We Tried Singapore's 106-Year-Old Beef Curry | Street Eats | Bon Appétit
Video | 1 months ago
Bon Appétit meets chef Lucas Sin at Sabar Menanti, one of Singapore's oldest nasi padang restaurants, to learn how they’ve been making authentic beef rendang for 106 years. This third-generation family kitchen slowly cooks beef for hours with fresh coconut ...
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You Need to Be Putting Brown Butter in Your Cookies
Short | 1 months ago
Brown butter is one of the easiest ways to transform homemade cookies. Learn how caramelizing the butter's milk solids creates rich, nutty, toffee-like flavors that make every bite more delicious. Want Bon Appétit shirts, hats and more? https://shop.bonappe...
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How NYC’s Best Mac and Cheese is Made | Made To Order | Bon Appétit
Guide | 1 months ago
Chef Clare Malfitano of Murray's Cheese shares how to make the ultimate baked mac and cheese. From building a silky Mornay sauce from scratch and choosing the best pasta shape for maximum cheese coverage, to creating a crispy, golden cheese crust, discover ...
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This Step is a Non-Negotiable When Making Peking Duck
Short | 1 months ago
What makes Peking duck so incredibly crispy? It starts long before roasting. Watch as the duck is blanched to tighten the skin, remove impurities, and prepare it for even drying, one of the most important steps behind perfectly crisp, golden Peking duck. Wa...
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Why Tempering Spices Makes Everything Taste Better
Short | 1 months ago
The secret to incredible curry starts long before the sauce comes together. Learn how tempering spices unlocks layers of flavor and aroma in Singapore's fish head curry. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube...
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How a French Chef Makes France's Most Famous Fish Dish | Fundamental French Cooking | Bon Appétit
Guide | 1 months ago
Learn how to make Sole Meunière with master French chef Alexia Duchêne. Alexia breaks down every step behind this classic French dish she grew up eating, from preparing and carving the fish to making a rich brown butter, lemon, parsley, and caper sauce. Fee...
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The Stadium Making the Best Food in Sports | On The Line | Bon Appétit
Video | 1 months ago
Bon Appétit spends a day on the line with Chef Jason Eksterowicz of Citi Field, home of the New York Mets and America's best stadium food. From pastrami nachos, Korean fried chicken, and a Michelin-starred pastry chef, see how an award-winning MLB food oper...
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The Pizza Oven Built for Nonstop Service
Short | 1 months ago
Why do some pizza ovens keep turning out perfect pies even during the busiest dinner rush? Chef Max Blachman-Gentile of Jules Pizza explains how a clever deck oven design constantly replenishes heat, prevents burnt crusts, and keeps every pizza cooking cons...
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Why Chefs Inflate Peking Ducks
Short | 1 months ago
Why do chefs pump air underneath the skin of a Peking duck? This traditional technique helps separate the skin from the meat so the fat can render during roasting, creating the signature glassy, crispy skin that makes authentic Peking duck so famous. Want B...
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A Day with the Oven Master at San Francisco's Best Bakery | On The Line | Bon Appétit
Video | 1 months ago
Bon Appétit spends the morning with oven master May Nguyen at Breadbelly, San Francisco’s acclaimed Asian-American bakery. Every morning, May races against the clock to bake, finish, and garnish hundreds of pastries before sunrise. Discover how kaya buns, c...
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How One of NYC's Best Bakers Makes Chocolate Chip Cookies | Made in House | Bon Appétit
Video | 1 months ago
Pastry chef Caroline Schiff shares her ultimate chocolate chip cookie recipe using two special ingredients. Discover how brown butter and malted milk powder create irresistibly chewy centers, crisp edges, and deep toffee-like flavor for the perfect cookie. ...
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The Best Cheese for Gooey Croque Monsieur
Short | 1 months ago
What makes the perfect Croque Monsieur? It all comes down to the cheese. Discover why Comté brings nutty complexity while Raclette delivers unbeatable melt, creating the ultimate balance of flavour and gooey texture in this French classic. Want Bon Appétit ...
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