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Temporada 1
Data de estreia
Mai 04, 2016
Claire shows you how to make four simple and delicious puff pastry recipes to impress your friends.
Claire shows you how to make four simple and delicious puff pastry recipes to impress your friends.
Data de estreia
Mai 15, 2016
You might think you know how to make perfect bacon, but you have no idea. Luckily, Bon Appétit editor-in-chief, Adam Rapoport, is here to show you how.
You might think you know how to make perfect bacon, but you have no idea. Luckily, Bon Appétit editor-in-chief, Adam Rapoport, is here to show you how.
Data de estreia
Mai 17, 2016
Get the buttercream frosting ready and let's do this thing.
Get the buttercream frosting ready and let's do this thing.
Data de estreia
Jun 12, 2016
Making delicious poached eggs doesn't have to be intimidating. Bon Appétit's Food Director Carla Music shows us how to make them for any occasion.
Making delicious poached eggs doesn't have to be intimidating. Bon Appétit's Food Director Carla Music shows us how to make them for any occasion.
Data de estreia
Jun 17, 2016
Making caramel can be a daunting task. It's a thin line between smooth, delicious goodness and a burnt sticky mess. With these insider tips you'll nail the best caramel every time.
Making caramel can be a daunting task. It's a thin line between smooth, delicious goodness and a burnt sticky mess. With these insider tips you'll nail the best caramel every time.
Data de estreia
Jun 20, 2016
No need to fire up that grill. You can make the perfect juicy steak in your kitchen.
No need to fire up that grill. You can make the perfect juicy steak in your kitchen.
Data de estreia
Jun 29, 2016
Bon Appétit tests its recipes until they're the very best. Food editor Claire Saffitz shares all of her secrets to making the crispiest, most flavorful fried chicken sandwich.
Bon Appétit tests its recipes until they're the very best. Food editor Claire Saffitz shares all of her secrets to making the crispiest, most flavorful fried chicken sandwich.
Data de estreia
Jul 06, 2016
A great Caesar salad gets its swagger from a great dressing. Senior food editor, Andy Baraghani gives us the inside tips, like why raw egg yolks and anchovies are necessary, how to shave
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A great Caesar salad gets its swagger from a great dressing. Senior food editor, Andy Baraghani gives us the inside tips, like why raw egg yolks and anchovies are necessary, how to shave perfect parmesan ribbons and why whole romaine leaves make for the best salad-eating experience.
Data de estreia
Jul 08, 2016
When it comes to making a perfect pie crust, flakiness is key. Here are the Bon Appétit test kitchen's inside tips to making the dough of your dreams.
When it comes to making a perfect pie crust, flakiness is key. Here are the Bon Appétit test kitchen's inside tips to making the dough of your dreams.
Data de estreia
Out 14, 2016
When it comes to achieving that perfectly cooked fillet with flawlessly crisped skin—so seemingly effortless when served at a restaurant—something usually goes wrong. The fish sticks.
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When it comes to achieving that perfectly cooked fillet with flawlessly crisped skin—so seemingly effortless when served at a restaurant—something usually goes wrong. The fish sticks. The skin rips. The flesh overcooks. But when you master this simple and reliable technique you’ll never go out for fish again.
Data de estreia
Out 26, 2016
Pie season is rapidly approaching and we've got some tricks to make yours look the fanciest. Let's be real, it's hard to make a pumpkin pie look special. But with Claire's braided crust technique you're about to make a stunning dessert centerpiece.
Pie season is rapidly approaching and we've got some tricks to make yours look the fanciest. Let's be real, it's hard to make a pumpkin pie look special. But with Claire's braided crust technique you're about to make a stunning dessert centerpiece.
Data de estreia
Jan 04, 2017
Everybody–and we mean everybody– loves a crispy chicken cutlet. We suggest you add a healthy amount of parmesan and mustard powder to the breading for extra umami flavor.
Everybody–and we mean everybody– loves a crispy chicken cutlet. We suggest you add a healthy amount of parmesan and mustard powder to the breading for extra umami flavor.
Data de estreia
Jan 18, 2017
Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as
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Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. Food Director Carla Lalli Music likes to sear a variety of mushrooms together with thyme, butter, and garlic, paired with herbed polenta.
Data de estreia
Jan 25, 2017
No tailgating party is complete without Buffalo wings. Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge
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No tailgating party is complete without Buffalo wings. Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne.
Data de estreia
Jan 30, 2017
It's Alive's Brad Leone shows you how to make cheesesteaks that will be a hit at any party! Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.
It's Alive's Brad Leone shows you how to make cheesesteaks that will be a hit at any party! Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.
Data de estreia
Mar 02, 2017
Simple, quick, but not boring. With this combo of briny clams and a garlic breadcrumb mixture, look for an artisanal dried pasta—the rougher surface texture will catch the slippery sauce
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Simple, quick, but not boring. With this combo of briny clams and a garlic breadcrumb mixture, look for an artisanal dried pasta—the rougher surface texture will catch the slippery sauce better. This is part of BA's Best, a collection of our essential recipes.
Data de estreia
Mar 15, 2017
We show you how to make a Saffron Brittle!
We show you how to make a Saffron Brittle!
Data de estreia
Mar 24, 2017
Food director Carla Lalli Music demonstrates a shortcut version of duck confit.
Food director Carla Lalli Music demonstrates a shortcut version of duck confit.
Data de estreia
Mar 31, 2017
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Data de estreia
Abr 05, 2017
The Test Kitchen's Claire Saffitz makes a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.
The Test Kitchen's Claire Saffitz makes a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.
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Carla Makes Slow Roast Short Ribs to Pull-Apart Perfection
Episode overview
Data de estreia
Abr 19, 2017
Join Carla in the Bon Appétit Test Kitchen as she makes slow roast short ribs! English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Join Carla in the Bon Appétit Test Kitchen as she makes slow roast short ribs! English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Data de estreia
Mai 31, 2017
Senior Food Editor Claire Saffitz developed these morning buns with some inspiration from Tartine, a little extra cardamom, and whole wheat flour to add a nutty and nearly-heathy flavor.
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Senior Food Editor Claire Saffitz developed these morning buns with some inspiration from Tartine, a little extra cardamom, and whole wheat flour to add a nutty and nearly-heathy flavor. Too many morning buns for your crowd? This recipe halves easily. This is part of BA's Best, a collection of our essential recipes.
Data de estreia
Jun 07, 2017
Senior Food Editor Andy Baraghani teaches us how to make these perfect, handmade ricotta dumplings paired with asparagus and green garlic. Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.
Senior Food Editor Andy Baraghani teaches us how to make these perfect, handmade ricotta dumplings paired with asparagus and green garlic. Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.
Data de estreia
Jul 24, 2017
Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!
Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!
Data de estreia
Jul 28, 2017
Throw out the instant couscous and learn how to make it the traditional way with senior food editor Andy Baraghani. Couscous is a staple dish in Northern Africa, and it takes a lot of
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Throw out the instant couscous and learn how to make it the traditional way with senior food editor Andy Baraghani. Couscous is a staple dish in Northern Africa, and it takes a lot of love and patience to make it the right way. Spiced broth and brown butter pull together this fluffy couscous that can stand alone or be part of a salad or dish.
Data de estreia
Set 04, 2017
Senior Editor Chris Morocco shows us how to cure salmon with kombu, and then serves it up with a fresh yuzu kosho.
Senior Editor Chris Morocco shows us how to cure salmon with kombu, and then serves it up with a fresh yuzu kosho.
Data de estreia
Set 21, 2017
The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous
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The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice.
Data de estreia
Out 10, 2017
Need something really celebrate that coco-flake lover in your life? This coconut cream pie recipe is going to keep around for a while!
Need something really celebrate that coco-flake lover in your life? This coconut cream pie recipe is going to keep around for a while!
Data de estreia
Nov 01, 2017
Everyone's favorite Brad is back in the Bon Appétit Test Kitchen to teach us how to make the ultimate Thanksgiving turkey stock. Brad's trick to making the best turkey broth is to add a little chicken and ham too!
Everyone's favorite Brad is back in the Bon Appétit Test Kitchen to teach us how to make the ultimate Thanksgiving turkey stock. Brad's trick to making the best turkey broth is to add a little chicken and ham too!
Data de estreia
Nov 06, 2017
Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
Data de estreia
Nov 08, 2017
Looking for that side you eat with your eyes, mouth, and tastebuds? Look no further than this hasselback butternut squash. Tales will be told of this Thanksgiving for years to come!
