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videos testing meat doneness
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Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.
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The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?
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Grinding your own meat at home makes for better texture and fresher flavor—here's a step-by-step guide to doing it right
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Bursting with creamed spinach and cheese, and dressed with a glossy coat of ketchup, this is meatloaf 2.0.
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Teamed up with chips, this dip is the most popular snack in town. Or be like us and call it dinner.
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At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.
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Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.
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Cook a chicken burger in bacon fat, never look back.
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Articles
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Cooking
The FDA just approved one company’s product—but the answer, like lab-grown meat itself, is complicated.
Ali Francis
Shopping
A meat thermometer is nice to have, but a $9 cake tester will teach you how to cook intuitively.
Charley Samuelson
Cooking
On this episode of “Dinner SOS,” Chris and Eli help Tobi find creative ways to use up a whole lot of moose meat.
Bon Appétit Staff & Contributors
Culture
An earnest community of small-production ranchers and butchers in the Pacific Northwest raises cows, loves those cows—and then kills them. I witnessed a slaughter to understand why this practice, they believe, is the most ethical way to eat meat.
Jordan Michelman
Culture
It's not just for show—it's what's for dinner.
Christina Chaey
Culture
The world wide web of steaks, whole chickens, and ground chuck awaits you.
MacKenzie Chung Fegan
Videos
(207)
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Here at Bon Appétit, we pride ourselves on being at the forefront of cooking journalism and entertainment. Unfortunately, at a certain point hard truths must be accepted and we must admit to ourselves that cooking videos alone just don’t pay the bills.
As of today, we are pivoting to food-based ASMR videos. All of your favorite Test Kitchen personalities will still be here, they’ll just be whispering very close into a microphone and making slight noises with food items.
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Test Kitchen Talks is now new and improved. On this season, Claire, Alex, Rick and Sohla join the party and get to talkin' in the Test Kitchen. On this episode, they join Brad, Carla, Molly, Priya, Chris and Amiel to do a blind taste test of various cured meats.
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Bon Appétit test kitchen manager, Brad Leone, is back with the sixth episode of "It’s Alive," and this time he’s experimenting with koji-rubbed meats. His koji-rubbed short ribs are a crowd favorite, but will the chicken and "experimental shrimp" be winners too? Join Brad on this marginally scientific adventure to find out!
http://weightloss-tricks.today/test-kitchen/how-to/article/dry-age-shortcut-koji%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Natalie Portman visits the Bon Appétit test kitchen to make a vegan carpaccio with Carla. Can she follow along using verbal instructions only? Find out!
Natalie Portman produced and narrates the IFC documentary EATING ANIMALS out now and playing in major cities.
Website: http://eatinganimalsmovie.com/
Facebook: https://www.facebook.com/EatingAnimalsMov/
Twitter: https://twitter.com/EatingAnimalsUS
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Join Brad Leone in the Bon Appétit Test Kitchen as he makes what he calls "poor man's steak and eggs." Brad actually uses ground beef instead of steak in this recipe, but you can use just about anything, like pork or sausage.
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We're back with a smokin' new episode of It's Alive and Brad Leone is bringing the beef straight from his own kitchen (and backyard.) From brining and spice rubs to the smoker and oven, Brad takes this beef on a transformative journey you won't want to miss.
A disclaimer: Although we all enjoy the discoveries that come with Brad's unique experiments in the kitchen, if you’re inspired to create your own version at home be sure to follow a tried and tested recipe so your preparations line up with food safety standards.