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Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
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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 at homemade cheese, Rynn will get you on your way in no time.
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Chef Michael Vignola of The Eighty Six in NYC shares what it takes to make their $38 cheesesteak. Using slow-roasted Australian Wagyu, house-made Alpine cheese sauce, caramelized onions, and freshly baked bread, Vignola spends three days transforming a classic Philly cheesesteak into his luxurious homage.
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How to make a cheesesteak.
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Benton Brown and Susan Boyle run Crown Finish Caves, a cheese aging facility 30 feet underground in Brooklyn, NY.
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If you have been carefully crafting your image as a professional party host but haven't made a cheeseball like this... you can't really call yourself a professional.
This quick-to-make crowd-pleaser pairs nicely with practically any cracker.
Find the recipe here:
http://slim-weight.today/recipe/horseradish-cheddar-cheese-ball
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Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
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We show you how to make American cheese, from the comfort and safety of your own home!
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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 the secrets behind one of New York's most popular mac and cheese recipes.
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Want cheese and crackers in one bite? Try this recipe!
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In this episode, the kids try 100 years of cheese. Velveeta cheese fudge and peanut butter pickle sandwich dominated the 1920s. The 1930s brought the cream cheese and chopped olive sandwich. Wartime cheese pudding premiered in the '40s. Easy cheese spray (aka cheez whiz) arrived in the '50s. The horseradish cheese ball rolled into the '60s. Fondue debuted in the '70s. Quiche lorraine conquered the '80s. Hot Pockets heated up the '90s. Recently, Raclette cheese and vegan cheese trended.
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We added a few grown-up cheeses to a classic kids' recipe.
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If you asked the folks in the Bon Appétit Test Kitchen what the most important cooking tool is, they'd probably all say their knives. Join Chris, Brad, Priya, Gaby, Carla, Amiel, Molly and Andy as they show off their preferred kitchen cutlery.
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We love the way the platter looks using large, similarly shaped endive leaves, but any tough green will work in a pinch.
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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 for the wine tools André uses!
Durand Wine Opener https://amzn.to/3HXxmcu
Cellar Rat Candle Holder https://amzn.to/34QxXOS
Hip Wine Decanter https://fave.co/3HXxqZM
Le Chateau Wine Decanter https://amzn.to/3uTLwb3
Glass Decanters with Wood Stoppers https://fave.co/3uPrcro
Stainless Steel Tea Strainer https://amzn.to/3HXdDdd
2.8" Dia Metal Mesh Strainer Loose Leaf Tea Teapot Filter Infuser https://fave.co/3JxrfMB
Fermtech FastRack Auto-Siphon Mini https://amzn.to/3HUbj6M
Silver Tone Metal Tastevin Cellarman's Wine Tasting Cup with Chain Set https://amzn.to/3517FJA
Winco WB-4 4 Quart Wine Bucket https://amzn.to/3GUxbNO
Franmara Wine Tasting Personal Spittoon https://amzn.to/3uR0mPD
Coravin - Pivot + Wine Preservation System - Black https://fave.co/34EmAd7
Le Sable Waiters Corkscrew https://www.winestuff.com/products/le-sable-waiters-corkscrew
Aldo Sohm Small Spittoon https://aldosohm.com/products/small-spittoon?variant=36145591713948
When you buy something through our retail links, we earn an affiliate commission.
Follow Andre on Instagram at https://www.instagram.com/andrehmack/
Shop for the wine tools André uses!
Durand Wine Opener https://amzn.to/3HXxmcu
Cellar Rat Candle Holder https://amzn.to/34QxXOS
Hip Wine Decanter https://fave.co/3HXxqZM
Le Chateau Wine Decanter https://amzn.to/3uTLwb3
Glass Decanters with Wood Stoppers https://fave.co/3uPrcro
Stainless Steel Tea Strainer https://amzn.to/3HXdDdd
2.8" Dia Metal Mesh Strainer Loose Leaf Tea Teapot Filter Infuser https://fave.co/3JxrfMB
Fermtech FastRack Auto-Siphon Mini https://amzn.to/3HUbj6M
Silver Tone Metal Tastevin Cellarman's Wine Tasting Cup with Chain Set https://amzn.to/3517FJA
Winco WB-4 4 Quart Wine Bucket https://amzn.to/3GUxbNO
Franmara Wine Tasting Personal Spittoon https://amzn.to/3uR0mPD
Coravin - Pivot + Wine Preservation System - Black https://fave.co/34EmAd7
Le Sable Waiters Corkscrew https://www.winestuff.com/products/le-sable-waiters-corkscrew
Aldo Sohm Small Spittoon https://aldosohm.com/products/small-spittoon?variant=36145591713948
When you buy something through our retail links, we earn an affiliate commission.
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We show you how to make grilled cheese for a crowd.
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We sent Elazar Sontag, Restaurant Editor for Bon Appétit, on a mission to find the best Philly Cheesesteak in Philadelphia. The most famous sandwich in Philly, cheesesteaks comprise thinly sliced beef and melted cheese on a long hoagie roll–join Sontag as he eats 19 of the city’s most recommended cheesesteaks in a single day to crown a winner.
Director: Ian Stroud
Director of Photography: Kevin Dynia
Editor: Kristopher Knight
Host: Elazar Sontag
Director of Culinary Production: Kelly Janke
Creative Producer: Christie Garcia
Line Producer: Joe Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Camera Operator: Rob Marish
Assistant Camera: Eli Martine
Audio Engineer: Andy Wenrich
Production Assistant: Caleb Clark
Staff Editorial Consultant: Ryan Harrington
Researcher: Madeline Scheier
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Animation: Lea Kichler
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming : Jon Wise
VP, Head of Video: June Kim
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Join Claire Saffitz, Brad Leone, Chris Morocco, Molly Baz, Andy Baraghani, Sohla El-Waylly, Priya Krishna and Carla Lalli Music as they share their favorite ways to spice up boxed macaroni & cheese. Throw a little fermented garlic-ginger paste in there, whydon'tya. Or pop some panko upon that pasta. You can't go wrong with any of these recipes.
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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 20 of "It's Alive," and this time he's visiting the workshop of legendary knife maker Bob Kramer to see what goes into making a high quality chef's knife. Together they forge, grind, and squish their way through creating a 5 inch utility blade.
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These cheese straws are so easy to make but so delicious. Your party guests will love these!
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Chef Gabe Kennedy joins Kevin Heald and Caitlin Nish of Malt & Mold in New York City to put together the perfect cheese board, from fresh chèvre to funky blue.
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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.
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We show you how to make simple herbed paneer cheese at home.
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Ever wonder what tools top chefs use every day? Bon Appétit asked 20 of NYC’s best chefs to share the essential tools they keep in their knife rolls. From precision knives to unexpected gadgets, find out what these culinary pros can't live without during a busy shift.