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slideshows the united plates of america slideshow
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(147)
Cooking
The most popular slideshows of 2013, from chicken-breast recipes to gluten-free beers to the Best New Restaurants in America
Dan Piepenbring
Restaurants
Grandma plates, whole fish, and punch bowls galore!
Bon Appétit Staff & Contributors
Culture
Paper plates that look like fake porcelain, that have adorable prints, and that are a giant leap forward from those flimsy, floppy white things.
Alex Beggs
Culture
Yup, we totally care about the plates that the President eats on.
Culture
What Is American food? How do you explain it to the rest of the world? At the 2015 World's Fair in Milan, American food means food trucks. Here's why.
Elyssa Goldberg
Culture
A plate of tacos, rice, beans, and maybe an enchilada or two remains a ubiquitous part of Mexican American restaurant culture. But it’s seldom celebrated.
Patricia Escárcega
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(205)
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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.
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Bon Appétit joins burger scholar Chef George Motz, owner of Hamburger America, to see how the best smash burgers in NYC are made. Smash burgers got their name from the technique of smashing patties on a hot griddle to lock in flavor and create a crispy crust. Motz demonstrates how he makes The Chester, Oklahoma Fried Onion Burger, and his classic smash burger, which have made Hamburger America one of the most talked about burger spots in New York City.
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Ever wonder what it's like to work a shift behind the counter at a legendary Chicago sandwich shop? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the operation on track at Al’s #1 Italian Beef, courtesy of owner Chris “Bones” Pacelli.
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Great American Baking Show judges Paul Hollywood and Prue Leith join Bon Appétit to pick the best American snack food in a head-to-head taste test bracket. Are Thin Mints better than Oreos? Would they take Ruffles over Lay’s? And will savory prevail over sweet when push comes to shove? Find out as Paul and Prue taste them one by one until a sole snack reigns supreme.
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At the Museum of Ice Cream, a month-long exhibit across from The Whitney in New York City, they have a 3-feet deep sprinkle pool, edible balloons, and magical berries that turn sour flavors to sweet.
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Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.