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The most popular slideshows of 2013, from chicken-breast recipes to gluten-free beers to the Best New Restaurants in America
Dan Piepenbring
Cooking
Restaurants
At Mercado Sin Nombre, heirloom masa transforms a nostalgic lunchbox dessert into so much more.
Sam Stone
Culture
Barrett Baffert
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Culture
Editor in Chief Jamila Robinson reflects on the many things to celebrate this year.
Jamila Robinson
Videos
(251)
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Philly Cream Cheese forest animation
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We had a panel of kids try popular Christmas desserts of the past century, from mincemeat pie in the 1920s to California Waldorf Salad (with sweet onion dip!) in the 1970s.
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
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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Executive pastry chef Caroline Schiff of Gage & Tollner transforms a 70-year-old Nesselrode pie recipe into a decadent ice cream sundae.
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Kids try 100 years of party snacks. In this episode, the kids will taste a smorgasbord of party favorites like clams casino, canape with foie gras, baked bean quickies, bacon-wrapped chicken livers, cocktail franks, onion dip, cheese fondue, deviled eggs, Cool Ranch Doritos, Jell-O Pudding Pops, California Raisins, Bagel Bites, Tostitos Scoops, artichoke dip, hummus with pita chips, and more.
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Bon Appetite Deputy Editor Andrew Knowlton visits Serendipity at Caesars Palace to learn how to make their $99 ice cream sundae, the Treasure Chest.