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.
Celery Soup
"I love this creamy soup so much, I'd bathe in it." –Brad Leone, test kitchen manager
Grilled Corn with Miso Butter
“Coating sweet grilled corn with miso butter brings nutty flavor to a classic.” –Brad Leone, test kitchen manager
Sautéed Radishes with Bacon
“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone, test kitchen manager
Brad’s Campsite Jambalaya
If you decide to make this best jambalaya recipe out in the wild, pack the perishables in a cooler.
Brad’s Campsite Jambalaya
If you decide to make this out in the wild, pack the perishables in a cooler.
Kimchi-Style Sautéed Cabbage
“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager
Seaweed Is the New Hip Health Food, Loved by Chefs
Seaweed isn't just for sushi anymore. Chefs love it for all the umami it packs; we love the serious dose of nutrients that come with it
Persimmons Are in Season in November, so Make Some Relish
A recipe for how to make a spicy, citrusy, sweet and savory persimmon relish.
Brad's Prevention Tonic
Ginger and turmeric have anti-inflammatory powers, the juices deliver vitamin C, and staying hydrated is always a good idea. As for the Quantum Cold & Flu Liquid Extract? It’s touted as a “highly effective” herbal elixir. We’ll take their word for it.
Bren Smith Is Changing the Way Seaweed Is Grown—and Eaten
The owner of Thimble Island Oyster Company is revolutionizing the millennia-old farming of sea vegetables with 3-D thinking—and a network of high-end chefs
