Tag: Restaurants & Bars (NEC)

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How To Cut Every Cheese | Method Mastery | Epicurious

How To Cut Every Cheese | Method Mastery | Epicurious

Alright, alright, settle down – I see you two laughing back there. Let’s come to attention, sharpen our knives, and act like adults because today we’re learning how to cut every cheese. Join Anne Saxelby, founder and co-owner of Saxelby Cheesemongers, for a crash course on how to impress your entourage with any fromage. From the firm and tangy to the creamy and salty, Anne lays out the best tools and techniques for serving nearly any cheese you could think of.

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0:00 Introduction
0:33 Parmigiano-Reggiano
2:45 Gruyère
4:26 Havarti
5:22 Raclette
7:21 Tête de Moine
9:36 Swallow Tail Tomme
11:31 Goat Tomme
12:27 Bismark Clothbound Cheddar
13:54 Shelburne Farms Cheddar
14:56 Manchego
16:40 Gouda
18:30 Brie
20:32 Camembert
22:26 Coupole
23:46 Gorgonzola
25:25 Roquefort
27:32 Époisses
29:10 Winnimere
30:59 Mozzarella
32:30 Ricotta
33:23 Chèvre
33:51 Burrata
35:12 Provola
36:19 Queso Fresco
37:10 Feta
38:01 Labneh
38:38 Farmer Cheese
39:20 Mascarpone
40:02 Halloumi
41:16 Cotija

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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

How To Cut Every Cheese | Method Mastery | Epicurious

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How To Eat Soup Dumplings (Without Scalding Yourself)

How To Eat Soup Dumplings (Without Scalding Yourself)

Chef Dr. Tom Lo, professional chef and partner at Chi Restaurant and Spy C Cuisine, demonstrates the proper way to eat a soup dumpling.

Watch him fold every chinese dumpling there is: https://youtu.be/X1C5a_d860U

Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-store/id312101965?pt=45076&ct=EpiVideoDescriptionYT&mt=8

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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

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Starbucks Peppermint Mocha!

Starbucks Peppermint Mocha!

Merch: https://www.cookingwithlynja.com/

1 C Sugar, 1 C Water, 2TBS Cocoa Powder; 1 C Sugar, 1 C Water, 2 Tsp Peppermint Extract, 4 OZ Espresso, 8 Oz Milk, 2 Tbs whipped cream, 1tsp peppermint candy

#shorts

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4 Levels of Omelets: Amateur to Food Scientist | Epicurious

4 Levels of Omelets: Amateur to Food Scientist | Epicurious

We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of an omelet. And then we brought in a food scientist to review their work. Which omelet was the best?
Check out the professional’s recipe here on the ICE blog: https://www.ice.edu/blog/french-omelet-recipe

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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

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What You're Really Paying For With Expensive Champagne

What You're Really Paying For With Expensive Champagne

Sommelier André Hueston Mack points out the big difference small bubbles can make in more expensive champagnes and sparkling wines.

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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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Quick Pickle Almost Any Vegetable With 2 Ingredients

Quick Pickle Almost Any Vegetable With 2 Ingredients

Chris Morocco shares his go-to technique for pickling almost any vegetable, quick and easy.

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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.

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Zaynab Makes Gingery Chicken Noodle Soup | From The Test Kitchen | Bon Appétit

Zaynab Makes Gingery Chicken Noodle Soup | From The Test Kitchen | Bon Appétit

Join Zaynab Issa in the Bon Appétit Test Kitchen as she prepares her Gingery Chicken Noodle Soup recipe. Taking inspiration from Zaynab’s favorite instant noodles, Maggi masala noodles, this chicken noodle soup gets a heavy hand of aromatic curry powder and ginger for depth. The spice blend, along with a few alliums, provide tons of flavor while keeping things speedy, especially if you’re working with a prepared stock.

Get this full recipe – and unlimited access to thousands more. https://bonappetit.com/unlimited

Director/Producer: Mel Ibarra
Director of Photography: Eric Brouse
Editor: Rob Malone
Talent: Zaynab Issa
Director of Culinary Production: Kelly Janke
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Corey Eisenstien
Audio: Mike Guggino
Production Assistant: Jamal Abdinasir Mohamed
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward

—
0:00 Gingery Chicken Noodle Soup
0:38 Prep ingredients
0:40 Season chicken thighs with salt
1:03 Cut scallions
1:11 Slice garlic
1:22 Slice ginger
1:45 Slice carrots
2:16 Cut lime
2:25 Make soup
2:30 Heat oil over medium heat
2:37 Add scallion batons, ginger, garlic, and salt and sauté for 4–6 minutes
3:06 Add curry powder and black pepper
3:26 Add black pepper
3:30 Add broth and water and bring to a boil
3:48 Add chicken thighs and simmer until cooked through, 18–22 minutes
4:11 Remove chicken from broth
4:29 Add carrots and cook 3–4 minutes
4:36 Add noodles and scallion batons and cook until just tender
5:23 Finish soup
5:26 Shred chicken
5:54 Squeeze lime juice into broth
6:11 Plate, top with black pepper, and serve with lime wedge
6:44 Taste!

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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.

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You'll Never Guess How This Glass Got Its Shape | Bon Appétit

You'll Never Guess How This Glass Got Its Shape | Bon Appétit

Legend has it the coupe glass received its shape in a very particular way…

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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.

