Join professional chefs Chris Morocco, Jessie YuChen, Susan Kim, Rachel Gurjar, Chrissy Tracey, and Harold Villarosa in the Bon Appétit Test Kitchen as they demonstrate the correct way to perform 6 potentially dangerous cooking tasks. With sharp blades and open flames at every turn, take it from the pros and use these tips to stay safe in the kitchen.
Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
Today, actor Glen Powell sits down with Bon Appétit to eat his favorite meals and talk all things acting, fitness and Texas. Join Powell as he discusses the confidence boost he received from Denzel Washington early on in his career to running tips from Tom Cruise—all while tucking into his favorite foods.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen- a line of organic pantry staples designed to modernize the American pantry.
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.
You really can't go wrong with a grilled cheese sandwich, whether it's a diner-style classic or stuffed with sardines. Join Claire Saffitz, Brad Leone, Chris Morocco, Sohla El-Waylly, Carla Lalli Music, Priya Krishna, Molly Baz, and Amiel Stanek at home as they make eight riffs on the perennial favorite.
Join Brad Leone and Andy Baraghani in Brad's backyard as they grill "garbage fish." Don't be turned off by the term; it refers to bycatch, fish unintentionally caught while targeting other species. Brad picked up some bluefish and porgy, which are historically considered bycatch, to grill into a delicious meal.
Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 21 of "It's Alive," and this time he's giving you his top ten fermentation tips. Brad discusses his favorite equipment, best practices, and addresses some common concerns in the wild world of fermentation.
“It's been about two years of construction…six months of conceptualization of menu. In 24 hours we'll know whether we've accomplished it.” Join Ari Kolender, chef and partner at Queen Street in Los Angeles, for a day behind the scenes as he prepares to open his Charleston-inspired raw bar and grill for the very first time. “This has been ours by ourselves for over two years, and we're about to give it away.”
There’s nothing that tastes quite like fresh fish and calamari grilled over super-hot coals, especially when those coals are white binchotan. Chef Bryce Shuman of Betony shows the Brothers Green the way.
Buxton Hall's chef and pitmaster Elliott Moss will be the first to tell you he's not classically trained. In fact, he got his start in the kitchen of a South Carolina Chick-fil-A. After years of chasing his dream of opening up a BBQ restaurant, Moss opened Buxton Hall in Asheville, NC.
Learn how to grill salmon with the Test Kitchen's Andy! For this lemony grilled salmon recipe, you absolutely want to cook fish that still has its skin on. It protects the fish while it grills and, despite what you think or have been told, will help it release from the grill grates more easily.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-salmon-with-lemon-sesame-sauce%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA fdqBiW search_result_item-698dbad3734ba65315f755a2">
Ever wondered what knives top chefs swear by? Bon Appétit asked 10 of NYC’s best chefs to share the knives they can’t live without–from Japanese gyuto and bunka knives to German knives, carbon steel blades, petty knives, honosuki poultry knives, and essential serrated bread knives. Learn the difference between Japanese vs Western knives, carbon steel vs stainless steel, how blade shape affects control, and which knives are best for home cooks.
Join pro chefs Brad Leone, Harold Villarosa, Tiana Gee, Chris Morocco, Kendra Vaculin and DeVonn Francis as they debate the merits of 11 common cooking tips and tricks in the Bon Appétit Test Kitchen. Does adding oil to your pasta water prevent the noodles from sticking? Does the crispiest bacon start with a completely cold pan? Find out which bits of wisdom our pro chefs are in accord with and which ones they reject on this episode of Test Kitchen Talks.
Presented by CESAR® | Chef and TV host Alejandra Ramos creates a tapas feast and shares how cooking during quarantine had led to more experimentation in her beautiful home.
Ever wondered what pans top chefs swear by? Bon Appétit asked 10 of NYC’s best chefs to share the pans they can’t live without–from stainless steel saucier pans and carbon steel skillets to cast iron, nonstick frying pans, braisers, and sheet pans. Learn why these kitchen tools are essential, how chefs use them in restaurant kitchens, and which pans work best for home cooks.
Chef Atsushi Kono / Kono - All Clad Stainless Steel Pan https://cna.st/st/sabujn1
General Manager Tania / Veselka - Non-stick pan https://cna.st/st/6FFoEBQ
Executive Chef Jackie / Kellogg’s Diner - Made in saucier pan https://cna.st/st/wCkbVN3
Chef de Cuisine Neel Kajale / Adda - Le Creuset Signature Braiser https://cna.st/st/chNa4lW
Chef Nhu Ton / Bánh Anh Em - Bánh Xèo pan https://cna.st/st/08A99QW
Former Exec. Chef Alec Horen / St. Anselm - Non-stick pan https://cna.st/st/kJZ28Il
Chef de cuisine Maria Barriga/ Oxomoco - Cast iron pan https://cna.st/st/rlywqQn
Chef Fredrik Berselius/ Aska - Kama Asa Carbon Steel Pan https://kama-asa.co.jp/en/collections/tool-fryingpan
Chef Mary Attea / Musket Room - Hotel pan https://cna.st/st/jNyvbMb
Chef Miro / Hani’s - Sheet pan https://cna.st/st/6wlhrdK
The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips). Keep that in mind if you’re using a different size—the cook times may vary. The sugar matters, too. Conventional granulated is too fine and raw sugar is too coarse—it won't stick to the churros.
Join Brad Leone, Gaby Melian, Molly Baz, Chris Morocco, Alex Delany, Priya Krishna, Carla Lalli Music and Claire Saffitz for another episode of Test Kitchen Talks. In this episode, they break down all of the techniques they've each learned working in restaurants.
Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.
Ever wonder what tools top chefs use every day? Bon Appétit asked 20 of NYC’s best chefs to share the essential tools they keep in their knife rolls. From precision knives to unexpected gadgets, find out what these culinary pros can't live without during a busy shift.
