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“We currently work with 15 different cuts of pork…but we also specialize in the not common parts of the pork, like the uterus, the tongue, the snout.” Today, Bon Appétit spends a day on the line with Chef Giovanni Cervantes, co-owner of Carnitas Ramirez in NYC. This taqueria has mastered the art of pork tacos, finding ways to use a whole pig, from nose to tail.
00:00 Intro
01:39 Pork Prep
04:02 Cook Meatiest Cuts
06:22 Cook Toughest Cuts
07:22 Salsa Prep
08:01 Cook Small Cuts
08:52 Final Assembly
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
If you’re going to dinner with SNL star Sarah Sherman, there better be bread on the table.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
SNL star Ego Nwodim shares her top three NYC restaurant recommendations.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
00:00 Intro
00:49 Mix Levain
02:58 Autolyse Dough
07:18 Slap and Fold
08:09 Divid and Shape
09:51 Proof
10:38 Stretch and Proof
12:07 Top and Bake
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Time and Tide is NYC's hottest new steakhouse with a twist–they're actually a seafood restaurant.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
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.
00:00 Intro
00:11 Smashula - Hamburger America
00:32 Hearth - Ilis
01:10 Pizza Oven - Williamsburg Pizza
01:47 Dishwasher - Bonnie’s
02:24 Pizza Peel - L’Industrie Pizzeria
02:38 Pie Cutter - Pies ’n’ Thighs
03:00 Meat Slicer - Wenwen
03:26 Chef’s Knife - Llama Inn
03:51 Spoon - Rolo’s
04:39 Wok Station - Di an Di
04:45 Burger Patty Press - Cozy Royale
05:20 Cleaver - Saigon Social
05:51 Gelato Machine - Kellogg’s Diner
06:20 Tajine - Simple
06:38 Plancha - Golden Diner
06:50 Rubber Spatula - Oxomoco
07:09 Corn Mill - Sobre Masa
07:40 Alto-Shaam - Chino Grande
07:54 The Staff - Food Bank for NYC
08:13 Prep Team - Chez Ma Tante
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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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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
“Working in a restaurant that never closes is a little bit different…the hoods are always going, the lights are always on, the people are always here.” Today, Bon Appétit spends a day on the line with Chef Jackie Carnesi, executive chef at Kellogg’s Diner in Williamsburg, Brooklyn. At 96 years old, this diner has just started back up its 24-hour service and given its menu a Tex-Mex makeover.
00:00 Intro
01:14 Inventory
03:09 Check Emails
04:07 Soup of the Day
07:31 Lunch
08:55 Research & Development
12:24 Service
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
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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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Taiwan to try some of the island’s best beef noodle soup. Beef noodle soup is one of Taiwan’s most popular dishes and is often better enjoyed late at night.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
"Time and Tide–it’s a seafood restaurant that takes its cues from a steakhouse. Large format cuts of fish in a way that…you’ve not seen before at an incredibly high level.” Today, Bon Appétit spends a day on the line with Chef Danny Garcia, executive chef at Time and Tide in NYC. Founded by the late Chef Jamal James Kent, Garcia and his team work daily to carry on Kent’s legacy and keep his culinary empire going.
00:00 Intro
00:43 Kitchen Walk Through
02:25 Meeting With Analytics Team
03:21 Breaking Down Swordfish
05:46 Prepping Pithivier
07:41 Prepping Crab and Tuna
10:23 Pre-Meal Meeting
11:06 Evaluating Prep
12:29 Scrubbing Down The Kitchen
13:07 Meeting With Hospitality Team
13:56 Dining Room Meeting and Tasting
16:17 Expediting Orders
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Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
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