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The legendary chefs of Chef’s Table: Legends—Jamie Oliver, Thomas Keller, Alice Waters, and José Andrés—join Bon Appétit to answer your top cooking questions. From achieving perfectly crispy bacon to ordering steak well-done, they share expert tips to level up your cooking game.
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Join Carla Lalli Music, Gaby Melian, Christina Chaey, Andy Baraghani, Alex Delany, Sohla El-Waylly, Priya Krishna, Molly Baz, Chris Morocco and Amiel Stanek for another episode of Test Kitchen Talks. In this episode, they tell us what their least favorite ingredients are and then have a meal prepared for them featuring that ingredient.
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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.
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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 and Molly Baz at home as they read comments on Bon Appétit videos. Witness the insight that is comments on YouTube.
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We're taking chicken questions here! Chicken may be one of the most standard foods in America, but that doesn't mean it's always easy to make. Well, Brad, Carla, Gaby, Molly, Andy, Chris, Priya and Amiel are here to answer 13 of your burning chicken questions (and to hopefully help you not burn your chicken).
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Join Chris Morocco, Zaynab Issa, Shilpa Uskokovic, Hana Asbrink, DeVonn Francis, and Brad Leone in the Bon Appétit Test Kitchen as they each make their favorite quick and easy 15-minute meal.
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Join Zaynab Issa, Kendra Vaculin, Rachel Gurjar, Inés Anguiano, Brad Leone, and DeVonn Francis in the Bon Appétit Test Kitchen as they each share their favorite, trusty, go-to pan - and explain why they’d never be caught in the kitchen without one.
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Bon Appétit joins Chef Jassimran Singh, Executive Chef at Michelin Star restaurant Crown Shy, to make their signature grilled chicken. Perfected by the late Chef Jamal James Kent, Crown Shy’s grilled chicken is their number one dish–so popular that guests make reservations just to enjoy it.
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Sarah Baldwin, Executive Sous Chef at Osito in San Francisco, take us behind the scenes for an entire day of working the fires and serving plates at a restaurant with no standard stoves or ovens—just old fashioned open flames.
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Join Chrissy Tracey, Melissa Miranda, Brad Leone, Rachel Gurjar, Kendra Vaculin and Chris Morocco in the Bon Appétit test kitchen as they debate the merits of popular food trends from the 1950's to today. From gelatinous tomato aspic to Hamburger Helper™ and avocado toast, see if you agree with the pros on which trends still deserve a spot in the limelight and which should fade away into history.
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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 review clips from television cooking shows, including 'Masterchef with Gordon Ramsay,' 'Entertaining with Emeril,' 'Rachel Ray,' 'Maangchi,' 'Barefoot Contessa' (Ina Garten) and 'The French Chef' with Julia Child.
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Join Carla Lalli Music, Alex Delany, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Chris Moroccco, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. In this episode, our beloved pro chefs tell us what they think is the most difficult kitchen task.
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Join Carla Lalli Music, Gaby Melian, Christina Chaey, Andy Baraghani, Alex Delany, Sohla El-Waylly, Priya Krishna, Molly Baz, Chris Morocco and Amiel Stanek for another episode of Test Kitchen Talks. In this episode, they review home cooking scenes from movies and television, including 'Mrs. Doubtfire,' 'Bridget Jones's Diary,' 'Johnny English: Reborn,' 'Schitt's Creek,' 'Iron Monkey,' 'Breakfast at Tiffany's' and 'The Lunchbox.'
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Carla Lalli Music, Priya Krishna and Christina Chaey at home as they show us the oldest food in their kitchens. Whether it's smuggled lardo or ten year old fruitcake, there are a probably a few items here that may be a health hazard.
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“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
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If you want to know who's running the buzziest, most boundary-pushing restaurants in the nation, look no further than the children of immigrants.
"In Crown Heights, you can find curry chicken – the food of St. Vincent and the Grenadines, where my family grew up – on every corner, but people get a lighter version of Caribbean food when they visit The Food Sermon." - Rawlston Williams
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"I want to make sure I'm being a proper leader for them." Juliana Latif, Chef de Cuisine at the Eastern Mediterranean restaurant Zou Zou's, walks us through a typical day at the New York City eatery. Juliana starts off laying out her kitchen prep process (and watch as she demonstrates how she fillets fluke), moves on to lunch and dinner service, and breaks down how she takes inventory.
Director: Gunsel Pehlivan
Editor: Mack Johnson
Creative Producer: Parisa Kosari
Associate Producer: Dimitri Lazarshvili
Director of Photography: Kevin Dynia
Camera Operator: Aaron Snell
Camera Operator: Duell Davis
Assistant Camera: Lucas Young
Audio: Brett van Deusen
PA: Amara McNeil
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
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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, Rick Martinez, Christina Chaey and Molly Baz at home as they rate different foods. Find out who our glass of milk drinkers are. Who do you think actually likes green bell pepper?
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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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.
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Bill Nye is many things—mechanical engineer, champion of science, beloved television host—but is he a chef? We’re going to find out. For this edition of Culinary Schooled we prepared a series of kitchen challenges to find out for ourselves whether Bill’s got the skills.
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Today, Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken. Using a time-honored vertical spit roasting technique and only a simple salt seasoning, these chickens are slowly cooked to achieve that perfect golden crisp. The result? Juicy, flavorful chicken with irresistibly crispy skin, served whole and ready to be devoured with your hands.
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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.
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Ann Cromley, sous chef at Chez Panisse in Berkeley, California, brings you along for an entire day of behind the scenes prep and service at one of America’s preeminent farm-to-table restaurants.