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Brothy Poached Chicken

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Cook with confidence. Enjoy your food.

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Bon Appétit

Shot and a Beer With Zach Woods 00:04:27
Seedy Oat Crackers 00:01:09
Brothy Poached Chicken 00:01:08
Join Bon Appétit web editor Alex Delany as he searches for the best New York-style pizza slice in the five boroughs. 23 New York Pizza Slices in 36 Hours. Which is the Best? 00:19:00
Pro Chef Tries Butchering a Whole Pig for the First Time 00:23:11
Most of us are used to squeezing mayonnaise out of a bottle or spooning it from a jar, but how many folks know how to make their own from scratch? 50 People Try To Make Mayonnaise 00:06:23
Claire Makes 3 Kinds of Homemade Pasta 00:14:34
Join Brad at Suerte in Austin, Texas as Chef Fermín Nuñez teaches him how to make corn tortillas from scratch. Will Brad earn his road dog status? Will he learn what "Gucci" means? Watch and find out. Brad Makes Tortillas 00:21:12
Pastry chef Claire Saffitz's love for tater tots can't be overstated. Seriously, we tried to overstate it and couldn't come up with anything. The woman loves her tots. Pastry Chef Attempts to Make Gourmet Tater Tots 00:38:23
Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Carla Lalli Music, Priya Krishna and Christina Chaey at home as they show us the oldest food in their kitchens. Pro Chefs Show Us the Oldest Food in Their Kitchens 00:12:15
Pro Chefs Improve Boxed Brownies (8 Methods) at Home 00:24:35
In our inaugural episode of Side-by-Side Chef, Troye Sivan calls Carla Lalli Music from Australia to make a spot of breakfast. Troye Sivan Tries to Keep Up With a Professional Chef 00:14:18
Yuji Haraguchi, butcher owner of the fish market Osakana, breaks down how to butcher a whole tuna and explains every cut you would see at restaurants. How To Butcher a Whole Tuna: Every Cut of Fish Explained 00:20:50
Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, as he details the best methods for cleaning and preparing just about every fish you could encounter in the kitchen. How To Fillet Every Fish 00:34:00
How well could you identify different spices? Do you know what cumin looks like? What about that dark brown powder? Watch as 50 people attempt to taste, touch and sniff spices and identify what they are. 50 People Try to Identify 6 Spices 00:05:14
Peanut butter and jelly sandwiches are too easy to mess up, right? Watch as 50 people try their best to make a classic PB and J. 50 People Try to Make a Peanut Butter and Jelly Sandwich 00:03:54
Is the Coco Jack the best way to open up young coconuts? Can it be improved? Design and usability expert Dan Formosa takes a look at some common kitchen opening gadgets, rates them, and attempts to improve their designs. 5 Opening Kitchen Gadgets Improved by Design Expert 00:16:09
Grab your sharpening stone and come to attention because class is in session! Join Christine Lau, executive chef at Kimika in New York City, as she demonstrates how to expertly use every style of Japanese knife. How To Use Every Japanese Knife 00:24:14
Maybe the challenge for this episode should have been identifying what this green veggie is. It's not mint, basil, onions or cilantro. It's parsley. Watch as 50 people try to mince parsley! 50 People Try to Mince Parsley 00:05:29
Time is everything when it comes to making a perfect soft boiled egg. Watch as 50 people try their hardest to soft boil an egg! 50 People Try to Soft Boil an Egg 00:04:24
If you're comfortable mixing up and serving a batch of margaritas, chances are you've been the most popular person at a party once or twice. 50 People Try To Make A Margarita 00:07:15

Bon Appétit

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