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contentxml magazine life in a restaurant kitchen
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Recipes
(327)
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best-new-restaurants
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Lifestyle
From the perfect wine glasses to an indestructible skillet, these are the pieces our editors are investing in this decade and beyond.
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Culture
Shop our editors’ favorite sheet pans, spices, and coffee grinders—all in one place.
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Culture
We’re very on board with our senior food editor’s current obsessions.
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Restaurants
Could the reign of the white-walled, light-wood café finally be over?
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Recipes
No groceries? No worries.
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Restaurants
Murals so nice, you might forget to go inside.
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Recipes
How chef Melissa Miranda of Seattle’s Musang creates deeply flavorful dishes with a handful of heavy-lifting ingredients.
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Restaurants
At an exclusive dinner inside the New York Public Library, Bon Appétit assembled some of the best chefs in the world for an unforgettable four-course meal.
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Culture
The ABC miniseries features some truly insane vintage dishes, all brought to life by food stylist Emily Marshall.
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Lifestyle
Early. Very early.
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Restaurants
What we ate, drank, and got really into.
Articles
(219)
Restaurants
As food delivery booms, restaurants are showing virtual hospitality to their most loyal customers.
Ali Francis
Culture
Find out where blogger Jeanine Donofrio sourced the beautiful ceramics, tableware, and textiles in her new cookbook.
Jeanine Donofrio
Culture
Taste of Home gets recipes from readers, sells in Wal-Mart, and eschews trends until they're mainstream. Sriracha, anyone?
Julia Kramer
Culture
Read 'em and eat.
Bon Appétit
Early in Diner's history, its owners considered writing a cookbook. What they created instead helped launch a new wave of indie food magazines
Sam Dean
Cooking
An ode to Tumblr's shuttered experiment in editorial content, which produced some memorable stories about food (among many other things)
Sam Dean
Videos
(278)
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In this episode of Eat Stay Love, host Jamie McDonald samples the cuisine at FT 33 in Dallas where chef Matt McCallister is pushing the boundaries on formal dining with his highly creative menu that is an evolution beyond farm-to-table. Through intimate partnerships with local chefs and a set of self-enforced creative challenges that force the entire team to think outside of the box, the dining experience at FT33 is a standout in the South, or anywhere.
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“Working in a restaurant that never closes is a little bit different…the hoods are always going, the lights are always on, the people are always here.” Today, Bon Appétit spends a day on the line with Chef Jackie Carnesi, executive chef at Kellogg’s Diner in Williamsburg, Brooklyn. At 96 years old, this diner has just started back up its 24-hour service and given its menu a Tex-Mex makeover.
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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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Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.
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It's Alive with Brad Leone is back for episode 79 and this time Brad is volunteering at Food Bank for New York City in Harlem. Brad is joined by Chef Sheri Jefferson, the culinary manager in the community kitchen, where they cook one thousand meals a day. That's right, one thousand meals in one day. After a day of volunteering, they head back to the studio kitchen so Chef Sheri can show Brad just how they pull off this feat.
Learn more about Food Bank for New York City here: https://www.foodbanknyc.org
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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.