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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.
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A behind the scenes video of the photo session for our June 2012 issue feature, Pint Sized Fun.
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Philly Cream Cheese forest animation
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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.
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How does a high-end, perennially busy Chinese restaurant in New York City keep the plates coming? Emmeline Zhao, Managing Partner at Silver Apricot in New York's West Village, leads us behind the scenes for an all access look at how the staff handles a busy Friday evening rush, serving hundreds of consistently high-quality small plates a night from their 90 square foot kitchen.
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Ever wonder what it's like to work a shift at a famous doughnut shop in New York City? Step behind the counter and into the kitchen with DeVonn Francis as he's given a crash course on how to keep the dough rolling by head pastry chef Jessica Bone and Leslie Polizzotto, co-founder of The Doughnut Project in New York.
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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
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Wood furniture is art at Sawkille Workshop in Kingston, NY. Brooks meets the man behind the craft and learns how to make perhaps the most comfortable barstool around, while crafting an Old Fashioned with Maker's Mark and Jack Rudy Bitters. #ad
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You don't just taste it, you feel it. Check out Philadelphia cream cheese's Lemon Cake with Cheesecake Tunnel recipe.
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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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We teach you how to make an old school Pineapple Upside-Down Cake.
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Watch the pure, unfiltered joy of children seeing their dream cakes appear before their eyes (in slow motion).
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We asked the cutest kids we know to imagine their dream cakes. Then the bakers at Duff’s Cakemix made them. Watch what happens next.
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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.
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Legos and superheroes and laser-eyed pigeons—oh my! Five year-old George imagines his dream cake and is thrilled when it appears before his very eyes.
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Brighten up a birthday with our chocolate birthday cake recipe!
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Executive chef Jamal James Kent of Michelin-starred New York restaurant Crown Shy brings us into the kitchen, up close and personal, for an unparalleled look behind the scenes of a busy dinner rush.
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What does this mega-bakery have to offer? The Tartine Manufactory has wine, ice cream, and oh yeah– bread. Pastries. The desserts just keep coming!
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How to make Court Street Grocer's Six Foot Sub
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Ever wonder what it's like to work a shift at a high-traffic pizzeria in New York City? Step behind the counter with Brad Leone as he's given a crash course in everything from mixing mountains of dough to prepping pies for the oven by Nino Coniglio, owner of Williamsburg Pizza.
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Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.
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You can most definitely make stunningly beautiful cookies. Bon Appétit senior associate editor Claire Saffitz will show you the way.
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes tie-dye swirl holiday cookies. The butter cookie that acts as your canvas is extremely simple to make (like, six ingredients simple), so you can spend most of your time on the fun part: unleashing your inner artiste. When you’re decorating, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze, let the cookie dry for about five minutes, and try again.