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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.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
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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/
Shop for the wine tools André uses!
Durand Wine Opener https://amzn.to/3HXxmcu
Cellar Rat Candle Holder https://amzn.to/34QxXOS
Hip Wine Decanter https://fave.co/3HXxqZM
Le Chateau Wine Decanter https://amzn.to/3uTLwb3
Glass Decanters with Wood Stoppers https://fave.co/3uPrcro
Stainless Steel Tea Strainer https://amzn.to/3HXdDdd
2.8" Dia Metal Mesh Strainer Loose Leaf Tea Teapot Filter Infuser https://fave.co/3JxrfMB
Fermtech FastRack Auto-Siphon Mini https://amzn.to/3HUbj6M
Silver Tone Metal Tastevin Cellarman's Wine Tasting Cup with Chain Set https://amzn.to/3517FJA
Winco WB-4 4 Quart Wine Bucket https://amzn.to/3GUxbNO
Franmara Wine Tasting Personal Spittoon https://amzn.to/3uR0mPD
Coravin - Pivot + Wine Preservation System - Black https://fave.co/34EmAd7
Le Sable Waiters Corkscrew https://www.winestuff.com/products/le-sable-waiters-corkscrew
Aldo Sohm Small Spittoon https://aldosohm.com/products/small-spittoon?variant=36145591713948
When you buy something through our retail links, we earn an affiliate commission.
Follow Andre on Instagram at https://www.instagram.com/andrehmack/
Shop for the wine tools André uses!
Durand Wine Opener https://amzn.to/3HXxmcu
Cellar Rat Candle Holder https://amzn.to/34QxXOS
Hip Wine Decanter https://fave.co/3HXxqZM
Le Chateau Wine Decanter https://amzn.to/3uTLwb3
Glass Decanters with Wood Stoppers https://fave.co/3uPrcro
Stainless Steel Tea Strainer https://amzn.to/3HXdDdd
2.8" Dia Metal Mesh Strainer Loose Leaf Tea Teapot Filter Infuser https://fave.co/3JxrfMB
Fermtech FastRack Auto-Siphon Mini https://amzn.to/3HUbj6M
Silver Tone Metal Tastevin Cellarman's Wine Tasting Cup with Chain Set https://amzn.to/3517FJA
Winco WB-4 4 Quart Wine Bucket https://amzn.to/3GUxbNO
Franmara Wine Tasting Personal Spittoon https://amzn.to/3uR0mPD
Coravin - Pivot + Wine Preservation System - Black https://fave.co/34EmAd7
Le Sable Waiters Corkscrew https://www.winestuff.com/products/le-sable-waiters-corkscrew
Aldo Sohm Small Spittoon https://aldosohm.com/products/small-spittoon?variant=36145591713948
When you buy something through our retail links, we earn an affiliate commission.
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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.
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You want your gravy thick and delicious. Here's how to get it done.
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We challenged resident Bon Appétit super taster Chris Morocco to recreate Edna Lewis's hot, crusty buttermilk biscuits and tomato gravy using every sense he has other than sight. Was he up to the challenge?
Get our recipe for classic Biscuits With Sausage Gravy
Get our recipe for classic Biscuits With Sausage Gravy
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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.
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Brad Leone returns with another episode of It's Alive, this time showing us how to make our own bison jerky. Brad slices and spices up pieces of lean bison meat for dehydration - not unlike what you'd do when working with beef - making a protein-packed snack that blows away anything you've ever tried from a store.
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Welcome back to It's Alive with Brad Leone for episode 87 and the final installment of Brad’s special backyard grilling series. This week our guy is joined by friend and colleague Chrissy Tracey for a forest excursion focused on finding ramps - edible wild leeks that grow in shaded, woody areas.
Read More: What Even Are Ramps, Anyway and Our Best Recipes for Ramps
Read More: What Even Are Ramps, Anyway and Our Best Recipes for Ramps
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Produced by Bon Appétit with Campbell's® | Join Chris Morocco as he makes Turkey Katsu. Crunchy, thinly-pounded turkey cutlets and a savory, curry gravy are exactly what we'll be reaching for at the holiday dinner table. Because, Katsu.
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Bon Appétit’s Brad Leone is back for episode 63 of It’s Alive, and this time he’s making gravlax! Join Brad as he shows you how to transform salmon into the perfect cured addition to any breakfast or meal, shows off his prized ball bearing collection, and asks whether we’re alone in this vast univer– wait, I’m getting word he’s just asking how to pronounce turmeric. Tune in to find out!
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes lentil veggie burgers.
Get the recipe: Lentil Burgers (And check out our Easiest-Ever Veggie Burgers while you’re at it.)
Get the recipe: Lentil Burgers (And check out our Easiest-Ever Veggie Burgers while you’re at it.)
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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.
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We’re back with another episode of It’s Alive and today Brad is joined by a true expert in the field of fermentation, Sandor Katz, for some fried tempeh with a side of DIY construction. Sandor shows Brad how to build an effective fermentation chamber with just a few materials before breaking down how easy it can be to create an environment where soybeans turn into a firm, sliceable, friable delight.
Find Sandor on Instagram at @sandorkraut, learn more at his website https://www.wildfermentation.com/, and check out his new book Sandor Katz’s Fermentation Journeys.
Find Sandor on Instagram at @sandorkraut, learn more at his website https://www.wildfermentation.com/, and check out his new book Sandor Katz’s Fermentation Journeys.
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Drag Queen and pickle expert Miz Cracker is back in the Bon Appétit Test Kitchen AGAIN. This time Carla teaches her how to make pickles and what her family calls 'friendly sandwiches,' a pickle-heavy grilled cheese with ham.
Read more: 23 Recipes With Pickles, for Pickles, and by Pickles
Read more: 23 Recipes With Pickles, for Pickles, and by Pickles
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Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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Bon Appétit Test Kitchen favorite, Chris Morocco, joins in on the blended burger trend with this mouth-watering smashburger recipe.
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Join Zaynab Issa in the Bon Appétit Test Kitchen as she prepares her recipe for slicked and spicy lamb noodles.
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions
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Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
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Chef Magnus Nilsson of Faviken demonstrates how to make crispy (yet soft!) Norwegian waffles. Don't forget the jam.
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Learn how to make Coffee-Flavored Belgian Waffles!
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Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes the perfect pot of beans. After enjoying some of the best ones she'd ever had at Marlow & Sons in Williamsburg, Brooklyn, Carla reached out to chef Patch Troffer to learn just what kind of magic he was conjuring. Armed with her new legume knowledge, Carla is eager to share.
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We show you how to make beef larb.
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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.
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Bon Appétit Test Kitchen Manager Brad Leone is back for episode 38 of “It’s Alive” and this time he's making beef jerky. Join Brad as he walks you through cutting, seasoning, and dehydrating two flavors of jerky.