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From cutting precise triangles to letting the dough rest just long enough, every step shapes that perfect, flaky croissant. | Bon Appétit Magazine
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From cutting precise triangles to letting the dough rest just long enough, every step shapes that perfect, flaky croissant. | Bon Appétit Magazine
2.4K viewsOct 30, 2025
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Want your dessert table contribution to turn heads this year? Make a cake. Among all the pies and tarts, it’s the one thing everyone secretly wishes was there. Go big with a candied-cranberry layer cake or keep it simple with a no-mixer Bundt and its swirly two-tone crumb. On Thanksgiving, the golden rule applies: the more, the merrier. 🎥 Video: @daphneyyy_ | Bon Appétit Magazine
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Want your dessert table contribution to turn heads this year? Make a cake. Among all the pies and tarts, it’s the one thing everyone secretly wishes was there. Go big with a candied-cranberry layer cake or keep it simple with a no-mixer Bundt and its swirly two-tone crumb. On Thanksgiving, the golden rule applies: the more, the merrier. 🎥 Video: @daphneyyy_ | Bon Appétit Magazine
3K views11 months ago
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We’re wrapping up Pumpkin Week with the ultimate fall showstopper: a Chocolate-Pumpkin Marble Cake. It’s simple, stunning, and with Shilpa’s tips, basically impossible to mess up. Get the recipe at the link in bio. 🎥 Video: @daphneyyy_ 📝 Video Editing: @jeremykohm 👩🏻‍🍳Culinary Producer: @mallarysantucci | Bon Appétit Magazine
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We’re wrapping up Pumpkin Week with the ultimate fall showstopper: a Chocolate-Pumpkin Marble Cake. It’s simple, stunning, and with Shilpa’s tips, basically impossible to mess up. Get the recipe at the link in bio. 🎥 Video: @daphneyyy_ 📝 Video Editing: @jeremykohm 👩🏻‍🍳Culinary Producer: @mallarysantucci | Bon Appétit Magazine
6.4K viewsOct 24, 2025
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Grilled oysters, seasonal overnight oats, award-winning wings, and so much shrimp. Here’s everything @kateakassin ate during a trip to Hilton Head Island. What’s the one dish you want to try? | Bon Appétit Magazine
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Grilled oysters, seasonal overnight oats, award-winning wings, and so much shrimp. Here’s everything @kateakassin ate during a trip to Hilton Head Island. What’s the one dish you want to try? | Bon Appétit Magazine
2.9M viewsOct 13, 2025
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At North America’s 50 Best Restaurants ceremony, we also asked the chefs where they would go if they could book a table at any restaurant on this year’s nominee list. These were their answers. Where would you go? Drop your pick in the comments and tap the link in bio for our full coverage of the awards. 🎥 Video: @sugarandbryce | Bon Appétit Magazine
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At North America’s 50 Best Restaurants ceremony, we also asked the chefs where they would go if they could book a table at any restaurant on this year’s nominee list. These were their answers. Where would you go? Drop your pick in the comments and tap the link in bio for our full coverage of the awards. 🎥 Video: @sugarandbryce | Bon Appétit Magazine
54.9K viewsOct 6, 2025
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From perfectly seasoned rice to precise rolling, Chef Masaharu Morimoto (@chef_morimoto) shows the techniques behind great sushi. Full video in our bio. | Bon Appétit Magazine
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From perfectly seasoned rice to precise rolling, Chef Masaharu Morimoto (@chef_morimoto) shows the techniques behind great sushi. Full video in our bio. | Bon Appétit Magazine
9.4K views8 months ago
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At the North America’s 50 Best Restaurants ceremony, we asked chefs which dish on their own menu is truly untouchable, the one customers would riot over if it disappeared. Chefs, which dish would you never take off the menu at your restaurant? 🎥 Video: @sugarandbryce | Bon Appétit Magazine
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At the North America’s 50 Best Restaurants ceremony, we asked chefs which dish on their own menu is truly untouchable, the one customers would riot over if it disappeared. Chefs, which dish would you never take off the menu at your restaurant? 🎥 Video: @sugarandbryce | Bon Appétit Magazine
8.2K viewsOct 10, 2025
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Extra crispy, exceptionally thin, and generously fried in premium Spanish olive oil, the deeply beloved Bonilla A La Vista potato chips elevate the humble snack to a true luxury experience. Max Rosenberg (@maxrosenberg1) of @despananyc visited their factory in Galicia to find out the secret behind their irresistible perfection. | Bon Appétit Magazine
363.2K viewsApr 24, 2025
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At North America’s 50 Best Restaurants ceremony, we asked chefs one simple question: what’s your favorite ingredient? Their answers might surprise you. Drop yours in the comments and tap the link in bio for our full coverage of the awards. | Bon Appétit Magazine
14.7K viewsOct 1, 2025
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The NYC restaurant @lords_nyc goes through at least 100 scotch eggs per day. The English-style bistro’s chef Ed Szymanski (@ed.z.szymanski) walks us through his process for achieving the perfect scotch egg, from fudgy yolk to golden, crispy exterior. | Bon Appétit Magazine
6.3K viewsAug 26, 2025
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Picture a perfectly buttery grilled cheese but with a smash patty right in the middle—it’s the Chester. It’s not on the menu at @hamburger_america, but Chef George Motz says they’ll make it for you if you ask. | Bon Appétit Magazine
578.7K viewsSep 30, 2025
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At @hamburger_america, you’ll find some of the best smashburgers in NYC—without brioche buns. Chef George Motz avoids the sugary bread for his burgers and instead prefers a yeastier option. | Bon Appétit Magazine
439.8K viewsSep 27, 2025
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IKEA is your one-stop-shop for holiday inspiration and entertaining. | Bon Appétit Magazine
653.8K views11 months ago
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Roasted to perfection and finished with a rich sauce prepared tableside using a traditional French duck press, @pasjoli elevates dining into a unique culinary experience where technique and flavor take center stage. | Bon Appétit Magazine
859K viewsJun 27, 2025
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We asked chefs from the Best New Restaurants of 2025 what they like to eat on their day off. Here’s what they had to say. | Bon Appétit Magazine
6.6K viewsSep 25, 2025
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Just like in “The Bear,” clean edges on labeling tape are essential. Messy tape won’t cut it (pun intended) in a restaurant kitchen. | Bon Appétit Magazine
269.5K viewsMay 29, 2025
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Weed’s true breakthrough won’t come from smoking, vaping, or even eating, but from beverages analogous to booze. | Bon Appétit Magazine
2.4K viewsOct 30, 2025
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Not all bubbles are created equal. Our editors taste-tested the most widely available sparkling waters to find the top-tier sips of the summer. We skipped the flavors and focused purely on the fizz—judging everything from mineral notes to bubble structure. The winners? Clean, crisp, and refreshingly sharp with zero metallic aftertaste. Tap the link in bio to see the full list. | Bon Appétit Magazine
3.2K viewsJul 7, 2025
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Take a peek at Baan Mae, one of Bon Appétit’s Best New Restaurants of 2025, where heritage, food, and community meet. | Bon Appétit Magazine
1.1M viewsSep 18, 2025
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Last week the Bon Appétit staff turned the Test Kitchen into a full-on cookie wonderland. We baked at home and brought in our best holiday treats, from tea-speckled shortbread and no-mixer peppermint bark cookies to date balls made with chickpeas. There was also a 12-foot sub and coquito flowing from a slushy machine because this truly is the event of the season. Tap the link in bio for our favorite recipes from the swap. 🎥Video: @daphneyyy_ | Bon Appétit Magazine
894 views10 months ago
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