Store-bought butter comes in all types, shapes, and sizes but there's something unmistakably satisfying (and delicious) about making your own at home. Flavor scientist Arielle Johnson demonstrates precisely how to make it happen in your own kitchen, explaining in detail each step of turning liquid dairy into flavorful, spreadable butter.
Bon Appétit test kitchen manager, Brad Leone, is back with the second episode of "It’s Alive," and this time he’s taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will there be jokes and made-up words? Most likely. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread. It’s Butter. It’s Alive.
Produced by Bon Appétit with Thrive® Culinary Algae Oil. | A delicious - and spicy - take on a cult favorite made with the perfect oil for all kinds of cooking. Thrive boasts a neutral flavor and high smoke point, which lets the real heat shine through and lets cooks do their thing, including frying at high temperatures.
Learn more at thrivealgae.com
Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread
Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes tie-dye swirl holiday cookies. The butter cookie that acts as your canvas is extremely simple to make (like, six ingredients simple), so you can spend most of your time on the fun part: unleashing your inner artiste. When you’re decorating, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze, let the cookie dry for about five minutes, and try again.
Cake made with applesauce is good. Cake made with apple butter—which is basically just super-concentrated applesauce—is so, so much better. Moist and tender, with huge apple-y flavor, this simple spice cake is the ultimate bring-to-your-friend's-house baked good. If you really want your mind blown, serve the slices topped with more apple butter, a dollop of yogurt, and a dusting of cinnamon sugar.
Join DeVonn Francis as he makes spicy peanut butter noodles with sausage. This Thai-inspired recipe uses ingredients that you probably already have in your fridge or pantry. DeVonn uses Lavi for this dish - a wonderful brand of spicy peanut butter from Haiti - but any all-natural peanut butter will work too.
Lavi Spicy Peanut Butter™ (“Lavi”) is a delicious, new spicy peanut butter available in the US and Canada. Inspired by a Haitian family recipe, it is made with love by Sergeline René and social enterprise Acceso Haiti with the highest quality 100% Haitian-grown peanuts and infused with Scotch bonnet peppers. Each purchase of Lavi empowers small Haitian farmers and supports the feeding nutritious peanut-based snacks to Haitian schoolchildren.
Get your jar at www.LaviForHaiti.com and www.instagram.com/LaviForHaiti!
Join Carla Music in the Bon Appétit Test Kitchen as she makes BA's best banana bread. Here at BA everybody has their favorite banana bread recipe. We made every one—14 to be exact—until we came up with a collective favorite. Dark brown sugar is key and a dollop of mascarpone makes for superior tenderness. Walnuts optional but encouraged.
This incredibly easy recipe has everything you need for a weeknight dinner delight. Indulge in this flavorful seafood and pasta dish where the key ingredient is our personal favorite: butter!
Join Molly in the Test Kitchen as she makes pumpkin bread with maple butter! Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.
Check out the recipe here: https://weightloss-tricks.today/recipe/pumpkin-bread-with-salted-maple-butter%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-578d2f79d6e20cf6325f69dd">
Produced by Basically with Krusteaz | We're going back to basics on a breakfast favorite. Grab your griddle and try these tips next time you're having Weekend Pancakes.
To learn more, visit Krusteaz.com
Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
Produced by Bon Appétit with Thrive®️ Algae Oil. | This wholesome, seasonal granola is perfect for making in batches and storing in mason jars. Sprinkle on greek yogurt or take to work as a mid-day snack. Made with Thrive Algae Oil, your new favorite oil for taste and those good-for-you fats.
Join Chef Chrissy Tracey as she makes a rum-soaked fruit and coconut crisp sundae. The syrupy topping made from fresh in-season berries can even be added to sparkling wine for an easy brunch cocktail.
Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