Looking for that side you eat with your eyes, mouth, and tastebuds? Look no further than this hasselback butternut squash. Tales will be told of this Thanksgiving for years to come!
Data de estreia
Nov 15, 2017
Want to impress your Thanksgiving guests? Try a twist on your pumpkin pie with this recipe!
Want to impress your Thanksgiving guests? Try a twist on your pumpkin pie with this recipe!
Data de estreia
Nov 20, 2017
We're ready to declare these the fluffiest, creamiest, and easiest mashed potatoes ever. Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.
We're ready to declare these the fluffiest, creamiest, and easiest mashed potatoes ever. Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.
Data de estreia
Dez 06, 2017
These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.
These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.
Data de estreia
Dez 11, 2017
Brighten up your holiday party with this Monkey Bread recipe!
Brighten up your holiday party with this Monkey Bread recipe!
Data de estreia
Dez 20, 2017
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Data de estreia
Jan 23, 2018
We tackled every element of the classic eggs Benedict recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly
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We tackled every element of the classic eggs Benedict recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here. This recipe comes together in under an hour and much of it can be prepped in advance, leaving you free to entertain.
Data de estreia
Jan 24, 2018
The Test Kitchen's own Brad Leone breaks down everything you need to know about using a sous vide. This sous vide machine is the best we've ever used, and it's the perfect gift for the kitchen explorer in your life.
The Test Kitchen's own Brad Leone breaks down everything you need to know about using a sous vide. This sous vide machine is the best we've ever used, and it's the perfect gift for the kitchen explorer in your life.
Data de estreia
Fev 08, 2018
Carla shows us how to make Polenta Cacio e Pepe using the hot new trend in cooking appliances–Instant Pot.
Carla shows us how to make Polenta Cacio e Pepe using the hot new trend in cooking appliances–Instant Pot.
Data de estreia
Fev 13, 2018
Carla shows us how to make Coq au Vin in an Instant Pot. Instead of hours in the oven, this classic French braise only needs 15 minutes at high pressure to achieve silky-shreddy chicken meat and vegetables so tender you can cut them with a spoon.
Carla shows us how to make Coq au Vin in an Instant Pot. Instead of hours in the oven, this classic French braise only needs 15 minutes at high pressure to achieve silky-shreddy chicken meat and vegetables so tender you can cut them with a spoon.
Data de estreia
Mar 06, 2018
Andy shows us how to make a delicious, crunchy Iranian rice dish.
Andy shows us how to make a delicious, crunchy Iranian rice dish.
Data de estreia
Mar 20, 2018
Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen. Watch as Molly perfectly pan-roasts brined pork chops!
Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen. Watch as Molly perfectly pan-roasts brined pork chops!
Data de estreia
Mar 23, 2018
The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.
The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.
Data de estreia
Mar 24, 2018
Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA's Best, a collection of our essential recipes.
Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA's Best, a collection of our essential recipes.
Data de estreia
Mar 29, 2018
Ideally, you’d make the chile oil with a mix of dried chiles. If you can’t find the two listed, ancho, gochugaru, or even black pepper will work. Either way, these short ribs are going to be good.
Ideally, you’d make the chile oil with a mix of dried chiles. If you can’t find the two listed, ancho, gochugaru, or even black pepper will work. Either way, these short ribs are going to be good.
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Carla Makes Eggs Four Ways: Poached, Fried, Scrambled & Omelette'd
Episode overview
Data de estreia
Abr 04, 2018
The building block of breakfast (and so much more) deserves to be celebrated constantly. We're doing it with all of the egg recipes, techniques, videos, and tips you need to take your egg status from amateur admirer to professional fanatic.
The building block of breakfast (and so much more) deserves to be celebrated constantly. We're doing it with all of the egg recipes, techniques, videos, and tips you need to take your egg status from amateur admirer to professional fanatic.
Data de estreia
Abr 14, 2018
Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw. Carla is here to show you how to make the best fried chicken cutlet sandwiches!
Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw. Carla is here to show you how to make the best fried chicken cutlet sandwiches!
Data de estreia
Abr 17, 2018
The sauce is bright yellow from fresh eggs, and each bucatini hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy—without cream!—with black peppercorns. It's unlike
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The sauce is bright yellow from fresh eggs, and each bucatini hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy—without cream!—with black peppercorns. It's unlike any clumpy carbonaras you've had. The tricks? Omitting most of the egg whites; their water thins the sauce. It's a pasta worth mastering.
Data de estreia
Abr 24, 2018
We urge you: don’t skip the marinade step—it really gives the shrimp lots of garlicky flavor and sets this apart from other scampi recipes.
We urge you: don’t skip the marinade step—it really gives the shrimp lots of garlicky flavor and sets this apart from other scampi recipes.
Data de estreia
Mai 01, 2018
Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto.
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Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. Andy uses ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Data de estreia
Mai 09, 2018
Molly Baz makes our ultimate two-egg breakfast sandwich. Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
Molly Baz makes our ultimate two-egg breakfast sandwich. Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
Data de estreia
Mai 15, 2018
This dish is for when a 3 p.m. hang turns into a dinner party or when you’ve had too long of a day at work. But just because it’s comfort food doesn’t mean there aren’t techniques.
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This dish is for when a 3 p.m. hang turns into a dinner party or when you’ve had too long of a day at work. But just because it’s comfort food doesn’t mean there aren’t techniques. They’re the same ones that go into every restaurant pasta you’ve ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.
Data de estreia
Mai 22, 2018
Once you make this falafel recipe, you'll never impulse buy it on the street again. A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Once you make this falafel recipe, you'll never impulse buy it on the street again. A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Data de estreia
Jun 01, 2018
You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. This is part of BA's Best, a collection of our essential recipes.
You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. This is part of BA's Best, a collection of our essential recipes.
Data de estreia
Jun 07, 2018
Andy makes ratatouille even though he has never seen the movie Ratatouille.
Andy makes ratatouille even though he has never seen the movie Ratatouille.
Data de estreia
Jun 08, 2018
Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way.
Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way.
Data de estreia
Jun 12, 2018
Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.
Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.
Data de estreia
Jun 14, 2018
Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe. And the noodles are just a vessel for the savory, gingery, simple weeknight sauce.
Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe. And the noodles are just a vessel for the savory, gingery, simple weeknight sauce.
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Molly Makes Orecchiette with Buttermilk, Peas and Pistachios
Episode overview
Data de estreia
Jun 23, 2018
We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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Carla Makes Seared Scallops with Brown Butter & Lemon Sauce
Episode overview
Data de estreia
Jun 24, 2018
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Data de estreia
Jun 28, 2018
This charred scallion sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment
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This charred scallion sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops...we could do this all day.
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Carla Makes Falafel-Spiced Tomatoes & Chickpeas on Flatbread
Episode overview
Data de estreia
Jul 02, 2018
In this episode of 'From the Test Kitchen', Carla shows you how to make this falafel-spiced tomato-and-chickpeas-on-bread revelation using a prepared flatbread like naan or pocketless pita.
In this episode of 'From the Test Kitchen', Carla shows you how to make this falafel-spiced tomato-and-chickpeas-on-bread revelation using a prepared flatbread like naan or pocketless pita.
Data de estreia
Jul 10, 2018
The filling for this blueberry pie with ginger will be loose when it comes out of the oven, but as long as you let it rest for the full 4 hours, it will firm beautifully.
The filling for this blueberry pie with ginger will be loose when it comes out of the oven, but as long as you let it rest for the full 4 hours, it will firm beautifully.
Data de estreia
Jul 18, 2018
These extra corny cornbread muffins are corny not because they tell dad jokes, but because there are actual kernels of fresh corn in there, plus sour cream for moistness, and cornmeal so you can actually taste corn.
These extra corny cornbread muffins are corny not because they tell dad jokes, but because there are actual kernels of fresh corn in there, plus sour cream for moistness, and cornmeal so you can actually taste corn.
Data de estreia
Ago 02, 2018
Want to make brick oven-style pizza but lack the equipment? Well, fire up the grill because it's about as close as you can get at home! The Bon Appétit Test Kitchen's very own Carla
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Want to make brick oven-style pizza but lack the equipment? Well, fire up the grill because it's about as close as you can get at home! The Bon Appétit Test Kitchen's very own Carla Music shows you how to make the only grilled pizzas you'll ever need!
Data de estreia
Ago 08, 2018
When most people think short ribs they think, "low and slow." Andy shows us how to quickly grill short ribs to absolute perfection. Andy also adds pickled daikon slices that pair perfectly with the short ribs.
