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Pastry Chef Attempts To Make Gourmet Gushers

Do you gush with curiosity over little, chewable sugar blobs filled with goo? Claire Saffitz deconstructs and improves one of our favorite childhood c
What it039s Like to be a Line Cook at a TopRated NYC Restaurant Bon Appt

A day in the life of Nana Wilmot, one of 1.6 million line cooks working in America's restaurants. Read the article: https://www.bonappetit.co..
Pastry Chef Attempts To Make Gourmet Cheetos Bon Apptit

You love Cheetos. But do you know how to make them? Pastry chef Claire Saffitz goes on a 3-day experiment to make and improve on Gourmet Cheetos! Sti