Working 24 Hours At...

Bon Appetit Deputy Editor Andrew Knowlton works 24 hours straight at the original Chick-fil-A in Hapeville, Georgia. Upside: unlimited waffle fries. Andrew makes breakfast, freshly-squeezed Chick-fil-a lemonade, the legendary Chick-fil-a biscuit, waffle fries, fried chicken sandwiches, and works the drive-thru. Did he find the secret ingredients in the chicken sandwich?

Bon Appetit Deputy Editor Andrew Knowlton spends 24 hours at Franklin Barbecue starting out at 6:00 am and meeting fans of the restaurant who have been waiting since 4:00 am to be the first in line. He spends the rest of the day learning how they barbecue meat so delicious the brisket has sold out every day since Franklin's opened.

Bon Appetit's Andrew Knowlton works a 24-hour shift at Waffle House. The first Waffle House diner opened in Atlanta, Georgia in 1955. Today, the chain restaurant has more than 1,700 locations in 25 states, mostly in the South. Waffle House is known for being open 24 hours a day, 365 days a year.

Bon Appétit Editor Andrew Knowlton attempts to work 24 hours straight at Katz's Delicatessen in New York City. Katz's Deli, which has been around since 1888, is home to the famous scene from "When Harry Met Sally" and offers the best brisket, pastrami, and corned beef sandwiches in NYC. Can Knowlton survive the hectic ups and downs of the busiest deli in the city that never sleeps?

In honor of the 50th anniversary of Caesars Palace, Bon Appétit Deputy Editor Andrew Knowlton took on the ultimate Las Vegas challenge: to work for 24 hours straight at Caesars Palace hotel and casino.

Bon Appétit Deputy Editor Andrew Knowlton visits Serendipity at Caesars Palace to learn how to make their $99 ice cream sundae, the Treasure Chest.

Following the success of 24 Hours in Waffle House, Bon Appetit is thrilled to send Andrew Knowlton to Franklin BBQ in Austin, TX. Making BBQ is a 24 hour job. Watch Andrew spend the night smoking meats, prep dishes in the morning, sell beer to the line of people who show up three hours before opening, and serve what he has called the best barbecue in the country.