Brad Leone
Video Host
Brad is the host of the popular YouTube series “It's Alive” and “It's Alive: Goin' Places” and a former food editor at BA. He started working in the test kitchen in 2013 during an internship and was soon hired as a full-time test kitchen assistant and eventually manager. He got his start in food service working the counter at his uncle's deli in New Jersey. From there, he attended the Institute of Culinary Education followed by stints at the Stand Grill and MS Catering. Brad's many and varied hobbies include woodworking, metal forging, fishing, surfing, crabbing, and always learning. He lives in New Jersey with his wife and two children.
Recipes
BA’s Best Piña Colada
Two rums and two types of coconut make this tropical drink the last word on summer refreshment.
Recipes
Manicotti
This manicotti recipe is made with crepes instead of dried pasta, for a result that’s both delicate and hardy.
Recipes
Stuffed Peppers
These peppers stuffed with beef and pork take a page from Italian American grandmothers. They are delightfully old-school—and we wouldn’t want them any other way.
Shopping
This Nonstick Pan Will Help You Cook Perfect Eggs, Any Style
Zwilling’s Madura Plus pan is the key to silky scrambles and professional-grade omelets.
Recipes
Corned Beef
This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.
Recipes
Garlic-Miso Butter Mashed Potatoes
Mellow roasted garlic and sweet-salty miso paste bring big flavor to this buttery, easy-to-love mash.
Culture
Brad Talks Vintage Cast Iron with the Instagram King of Old Pans
The secret to bringing a rusty old pan back to life? High heat, elbow grease, and a secret blend of seasoning oils.
Culture
The Joule Is the Best Sous Vide Machine We’ve Ever Used
If you’re into science-y food stuff, you need this.
Recipes
Miso-y Grilled Potatoes
Brad Leone’s go-to charred, smashed, and miso-garlic-butter–tossed grilled potatoes.
Recipes
Grilled Eggplant With Garlicky Tahini-Yogurt Sauce
You’ve heard of fully loaded baked potatoes, right? RIGHT? That’s what we’re doing with these grilled eggplants.
Recipes
Cooler Corn
Grilled corn tends to get dried out, but when you let it steam in a cooler, the kernels burst when you bite into them.
Recipes
Grilled Mushroom Antipasto Salad
Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead.
Recipes
Honey-Glazed Pepper Chicken
Brad Leone’s crispy grilled chicken is glazed in funky-sweet fermented garlic honey.
Recipes
Grilled Flatfish With Spoon Sauce
Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.
Restaurants
I Haven’t Had a Just-Okay Dish at This Little Italian Spot in New Jersey
The young folks at Corto know what they’re doing!
Recipes
Pecan-Rye Pumpkin Pie
Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. The best of both worlds.
Recipes
Fancy Jellied Cranberry Sauce
We have a thing for canned cranberry sauce, so we dreamed up a sauce as sliceable and jiggly and fun, with deep fruit flavor and a pretty topping.
Recipes
Expertly Spiced and Glazed Roast Turkey
The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.
Culture
It’s Time to Stop Using Old Spices—and More Essential Cooking Rules From Brad Leone
The star of It’s Alive thinks it’s probably time you freshened up your cabinet.