How Pro Butchers Make Bacon | Bon Appétit

From Bon Appétit. Come behind the counter with professional butcher Lena Diaz as she cuts, cures, and smokes bacon from scratch. If you’ve ever been curious how these mouthwatering strips of magic are made in their finest form, Lena’s step by step process will answer all your questions and more. Director: Dan Siegel Director of…

Eva Longoria Guesses Cheap vs. Expensive Wines | Through The Grapevine | Bon Appétit

From Bon Appétit. Eva Longoria joins sommelier André Hueston Mack for a career-spanning conversation while tasting a selection of both expensive and affordable wines, trying to figure out which is which. Eva Longoria will soon make her feature film directorial debut with Searchlight Picture’s Flamin’ Hot, the story of Richard Montañez, the janitor turned creator…

How to Make Your Own Chocolate | Bon Appétit

From Bon Appétit. Flavor scientist Arielle Johnson demonstrates how to take raw cocoa beans and process them into delicious chocolate in your own kitchen, explaining each step of the way in comprehensive detail. Follow Arielle on Instagram at @arielle_johnson Director: Maria Paz Mendez Hodes Director of Photography: Jeremy Harris Editor: Kris Knight Talent: Arielle Johnson…

How To Make 13 Artisanal Italian Cheeses | Handcrafted | Bon Appétit

From Bon Appétit. Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or "pasta filata") cheeses all begin with a curd – heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you’ve ever wanted to try your hand…

Every Tool A Sushi Chef Uses For A 30-Course Omakase | Bon Appétit

From Bon Appétit. Join chef Junichi Matsuzaki from the renowned Noz 17 in New York as he brings you behind the counter to demonstrate every tool he uses in preparing a 30-course omakase dinner. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon…

Zaynab Makes Dark Chocolate Chip Cookies With Dates | From The Test Kitchen | Bon Appétit

From Bon Appétit. Join food editor Zaynab Issa from the Bon Appétit Test Kitchen as she makes delectably chewy date and dark chocolate cookies. These crispy-edged, chewy-centered wonders deliver the ultimate cookie texture and have an extraordinary sweet-savory balance thanks to olive oil and tahini. See the full recipe here: https://www.bonappetit.com/recipe/chewy-date-and-dark-chocolate-cookies Want Bon Appétit shirts,…

How To Make Your Own Butter | Bon Appétit

From Bon Appétit. Store-bought butter comes in all types, shapes, and sizes but there’s something unmistakably satisfying (and delicious) about making your own at home. Flavor scientist Arielle Johnson demonstrates precisely how to make it happen in your own kitchen, explaining in detail each step of turning liquid dairy into flavorful, spreadable butter. Want Bon…

Brad Makes Pastrami | It’s Alive | Bon Appétit

From Bon Appétit. We’re back with a smokin’ new episode of It’s Alive and Brad Leone is bringing the beef. Coming to you straight from his own kitchen (and backyard,) Brad is rustling up a pastrami so good you’ll think Katz’s Delicatessen has moved to coastal Connecticut. From brining and spice rubs to the smoker…

Kendra Makes Skillet Cheesesteak | From The Test Kitchen | Bon Appétit

From Bon Appétit. Join Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe. See the full recipe here: https://www.bonappetit.com/recipe/skillet-cheesesteak-with-broccoli-rabe Looking for more cooking…

Brad Makes Bone Broth | It’s Alive | Bon Appétit

From Bon Appétit. Bon Appétit’s own Brad Leone is back with another episode of It’s Alive, this time demonstrating how to make flavor-packed bone broth. Grab your biggest stock pot and get ready, because when there’s no more meat on the bone the fun is just beginning with this simple but versatile recipe. Want Bon…

Every Wine Tool a Sommelier Uses | World Of Wine | Bon Appétit

From Bon Appétit. Sommelier André Hueston Mack returns to demonstrate tools designed for opening, preparing, tasting, and preserving wine. From familiar staples you’d find anywhere wine is served to the specialized tools preferred by professionals, André breaks it all down in the engaging, approachable style he’s known for. Follow Andre on Instagram at https://www.instagram.com/andrehmack/ Shop…

How a 5-Tier Wedding Cake is Made | Handcrafted | Bon Appétit

From Bon Appétit. Sugar artist Ana Parzych joins Bon Appétit for this episode of Handcrafted to demonstrate every step of filling, stacking, and decorating a 5-tier wedding cake in her impeccable style. From building layers of buttercream and applying fondant, to crafting intricate decorative molding and realistic sugar flowers, take an up-close look at the…

Brad Makes Pickled Mussels | It’s Alive | Bon Appétit

From Bon Appétit. Today on It’s Alive, our very own Brad Leone returns to bust out his patented fermentation moves on our bivalve buddy the mussel, pickling them alongside some leeks and shallots. Perfect for topping a cracker, mixing into pasta, or serving with rice, these pickled mussels pack lots of flavor into a petite…

Chris Makes Hot Honey Radicchio Salad | From The Test Kitchen | Bon Appétit

From Bon Appétit. Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite. See the full recipe here: https://bonappetit.com/recipe/radicchio-with-hot-honey-vinaigrette-and-cotija Want Bon…