Bon Appétit Test Kitchen Manager Brad Leone is back with episode 15 of It's Alive. Brad takes a trip to Duxbury, Massachusetts to visit the folks at Island Creek Oyster to see what it takes to be an oyster farmer. He observes all the stages of oyster development, gets put to work on the farm, and learns the proper way to shuck an oyster!
Today, Bon Appétit meets Chef Lucas Sin in Hong Kong to try Bamboo-pressed Noodles. These noodles are rare and an iconic part of Hong Kong’s street food legacy, with only a handful of places still making them the traditional way by hand. Using nothing but eggs and flour, these springy noodles are pressed with a 40-year-old bamboo pole and then transformed into the perfect bowl of wonton noodle soup.
“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
Bon Appétit meets Chef Lucas Sin in Hong Kong to try curry fish balls. This snack is one of Hong Kong’s defining street food snacks, and it’s becoming increasingly rare to find a shop handmaking them the traditional way. Fortunately, Lam Law Ping is keeping the craft alive at his shop, Tak Hing Fish Ball Company, and has even been dubbed the ‘Fish Ball King.’
Michael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons.
Bon Appétit’s Brad Leone is back for episode 47 of “It’s Alive,” and this time he’s making focaccia bread with Samin Nosrat, author and host of “Salt, Fat, Acid, Heat.” Join Brad and Samin as they bake bread, explore alternate show titles, and agree that you can never have too much olive oil.
Who else could replicate and gourmet-ize everybody's favorite chocolaty, caramely and nougaty candy bar other than our very own Claire Saffitz? Join her in the Bon Appétit Test Kitchen as she attempts to make gourmet Milky Way bars.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
We challenged Chris Morocco to recreate an Oysters Rockefeller recipe from ‘Serious Eats’ in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
Philly Style Bagels is home to Bon Appétit's best new sandwich in the country. Owners Jon and Collin basically invented a new type of bagel by accident. You have to try their beer-boiled, pizza oven-baked bagels especially as part of their Classic Lox Sandwich.
Bon Appétit meets Eric Sze in New York's Financial District, as he prepares to eat his way through the entire fine dining menu at Delmonico's Steakhouse. Joined by Ed Szymanski, chef at Dame and Lords in NYC, their appetites get put to the test in this lip-smacking food challenge.
Join DeVonn Francis in the Bon Appétit Test Kitchen as he makes an eye-opening breakfast smash burger to get you going in the morning. When some simple fruit and oatmeal won't be enough to get you out of bed, consider treating yourself to this crunchy, savory, gooey sausage burger.
Looking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious https://bit.ly/3GyNmAb
Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of everybody's favorite chocolate candy that melts in your mouth, not your hand: M&M's!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
It's Alive with Brad Leone is back for episode 77 and this time he's learning all about oyster reefs. Join Brad in New York Harbor as he learns how oyster shells are put to work after restaurants dispose of them. New York Harbor used to have 220,000 acres of oyster reefs, but it only took 100 years to use them all up once Europeans arrived. That's where Billion Oyster Project comes in -- recreating New York's lost oyster fields. And Brad's here to help.
Learn more about Billion Oyster Project here: https://www.billionoysterproject.org/
Additional footage provided by Nyier Abdou, Steven DeWitt and Grotto Network.
Terry Crews has his culinary skills rated by Bon Appétit as he attempts 6 basic cooking challenges. From making a grilled cheese sandwich to decorating a cake and shucking oysters, see if Terry made the grade.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes this variation on a classic Thai recipe: mushroom larb with peanuts! Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp. You want to achieve that flavorful texture before incorporating the additional aromatics.
Follow the Healthyish Feel Good Plan: https://weightloss-tricks.today/collection/feel-good-food-plan-2019%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-63c08f4780ab9140d21cd2c8">
We challenged resident Bon Appétit supertaster Chris Morocco to recreate a Minneapolis-style Juicy Lucy burger in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
Join brand new Bon Appétit video host Chrissy Tracey in her home kitchen as she makes fried oyster mushrooms, collard greens and cornbread. Chrissy is a vegan chef extraordinaire and one of her favorite things to do is adapt classics and comfort food. So if you're looking to add some more veggies to your life, this recipe is a good place to start.
Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 34 of "It's Alive." He's joined by chef and host Matty Matheson (Muchies, Viceland) to make some delicious halibut fish tacos. With tortillas from scratch, fish from Alaska, and accents from New Jersey and Toronto, this episode has it all.