When most people think short ribs they think, "low and slow." Andy shows us how to quickly grill short ribs to absolute perfection. Andy also adds pickled daikon slices that pair perfectly with the short ribs.
Data de estreia
Ago 16, 2018
Everybody has a different opinion on how to make lobster rolls. Whether top split or side split, butter or mayo, there is no single way to make a perfect one. Chris makes lobster rolls
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Everybody has a different opinion on how to make lobster rolls. Whether top split or side split, butter or mayo, there is no single way to make a perfect one. Chris makes lobster rolls from scratch, starting by 'dispatching' the live lobsters (not for the faint of heart)
Data de estreia
Ago 20, 2018
Fire up the grill and let's make some wings! The Test Kitchen's Carla Music grills up some marinated chicken wings with shishito peppers. Word to the wise: shishito peppers aren't
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Fire up the grill and let's make some wings! The Test Kitchen's Carla Music grills up some marinated chicken wings with shishito peppers. Word to the wise: shishito peppers aren't spicy.... other than the very occasional one that may melt your tongue, but they're worth it!
Data de estreia
Ago 22, 2018
Eating an ice cream sandwich can make you feel like a kid again. But if you’ve ever tried making one at home, you know it’s not as easy as 1-2-3. The Test Kitchen's Claire Saffitz shows
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Eating an ice cream sandwich can make you feel like a kid again. But if you’ve ever tried making one at home, you know it’s not as easy as 1-2-3. The Test Kitchen's Claire Saffitz shows you how to make delicious ice cream sandwiches, using homemade cookies and store-bought ice cream.
Data de estreia
Ago 27, 2018
A great Caesar salad recipe gets its swagger from a great Caesar dressing recipe. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while
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A great Caesar salad recipe gets its swagger from a great Caesar dressing recipe. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Learn how to make BA's best classic caesar salad with Molly Baz!
Data de estreia
Set 05, 2018
Learn how to grill salmon with the Test Kitchen's Andy! For this lemony grilled salmon recipe, you absolutely want to cook fish that still has its skin on. It protects the fish while it
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Learn how to grill salmon with the Test Kitchen's Andy! For this lemony grilled salmon recipe, you absolutely want to cook fish that still has its skin on. It protects the fish while it grills and, despite what you think or have been told, will help it release from the grill grates more easily.
Data de estreia
Set 07, 2018
Claire shows you how to make a pasta salad that's perfect to make during peak tomato season! The reason this pasta salad holds up so well at room temperature is because you dress it
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Claire shows you how to make a pasta salad that's perfect to make during peak tomato season! The reason this pasta salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.
Data de estreia
Set 10, 2018
The world-famous Brad Leone makes BA's best piña coladas - just be careful, they may be sweet and delicious but they pack a punch. Freezing fresh pineapple definitely makes the best
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The world-famous Brad Leone makes BA's best piña coladas - just be careful, they may be sweet and delicious but they pack a punch. Freezing fresh pineapple definitely makes the best impact flavor-wise in this piña colada recipe, but you can use 8 oz. frozen pineapple if you wish.
Data de estreia
Set 11, 2018
Before you convince yourself there's no way that a little onion, tomato paste, and half-and-half can come together in mere minutes to make one of the best homemade pasta sauces you've
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Before you convince yourself there's no way that a little onion, tomato paste, and half-and-half can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this vodka sauce recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.
Data de estreia
Set 14, 2018
Shrimp cocktail is one of those when it’s good it’s freaking great, and when it’s not, it’s an abomination, kind of foods. As simple as it seems when you’re housing them from an
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Shrimp cocktail is one of those when it’s good it’s freaking great, and when it’s not, it’s an abomination, kind of foods. As simple as it seems when you’re housing them from an ice-filled dish at a party, a lot goes into constructing the perfectly poached shrimp cocktail. Well, Molly is here to show you how to make BA's classic shrimp cocktail!
Data de estreia
Set 17, 2018
Scallops may not be cheapest cuisine, but they're totally worth it. Join Molly as she shows you how to prepare them with corn and chorizo! Pro tip: treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
Scallops may not be cheapest cuisine, but they're totally worth it. Join Molly as she shows you how to prepare them with corn and chorizo! Pro tip: treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
Data de estreia
Set 23, 2018
Learn how to make this simple, spicy shrimp dish with the Test Kitchen's Andy Baraghani! This recipe is full of fish sauce, so don't be scared of the funk!
Learn how to make this simple, spicy shrimp dish with the Test Kitchen's Andy Baraghani! This recipe is full of fish sauce, so don't be scared of the funk!
Data de estreia
Set 24, 2018
Join Chris Morocco as he teaches you how to make these pretty healthy gluten-free buckwheat chocolate waffles. Pro tip: don't skip out on the creamy ricotta topping!
Join Chris Morocco as he teaches you how to make these pretty healthy gluten-free buckwheat chocolate waffles. Pro tip: don't skip out on the creamy ricotta topping!
Data de estreia
Set 28, 2018
This grilled chicken sandwich recipe (thighs only!) gets the BA treatment from senior associate food editor Molly Baz. The goal was to dispel any associations you might have with the
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This grilled chicken sandwich recipe (thighs only!) gets the BA treatment from senior associate food editor Molly Baz. The goal was to dispel any associations you might have with the sandwich: the sort of floppy, slightly rubbery fast food versions with a single, soggy leaf of lettuce. It's inspired by Caesar salad, inspired by mayonnaise, inspired by the idea of special sauce, inspired by grill marks, and the words “charred buns.”
Data de estreia
Out 11, 2018
Contributing writer Priya Krishna makes her From the Test Kitchen debut with Dahi Toast, \"a more interesting, Indian-ish grilled cheese sandwich,\" made with Greek yogurt and sourdough bread. Just one thing: don't skip the Chhonk.
Contributing writer Priya Krishna makes her From the Test Kitchen debut with Dahi Toast, \"a more interesting, Indian-ish grilled cheese sandwich,\" made with Greek yogurt and sourdough bread. Just one thing: don't skip the Chhonk.
Data de estreia
Out 19, 2018
Join Andy in the Test Kitchen as he makes Khoresh Gheymeh, a traditional Persian stew topped with strips of fried potato.
Join Andy in the Test Kitchen as he makes Khoresh Gheymeh, a traditional Persian stew topped with strips of fried potato.
Data de estreia
Out 25, 2018
Join Molly in the Test Kitchen as she makes Pasta al Limone. This classic lemon sauce recipe has a lot of fat and a lot of acidity, so don’t be shy with adding salt and taste as you go.
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Join Molly in the Test Kitchen as she makes Pasta al Limone. This classic lemon sauce recipe has a lot of fat and a lot of acidity, so don’t be shy with adding salt and taste as you go. It will likely require more than you think to strike that perfect balance.
Data de estreia
Out 29, 2018
Carla is joined by the ultimate contessa Ina Garten to make chocolate-pecan scones. Scones can go one of two ways: they can turn out like hockey pucks or like light, flakey disks. Carla and Ina show you how to make the latter.
Carla is joined by the ultimate contessa Ina Garten to make chocolate-pecan scones. Scones can go one of two ways: they can turn out like hockey pucks or like light, flakey disks. Carla and Ina show you how to make the latter.
Data de estreia
Nov 02, 2018
Join Carla in the Test Kitchen as she makes Instant Pot ribs. Pressure-cooking the ribs for a mere nine minutes makes them completely tender and succulent, but the meat won’t be quite at
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Join Carla in the Test Kitchen as she makes Instant Pot ribs. Pressure-cooking the ribs for a mere nine minutes makes them completely tender and succulent, but the meat won’t be quite at the stage where it slumps right off the bone. We think they’re the perfect texture for picking up and eating with your hands, with just the right amount of chew. After that, they spend ten minutes on a hot grill to get crisped up and glazed with a punchy hot-and sour-sauce. Play your cards right and you’ll be grilling on a weeknight.
Data de estreia
Nov 05, 2018
Cooking a perfect, crowd-pleasing turkey on Thanksgiving can be a daunting task, but it doesn't have to be. The Test Kitchen's Andy Baraghani is here to how you how to make a simple and traditional Thanksgiving turkey.
Cooking a perfect, crowd-pleasing turkey on Thanksgiving can be a daunting task, but it doesn't have to be. The Test Kitchen's Andy Baraghani is here to how you how to make a simple and traditional Thanksgiving turkey.
Data de estreia
Nov 08, 2018
Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to
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Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
Data de estreia
Nov 12, 2018
Rick Martinez is back in the Test Kitchen to make double-pork carnitas with corn tortillas and green pico de gallo. That's right, these carnitas use two kinds of pork (shoulder and belly) because one is definitely not enough.
