Join Rick Martinez in the Bon Appétit Test Kitchen as he makes apple cider doughnuts. These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.
Check out the recipe here: https://weightloss-tricks.today/recipe/bas-best-apple-cider-doughnuts%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-578d2f210150278b02e39159">
Bon Appétit test kitchen manager, Brad Leone, is back with episode 8 of "It’s Alive," and this time he's bringing the fire with his homemade hot sauce.
Join Carla in the Test Kitchen as she makes an apple tart! This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. The apples at the bottom of the tart are insulated from direct heat, so they steam and soften into a very tender layer. The ones up top hold their shape, which means you’ll get a mix of textures in each bite.
Check out the recipe here: https://bonappetit.com/recipe/naked-apple-tart
Bon Appétit’s Brad Leone is back for episode 57 of “It’s Alive,” and this time he’s making fermented popcorn seasoning! Brad dehydrates and blends sauerkraut, kimchi, and miso into his own custom fermented spice blend. Join Brad as he learns about alchemy, 90s fitness fads, and faces off with his greatest foe yet… the microwave.
Bon Appétit’s Brad Leone is back for episode 58 of “It’s Alive,” and this time he’s making ginger beer! Join Brad on another fermented adventure as he experiments with different types of ginger, draws up plans for a Bon Appétit haunted house, and teaches some coworkers how to play the moderately dangerous game of "dry ice."
Bon Appétit joins Chef Miro Uskokovic, owner of NYC’s Hani’s Bakery to make their best-selling malted cinnamon bun. Hani’s is a modern American-style bakery that has become very popular with locals, often with queues down the block. Light, fluffy, and airy with a gooey cream cheese glaze, it’s no surprise these cinnamon buns sell out fast daily.
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.
Bon Appétit Test Kitchen Manager Brad Leone is back for episode 39 of “It’s Alive” and this time he’s making mustard. Rumor has it this might be his best creation yet. Join Brad as he gets into “some serious science” and reveals the fermented ace up his sleeve.
Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our first episode exploring the 2025 Hot List, we visit three new hotels worth booking expressly for their culinary excellence.
Bon Appétit’s Brad Leone is back for episode 54 of “It’s Alive,” and this time he’s fermenting citrus fruits! Brad tries his hand at fermenting kumquats, lemons, limes, and blood orange to give your average citrus an It’s Alive kick. Work them into vinaigrettes, top your squid salads with them, or get creative! The world is your oyster, whether you pronounce your oyster condiment mignonette or “min-yet.”
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.
Today, Bon Appétit joins Lucas Sin at Big JJ Seafood Hotpot in Hong Kong to try their hotpot. This no-frills restaurant opened quietly during the pandemic and has since become a cult favorite for Hong Kong locals.
Bon Appétit test kitchen manager, Brad Leone, is back with the fifth episode of "It’s Alive," and this time he’s making corned beef. Brad guides you through the process of celebrating St. Patrick's Day in style, complete with bagpipes, Guinness, dolphins and...wait, what? It may not technically be alive anymore, but we kind of just let Brad do his thing.
Recipe: http://weightloss-tricks.today/recipe/corned-beef%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-59898412eeb1571af36e4f10">
Join Bon Appétit assistant web editor Alex Delany as he searches for the best Chicago-style hot dog that Chicago has to offer.
For more commentary, check out Alex's article:
http://weightloss-tricks.today/story/chicago-hot-dog-taste-test%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-602d9864b427fabd5673c181">
It's Alive with Brad Leone is back for episode 77 and this time Brad is making everybody's favorite variation on fruit: the leather kind. That's right, it's fermented fruit leather week at Bon Appétit. Join Brad as he struggles with a vacuum sealer, figures it out, gets distracted, remembers what he was doing and then moves on. Also in this episode: reminiscing on performing artist Seal's thighs, musings on picking blueberries and raspberries and so, so much more.
Follow Brad on Instagram: @brad_leone
Join Bon Appétit test kitchen guy, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
Join Rachel Gurjar, Inés Anguiano, Kendra Vaculin, Brad Leone, Hana Asbrink, and Chris Morocco in the Bon Appétit Test Kitchen as they each make their ultimate hot dog recipe.
There's nothing standard about the Mexican fried rice and other "trashy" fare you'll find at San Antonio's Hot Joy restaurant. See what else is cooking as Bon Appétit counts down the best new restaurants in America for 2014.
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.
It's Alive with Brad Leone is back for episode 82 and this time he's making fermented peanut butter & jelly sandwiches. This nut butter uses both peanuts and pecans that ya roast in the oven first. But be advised: don't go walking Hank the dog while they're in the oven, because they'll go from nice, fragrant and beautiful to scorched real fast. The jelly is a raspberry, blackberry and blueberry mix that you ferment until they're good and rotten (in a safe way).
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.
Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 29 of "It's Alive," and this time he's cooking crabs on the beach in Alaska. Brad shows you how to steam and eat fresh crabs, and whips up a miso sambal butter dip on the side. Thanks again to the folks at https://akhomepack.com for making it possible. Make sure to check out part 1 if you haven't: https://www.youtube.com/watch?v=7T4NutUazJE
Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 17 or "It's Alive," and this time he's making a fermentation classic: sauerkraut. Join Brad as he turns some cabbage into delicious kraut, daydreams, and delves into movie trivia.
