Today Bon Appétit joins Chef Kazuchi Hotta at his restaurant Shunsai Fuku Hotta in Tokyo to observe his mastery of fugu. Fugu, also known as pufferfish, is a seasonal winter delicacy in Japan, however, it contains a deadly poison that must be meticulously worked around and removed during prep. It is a process chefs must train for many years to master to serve it safely.
You asked for it…they noodled. Brad and special guest Matty Matheson head down to Oklahoma to catch catfish with their bare hands. Join Brad and Matty as they search for catfish in dangerous, murky wourder with their new best friend and professional noodler Skipper Bivins. Screaming, sea monsters, and giant snakes galore. Watch them get literally in over their heads and stay tuned for Part 2 where they’ll cook up the fish they noodled.
We're back for episode 89 of It's Alive with Brad Leone and in this first entry of a two-part series, our guy is heading out to Bozeman, Montana to experience some fly fishing. Brad is joined on the Yellowstone River by his buddy Steve Rinella from Netflix's MeatEater who breaks down all the ins and outs of catching native whitefish. Let's see what these intrepid fellas can get on their hooks and bring into the kitchen.
It’s the 90th episode of It's Alive with Brad Leone and our guy is still on location in Montana spending quality time with MeatEater’s Steve Rinella. As loyal viewers will recall, the gentlemen hauled in a fine catch of whitefish on the Yellowstone River in our previous episode - and now it’s time to hit the kitchen. We're brining, we're smoking, we're stewing, we're making dips and tomato bakes. This Montana trip is shaping up to finish on a high note.
Join Brad Leone and Andy Baraghani in Brad's backyard as they grill "garbage fish." Don't be turned off by the term; it refers to bycatch, fish unintentionally caught while targeting other species. Brad picked up some bluefish and porgy, which are historically considered bycatch, to grill into a delicious meal.
Bon Appétit joins chef Lucas Sin to try some of Hong Kong’s freshest steamed fish at Ap Lei Chau Market. Steamed fish is a traditional Cantonese dish and the fresher the better–at Ap Lei Chau Market they're serving fish caught in the harbor that morning straight to your plate.
Brad and special guest Matty Matheson are back for Part 2 of Noodling! After an adventurous day in the wourders of Oklahoma, Brad and Matty head back to Skipper's house to break down and cook up the catfish they caught with their bare hands.
Yuji Haraguchi is a butcher and owner of the fish market Osakana. In this episode of Beautiful Butchery, Haraguchi shows Bon Appétit how to butcher a whole tuna and explains every cut of fish you would see at sushi restaurants. He breaks down the tuna into back loin, belly loin, pelvic fins, bones, and collars. From there, the cuts are broken down into saku blocks, sashimi, toro, chu-toro, sinews, sankaku, akami, tuna tartare, and aburi.
Cody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he scales, fillets and prepares Red Sea Bream (Tai), Threeline Grunt (Isaki), Golden Eye Snapper (Kinmedai), Young Gizzard Shad (Shinko), Sardine (Iwashi), Horse Mackeral (Aji), Trevally Jack (Shima Aji), Yellow Striped Butterfish (Takabe), Beltfish (Tachiuo), Bigfin Reef Squid (Aori Ika) and Bigeye Tuna (Maguro).
“Yess is a casual izakaya-style restaurant. I like dealing with direct fire and the philosophical idea of buying a whole fish and then processing it.” Today, Bon Appétit spends a day on the line with Junya Yamasaki, head chef at Yess in Los Angeles. Yamasaki follows the philosophy of buying a whole fish and using every part throughout the menu making sure nothing goes to waste.
Bon Appétit’s Brad Leone is back for episode 60 of It’s Alive, and this time he’s making fish jerky! Join Brad as he shows you how to turn wild salmon into a delicious protein snack. Make sure you use a lean fish, dodge surprise appearances from your nemesis (Delany!), and remember, just because your jerky got “Kevin’d” doesn’t mean it’s not salvageable…
Bon Appétit meets Chef Lucas Sin in Hong Kong to try curry fish balls. This snack is one of Hong Kong’s defining street food snacks, and it’s becoming increasingly rare to find a shop handmaking them the traditional way. Fortunately, Lam Law Ping is keeping the craft alive at his shop, Tak Hing Fish Ball Company, and has even been dubbed the ‘Fish Ball King.’