Rick Martinez is back in the Test Kitchen to make double-pork carnitas with corn tortillas and green pico de gallo. That's right, these carnitas use two kinds of pork (shoulder and belly) because one is definitely not enough.
Data de estreia
Nov 16, 2018
Join Carla in the Test Kitchen as she makes an apple tart! This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. The apples at the bottom of the
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Join Carla in the Test Kitchen as she makes an apple tart! This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. The apples at the bottom of the tart are insulated from direct heat, so they steam and soften into a very tender layer. The ones up top hold their shape, which means you’ll get a mix of textures in each bite.
Data de estreia
Nov 19, 2018
Join Rick Martinez in the Test Kitchen as he makes classic chilaquiles, the ultimate use-all-your-leftovers breakfast meal.
Join Rick Martinez in the Test Kitchen as he makes classic chilaquiles, the ultimate use-all-your-leftovers breakfast meal.
Data de estreia
Nov 26, 2018
Join Rick in the Test Kitchen as he makes toffee cookies! Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.
Join Rick in the Test Kitchen as he makes toffee cookies! Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.
Data de estreia
Nov 27, 2018
Join Molly in the Test Kitchen as she makes pumpkin bread with maple butter! Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.
Join Molly in the Test Kitchen as she makes pumpkin bread with maple butter! Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.
Data de estreia
Dez 03, 2018
Drag Queen Miz Cracker reunites with Carla in the Test Kitchen to make latkes for Chanukah! And this time they actually get to look at each other while they cook!
Drag Queen Miz Cracker reunites with Carla in the Test Kitchen to make latkes for Chanukah! And this time they actually get to look at each other while they cook!
Data de estreia
Dez 10, 2018
Priya is back in the Bon Appétit Test Kitchen to make pav bhaji, a popular Indian street food. The recipe is made of two parts: the 'pav' (in this case Martin's Potato Rolls) and the
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Priya is back in the Bon Appétit Test Kitchen to make pav bhaji, a popular Indian street food. The recipe is made of two parts: the 'pav' (in this case Martin's Potato Rolls) and the 'bhaji' (vegetable gravy). These two parts come together to make something like a vegetarian sloppy joe!
Data de estreia
Dez 12, 2018
Join Rick Martinez in the Bon Appétit Test Kitchen to get tipsy as he makes a hibiscus pineapple cocktail with tequila. You'll love the citrusy sour flavor of hibiscus, not to mention its amazing color.
Join Rick Martinez in the Bon Appétit Test Kitchen to get tipsy as he makes a hibiscus pineapple cocktail with tequila. You'll love the citrusy sour flavor of hibiscus, not to mention its amazing color.
Data de estreia
Dez 14, 2018
Join Carla in the Test Kitchen as she make pasta e fagioli! The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly
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Join Carla in the Test Kitchen as she make pasta e fagioli! The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.
Data de estreia
Dez 17, 2018
Drag Queen and pickle expert Miz Cracker is back in the Bon Appétit Test Kitchen AGAIN. This time Carla teaches her how to make pickles and what her family calls 'friendly sandwiches,' a pickle-heavy grilled cheese with ham.
Drag Queen and pickle expert Miz Cracker is back in the Bon Appétit Test Kitchen AGAIN. This time Carla teaches her how to make pickles and what her family calls 'friendly sandwiches,' a pickle-heavy grilled cheese with ham.
Data de estreia
Dez 20, 2018
Join Priya in the Bon Appétit Test Kitchen as she makes shahi toast! The name may be a bit confusing as it's not toast in the traditional sense, but a no-bake bread pudding with cardamon, sugar and lots of heavy cream.
Join Priya in the Bon Appétit Test Kitchen as she makes shahi toast! The name may be a bit confusing as it's not toast in the traditional sense, but a no-bake bread pudding with cardamon, sugar and lots of heavy cream.
Data de estreia
Dez 26, 2018
Join Andy in the Bon Appétit Test Kitchen as he makes pomegranate-glazed chicken. The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the
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Join Andy in the Bon Appétit Test Kitchen as he makes pomegranate-glazed chicken. The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Data de estreia
Dez 28, 2018
Join Carla in the Bon Appétit Test Kitchen as she makes a salted caramel-chocolate tart! You can use a 9\" or 10\" tart pan, but the layers will be thinner in the larger pan. We also
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Join Carla in the Bon Appétit Test Kitchen as she makes a salted caramel-chocolate tart! You can use a 9\" or 10\" tart pan, but the layers will be thinner in the larger pan. We also found that Morton kosher salt won’t dissolve completely in the caramel filling, so use Diamond Crystal for the best results for this tart recipe. Then, a generous sprinkling of flaky sea salt before serving brings out the flavor of the chocolate and tempers the sweetness of the caramel.
Data de estreia
Jan 02, 2019
Join Chris Morocco in the Bon Appétit Test Kitchen to meal prep a week of lunches as part of the 2019 Heathyish Feel Good Food Plan! Using our recipe for what might be the best chickpeas
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Join Chris Morocco in the Bon Appétit Test Kitchen to meal prep a week of lunches as part of the 2019 Heathyish Feel Good Food Plan! Using our recipe for what might be the best chickpeas ever, Chris makes chickpea salad with bitter greens and tahini-ranch dressing and a smashed chickpea sandwich.
Data de estreia
Jan 03, 2019
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken soup with sweet potatoes! If you want this take on classic chicken soup to have a similar consistency to congee,
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken soup with sweet potatoes! If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time so that it can become nice and thick.
Data de estreia
Jan 09, 2019
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes this variation on a classic Thai recipe: mushroom larb with peanuts! Don’t even think about tossing, stirring, or shaking
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes this variation on a classic Thai recipe: mushroom larb with peanuts! Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp. You want to achieve that flavorful texture before incorporating the additional aromatics.
Data de estreia
Jan 11, 2019
Join Molly Baz in the Bon Appétit Test Kitchen as she makes dark chocolate chia parfait! This chia pudding is delicious on its own—and even better when layered with maple yogurt as a
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes dark chocolate chia parfait! This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait. Leftover maple yogurt can be repurposed for breakfast and topped with fruit and granola. It’s a choose-your-own-adventure kind of dessert.
Data de estreia
Fev 08, 2019
Join Claire Saffitz in the Bon Appétit Test Kitchen as she bakes swirled sesame cake. This savory dessert, which is an amazing combination of cardamom, sesame and tahini, gives you a perfect "swirl" of flavor.
Join Claire Saffitz in the Bon Appétit Test Kitchen as she bakes swirled sesame cake. This savory dessert, which is an amazing combination of cardamom, sesame and tahini, gives you a perfect "swirl" of flavor.
Data de estreia
Fev 14, 2019
It doesn't have to be your birthday to eat this birthday cake. Join Claire Saffitz in the Bon Appétit Test Kitchen as she bakes a birthday sheet cake with a chocolate cream cheese frosting!
It doesn't have to be your birthday to eat this birthday cake. Join Claire Saffitz in the Bon Appétit Test Kitchen as she bakes a birthday sheet cake with a chocolate cream cheese frosting!
Data de estreia
Fev 19, 2019
Join Molly Baz in the Bon Appétit Test Kitchen as she makes adult macaroni & cheese! It's just about as easy as opening one of those little boxes of shells and powdered sauce—and a whole
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes adult macaroni & cheese! It's just about as easy as opening one of those little boxes of shells and powdered sauce—and a whole lot more delicious. Our super-quick stovetop mac and cheese borrows from the method for a classic cacio e pepe pasta, but with a bit of milk to make it extra creamy. No béchamel, no baking, just pure dairy-on-carbs joy.
Data de estreia
Fev 26, 2019
Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes cast-iron skillet pizza with fennel and sausage. Pizza dough is usually sold as a 1-lb. ball. You only need 12 oz. for
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes cast-iron skillet pizza with fennel and sausage. Pizza dough is usually sold as a 1-lb. ball. You only need 12 oz. for this cast-iron pizza recipe. We used a 10\" pan, so if yours is bigger, use a bit more dough. Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
Data de estreia
Mar 06, 2019
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes gluten-free carrot cake. This recipe uses almond flour, a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes gluten-free carrot cake. This recipe uses almond flour, a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.
