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We asked Trois Mec chef Ludo Lefebvre, one of the country’s hottest culinary figures, to show us his favorite food bites in L.A. — from the crispiest and crunchiest to the sweetest and spiciest. Needless to say, the results had us instantly enticed. Follow along to see exactly what makes each bite so special, and why Ludo was so excited to take us on a culinary tour of the vibrant city he calls home, in the S.Pellegrino® Taste Guide featuring Ludo Lefebvre.
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Restaurants
Want more proof you should be eating in Scandinavia right now? Look no further than chef Daniel Berlin's tiny restaurant in Sweden.
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Chef Daniel Berlin of Krog i Skåne Tranås in rural Sweden cooked a meal to remember in the BA Night Kitchen.
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Anthony Salguero, chef-owner of Popoca in Oakland, is spreading the gospel of Salvadoran cuisine.
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We hosted a Night Kitchen dinner in Los Angeles with Irene Neuwirth and chef Ludo Lefebvre.
Recipes
The Food Market chef Chad Gauss turns a seventies party essential into a modern must-have with soft pretzels and fondue made with Tillamook Pepper Jack and Monterey Jack.
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Exclusive recipes and more from the award-winning chef’s forthcoming cookbook.
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The longer this cabbage relish ferments, the better it’s going to taste.
4.5
(4.53)
Recipes
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
Easy
Recipes
This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.
Quick
Recipes
Short on time? Use this shortcut to concoct a shrub-like spritzer that tastes way fancier than it is to make.
3.5
(3.5)
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Culture
We’re very on board with our senior food editor’s current obsessions.
Articles
(80)
techniques
Get to know your knife and it will become your best friend in the kitchen
Ian Knauer
Culture
On this episode of Food People, comedian Matteo Lane discussed his new book, traveling to Rome, and more.
Joseph Hernandez
Culture
On this episode of Food People, Jamila and United States Surgeon General Dr. Vivek Murthy discuss the loneliness epidemic and how gathering with friends and loved ones over food is the best cure.
Culture
Everyone’s favorite humanitarian chef shares his home cooking in Spain My Way
Jamila Robinson
Culture
Columnist Mark Bittman chats with editor-in-chief Adam Rapoport about his cookbooks, columns, and more.
Bon Appétit
Cooking
BA Bake Club is back with July’s recipe: Jesse’s crusty Cheddar Jalapeño Loaf.
Videos
(213)
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We challenged Chris Morocco to recreate Frida Kahlo’s Oaxacan black mole in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Director: Chris Principe
Director of Photography: Ben Dewey
Editor: Jared Hutchinson
Talent: Chris Morocco
Guest Judge: Dan Siegel
Director of Culinary Production: Kelly Janke
Senior Creative Producer: Mel Ibarra
Culinary Producer: Stevie Stewart
Line Producer: Joe Buscemi
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Tania Jones
Camera Operator: Caleb Weiss
Audio Engineer: Michael Guggino
Culinary Assistant: Amy Drummond
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Additional Editor: Paul Tael
Assistant Editor: Andy Morell
Director, Creative Development : Maria Paz Mendez Hodes
Senior Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video : June Kim
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Associate Editor Amiel Stanek teaches us how to make fruit leather with kombucha SCOBY.
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate J. Kenji Lopez-Alt's okonomiyaki in the BA Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
Check out J. Kenji Lopez-Alt's Okonomiyaki Pancake Recipe here.
Upgrade your cooking skills with his two captivating books by J. Kenji Lopez-Alt, The Food Lab and The WOK, available now!
Check out J. Kenji Lopez-Alt's Okonomiyaki Pancake Recipe here.
Upgrade your cooking skills with his two captivating books by J. Kenji Lopez-Alt, The Food Lab and The WOK, available now!
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Llama Inn Chef Erik Ramirez shows us how to make the perfect Peruvian Anticucho using Binchotan charcoal on a Konro Grill.
Featuring Eric Ramirez, Chef at LLama Inn
Produced by Gigi Dement
Directed by Shandor Garrison
Cinematography by Tony Burns
Art Direction by Alina Uzlov
Food Styling by Rebecca Jurkevich
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Andy Baraghani loves Chinese food, so he was pretty excited when we challenged him to go learn the ins and outs of Sichuan cooking. Join Andy on a culinary exploration as he learns how to make four traditional Sichuan dishes under the guidance of Chinese food experience guide Liz Mo and Málà Project chef Qilong Zhao.
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Bon Appétit spends a day on the line with Chef Yara Herrera, owner and Executive Chef of Hellbender, NYC’s most exciting Mexican restaurant. Hellbender is Yara’s first experience opening a restaurant as the owner. Discover the highs, challenges, and flavors that go into running your own restaurant, and how Yara and her team craft their Mexican dishes like salsa macha, empanadas, churros, and aguachile.