 5 different ingredients.
See Chrissy’s recipe: Pasta With Sun Gold Tomatoes and Balsamic Glaze Read more: 61 Impeccable Pasta Recipes to Give a Twirl
Looking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious https://bit.ly/3GyNmAb
“To my knowledge, we are the only restaurant in the world right now doing a Sri Lankan tasting menu.” Today, Bon Appétit spends a day on the line with Chef Dom Fernando, founder of Paradise in London. Fernando left a career in accounting behind to open Paradise and is now reimagining traditional Sri Lankan cuisine with British influences, providing a one-of-a-kind tasting menu experience.
Molly Baz is joined by internet sensation Tuna (her dog) to learn how to make dog food from scratch. Can she master dog food? And more importantly, would you eat dog food that Molly Baz made?
Don your monocle, dust off that top hat and throw on your finest furs because today we're joining Molly Baz to learn everything there is to know about the finest of fine foods, caviar. Molly heads to iconic caviar distributor and restaurant Petrossian Boutique & Cafe to taste this most decadent of delectables and develop delicious dishes on which to dine featuring, of course, caviar, that delicacy from down under the depths of the sea.
