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Presented by Mitsubishi Motors | On this episode of It's Alive: Goin' Places, Brad Leone heads to Upstate New York to partner up with welder Jimmy Diresta to make an outdoor cooking rig.
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Chef Gabe Kennedy and his friend Shanelle explore bohemian Asheville, North Carolina. They stay at The Inn on the historic Biltmore Estate, enjoy some hush puppies at Buxon Hill BBQ, visit the Biltmore Estate Winery, and try Southern Chinese food at Gan Shan Station.
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Chef Gabe Kennedy samples soul food at Bertha's Kitchen in Charleston, South Carolina, tries some "adventurous American" at Two Boroughs Larder, has a cocktail at Zero George, and late-night fish croquettes at Xiao Boa Biscuit.
Brought to you by Bank of America
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Welcome back to It's Alive with Brad Leone for episode 87 and the final installment of Brad’s special backyard grilling series. This week our guy is joined by friend and colleague Chrissy Tracey for a forest excursion focused on finding ramps - edible wild leeks that grow in shaded, woody areas.
Read More: What Even Are Ramps, Anyway and Our Best Recipes for Ramps
Read More: What Even Are Ramps, Anyway and Our Best Recipes for Ramps
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate chef Bobby Flay's cheddar black pepper waffles with sausage 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.
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“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.
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We challenged Chris Morocco to recreate Frida Kahlo’s Oaxacan black mole in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Director: Chris Principe
Director of Photography: Ben Dewey
Editor: Jared Hutchinson
Talent: Chris Morocco
Guest Judge: Dan Siegel
Director of Culinary Production: Kelly Janke
Senior Creative Producer: Mel Ibarra
Culinary Producer: Stevie Stewart
Line Producer: Joe Buscemi
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Tania Jones
Camera Operator: Caleb Weiss
Audio Engineer: Michael Guggino
Culinary Assistant: Amy Drummond
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Additional Editor: Paul Tael
Assistant Editor: Andy Morell
Director, Creative Development : Maria Paz Mendez Hodes
Senior Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video : June Kim
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The French Laundry chef gives us an inside look at the menu at Vanity Fair's 2016 Oscar Party, from black truffle lasagna to sugar-dusted donuts.
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During stop #2 of chef Gabe Kennedy's Influencer Journey, he spends 12 hours in Durham, North Carolina. He stops for disco brunch at The Durham Hotel, sandwiches at Rose's Meat Market & Sweet Shop, beers at Ponysaurus Brewing Company, and good old fashioned BBQ at Picnic.
Brought to you by Bank of America
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We challenged chef Harold Villarosa to make a fast-food-style burger in the Bon Appétit test kitchen better than those from three major chains. Unkle Harold's first job in the U.S. was at a McDonald's in Manhattan—will his past experience help him rise to the challenge?
Get our recipe: Best-Ever Smash Burgers
Get our recipe: Best-Ever Smash Burgers
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We challenged Harold Villarosa to grill up a homemade cheesesteak better than one he had delivered. Was he up to the challenge?
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Bon Appétit’s Brad Leone is back for episode 72 of It’s Alive and this time he’s making brussels sprout kimchi! Join Brad as he and Stiff Steve embark on another exciting at-home project, discuss some of their favorite films, and speculate about what might be going on over at Fermentation Station.
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Wanna add a kick to your favorite summer treats? Rick Martinez will show you how, with help from Bad Hunter in Chicago!
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Join pro chefs Tiana Gee, Brad Leone, DeVonn Francis, Kendra Vaculin, Jessie YuChen, Harold Villarosa, and Chris Morocco in the Bon Appétit Test Kitchen as they share their personal shopping lists, revealing the essential items and ingredients they pick up from the grocery store week in, week out. From flavorful sauces and condiments to fresh greens and good old fashioned junk food, there's bound to be something for everyone in one of these shopping carts.
Shop some of the Test Kitchen's favorite pantry ingredients below:
DeVonn Francis:
Black Urfa Chili: https://fave.co/3JLxzjz
Coconut Aminos: https://amzn.to/3IhqzL1
Yuzu Kosho: https://amzn.to/36n0jkg
Guava Paste: https://amzn.to/3sZsGN7
Chris Morocco:
Sesame Seeds: https://amzn.to/3hcgPWk
Laoganma Spicy Chile Crisp: https://amzn.to/3h7lOIc
Luna Coffee: https://enjoylunacoffee.com/
Jasper Hill Harbison Cheese: https://fave.co/3JP2qMq
Lee Kum Kee Oyster Sauce: https://fave.co/3HbwMGU
Tiana Gee:
Kerrygold Butter: https://fave.co/3BFbKQ5
Kewpie Mayo: https://fave.co/3v89bVj
La Croix Pamplemousse: https://fave.co/3518NNN
Kendra Vaculin:
Farro: https://amzn.to/33Ki2kQ
Epic Chicken Sriracha Bars: https://amzn.to/3vdMXkK
Korean BBQ Kettle Chips: https://amzn.to/3h9T5Ci
Jessie YuChen:
Koda Farms Short- Grain Sweet Rice: https://fave.co/3sbotH6
Pork Floss: https://fave.co/35id1jM
Taisun Mixed Congee: https://amzn.to/3I6sEJH
Hsin Tung Yang Sliced Noodle: https://amzn.to/3saRYbP
Brad Leone:
Haiga Rice: https://amzn.to/33GsQjQ
Medjool Dates: https://fave.co/3HdF80G
Ohsawa Nama Shoyu: https://amzn.to/3LVgWnC
Ancient Organics Ghee: https://amzn.to/3BQ2WXG
Harold Villarosa:
La Favorita Achiote Oil: https://amzn.to/3JNoTJs
Crab Paste in Soybean Oil: https://fave.co/3s9U37S
Nora Kitchen Sinigang Mix: https://amzn.to/3p4o6vJ
Datu Puti Cane Vinegar: https://fave.co/33MGBh6
Dragonfly Jasmine Rice: https://amzn.to/3BP8Ckz
When you buy something through our retail links, we earn an affiliate commission.
