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The Nitpicker's Perfect Restaurant: a curmudgeon's utopia where everything runs smoothly and there's nothing to complain about.
Recipes
This looks harder to make than it is, which is the whole point.
3.5
(3.5)
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Culture
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
Articles
(31)
Cooking
As the Nitpicker column turns three years old, Jason Kessler takes a moment to appreciate all the things he loves about eating
Jason Kessler
Cooking
The Nitpicker is stuck in a rut, ordering the same things from the same places. Is he too lazy to switch, or just too cheap? You decide!
Bon Appétit
Recipes
What's the difference between a two-star Michelin restaurant and a New York Times three-star? Who knows anymore? Not the Nitpicker
Jason Kessler
Culture
The opening of Federal Donuts was, well, a hot mess.
Bon Appétit
Culture
In honor of National Boss's Day, here's a day in the life of Adam Rapoport, our editor in chief—in tweets
Danielle Walsh
Lifestyle
Authorities say that airplane cocktail service will continue uninterrupted, thank God
Sam Dean
Videos
(244)
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Produced by Basically with Krusteaz | We're going back to basics on a breakfast favorite. Grab your griddle and try these tips next time you're having Weekend Pancakes.
To learn more, visit Krusteaz.com
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Who needs a cobbler when you have this apple pandowdy? This Fall favorite is easy to make, and perfect for holiday potlucks.
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Today, Bon Appétit joins Chef Sam Yoo, owner of NYC’s Golden Diner, to make pancakes. Golden Diner is an Asian/American diner, and with up to 3-hour queues, it’s one of NYC’s most popular brunch spots. Join Yoo as he demonstrates how to make the perfect plate of pancakes—worth queuing 3 hours for!
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“We make the best pancakes in New York. We sell over 400 pancakes per day.” Go behind the scenes at Chez Ma Tante with Sous Chef Fernando Natividad and see how he prepares to serve 400 of their renowned pancakes per day during the brunch rush.
Director: Gunsel Pehlivan
Director of Photography: Kevin Dynia
Editor: Jamie Gordon
Featuring: Fernando Natividad
Creative Producer: Parisa Kosari
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Roobbins
Assistant Camera: Roberto Herrera
Sound Recordist: Mike Guggino
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Additional Editor: JC Scruggs
Assistant Editor: Justin Symonds
Filmed on Location at Chez Ma Tante
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We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate J. Kenji López-Alt's Dan Dan noodles. The catch? He'll have to use each of his senses - other than sight. Does Chris have what it takes to recognize and reproduce these Dan Dan noodles if using his eyes is a no-no?
See J. Kenji López-Alt's original Dan Dan Noodles recipe here: https://www.seriouseats.com/dan-dan-noodles-recipe
Check out J. Kenji López-Alt's new cookbook, THE WOK: Recipes and Techniques, on-sale now.
See J. Kenji López-Alt's original Dan Dan Noodles recipe here: https://www.seriouseats.com/dan-dan-noodles-recipe
Check out J. Kenji López-Alt's new cookbook, THE WOK: Recipes and Techniques, on-sale now.
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There are twenty six letters in the alphabet and coincidentally there are exactly twenty six cooking tips, no more, no less, that exist in the kitchen. Join Molly, Brad, Gaby, Carla, Priya, Andy, Chris and Amiel in the Test Kitchen as they give you their cooking tips for every letter in the alphabet, from 'A' for artichoke to 'Z' for zest.