Harold Bon Appetit

Harold Makes Grilled Cheese with Chicken Adobo | From the Home Kitchen | Bon Appétit

Perfect Carne Asada Burritos: Takeout vs Pro Chef | Taking on Takeout | Bon Appétit

Perfect Shawarma: Takeout vs Pro Chef | Taking on Takeout | Bon Appétit

Perfect Cheesesteak: Takeout vs Pro Chef | Taking on Takeout | Bon Appétit

Creating A Caviar Bacon Egg & Cheese Sandwich | Dish It Out | Bon Appétit

Harold Makes Ribs | From The Home Kitchen | Bon Appétit

Pro Chef Tries to Make General Tso’s Chicken Faster Than Delivery | Taking on Takeout

Who Makes The Best Fast Food Burger? Takeout vs Pro Chef | Taking On Takeout | Bon Appétit

Harold Makes Grilled Chicken Inasal | From The Home Kitchen | Bon Appétit

Tiana & Harold Make Skewers Two Ways | From The Home Kitchen | Bon Appétit

Harold Makes Steak Okonomiyaki (Japanese Pancake) | From the Home Kitchen | Bon Appétit

Harold Makes Spam Doughnuts | Dish It Out | Bon Appétit

Perfect Egg Rolls: Homemade vs Takeout | Taking On Takeout | Bon Appétit

6 Ways To Make Scrambled Eggs: Tested & Explained | Bon Appétit

Experimenting with Chicken Feet to Make $100 Risotto | Dish It Out | Bon Appétit

Eating Everything on the Menu at NYC’s Hottest Tex-Mex Restaurant | One of Everything | Bon Appétit

How One of The Best Texas BBQ Joints Makes 1,400lbs of Brisket a Day | On The Line | Bon Appétit

Motivation Moment with Chef Harold Villarosa of Bon Appetit

Return The Jewels

Pro Chefs Upgrade Instant Ramen (6 Ways) | Test Kitchen Talks | Bon Appétit

Episode 13: Detach yourself from the the outcome | Chef Harold Villarosa | Bon Appetit Magazine

Return The Jewels