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slideshows the united plates of america slideshow
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(148)
Cooking
The most popular slideshows of 2013, from chicken-breast recipes to gluten-free beers to the Best New Restaurants in America
Dan Piepenbring
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
Yup, we totally care about the plates that the President eats on.
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
Restaurants
Grandma plates, whole fish, and punch bowls galore!
Bon Appétit Staff & Contributors
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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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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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 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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The holidays are over but the fruitcake still stands. So... what's in it? Watch as we break down exactly how many dates, candied orange peels, and mission figs make it into just one slice.
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A behind the scenes video of the photo session for our June 2012 issue feature, Pint Sized Fun.