Chef Benjamin Sukle of 2016 Hot Ten Winner Oberlin teaches you how to prepare fresh whole squid. You can find local freshly-caught squid at fish markets or go all out and subscribe to a Community Supported Fishery (like a CSA for sea creatures). Read more about Oberlin: http://weightloss-tricks.today/story/oberlin-providence%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-6500874bbd6422514eaa984d">
Japanese chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, demonstrates how he butchers an entire kampachi and transforms it into six varied dishes.
Your esteemed friend and ours Brad Leone returns for another It’s Alive, this time out on location to celebrate a milestone 100th episode with a day of ice fishing - sponsored by Origin, purveyors of refreshingly American sparkling spring water. Brad heads to New Hampshire to rendezvous with local guide Captain Bob Tonkin atop a frozen Lake Winnipesaukee to fish for lake trout at the 43rd Great Meredith Rotary Ice Fishing Derby. Come for the ice-cold Leone - stick around for a celebratory look back at 100 episodes of It’s Alive.
In this episode of 'Food Film School', Epic Meal Time's Harley Morenstein reviews some of the internet's most popular food videos on YouTube, Facebook, and Instagram, including the biggest french fry, anytime chili and pickle videos out there.
"Check out Bacon in a Bag and Taco in a Bag, EpicMealTime’s new jerky snacks now available at participating 7-Eleven stores. http://www.supersnacktime.com
We challenged resident Bon Appétit super taster Chris Morocco to recreate Gabriela Cámara's tuna tostada using every sense he has other than sight. Was he up to the challenge?
In this episode of 'Food Film School', 'Nerdy Nummies' host Rosanna Pansino reviews the internet's most popular food videos. Escape The Night, Season 3 Actor, 'The Jetsetter,' out now on YouTube Premium; YouTube’s top food channel with 10+ million subscribers
In this episode of 'Food Film School', SORTEDfood co-hosts James Currie and Jamie Spafford review the most popular food videos on the internet including 'Double Tap for Mac and Cheese' on Instagram, '2 Ingredient Pancackes' on Facebook, eHow's '3 Cheese Blend Recipe', Gordon Ramsay's 'Classic Shepheard's Pie' recipe, 'Bathing in 1,250 bottles of hot sauce', the biggest pie video on Facebook, 'Skin a Watermelon Party Trick', and SORTEDfood's '5 kitchen gadgets no one needs'.
In this episode of "Kids Try", the kids try 100 years of seafood. Let's see how the kids react to oysters rockefeller, lobster roll, crab cakes, Manhattan clam chowder, tuna casserole, molded salmon mousse, crab rangoon, clam dip, jambalaya, McDonald's Filet-o-Fish, popcorn shrimp, California roll sushi, blackened redfish, scallops, tropical shrimp salad, fried calamari, Stargazy pie, baja fish taco, poke bowl, and sushi burrito.
Aloha! Brad Leone is back for season two of 'It's Alive: Goin' Places' and this time he's exploring the islands of Hawaii. Join Brad as he learns how to spearfish off the coast of Kona. Come for the spearfishing, stay for a pleasantly nervous Brad Leone as he prepares to dive down to the ocean floor.
We challenged Chris Morocco to recreate Maangchi's seafood kimchi fried rice in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
'Binging with Babish' host Andrew Rea reviews the internet's most popular food videos including Nusr-Et Dubai's Salt Bae Kobe Burger, Epic Meal Time's Fast Food Lasagna, Spicy Ramen Challenge by Kaycee and Rachel, Tasty's Sliders 4 Ways, TigerTomato's Making Pepperoni Pizza Pancake, How to Make Perfect Poached Eggs by Jamie Oliver, 'Burritozilla' killed in under 2 Minutes by Matt Stonie, DIY RAINBOW BAGELS by Rosanna Pansino, and Binging with Babish: Krabby Patty from Spongebob Squarepants.