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Kimchi's Amazing Transformation: One Hour to One Year | Bon Appétit

Kimchi's Amazing Transformation: One Hour to One Year | Bon Appétit

Lauryn Chun, founder of Mother-in-Law’s Kimchi, joins Bon Appétit to break down the different qualities kimchi acquires, undergoing an amazing transformation from just an hour of aging to an entire year. Does kimchi really get better with age?

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0:00 Does Kimchi Get Better With Age?
0:20 Appearance
3:56 Smell
6:31 Taste
9:36 Final Thoughts

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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.

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Perfect Mashed Potatoes With Crispy Potato Skins | From The Test Kitchen | Bon Appétit

Perfect Mashed Potatoes With Crispy Potato Skins | From The Test Kitchen | Bon Appétit

Join Zaynab Issa in the Bon Appétit Test Kitchen as she makes her recipe for creamy yukon gold mashed potatoes, topped with crispy potato skins.

Get the recipe: https://www.bonappetit.com/recipe/creamy-yukon-golds-with-crispy-potato-skins-recipe

Director/Producer: Mel Ibarra
Director of Photography: Jeremy Harris
Editor(s): LJ D’Arpa
Talent: Zaynab Issa
Sr. Culinary Director: Kelly Janke
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Associate Producer (Shadowing): Tim Coalo
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator(s): Kyle LeClaire
Audio: Mike Guggino
Production Assistant: Jamal Abdinasir Mohamed
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch

—
0:00 Creamy Mashed Potatoes With Crispy Potato Skins
0:28 Prep the potatoes
1:31 Prep the potato skins
3:12 Cook the potatoes
3:29 Fry the potato skins
5:03 Finish the mashed potatoes
8:44 Plate
9:13 Taste!

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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.

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Is It Okay To Send Back A Bottle Of Wine In A Restaurant? | Bon Appetit

Is It Okay To Send Back A Bottle Of Wine In A Restaurant? | Bon Appetit

Sommelier André Hueston Mack answers the question “Is it okay to send back a bottle of wine at a restaurant?” The answer? Yes, but…

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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.

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Why You Almost Never See Red Wine In Clear Bottles | Bon Appétit

Why You Almost Never See Red Wine In Clear Bottles | Bon Appétit

Red wine almost always comes in a dark bottle while white wine mostly comes in a clear bottle – but why? The answer from sommelier André Hueston Mack could surprise you.

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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.

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6 Pro Chefs Make Their Go-To Egg Recipe | Test Kitchen Talks | Bon Appétit

6 Pro Chefs Make Their Go-To Egg Recipe | Test Kitchen Talks | Bon Appétit

Join Hana Asbrink, Chris Morocco, Kendra Vaculin, Inés Anguiano, Brad Leone, and DeVonn Francis in the Bon Appétit Test Kitchen as they each prepare their favorite egg recipe. With options suitable for breakfast, lunch, or dinner, see how our pro chefs prefer their incredible, edible eggs any time of day.

Director: Amanda Veitia
Director of Photography: Jeremy Harris
Editor: Robert Malone
Producer: Parisa Kosari
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Associate Producer: Oadhan Lynch
Camera Operator: Jake Robbins
Audio: Rebecca O’Neil
Culinary Producer: Mallary Santucci
Associate Culinary Prouder: Katrina Zito
Culinary Assistant: Biba Clark
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Post Production Coordinator: Scout Alter
Assistant Editor: Andy Morell

—
0:00 Eggstravaganza
0:23 Brad’s French Omelet
2:50 Inés’s Chorizo Baked Eggs
4:50 Hana’s Gyeranjjim
7:18 Kendra’s Spiced Egg Crepe
10:38 Chris’s Soy-Ginger Dinner Scramble
12:46 DeVonn’s Tortilla Jamaica

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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.

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How To Make Japanese Candy (8 Types Of Wagashi) | Handcrafted | Bon Appétit

How To Make Japanese Candy (8 Types Of Wagashi) | Handcrafted | Bon Appétit

Tomoko Yagi, owner of Cha-An Tea House in New York City, demonstrates all of the ingredients, tools, and techniques required to create 8 different pieces of wagashi – an artfully constructed Japanese confection with roots dating back thousands of years.

Director: Cole Evelev
Director of Photography: Brandon Yoon
Editor: Micah Phillips, JC Scruggs
Talent: Tomoko Yagi

Sr. Culinary Director: Carrie Parente
Producer: Jonathan Bang
Culinary Producer: Leslie Rainey
Culinary Associate Producer: Jessica Do
Line Producer: Jennifer McGinity
Associate Producer: Alicia Aswat
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Camera Operator: Kyle LeClaire, Ben Townsend
Audio: Kurt Pierce
Production Assistant: Edmond Hong

Translators: Natsumi Yamase, Robert Bolgeo

Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler

—
0:00 Introduction
0:40 Sakura Blossom Nerikiri
4:18 Kinton Nerikiri Ajisai
5:50 Fireworks Nerikiri
8:27 Sakura Nerikiri
9:20 Sunflower Nerikiri
10:49 Ichigo Daifukumochi
14:52 Muscat Daifukumochi
16:24 Yuzumochi Daifuku
17:42 Final Presentation

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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.