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.
Brad Leone’s Very Specific Holiday Gift Guide 2018
All the tried-and-tested tools, gear, and swag he swears by.
Fried Bologna Sandwich
And we've got a genius trick to prevent the edges of the bologna from curling up when they fry.
Mondo Cannabis Powder Is Weed Made for Taking at Work
The anti-anxiety supplement is versatile, sensible, and plays well with food.
Sous Vide Salmon with Lemon and Dill
Sit back and let the sous vide do the work—this salmon will come out perfectly tender, never dry.
Sous Vide Chicken With Pesto
Sous vide chicken has the silky texture of poached, and you can throw it on anything—tacos, salad, soups, sandwiches.
Simple Sous Vide Steak
The sous vide steak is great for parties since you can cook the steak to the ideal temperature (way) ahead of time and quickly sear it before serving.
Sous Vide Sweet and Spicy Pork Belly
Add honey, soy sauce, and sambal oelek to your bag of pork belly and watch sous vide magic happen.
The Very First Thing You Make for Thanksgiving Should Be Stock
Stock will make nearly every single dish on your table better.
Thanksgiving Stock
Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.
Monkfish and Cauliflower Chowder
The small bits of cauliflower gives the chowder broth a nice clean thickness.
Sausage and Escarole Over Toast
Be sure to get heavy color on the bread and sausage. Thank us later.
Pork Tenderloin with Golden Beets
We love the easy walnut sauce that goes with this pork tenderloin. Make it up to a week ahead to go alongside another fast weeknight meal; just store in a jar and chill.
Sambal Short Rib Stir-Fry
Partially freeze the short ribs before you slice to get really thin cuts.
Curried Chicken Drumsticks
Braising bone-in chicken in your dish helps build flavor and sauce depth.
This Tool Makes Homemade Butter in a Flash
Homemade butter in a beautifully designed glass vessel. Not the giant wooden thing they used in the old days.
Why You Should Use Your Grill Like a Stove
This outdoor cooking surface is more versatile than you think. Boil pasta, caramelize onions, melt butter, and more
How Hunting Taught Me to Be a Responsible Eater
Test kitchen manager Brad Leone on a childhood spent standing motionless in the woods.
This Is What Strawberries Are Supposed to Taste Like
Compare Harry's Berries to a quart of supermarket berry brands and you’ll never go back.
Corned Beef and Cabbage Egg Rolls
These egg rolls are the perfect solution for all those corned beef, cabbage, and carrot leftovers from St. Patrick’s Day.