Shop some of the Test Kitchen's favorite pantry ingredients below:
DeVonn Francis:
Black Urfa Chili: https://fave.co/3JLxzjz
Coconut Aminos: https://amzn.to/3IhqzL1
Yuzu Kosho: https://amzn.to/36n0jkg
Guava Paste: https://amzn.to/3sZsGN7
Chris Morocco:
Sesame Seeds: https://amzn.to/3hcgPWk
Laoganma Spicy Chile Crisp: https://amzn.to/3h7lOIc
Luna Coffee: https://enjoylunacoffee.com/
Jasper Hill Harbison Cheese: https://fave.co/3JP2qMq
Lee Kum Kee Oyster Sauce: https://fave.co/3HbwMGU
Tiana Gee:
Kerrygold Butter: https://fave.co/3BFbKQ5
Kewpie Mayo: https://fave.co/3v89bVj
La Croix Pamplemousse: https://fave.co/3518NNN
Kendra Vaculin:
Farro: https://amzn.to/33Ki2kQ
Epic Chicken Sriracha Bars: https://amzn.to/3vdMXkK
Korean BBQ Kettle Chips: https://amzn.to/3h9T5Ci
Jessie YuChen:
Koda Farms Short- Grain Sweet Rice: https://fave.co/3sbotH6
Pork Floss: https://fave.co/35id1jM
Taisun Mixed Congee: https://amzn.to/3I6sEJH
Hsin Tung Yang Sliced Noodle: https://amzn.to/3saRYbP
Brad Leone:
Haiga Rice: https://amzn.to/33GsQjQ
Medjool Dates: https://fave.co/3HdF80G
Ohsawa Nama Shoyu: https://amzn.to/3LVgWnC
Ancient Organics Ghee: https://amzn.to/3BQ2WXG
Harold Villarosa:
La Favorita Achiote Oil: https://amzn.to/3JNoTJs
Crab Paste in Soybean Oil: https://fave.co/3s9U37S
Nora Kitchen Sinigang Mix: https://amzn.to/3p4o6vJ
Datu Puti Cane Vinegar: https://fave.co/33MGBh6
Dragonfly Jasmine Rice: https://amzn.to/3BP8Ckz
When you buy something through our retail links, we earn an affiliate commission.
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Chef Gabe Kennedy spends an action-packed 12 hours in Richmond, Virginia. He samples banh mi hot dogs at Stroops, oysters and orange butter at Rappahannock Oyster Co., and fig and cheese pastries at Sub Rosa Bakery.
Brought to you by Bank of America
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It's that time of year again when peeps are on the menu. Peeps, those little birds full of cushiony marshmallow and coasted with the sugariest of colored sugar, come in all shapes and colors. Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of peeps!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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How to make Court Street Grocer's Six Foot Sub
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Beach Plum's Chris Fischer in action
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Let our Black Bean Soup with Chile-Lime Crema warm up your fall evening.
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Chef Gabe Kennedy joins Kevin Heald and Caitlin Nish of Malt & Mold in New York City to put together the perfect cheese board, from fresh chèvre to funky blue.
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Harold Villarosa, like many of us, grew up eating General Tso's chicken. It's a takeout staple that you've probably ordered at some point. We challenged Harold to make his own General Tso's chicken with fried rice faster than it takes for delivery to arrive. Was he up to the challenge?
Looking for a way to support restaurants and cook at home? Do as Harold does in this new video and take on takeout: order your personal favorite delivery dishes and try to cook them at home in the same time it takes for them to arrive. You’ll be putting money into the restaurant industry, challenging yourself, and you'll have double the food. See if Harold, who grew up eating General Tso’s chicken at countless Chinese-American spots in The Bronx, can create a version similar to the takeout one.
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Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 18 or "It's Alive," and this time he's making kimchi. Join Brad as he battles test kitchen distractions and rubber gloves to show you his version of a cabbage kimchi.
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You know you love it, snapping pics of your meals (no shame - us too!). Here's how to do it like a professional, courtesy of chef Camille Becerra.
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Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.