There are twenty six letters in the alphabet and coincidentally there are exactly twenty six cooking tips, no more, no less, that exist in the kitchen. Join Molly, Brad, Gaby, Carla, Priya, Andy, Chris and Amiel in the Test Kitchen as they give you their cooking tips for every letter in the alphabet, from 'A' for artichoke to 'Z' for zest.
Join pro chefs Brad Leone, Harold Villarosa, Tiana Gee, Chris Morocco, Kendra Vaculin and DeVonn Francis as they debate the merits of 11 common cooking tips and tricks in the Bon Appétit Test Kitchen. Does adding oil to your pasta water prevent the noodles from sticking? Does the crispiest bacon start with a completely cold pan? Find out which bits of wisdom our pro chefs are in accord with and which ones they reject on this episode of Test Kitchen Talks.
Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
Tristan Kwong's expertise has earned him the title of Fruit Sommelier—and he’s visiting the Bon Appétit Test Kitchen to share some of his rare fruit wisdom. From sweetsops and rambutans to mangosteens, sprouted coconuts and many more, learn how to pick and eat some of the less traditional fruits of the world.
Today, actor Glen Powell sits down with Bon Appétit to eat his favorite meals and talk all things acting, fitness and Texas. Join Powell as he discusses the confidence boost he received from Denzel Washington early on in his career to running tips from Tom Cruise—all while tucking into his favorite foods.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen- a line of organic pantry staples designed to modernize the American pantry.
Sharpen your knives and get ready for some expert instruction on an essential kitchen task - cutting onions. Bon Appétit associate food editor Rachel Gurjar demonstrates everything you need to know in order to mince, slice, and dice onions like a professional chef. No matter what your next recipe demands, Rachel’s guidance will help you prep your onions perfectly.
Ever wonder what tools top chefs use every day? Bon Appétit asked 20 of NYC’s best chefs to share the essential tools they keep in their knife rolls. From precision knives to unexpected gadgets, find out what these culinary pros can't live without during a busy shift.
Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each mix up their go-to cocktails (and mocktails!) From a salty and refreshing grapefruit libation to smoky mezcal "ranch water," one of these cocktails is sure to make your regular pool party rotation.
See Zaynab's full Honey-Berry-Kombucha Spritzer recipe here: https://weightloss-tricks.today/recipe/honey-berry-kombucha-spritzer-recipe%3Cbr%3E%3Cbr%3EGet Kendra's full recipe for her Salty Grapefruit Refresher: https://weightloss-tricks.today/recipe/salty-grapefruit-refresher-recipe%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-5a4e4c49c4767c6c1c1937e7">
Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 21 of "It's Alive," and this time he's giving you his top ten fermentation tips. Brad discusses his favorite equipment, best practices, and addresses some common concerns in the wild world of fermentation.
Everyone tends to have a can of chickpeas in the pantry. Check out how Molly makes this recipe with canned chickpeas from Bush's Beans two different ways: in a salad and then on toast. Then, watch her virtually share a meal with her brother and his girlfriend in a long overdue lunch date.
Join Chris Morocco as he makes baked lunch nachos. Chris relies on some version of these lunch nachos at least once a week as he brainstorms what to feed his two young kids. It’s worth it to commit the formula to memory: a bag of chips, a can of refried beans, maybe some leftover meat or roasted veg from the night before, shredded cheese, and some kind of quickly cooked, spiced veg like cauliflower or brussels sprouts. It’s a lightning-fast lunch (or dinner) that can be tweaked to suit anyone’s preferences.
Read more: The Best Canned Refried Beans for Nachos, Enchiladas, and More
The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips). Keep that in mind if you’re using a different size—the cook times may vary. The sugar matters, too. Conventional granulated is too fine and raw sugar is too coarse—it won't stick to the churros.
Presented by the GM BuyPower Card | Chef Drew Platt shares his tips for making a delicious pot of Gumbo. This Southern classic was a staple for Drew growing up, and is sure to be a hit with the family.
We’ve all got one - a guilty pleasure food pairing that makes other people raise an eyebrow while our taste buds celebrate. Today our pro chefs are sharing their favorite unexpected food combinations, so that you too may experience their surprising synergy. Cheetos with a honey drizzle? Shoyu on strawberries? We won’t judge.
Madelyn Cline has her culinary skills rated by Bon Appétit as she attempts 8 basic cooking challenges. From breaking the knives out for slicing and dicing to corking wine and flipping pancakes, see if Madelyn made the grade
Bon Appétit’s Brad Leone is back for episode 64 of It’s Alive, and this time he’s showing you how to sharpen a knife. Brad teaches you how to use a sharpening whetstone and transform your dull knife into a barbershop-ready blade (do not try at home). Tips from an old friend (Bob Kramer!), Gaby tries cosplay, and Chris settles the score: Rambo stropped.
Join chefs Christina Chaey and Susan Kim as they demonstrate how to make hand rolls, a quick and delicious option for summer dinner parties. Beyond the seaweed wrap and seasoned rice, filling a hand roll is part meal prep, part self-expression with your guests free to add whichever toppings are most appealing to them.
Join professional chefs Chris Morocco, Jessie YuChen, Susan Kim, Rachel Gurjar, Chrissy Tracey, and Harold Villarosa in the Bon Appétit Test Kitchen as they demonstrate the correct way to perform 6 potentially dangerous cooking tasks. With sharp blades and open flames at every turn, take it from the pros and use these tips to stay safe in the kitchen.
Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare a perfectly snackable, freshly made dip to pair with their favorite chips. From chunky salsas to creamy baked creations, one of these chips and dip combos is sure to make a crunchy impression at your next get-together.
Check out Kendra's full Roasted Tomatillo and Avocado Salsa recipe here: https://weightloss-tricks.today/recipe/roasted-tomatillo-and-avocado-salsa-recipe%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-5dea75a92a706a0008d0d652">
Join Carla Lalli Music, Alex Delany, Chris Morocco, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. This time, we took the advice of viewer Kylee Hill, who on an earlier video suggested: 'They should give each chef a recipe with all the ingredients measured out in front of them. The catch is they don't know what the recipe is.' That was a good idea, Kylee, so we did that.
Bon Appétit asked 20 chefs at top New York restaurants what their secret weapon ingredient is. Discover which ingredients, from seasoning and spices to freshly ground beef, make the food so delicious at NYC’s favorite restaurants.
What better way to learn about vinegar than to take shots of it? Join Chris and Rawlston in their home kitchens as they try cooking each other's recipes with different vinegars. Rawlston's challenge for Chris is Escovitch, a Caribbean dish of fried fish topped with a spicy vinegar sauce and pickled vegetables. Chris's challenge for Rawlston is braised chicken thighs, of course featuring a healthy dose of vinegar.
