We're all about taking shortcuts when it comes to weeknight cooking, but there's no way around using tamarind in pad Thai. The dish is simply a shadow of its former self without it, so look for tamarind paste or concentrate at Asian markets. Once you've got the base down, though, Pad Thai is a great way to use up leftover protein like cooked shrimp or shredded rotisserie chicken (hint: just toss them in with the noodles).
Bon Appétit’s Brad Leone is back for episode 68 of It’s Alive, aka “It’s Alive: Home Video Edition, Tape 1”. You’re invited to join him in his home kitchen to make fermented garlic ginger paste! Tune in for: garlic, ginger, dogs, kids, mathematics, flying pickles, and a special arts and crafts presentation by the one and only Sohla El-Waylly. At some point they may even cover how to make the paste!
Follow Brad on Instagram: @bradleone
Bon Appétit Test Kitchen Manager Brad Leone is back for episode 35 of “It’s Alive” and this time he’s making the highly requested miso. Join Brad as he ages a red miso, advocates for blade safety, and forgets why he went to the walk-in.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes pasta with tomatoes and chickpeas. If you don't have a can of tomatoes, tomato paste will work just fine. Cook a couple of tablespoons in a small skillet alongside the chickpeas until it darkens before adding to the chickpeas and proceeding with the recipe.
Check out the recipe here: https://weightloss-tricks.today/recipe/brothy-pasta-with-chickpeas%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-63a1d207a99cff66cb82221a">
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’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.
“I started cooking when I first moved to Miami 10 years ago, just out of desperation for Vietnamese food.” Today Bon Appétit spends a day on the line with Tam Pham, chef and owner of Tâm Tâm and the Michelin Guide Florida 2024 Young Chef Award Winner.
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.
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pork tamales. You can make masa, a dough made from ground corn, in two ways: instant and fresh. Fresh yielded the best corn flavor and best texture, but you can use corn masa flour too, which is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, international sections at larger stores, or online.
No matter how hard you scrub, there are some stains that just won't come out with soap and water. Test Kitchen assistant Gaby Melian shows us a simple technique borrowed from elementary school science experiments that gets residue off your pans.
Bon Appétit’s Brad Leone is back for episode 49 of “It’s Alive,” and this time he’s joined by Priya Krishna, who teaches him how to make yogurt. Join Brad and Priya as they experiment with her father’s three decade old starter culture, skim his lengthy instructions, and video chat with him for validation.
It's Alive with Brad Leone is back for episode 81 and this time he's joined by our very own Chrissy Tracey in the woods of beautiful and underrated Connecticut. And what is the one thing you do when you're in the woods of Connecticut? You make maple syrup, that's what. From sap in a tree to syrup on your pancakes, this is how you make maple syrup.
Join pro chefs Brad Leone, Tiana Gee, Chris Morocco, Harold Villarosa, DeVonn Francis, and Kendra Vaculin as they pull back the curtain and reveal their secret weapon recipe ingredients from the Bon Appétit Test Kitchen. Learn how they incorporate these spice blends and flavor building bases into their favorite recipes and why, maybe picking up a bit of inspiration for your own creations along the way.
Eager to try these secret weapons for yourself? Shop for them here! Mang Tomas All Purpose Sauce https://amzn.to/3hBHz2Q Za'atar by Z&Z https://amzn.to/35mZkAG Lee Kum Kee Black Bean Garlic Sauce https://amzn.to/3MlVQyM Red Boat Premium Fish Sauce https://amzn.to/3HCjQKv (Similar) Tamarind Concentrate https://amzn.to/3MhiVTj Acid League Garden Heat Living Vinegar https://amzn.to/3MmEMJd
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Come behind the counter with professional butcher Lena Diaz as she cuts, cures, and smokes bacon from scratch. If you've ever been curious how these mouthwatering strips of magic are made in their finest form, Lena's step by step process will answer all your questions and more.
We're back with another episode of It's Alive and this time our man Brad is living a little bit of “la dolce vita” by making some fresh mozzarella. Now, seeing as he’s never actually tried to make mozzarella before, Brad decided to call in a hand from his buddy Cody Reiss (@codyreiss), a globe-hopping, cheese-mongering virtuoso you may know from “Cody’s World of Cheese.”
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.