Data de estreia
Mar 11, 2019
Join Brad Leone in the Bon Appétit Test Kitchen as he makes fried bologna sandwiches. For this bologna sandwich recipe, cutting slits into the bologna before cooking helps it brown
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Join Brad Leone in the Bon Appétit Test Kitchen as he makes fried bologna sandwiches. For this bologna sandwich recipe, cutting slits into the bologna before cooking helps it brown evenly across the surface and prevents it from curling and warping as they fry.
Data de estreia
Mar 13, 2019
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes molten caramel cake. Everybody has heard of molten chocolate cake, so we thought we’d try to create a caramel version, with
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes molten caramel cake. Everybody has heard of molten chocolate cake, so we thought we’d try to create a caramel version, with a toffee-ish tender cake encasing a runny dulce de leche center.
Data de estreia
Mar 19, 2019
Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a
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Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
Data de estreia
Mar 20, 2019
Join Molly Baz in the Bon Appétit Test Kitchen as she makes one skillet rotisserie chicken pot pie. Who doesn't like chicken pot pie? Rotisserie chicken, store-bought puff pastry, and
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes one skillet rotisserie chicken pot pie. Who doesn't like chicken pot pie? Rotisserie chicken, store-bought puff pastry, and just one skillet keep this hearty dinner recipe from feeling too fussy—or taking all day to make.
Data de estreia
Mar 22, 2019
Join Molly Baz in the Bon Appétit Test Kitchen as she makes mushroom carbonara. Mushrooms aren't exactly a substitute for the guanciale or pancetta that you would normally have in carbonara, but they bring their own deep flavor to the dish.
Join Molly Baz in the Bon Appétit Test Kitchen as she makes mushroom carbonara. Mushrooms aren't exactly a substitute for the guanciale or pancetta that you would normally have in carbonara, but they bring their own deep flavor to the dish.
Data de estreia
Mar 25, 2019
Join Carla Music in the Bon Appétit Test Kitchen as she makes meatball subs! We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Join Carla Music in the Bon Appétit Test Kitchen as she makes meatball subs! We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Data de estreia
Mar 27, 2019
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes herb rice with scallions and saffron. This recipe is a labor of love. This rice dish is based on one of the most famous
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes herb rice with scallions and saffron. This recipe is a labor of love. This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo. And while the fried shallots are not traditional (you can take them out if you’d like), they add a crunchy layer to the dish.
Data de estreia
Abr 04, 2019
Join Priya Krishna in the Bon Appétit Test Kitchen as she makes feta cooked like saag paneer. Saag paneer is great, but you haven’t lived until you have made saag feta: Priya's take on a
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Join Priya Krishna in the Bon Appétit Test Kitchen as she makes feta cooked like saag paneer. Saag paneer is great, but you haven’t lived until you have made saag feta: Priya's take on a classic Indian dish of of firm, curdled, and unmeltable cheese simmered in a gravy made of greens (often spinach).
Data de estreia
Abr 05, 2019
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken and tomato stew with caramelized onions. Cooking lemon slices to almost-burnt adds a layer of complex flavor to
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken and tomato stew with caramelized onions. Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting dish. Cinnamon's sweet, earthy flavor tames tomatoes' juicy acidity. Apply this same thinking to other baking spices like nutmeg and cloves.
Data de estreia
Abr 10, 2019
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes spicy chicken katsu sandwiches. These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes spicy chicken katsu sandwiches. These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the fiery heat found in Nashville-style hot chicken with some cooling shredded lettuce to put out the fire.
Data de estreia
Abr 12, 2019
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes salted chocolate halva. Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes salted chocolate halva. Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert. Halva can be a little tricky to make at first, and a candy thermometer is key to nailing the right temperature, which creates the desired flaky, crystallized texture.
Data de estreia
Abr 14, 2019
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes spicy-sweet sambal pork noodles. These weeknight noodles are inspired by the silky richness of meaty tomato sauce and the
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes spicy-sweet sambal pork noodles. These weeknight noodles are inspired by the silky richness of meaty tomato sauce and the fiery, tangy-sweet flavors of pad kee mao (a.k.a. drunken noodles). It's full-on explosive flavor in under an hour.
Data de estreia
Abr 16, 2019
Join Carla Music in the Bon Appétit Test Kitchen as she makes a soufflé-style omelet. Your arm may get tired during all of the whisking, but make sure the egg white peaks are firm enough
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Join Carla Music in the Bon Appétit Test Kitchen as she makes a soufflé-style omelet. Your arm may get tired during all of the whisking, but make sure the egg white peaks are firm enough to stand up on their own while still having a nice shine to them!
Data de estreia
Abr 18, 2019
Join Molly Baz in the Bon Appétit Test Kitchen as she makes a burnished basque cheesecake. This cheesecake is the alter ego to the classic New York–style cheesecake with a press-in
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes a burnished basque cheesecake. This cheesecake is the alter ego to the classic New York–style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and cooked at high heat. Which also means this is the cheesecake that’s impossible to mess up.
Data de estreia
Abr 20, 2019
Join Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting
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Join Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Data de estreia
Abr 22, 2019
Join Molly Baz and Bon Appétit Editor in Chief Adam Rapoport in the Test Kitchen as they make Pork Marbella. We took a classic Chicken Marbella recipe and made it weeknight-friendly by
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Join Molly Baz and Bon Appétit Editor in Chief Adam Rapoport in the Test Kitchen as they make Pork Marbella. We took a classic Chicken Marbella recipe and made it weeknight-friendly by using quick-cooking pork tenderloin instead. The meat is marinated and then cooked in those same delicious juices, which get turned into a luscious sweet-and-sour pan sauce.
Data de estreia
Abr 27, 2019
Join Priya Krishna in the Bon Appétit Test Kitchen as she makes roti pizza with cilantro chutney. Roti makes for the perfect, charred, crispy pizza crust and cheddar cheese and cilantro chutney take it to the next level.
Join Priya Krishna in the Bon Appétit Test Kitchen as she makes roti pizza with cilantro chutney. Roti makes for the perfect, charred, crispy pizza crust and cheddar cheese and cilantro chutney take it to the next level.
Data de estreia
Mai 02, 2019
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes grilled brisket with peanut salsa. Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes grilled brisket with peanut salsa. Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.
Data de estreia
Mai 06, 2019
Join Priya Krishna in the Bon Appétit Test Kitchen as she makes shrimp pulao with quinoa. Pulao is an Indian staple and this quinoa variation is the perfect one-pot dish to make when you're feeling lazy after work.
Join Priya Krishna in the Bon Appétit Test Kitchen as she makes shrimp pulao with quinoa. Pulao is an Indian staple and this quinoa variation is the perfect one-pot dish to make when you're feeling lazy after work.
Data de estreia
Mai 14, 2019
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes chocolate blackout cake! According to legend (a.k.a. the Internet), this decadent chocolate cake was first created by
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes chocolate blackout cake! According to legend (a.k.a. the Internet), this decadent chocolate cake was first created by Ebinger’s bakery in Brooklyn, New York, and named after the blackout drills during World War II.
Data de estreia
Mai 16, 2019
Join Gaby in the Bon Appétit Test Kitchen as she makes Tortilla de Papas. Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned, but skip
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Join Gaby in the Bon Appétit Test Kitchen as she makes Tortilla de Papas. Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned, but skip this step if you want some of that moisture when you take a bite!
Data de estreia
Mai 20, 2019
Welcome to Brad's World. Join Brad Leone in the Bon Appétit Test Kitchen as he makes grilled (and stuffed!) squid. To avoid getting tough and chewy squid, you should either grill it fast
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Welcome to Brad's World. Join Brad Leone in the Bon Appétit Test Kitchen as he makes grilled (and stuffed!) squid. To avoid getting tough and chewy squid, you should either grill it fast and hot or low and slow. These squid tubes are stuffed with tentacles, shrimp, scallions, garlic, ginger, spices and rice are dry rubbed with mustard powder, onion powder, salt & pepper, cayenne and coriander.
Data de estreia
Mai 24, 2019
Join Priya in the Bon Appétit Test Kitchen as she makes chile peanut rice. This dish uses leftover rice, earthy fried mustard seeds and curry leaves, almost-caramelized onions for a
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Join Priya in the Bon Appétit Test Kitchen as she makes chile peanut rice. This dish uses leftover rice, earthy fried mustard seeds and curry leaves, almost-caramelized onions for a touch of sweetness, crunchy-toasty peanuts, and Indian green chile for some heat.
