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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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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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We hosted a Night Kitchen dinner in Los Angeles with Irene Neuwirth and chef Ludo Lefebvre.
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Anthony Salguero, chef-owner of Popoca in Oakland, is spreading the gospel of Salvadoran cuisine.
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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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Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us this Wiener Schnitzel recipe for perfectly crisp, golden veal cutlets.
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The longer this cabbage relish ferments, the better it’s going to taste.
4.5
(4.53)
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Get to know Alex Lau, BonAppetit.com's new staff photographer!
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Ten strong food opinions from Bon Appétit editor in chief Adam Rapoport: perfect fodder for his live Facebook chat on Wednesday, July 30, at 4 p.m. ET
Recipes
This pizza dough recipe is by no-knead king Jim Lahey. It's only 3 ingredients—you've got this.
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(4.13)
Articles
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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
Columnist Mark Bittman chats with editor-in-chief Adam Rapoport about his cookbooks, columns, and more.
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Watch Adam Rapoport, our editor in chief, go on MSNBC to lay down some knowledge from "The Grilling Book"
Sam Dean
Culture
The "sushi Nazi" is retiring today, and the filmmaker David Gelb (of Jiro Dreams of Sushi) made a short film about the famously grumpy chef
Sam Dean
Culture
Chef Philip Krajeck of Rolf & Daughters in Nashville shares how to make a great summer pasta. Hint: You're not salting your water enough.
Bon Appétit
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(211)
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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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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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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 talks about grilling with Binchotan charcoal and the many uses of this historic Japanese charcoal.
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.