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Peanut Meringue Cookies
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Learn how to make Peanut Meringue Cookies! Get the recipe here: http://weightloss-tricks.today/recipe/peanut-meringue-cookies%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-594d896641dd3d095ea0188f">
The Perfect Hummus Swoosh
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Learn how to execute the perfect hummus swoosh!
Harold & Tiana Make Halo-Halo
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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.
Pitchfork x Philly Cream Cheese: Forest
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Philly Cream Cheese forest animation
Claire Teaches You Cake Decoration
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Claire’s favorite subject in Baking School? Art class! There will be sprinkles, there will be pastry tip fails, and for some reason, there will be an actual blow torch toasting some coconut meringue magic.
Tiana & Harold Make Skewers Two Ways
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Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.
The Most Insane Dessert on the Vegas Strip Is At Caesar's Palace
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Bon Appetite Deputy Editor Andrew Knowlton visits Serendipity at Caesars Palace to learn how to make their $99 ice cream sundae, the Treasure Chest.
How a Sugar Artist Crafts a 5-Tier Wedding Cake
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Sugar artist Ana Parzych joins Bon Appétit for this episode of Handcrafted to demonstrate every step of filling, stacking, and decorating a 5-tier wedding cake in her impeccable style. From building layers of buttercream and applying fondant, to crafting intricate decorative molding and realistic sugar flowers, take an up-close look at the craftsmanship behind the world’s most luxurious wedding cakes.
Pro Chefs Upgrade Instant Ramen (6 Ways)
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Join professional chefs Harold Villarosa, Susan Kim, Rachel Gurjar, Chrissy Tracey, Jessie YuChen, and Chris Morocco in the Bon Appétit Test Kitchen as they demonstrate 6 expert upgrades to run-of-the-mill instant ramen.

Get our recipe for Crunchy Ramen Noodle Salad here!
Flooding and Painting Sugar Cookies
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Learn the basic techniques you need to maneuver around the kitchen like a professional. In this episode, learn how to flood and paint sugar cookies.
Binging with Babish Host Andrew Rea Reviews The Internet's Most Popular Food Videos
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'Binging with Babish' host Andrew Rea reviews the internet's most popular food videos including Nusr-Et Dubai's Salt Bae Kobe Burger, Epic Meal Time's Fast Food Lasagna, Spicy Ramen Challenge by Kaycee and Rachel, Tasty's Sliders 4 Ways, TigerTomato's Making Pepperoni Pizza Pancake, How to Make Perfect Poached Eggs by Jamie Oliver, 'Burritozilla' killed in under 2 Minutes by Matt Stonie, DIY RAINBOW BAGELS by Rosanna Pansino, and Binging with Babish: Krabby Patty from Spongebob Squarepants.
Upside Down Plum Cake With Tangy, Gooey Caramel
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Join Rachel Gurjar in the Bon Appétit Test Kitchen as she makes her plum and lime upside down cake. Juicy plums unite in a luscious sauce with deep caramel notes and sharp lime flavor for an irresistible taste that will call for seconds.

Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
The One Smoothie Recipe You Need to Master
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We show you how to make a berry, beet, mint, lime, and chia seed smoothie.
Binging with Babish Tries to Keep Up with a Professional Chef
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Binging with Babish visits the Bon Appétit Test Kitchen to make a Jean Georges-style ostrich egg with Molly Baz. Can he follow along using verbal instructions only? Check out Andrew's YouTube channel here: https://www.youtube.com/user/bgfilms Filmed on 2/28/2020.
How to Ice the Perfect Cake
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Get the buttercream frosting ready and let's do this thing.
How to Make Tater Tots Better Than Your Favorite Diner
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Whoever invented the tater tot deserves a medal because they are a true hero.
New England Clam Chowder
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We show you how to make a New England clam chowder.
Inside Vanity Fair's Oscar Party: See What Thomas Keller Made for Hollywood’s Biggest Stars
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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.
Shangela Tries to Keep Up with Carla
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Drag queen Shangela visits the Bon Appétit Test Kitchen to make churros with bittersweet chocolate sauce with Carla. Can she follow along using verbal instructions only? Check out the recipe here: https://weightloss-tricks.today/recipe/churros-with-bittersweet-chocolate-sauce In addition to A Star is Born, her new netflix series SUPER DRAGS is launching globally Nov 9. And she is on tour in over 180 cities throughout the rest of the year. Dates here: https://shangela.com/pages/tour
Chocolate Birthday Cake
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Brighten up a birthday with our chocolate birthday cake recipe!
The Museum of Ice Cream is a Real-Life Willy Wonka's Chocolate Factory
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At the Museum of Ice Cream, a month-long exhibit across from The Whitney in New York City, they have a 3-feet deep sprinkle pool, edible balloons, and magical berries that turn sour flavors to sweet.
Claire Teaches You Cake Frosting
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From fluffy Italian Meringues to savory Swiss Buttercreams, there’s a wild world of frostings in the mix. Claire’s got a signature style to whip ‘em all up, plus all the tricks to save your spreads when disaster strikes. And yes, you’re definitely allowed to lick the mixer when you’re done.
Horseradish-Cheddar Cheese Ball
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If you have been carefully crafting your image as a professional party host but haven't made a cheeseball like this... you can't really call yourself a professional. This quick-to-make crowd-pleaser pairs nicely with practically any cracker. Find the recipe here: http://weightloss-tricks.today/recipe/horseradish-cheddar-cheese-ball
How To Make a Giant, Waffled Tater Tot At Home
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The cooks at Riddler show us how to hang. Have some wine, waffle those tots, and let loose! ~vibes~