Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
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Join professional chefs Susan Kim, Chris Morocco, Harold Villarosa, Rachel Gurjar, Chrissy Tracey, and Jessie YuChen in the Bon Appétit Test Kitchen as they reveal the specialized "secret weapon" tools they've come to depend on. From cookie-making dough guns to dried bonito shavers, some of these clutch items are sure to make good additions to your kitchen.
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.
If you asked the folks in the Bon Appétit Test Kitchen what the most important cooking tool is, they'd probably all say their knives. Join Chris, Brad, Priya, Gaby, Carla, Amiel, Molly and Andy as they show off their preferred kitchen cutlery.
Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music, Priya Krishna, Rick Martinez, Christina Chaey and Molly Baz at home as they show us the kitchen tools they value the most. If you don't already have these, you may want to consider adding them to your kitchen collection.
Filmed on 3/19 and 3/23/20.
Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
Join pro chefs Brad Leone, Tiana Gee, Chris Morocco, Harold Villarosa, DeVonn Francis, and Kendra Vaculin as they pull back the curtain and reveal their secret weapon recipe ingredients from the Bon Appétit Test Kitchen. Learn how they incorporate these spice blends and flavor building bases into their favorite recipes and why, maybe picking up a bit of inspiration for your own creations along the way.
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Watch your fingers. In this episode, Brad, Molly, Priya, Gaby, Andy, Amiel and Chris put their knife skills to the test in a timed challenge.
The challenge:
1. Mince the garlic
2. Macédoine the sweet potato
3. Julienne the jicama
Which of our beloved Test Kitchen chefs will prevail?
Today, Bon Appétit meets Chef Lucas Sin in Hong Kong to try Bamboo-pressed Noodles. These noodles are rare and an iconic part of Hong Kong’s street food legacy, with only a handful of places still making them the traditional way by hand. Using nothing but eggs and flour, these springy noodles are pressed with a 40-year-old bamboo pole and then transformed into the perfect bowl of wonton noodle soup.
Shopping for kitchen tools can be hard. There are so many out there, and when you're just starting out you need a good foundation, which doesn't include that electric cherry pitter or heavy pasta roller. As it turns out, all you need to sharpen your cooking skills—and stock your drawers properly—are 10 strategically selected kitchen tools. Senior food editor Rick Martinez gave us the lowdown on what you actually need when you're building your toolkit from the ground up.
We challenged resident Bon Appétit supertaster Chris Morocco to recreate a General Tso’s chicken recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Dan Siegel Director of Photography: Kevin Dynia Editor: Rob Malone Talent: Chris Morrocco Guest: Hana Asbrink Director of Culinary Production: Kelly Janke Producer: Tyre Nobles Line Producer: Jen McGinity Associate Producer: Sahara Pagan Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hynes Camera Operator: Jeremy Harris Sound Mixer: Brett van Deusen Culinary Assistant: Christopher Liu Researcher: Vivian Jao Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Billy Ward
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.
Tristan Kwong's expertise has earned him the title of Fruit Sommelier—and he’s visiting the Bon Appétit Test Kitchen to share some of his rare fruit wisdom. From sweetsops and rambutans to mangosteens, sprouted coconuts and many more, learn how to pick and eat some of the less traditional fruits of the world.
The Try Guys visit the Bon Appétit Test Kitchen to make surf-and-turf Carpaccio with Carla Music. Can Keith, Zach, Eugene and Ned follow along using verbal instructions only?
The Try Guys book is now available wherever books are sold! https://tryguys.com/pages/try-guys-book
“We don’t use any electric machines…we have no blenders, we have no food processors, we have no stand mixers, we do everything by hand.”Today, Bon Appétit spends a day on the line with Chef Brian Dunsmoor, owner of Dunsmoor in Los Angeles. This restaurant cooks all food over live fire and doesn’t use any electrical appliances in the kitchen, opting to do everything by hand instead.
Director: Jackie Phillips
Director of Photography: April Maxey
Editor: Michael Penhollow
Talent: Brian Dunsmoor
Director of Culinary Production: Kelly Janke
Creative Producer: Mel Ibarra
Line Producer: Joseph Buscemi
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Tania Jones
Camera Operator: Justin Abbate
Assistant Camera: Chris Davidson
Audio Engineer: Paul Cornett
Production Assistant: Spencer Matheson
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programing: Jon Wise
VP, Head of Video: June Kim
Join Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
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
Join chef Junichi Matsuzaki from the renowned Noz 17 in New York as he brings you behind the counter to demonstrate every tool he uses in preparing a 30-course omakase dinner.
Sommelier André Hueston Mack returns to demonstrate tools designed for opening, preparing, tasting, and preserving wine. From familiar staples you'd find anywhere wine is served to the specialized tools preferred by professionals, André breaks it all down in the engaging, approachable style he's known for.
Follow Andre on Instagram at https://www.instagram.com/andrehmack/
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Bon Appétit asked 20 chefs at top New York restaurants what their secret weapon ingredient is. Discover which ingredients, from seasoning and spices to freshly ground beef, make the food so delicious at NYC’s favorite restaurants.
Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
Produced by Bon Appétit with The Home Depot | Using a pressure cooker to cook the grits for this twist on a Lowcountry favorite means you don't need to babysit a pot on the stove for an hour.
Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 25 of “It’s Alive,” and this time he’s making salt. Brad visits Ben Jacobsen, of Jacobsen Salt Co. (and many “It’s Alive” cameos), to learn how sea water from the Pacific Northwest is turned into some of the best salt products in the world.
