Based on this YouTube video's total view count of 335K views and industry-standard rates, the estimated total earning is $235 - $672 through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore Recreating Frida Kahlo's Oaxacan Black Mole From Taste | Reverse Engineering | Bon Appétit with 335,961 views, 5,768 likes, and 336 comments. Experience the impact of this video content that has captured audience attention.

We challenged Chris Morocco to recreate Frida Kahlo’s Oaxacan black mole in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him. Director: Chris Principe Director of Photography: Ben Dewey Editor: Jared Hutchinson Talent: Chris Morocco Guest Judge: Dan Siegel Director of Culinary Production: Kelly Janke Senior Creative Producer: Mel Ibarra Culinary Producer: Stevie Stewart Line Producer: Joe Buscemi Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Tania Jones Camera Operator: Caleb Weiss Audio Engineer: Michael Guggino Culinary Assistant: Amy Drummond Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Additional Editor: Paul Tael Assistant Editor: Andy Morell Director, Creative Development : Maria Paz Mendez Hodes Senior Director of Content, Production: Ali Inglese Senior Director, Creative Development: Dan Siegel Senior Director, Programming: Jon Wise VP, Head of Video : June Kim Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

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