Chris Morocco
Food Director
Chris Morocco is the food director of Bon Appétit and Epicurious, overseeing the Test Kitchen team and the recipes they develop. With a career that spans nearly 20 years in publishing, Chris has worked for brands such as Vogue, Real Simple, Food & Wine, and most notably BA, where he has held many positions since 2010. A graduate of the French Culinary Institute, Chris seeks to translate the skills and wisdom of professional chefs for home cooks and anyone who is just looking for a great recipe. You will often find him dreaming of his next cup of coffee or recreating dishes in his YouTube series Reverse Engineering. He lives in Philadelphia with his family.
techniques
The Easiest Gnocchi Technique the World Has Ever Seen
Light and pillowy dumplings, in half the time, every time. Seriously, you cannot screw these up
Recipes
Charred Tomatillo Salsa
This can be made 3 days ahead (so stacking it on your nachos day of will be easy as can be).
Recipes
Spicy Pineapple Wedges
techniques
Why the Test Kitchen Says, 'Put an Egg On It'
Think your recipe has reached perfection? Think again. There's no dish that can't be improved with a simple leaky-yolked topping
techniques
How to Make Perfect Sunnyside-Up Eggs
To perfect your egg-frying technique, break out an unconventional tool: your oven
techniques
Guide to the Different Types of Grapefruit
There's a rainbow of grapefruit varieties out there. Here's a rundown
test-kitchen
Make 'Em Sweat (Veggies, That Is)
This cooking technique is a great building block for cozy fall recipes and for making the most of the end-of-summer harvest.
test-kitchen
In Search of the Perfect Sear, Vol. 2
Searing scallops can be daunting. Here are some tips from the pros.
techniques
In Search of the Perfect Sear, Vol. 1
This is the first of three installments on searing. Learn how to attain a perfect, crispy browned surface on your scallop, steak, or pork chop.
test-kitchen
How to Care For Your Cutting Board (It Has Feelings Too)
You may not think of a wooden cutting board as especially different from any other piece of kitchenware. You use it, you wash it, and it lasts as long as it lasts. Right? Wrong!
test-kitchen
Brown Butter is Better Butter
Here's why you should let your butter spend some quality time in a saucepan. Before you know it, you'll start sneaking it into anything and everything.