Data de estreia
Mai 29, 2019
Join Carla in the Bon Appétit Test Kitchen as she makes pasta with white pesto. This is the direct inverse of the normal basil pesto you know and love. It’s built on a combination of
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Join Carla in the Bon Appétit Test Kitchen as she makes pasta with white pesto. This is the direct inverse of the normal basil pesto you know and love. It’s built on a combination of toasted nuts, creamy ricotta, and salty Parmesan, with a little kick coming from raw garlic and fresh oregano. You don’t need a food processor, a mortar and pestle, or a blender—in fact, the entire sauce comes together in the same bowl you can use for serving.
Data de estreia
Mai 31, 2019
Join Andy in the Bon Appétit Test Kitchen as he makes BA's very best bolognese. It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does
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Join Andy in the Bon Appétit Test Kitchen as he makes BA's very best bolognese. It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off.
Data de estreia
Jun 03, 2019
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes Chili Colorado. What is Chili Colorado, you ask? It’s a traditional Mexican dish of beef or pork stewed in a red chili sauce—chili “colored red,” not chili from the state of Colorado.
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes Chili Colorado. What is Chili Colorado, you ask? It’s a traditional Mexican dish of beef or pork stewed in a red chili sauce—chili “colored red,” not chili from the state of Colorado.
Data de estreia
Jun 05, 2019
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes chocolate chip cookies. The addition of browned butter really puts these cookies over the top. It makes them crispy-edged,
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes chocolate chip cookies. The addition of browned butter really puts these cookies over the top. It makes them crispy-edged, chewy-centered, yet still rooted in classic cookie flavor. Oh, and no mixer required, so there’s no excuse not to make them.
Data de estreia
Jun 10, 2019
Join Priya Krishna in the Bon Appétit Test Kitchen as she makes her mom's roasted cauliflower and potato aloo gobi. Too often aloo gobi is mushy or greasy. Here’s how to make crisp, crunchy, cumin-coated morsels of cauliflower and potato.
Join Priya Krishna in the Bon Appétit Test Kitchen as she makes her mom's roasted cauliflower and potato aloo gobi. Too often aloo gobi is mushy or greasy. Here’s how to make crisp, crunchy, cumin-coated morsels of cauliflower and potato.
Data de estreia
Jun 14, 2019
Join Molly Baz in the Bon Appétit Test Kitchen as she makes crispy smashed potatoes. A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned over the crispiest-ever smashed potatoes.
Join Molly Baz in the Bon Appétit Test Kitchen as she makes crispy smashed potatoes. A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned over the crispiest-ever smashed potatoes.
Data de estreia
Jun 17, 2019
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes lemony glazed yonuts (yes, that’s a Greek yogurt doughnut). We set out to make a Greek doughnut, we really did. We tried
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes lemony glazed yonuts (yes, that’s a Greek yogurt doughnut). We set out to make a Greek doughnut, we really did. We tried and we tried, and when it wasn’t working, we switched to Greek yogurt. Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Data de estreia
Jun 19, 2019
Join Carla Music in the Bon Appétit Test Kitchen as she makes pork shoulder steaks. The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak. Keep an eye on the
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Join Carla Music in the Bon Appétit Test Kitchen as she makes pork shoulder steaks. The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.
Data de estreia
Jun 21, 2019
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pupusas filled with refried red beans and cheese. Once you taste this classic Salvadoran dish, you’ll definitely want to
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pupusas filled with refried red beans and cheese. Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings -- carnitas, beef, anything (but not literally anything)!
Data de estreia
Jun 28, 2019
Join Carla Music in the Bon Appétit Test Kitchen as she makes BA's best banana bread. Here at BA everybody has their favorite banana bread recipe. We made every one—14 to be exact—until
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Join Carla Music in the Bon Appétit Test Kitchen as she makes BA's best banana bread. Here at BA everybody has their favorite banana bread recipe. We made every one—14 to be exact—until we came up with a collective favorite. Dark brown sugar is key and a dollop of mascarpone makes for superior tenderness. Walnuts optional but encouraged.
Data de estreia
Jun 29, 2019
oin Carla Music in the Bon Appétit Test Kitchen as she makes a grandma-style sheet pan pizza. If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type.
oin Carla Music in the Bon Appétit Test Kitchen as she makes a grandma-style sheet pan pizza. If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type.
Data de estreia
Jul 01, 2019
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
Data de estreia
Jul 08, 2019
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes chicken scarpariello. Chicken Scarpariello is a classic Italian-American recipe with juicy chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour pan sauce.
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes chicken scarpariello. Chicken Scarpariello is a classic Italian-American recipe with juicy chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour pan sauce.
Data de estreia
Jul 12, 2019
Join Carla Music in the Bon Appétit Test Kitchen as she make coffee crème caramel. The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel.
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Join Carla Music in the Bon Appétit Test Kitchen as she make coffee crème caramel. The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel. Baking the crème caramel in a water bath is key for achieving that barely set, dense, and luscious consistency. And the lemon juice will help prevent your caramel from crystallizing.
Data de estreia
Jul 19, 2019
Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes cherry cobbler. Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both?
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes cherry cobbler. Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.
Data de estreia
Jul 22, 2019
Everybody put their hands together for Christina Chaey as she makes her 'From the Test Kitchen' debut! In her first episode, Christina makes a cold buckwheat noodle dish with kimchi and jammy eggs.
Everybody put their hands together for Christina Chaey as she makes her 'From the Test Kitchen' debut! In her first episode, Christina makes a cold buckwheat noodle dish with kimchi and jammy eggs.
Data de estreia
Jul 25, 2019
Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes angel food cake. Remember 1997? So does Claire Saffitz, and that's why she's here to RESCUE angel food cake. Too sweet?
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes angel food cake. Remember 1997? So does Claire Saffitz, and that's why she's here to RESCUE angel food cake. Too sweet? Too spongy? Too grandmotherly? Watch as Claire takes on all those negative connotations, and spins together a delicious dish that's sure to make you rethink your tired take on angel food cake.
Data de estreia
Ago 02, 2019
Join Molly Baz in the Bon Appétit Test Kitchen as she make Basically's strawberry shortcake with cream. Strawberries are a classic choice for this summertime dessert, but if there are
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Join Molly Baz in the Bon Appétit Test Kitchen as she make Basically's strawberry shortcake with cream. Strawberries are a classic choice for this summertime dessert, but if there are other fresh berries out there callin’ your name, by all means, use those instead. And if you've never made homemade whipped cream before, you're in for a treat—it's so good, you could skip the shortcakes altogether and still have an amazing dessert.
Data de estreia
Ago 05, 2019
Join Gaby Melian in the Bon Appétit Test Kitchen as she makes empanadas. Gaby is from Buenos Aires and was taught as a little girl by family members how to make them. After years of
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Join Gaby Melian in the Bon Appétit Test Kitchen as she makes empanadas. Gaby is from Buenos Aires and was taught as a little girl by family members how to make them. After years of perfecting, she’s found she loves both baked and fried empanadas. Here, she makes empanadas with ham and cheese
Data de estreia
Ago 09, 2019
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken skewers with garlic toum. Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken skewers with garlic toum. Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Data de estreia
Ago 12, 2019
Join Carla Music in the Bon Appétit Test Kitchen as she makes corn chowder. To make this recipe vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.
Join Carla Music in the Bon Appétit Test Kitchen as she makes corn chowder. To make this recipe vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.
Data de estreia
Set 30, 2019
Presented by Grey Goose. Join Rick Martinez in the Bon Appétit Test Kitchen as he makes apple pie. This is Rick's favorite pie recipe, which may have something to do with the butter and vodka crust.
Presented by Grey Goose. Join Rick Martinez in the Bon Appétit Test Kitchen as he makes apple pie. This is Rick's favorite pie recipe, which may have something to do with the butter and vodka crust.
Data de estreia
Out 01, 2019
Join Molly Baz in the Bon Appétit Test Kitchen as she makes coconut grilled chicken, skirt steak and shrimp. Welcome to your newest go-to summer marinade, featuring some spicy sambal,
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes coconut grilled chicken, skirt steak and shrimp. Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.
Data de estreia
Out 04, 2019
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.
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.
Data de estreia
Out 11, 2019
In this very special edition of From OUTSIDE the Test Kitchen, Christina Chaey heads to Kopitiam to learn how to make Nasi Lemak, a Malaysian dish of coconut rice topped with crispy
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In this very special edition of From OUTSIDE the Test Kitchen, Christina Chaey heads to Kopitiam to learn how to make Nasi Lemak, a Malaysian dish of coconut rice topped with crispy anchovies in a sambal sauce. With the guidance of the restaurant's head chef Kyo Pang and GM Moonlynn Tsai, Christina learns how to make this incredible dish from one of Bon Appétit's Hot 10 restaurants.
