Series & Bespoke Episodes
Series & Bespoke Episodes
Bon Appetit | Hazelnut Butter Cup Tart
In the Bon Appétit Test Kitchen, Food Editor Shilpa Uskokovic shares her inspiration behind making the absolutely gigantic chocolate nut butter-filled cup of her dreams. Reese’s Peanut Butter Cups could never.
Epicurious | Epicurious 101: The Best Buffalo Wings You'll Ever Make (Restaurant-Quality)
Professional Chef and buffalo wing fan Frank Proto is here to show proven tips and tricks to make the crispiest, most flavorful wings in your own kitchen.
Bon Appétit | Handcrafted
Experts demonstrate the exquisite skill it takes for them to create their signature meal or dish from beginning to end. Showcasing highly detailed processes and insights, we lean deeper into their inspiration and personal feelings toward their craft.
Thrillist | Acquired Taste
Acquired Taste leaves no tastebud unturned. Every episode has host Tim Chantarangsu (Timothy DeLaGhetto) and a celebrity guest (or two!) try dishes they’ve never tasted before from different cuisines around the world. They bond and hold insightful and often funny discourse about how they view food, their own experiences, and the beauty of learning something new.
Epicurious | Well Equipped
Design and usability guru Dan Formosa returns to evaluate and improve upon 5 more gadgets that first appeared on “Shark Tank.” Watch as he tests the devices, putting each through his critical gauntlet while commenting on what works, what doesn't, and what he'd do to improve their design.
Epicurious | Every Decision feat. Babish Culinary Universe
When you make nachos, you have to make a lot of decisions. Chips, cheese, proteins, condiments — each element needs to work in harmony and find its natural place on the plate. Andrew Rea (AKA Babish from Babish Culinary Universe) shouts out every decision he makes — step by step — when crafting his perfect tray of nachos.
Bon Appetit | Better With Age: Kimchi
Better With Age: Kimchi follows Mother In Law Kimchi’s founder, Lauryn Chun, as she describes the key differences in appearance, texture, smell, and taste of different kimchi batches that range from 7 days old to a year old. She dives deeper into traditional practices of making kimchi, the process of fermentation, and why kimchi is such a core part of Korean culture and cuisine.