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Watch your fingers. In this episode, Brad, Molly, Priya, Gaby, Andy, Amiel and Chris put their knife skills to the test in a timed challenge.
The challenge:
1. Mince the garlic
2. Macédoine the sweet potato
3. Julienne the jicama
Which of our beloved Test Kitchen chefs will prevail?
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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.
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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 20 of "It's Alive," and this time he's visiting the workshop of legendary knife maker Bob Kramer to see what goes into making a high quality chef's knife. Together they forge, grind, and squish their way through creating a 5 inch utility blade.
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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.
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If you asked the folks in the Bon Appétit Test Kitchen what the most important cooking tool is, they'd probably all say their knives. Join Chris, Brad, Priya, Gaby, Carla, Amiel, Molly and Andy as they show off their preferred kitchen cutlery.
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Terry Crews has his culinary skills rated by Bon Appétit as he attempts 6 basic cooking challenges. From making a grilled cheese sandwich to decorating a cake and shucking oysters, see if Terry made the grade.
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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
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No knife required for these cucumbers. Simply smash, tear, and season to your heart's content.
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Le Bernardin chef Eric Ripert shows Bon Appétit exactly how he takes his state-of-the-art knife set with him when he travels: in a custom Louis Vuitton case. Take a look (drooling allowed).
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music, Priya Krishna, Rick Martinez, Christina Chaey and Molly Baz at home as they show us the kitchen tools they value the most. If you don't already have these, you may want to consider adding them to your kitchen collection.
Filmed on 3/19 and 3/23/20.
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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.
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Executive chef Jamal James Kent of Michelin-starred New York restaurant Crown Shy brings us into the kitchen, up close and personal, for an unparalleled look behind the scenes of a busy dinner rush.
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate J. Kenji Lopez-Alt's okonomiyaki in the BA 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.
Check out J. Kenji Lopez-Alt's Okonomiyaki Pancake Recipe here.
Upgrade your cooking skills with his two captivating books by J. Kenji Lopez-Alt, The Food Lab and The WOK, available now!
Check out J. Kenji Lopez-Alt's Okonomiyaki Pancake Recipe here.
Upgrade your cooking skills with his two captivating books by J. Kenji Lopez-Alt, The Food Lab and The WOK, available now!
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Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
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Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
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Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
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Join Brad Leone in his backyard as he makes pork chops, flat bread and some vegetable slaw on the side. He uses an outdoor flattop propane burner, but you can use a cast iron skillet if you don't have one of those (and let's be real, who does other than Brad?).
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Today, Bon Appétit meets Chef Lucas Sin in Hong Kong to try Bamboo-pressed Noodles. These noodles are rare and an iconic part of Hong Kong’s street food legacy, with only a handful of places still making them the traditional way by hand. Using nothing but eggs and flour, these springy noodles are pressed with a 40-year-old bamboo pole and then transformed into the perfect bowl of wonton noodle soup.
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We offer you eight helpful tips for using kitchen shears--and they involve bacon and beer.
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Join Brad at Keith Kreeger Studios in Austin, Texas as he learns how to make ceramics, from wedging clay and using a wheel to glazing and firing. Spoiler alert: Brad actually makes a decently useable bowl.
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Join professional chefs Susan Kim, Chris Morocco, Harold Villarosa, Rachel Gurjar, Chrissy Tracey, and Jessie YuChen in the Bon Appétit Test Kitchen as they reveal the specialized "secret weapon" tools they've come to depend on. From cookie-making dough guns to dried bonito shavers, some of these clutch items are sure to make good additions to your kitchen.
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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.
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Bon Appétit's own Brad Leone is back with another episode of It's Alive, this time demonstrating how to make flavor-packed bone broth. Grab your biggest stock pot and get ready, because when there's no more meat on the bone the fun is just beginning with this simple but versatile recipe.
Read more: A Simple Way to Make Nourishing Bone Broth
Read more: A Simple Way to Make Nourishing Bone Broth
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Want cheese and crackers in one bite? Try this recipe!
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Join Claire Saffitz, Brad Leone, Chris Morocco, Molly Baz, Andy Baraghani, Sohla El-Waylly, Priya Krishna and Carla Lalli Music as they share their favorite ways to spice up boxed macaroni & cheese. Throw a little fermented garlic-ginger paste in there, whydon'tya. Or pop some panko upon that pasta. You can't go wrong with any of these recipes.
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Chef George Mendes of Aldea joins The Brothers Green in their kitchen to show them how to cook Shrimp 'n Grits—Portuguese style.