Data de estreia
Out 14, 2019
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes BA's very best pesto. The key for this classic pesto recipe is to add the basil at the very end instead of blending
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes BA's very best pesto. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color.
Data de estreia
Out 18, 2019
Join Carla Music in the Bon Appétit Test Kitchen as she makes spiced roasted pork with chili paste. This recipe is from chef Vivek Surti of Tailor in Nashville, No. 7 on our 2019 Hot Ten
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Join Carla Music in the Bon Appétit Test Kitchen as she makes spiced roasted pork with chili paste. This recipe is from chef Vivek Surti of Tailor in Nashville, No. 7 on our 2019 Hot Ten list. “In India you’ll find pork dishes in Roman Catholic areas, like Goa. When I think of pork in America, my mind goes to barbecue: rubbed with spices, cooked low and slow, and served with slaw,” he says. “I give this pork the Goa spice treatment, roast it, and reinforce the flavors of the marinade (it’s got both fennel and coriander seeds) with our version of slaw, which has fennel and cilantro.” A note from the BA Test Kitchen: The chile paste for this pork is added in two stages. Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it’s roasted over high heat to create a spicy, toasty bark.
Data de estreia
Out 25, 2019
Join Priya Krishna in the Bon Appétit Test Kitchen as she makes potato pepper sabzi. The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor
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Join Priya Krishna in the Bon Appétit Test Kitchen as she makes potato pepper sabzi. The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice.
Data de estreia
Nov 01, 2019
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
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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. Whichever masa you choose, be sure to save some of the chile purée from the pork filling.
Data de estreia
Nov 05, 2019
Join Carla Music in the Bon Appétit Test Kitchen as she makes Thanksgiving stuffing. This easy stuffing recipe, or dressing if you prefer, will be a staple on your Thanksgiving dinner menu for years to come.
Join Carla Music in the Bon Appétit Test Kitchen as she makes Thanksgiving stuffing. This easy stuffing recipe, or dressing if you prefer, will be a staple on your Thanksgiving dinner menu for years to come.
Data de estreia
Nov 11, 2019
Join Priya Krishna in the Bon Appétit Test Kitchen as she makes garlic ginger chicken. Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy,
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Join Priya Krishna in the Bon Appétit Test Kitchen as she makes garlic ginger chicken. Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.
Data de estreia
Nov 15, 2019
Join Molly Baz and Adam Rapoport in the Bon Appétit Test Kitchen as they make pumpkin chiffon pie. This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition
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Join Molly Baz and Adam Rapoport in the Bon Appétit Test Kitchen as they make pumpkin chiffon pie. This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites. Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.
Data de estreia
Dez 02, 2019
Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Data de estreia
Dez 07, 2019
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes tie-dye swirl butter holiday cookies. The butter cookie that acts as your canvas is extremely simple to make (like, six
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes tie-dye swirl butter 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.
Data de estreia
Dez 09, 2019
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes easy chocolate cake. If you've got a bowl, a cheap hand mixer, and a couple of measuring cups, you can make this rich,
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes easy chocolate cake. If you've got a bowl, a cheap hand mixer, and a couple of measuring cups, you can make this rich, chocolatey cake. Got a lot of birthdays on the horizon? You can pre-mix batches of the dry ingredients together, store them in airtight containers for up to three months, and be ready to celebrate at a moments notice with your own DIY cake mix.
Data de estreia
Dez 23, 2019
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes apple cider doughnuts. These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes apple cider doughnuts. These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.
Data de estreia
Jan 02, 2020
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes pasta with kale pesto. Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes pasta with kale pesto. Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.
Data de estreia
Jan 06, 2020
Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes the perfect pot of beans. After enjoying some of the best ones she'd ever had at Marlow & Sons in Williamsburg,
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Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes the perfect pot of beans. After enjoying some of the best ones she'd ever had at Marlow & Sons in Williamsburg, Brooklyn, Carla reached out to chef Patch Troffer to learn just what kind of magic he was conjuring. Armed with her new legume knowledge, Carla is eager to share.
Data de estreia
Jan 10, 2020
Join Andy Baraghani in the Bon Appétit Test Kitchen as he prepares turmeric salmon with coconut. The coconut crisp brings texture and heat to this simple stewy dish. Make a double or
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he prepares turmeric salmon with coconut. The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.
Data de estreia
Jan 17, 2020
Join Hawa Hassan in the Bon Appétit Test Kitchen as she makes suugo suqaar, a Somali pasta recipe. This Italian-influenced, yet distinctly Somali pasta recipe is one of the most common
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Join Hawa Hassan in the Bon Appétit Test Kitchen as she makes suugo suqaar, a Somali pasta recipe. This Italian-influenced, yet distinctly Somali pasta recipe is one of the most common (and delicious) dishes in Somalia. Bonus points if you serve it with a banana.
Data de estreia
Jan 24, 2020
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes BA's best lasagna. Why in the world would we tell you to make meatballs, brown them, and then break them into pieces—for a
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes BA's best lasagna. Why in the world would we tell you to make meatballs, brown them, and then break them into pieces—for a ragù? Sounds crazy, but it’s the best way we found to sear a big batch of meat without overcooking it. This MeatballMethod™ yields deep color (a.k.a. flavor) along with tender meat. If you want to use fresh pasta, go for it, you overachiever you. We also tested the recipe with no-boil noodles, but found they soak up a lot more sauce and the lasagna loses its wonderful ooziness; instead, we recommend the regular dried stuff.
Data de estreia
Fev 03, 2020
Make this when it’s Sunday and you’re not leaving the house. One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand how complex dried chiles can be. When soaked
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Make this when it’s Sunday and you’re not leaving the house. One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful you don’t even need stock. The chile purée may seem like a lot of liquid at first, but don't worry: Keeping the pot slightly uncovered as the ribs cook will allow the sauce to reduce and concentrate.
Data de estreia
Fev 06, 2020
Join Hawa Hassan in the Bon Appétit Test Kitchen as she makes Lahoh, Somali pancakes. Lahoh is one of the most common breakfast dishes in Somalia, but unlike other pancakes, these guys go through 2 hours of fermentation before cooking.
Join Hawa Hassan in the Bon Appétit Test Kitchen as she makes Lahoh, Somali pancakes. Lahoh is one of the most common breakfast dishes in Somalia, but unlike other pancakes, these guys go through 2 hours of fermentation before cooking.
Data de estreia
Fev 10, 2020
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes healthy breakfast sandwiches. You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes healthy breakfast sandwiches. You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create a truly satisfying breakfast sandwich.
Data de estreia
Fev 14, 2020
Join Rick Martinez as he makes Tacos Placeros. This time we're stepping out of the Test Kitchen as Rick takes us to Queens to find the best Tacos Placeros in New York City. What are
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Join Rick Martinez as he makes Tacos Placeros. This time we're stepping out of the Test Kitchen as Rick takes us to Queens to find the best Tacos Placeros in New York City. What are Tacos Placeros, you ask? Well, they're giant plate-size tacos that have a little bit of everything in them, traditionally depending on what's available! They can include various meats, but these particular tacos from Horchata Deli Grocery feature deep-fried, stuffed chiles rellenos.
Data de estreia
Fev 17, 2020
Join Molly Baz in the Bon Appétit Test Kitchen as she makes classic chicken noodle soup. There are tons of shortcuts for chicken noodle soup, but this time we're not cutting corners—this
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes classic chicken noodle soup. There are tons of shortcuts for chicken noodle soup, but this time we're not cutting corners—this is the long game! This version is about as classic (and as comforting) as they come, using a whole chicken—bones, skin, and all—to lend flavor and body to the broth. The key is to treat the breasts and legs differently: The breasts need to be pulled early so they don't overcook and dry out, whereas the legs require a long simmer to become incredibly tender. We used ditalini here, but feel free to use any small quick-cooking pasta you have! We wouldn’t be mad about orzo or ABCs either.
Data de estreia
Fev 24, 2020
Join Priya Krishna in the Bon Appétit Test kitchen as she makes Kadhi. Kadhi is similar in texture to cream of [fill in the blank] soup, but with no cream, and…well…better. All you need
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Join Priya Krishna in the Bon Appétit Test kitchen as she makes Kadhi. Kadhi is similar in texture to cream of [fill in the blank] soup, but with no cream, and…well…better. All you need to make it are yogurt, chickpea flour, and spices. But don’t let the simplicity fool you: Kadhi is both deeply comforting and insanely complex in its flavor, like a cozy blanket draped over a hot bowl of white rice. The exact recipe varies from region to region in India, and sometimes includes add-ins, like chickpea flour–based fritters called pakoras, but we like it thick, rich, and spice-forward, with a pleasant tanginess at the end. If you don’t like peppercorn flavor, feel free to nix them or cut the amount in half.
Data de estreia
Mar 02, 2020
Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes 30 minute chicken under a skillet. Butterflying and flattening the bird might feel like chicken chiropractory, but
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Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes 30 minute chicken under a skillet. Butterflying and flattening the bird might feel like chicken chiropractory, but it’s all in the name of crisp golden chicken skin, and what more noble cause could there be? The flatter the chicken, the more contact with the cast-iron pan and the more crackly skin to enjoy at the end. And we wouldn’t tell you to invest in a second cast-iron pan if we didn’t think the crackly skinned roast chicken waiting for you on the other side was 1,000 percent worth it. Using the top pan as a weight maximizes the surface area that makes contact with the bottom pan, which all translates to—you guessed it—ethereally crispy skin. We recommend using a bottom skillet that’s at least 12"—any smaller and you won’t be able to fit the whole bird.
Data de estreia
Mar 09, 2020
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
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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.
Data de estreia
Mar 23, 2020
Join Molly Baz in the Bon Appétit Test Kitchen as she makes roast chicken and potatoes. This isn’t the crisp-skinned, high-heat roast chicken you’re probably familiar with. Instead, it’s
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes roast chicken and potatoes. This isn’t the crisp-skinned, high-heat roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version that’s more similar to rotisserie chicken—except (bonus!) it gets slathered in the funky-spicy-sweet gochujang. And while the meat might be the star of the show, don't discount those buttery-soft, nearly-confited potatoes, which cook gently in the chicken fat. Makes you wonder why you haven't always been roasting long-cooking vegetables—carrots, cauliflower, turnips (?!), winter squash, fennel—under the bird for a built-in side, huh?
Data de estreia
Mar 25, 2020
Passover is right around the corner! Join Molly Baz and Adam Rapoport in the Bon Appétit Test Kitchen as they make BA's best matzo ball soup. This soup is very schmaltzy, full-bodied,
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Passover is right around the corner! Join Molly Baz and Adam Rapoport in the Bon Appétit Test Kitchen as they make BA's best matzo ball soup. This soup is very schmaltzy, full-bodied, and flavorful. If you prefer a leaner, clearer broth, make the soup a day ahead, chill overnight, then skim the schmaltz from the surface of the soup before reheating. You can save the schmaltz to make the matzo balls or for another use. This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-sized portions. We ordered the steps so that you could make the stock and matzo balls simultaneously, but if you prefer to break up the work, you can make both the balls and stock a couple of days ahead.
Data de estreia
Abr 07, 2020
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes Neapolitan chicken. The famous Neapolitan tomato sauce—packed with olives, garlic, capers, and anchovies—is traditionally
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes Neapolitan chicken. The famous Neapolitan tomato sauce—packed with olives, garlic, capers, and anchovies—is traditionally paired with long pasta. In our version, chicken legs are gently oven-braised in the puttanesca until it's nearly falling off the bone. It’s a low-maintenance, one-skillet dish that is easy to pull off on a weeknight.
Data de estreia
Abr 20, 2020
Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes cinnamon-date sticky buns. Instead of the usual brown sugar and butter filling, the fluffy buttermilk-laced buns are
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes cinnamon-date sticky buns. Instead of the usual brown sugar and butter filling, the fluffy buttermilk-laced buns are filled with a cinnamon-scented date purée. To make these, you'll have to knead, fold, and work with yeast, but the end results are more than worth it. A quick note on substitutions: The places where you can tweak this recipe to suit your preferences (and the contents of your pantry) are the filling and the glaze. The ingredients for the dough, however, are non-negotiable.
Data de estreia
Abr 21, 2020
Join Molly Baz in her home Test Kitchen (and her dad in his kitchen) as she makes sour cream and onion biscuits. If you've ever had trouble making biscuits in the past, consider this
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Join Molly Baz in her home Test Kitchen (and her dad in his kitchen) as she makes sour cream and onion biscuits. If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. And the sour cream isn’t just a gimmick. Used in place of the more typical cream or buttermilk, it adds rich, tangy flavor, and acidity that helps make the biscuits incredibly light and tender. These are at their peak when they’re warm out of the oven. Plan accordingly.
Data de estreia
Abr 27, 2020
Join Sohla El-Waylly in her home test kitchen as she makes lamb and scallion dumplings. To quote Sohla: "Once you learn how to make a dumpling, you can dump anything." Her words, but truly words to live by.
Join Sohla El-Waylly in her home test kitchen as she makes lamb and scallion dumplings. To quote Sohla: "Once you learn how to make a dumpling, you can dump anything." Her words, but truly words to live by.
Data de estreia
Mai 01, 2020
Join Molly Baz and Adam Rapoport at their homes as they make BA's best chicken parmesan. Let’s get one thing straight: We love chicken parm, but we’ve had our fair share of mediocre
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Join Molly Baz and Adam Rapoport at their homes as they make BA's best chicken parmesan. Let’s get one thing straight: We love chicken parm, but we’ve had our fair share of mediocre versions. So we took it upon ourselves to do a deep dive into this iconic dish, and come up with what we deemed our ideal recipe. In the end, that means we kept the cutlets a little bit thicker so they wouldn’t get overcooked. We gave them a shallow fry to achieve a crispy, evenly golden-brown breading. We blanketed them in a simple yet rich tomato sauce, which gets extra depth from tomato paste. And as for the cheese, we landed on a combo of Parmesan, for its salty edge, and mozzarella, for its creamy ooey-gooey texture. A word to the wise: Although you’re only using four chicken breasts, this recipe will feed up to eight people (and even more if you’re serving other dishes along with it!). But don’t fret about leftovers: They make for a great sandwich the next day.
Data de estreia
Mai 06, 2020
Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes broccoli delight. What is broccoli delight, you ask? Why, it's what happens when the stars align and a smattering of
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Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes broccoli delight. What is broccoli delight, you ask? Why, it's what happens when the stars align and a smattering of seemingly unconnected ingredients find unity in the confines of a pan. And if that doesn't make sense to you, basically it's melty, cheesy sautéed broccoli with chili flakes and lemon.
Data de estreia
Mai 07, 2020
Join Chris Morocco in his home test kitchen as he makes red wine and soy-braised short ribs. These richly flavored ribs are a riff on kalbi jjim, a traditional special-occasion dish. Red wine adds depth and complements the soy and mirin.
Join Chris Morocco in his home test kitchen as he makes red wine and soy-braised short ribs. These richly flavored ribs are a riff on kalbi jjim, a traditional special-occasion dish. Red wine adds depth and complements the soy and mirin.
Data de estreia
Mai 11, 2020
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
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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?).
Data de estreia
Jun 03, 2020
Join Amiel Stanek in his home kitchen as he makes doughnut bread pudding. This recipe is a great way to use up stale doughnuts, but if you’ve got freshly made ones, that works too. Start
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Join Amiel Stanek in his home kitchen as he makes doughnut bread pudding. This recipe is a great way to use up stale doughnuts, but if you’ve got freshly made ones, that works too. Start with classic glazed or sugar-coated yeasted doughnuts, which have a light and airy texture, rather than cake doughnuts, which are dense and will turn to mush when combined with the custard. The bread pudding will puff heroically near the end of its baking time, like a soufflé, but fall shortly after it comes out of the oven; don’t worry, it’s supposed to do that! The final texture is somewhere between an eggy bread pudding and a clafoutis, and it’s pretty hard to stop eating.
Data de estreia
Nov 19, 2021
Join Kendra Vaculin in the Bon Appétit test kitchen as she demonstrates how to make stuffing biscuits - just in time for the holidays. All the herby and aromatic flavors of a classic
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Join Kendra Vaculin in the Bon Appétit test kitchen as she demonstrates how to make stuffing biscuits - just in time for the holidays. All the herby and aromatic flavors of a classic Thanksgiving stuffing—sage, rosemary, fennel seed, oniony scallion–are packed into this tender biscuit.
Data de estreia
Dez 08, 2021
Craving something warm and satisfying to keep you going as the weather gets colder? Join Christina Chaey in the Bon Appétit test kitchen as she prepares savory Japanese curry rice with mushrooms and squash.
Craving something warm and satisfying to keep you going as the weather gets colder? Join Christina Chaey in the Bon Appétit test kitchen as she prepares savory Japanese curry rice with mushrooms and squash.
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