Watch Now Argentina vs Iceland Molly Makes Mac and Cheese | From the Test Kitchen | Bon Appétit


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.

Check out the recipe here:

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Molly Makes Mac and Cheese | From the Test Kitchen | Bon Appétit

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Watch Now Argentina vs Iceland Claire Bakes Birthday Cake | From the Test Kitchen | Bon Appétit


It doesn’t have to be your birthday 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!

Check out the recipe here:

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Claire Bakes Birthday Cake | From the Test Kitchen | Bon Appétit

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Watch Now Argentina vs Iceland Pastry Chef Attempts to Make Gourmet Ferrero Rocher | Gourmet Makes | Bon Appétit


Ok, so Ferrero Rocher chocolates are pretty gourmet already. We get it. But couldn’t they be even more gourmet? Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet-ier version of Ferrero Rocher, everybody’s favorite Italian, hazelnut-filled chocolates.
Get a Half-Sour Saffitz shirt here:
Check out Claire’s Instagram:

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Pastry Chef Attempts to Make Gourmet Ferrero Rocher | Gourmet Makes | Bon Appétit

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Watch Now France vs Australia Claire Makes Swirled Sesame Cake | From the Test Kitchen | Bon Appétit


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.

Check out the recipe here:

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Claire Makes Swirled Sesame Cake | From the Test Kitchen | Bon Appétit

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Watch Now Argentina vs Iceland Pastry Chef Attempts to Make Gourmet Pringles | Gourmet Makes | Bon Appétit


Pringles. They’re the miraculously not greasy potato chips that come in a tube. They’re also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don’t stop.
Check out Claire’s Instagram:

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Pastry Chef Attempts to Make Gourmet Pringles | Gourmet Makes | Bon Appétit

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Watch Now Argentina vs Iceland Chris Meal Preps Lunch For a Week | From the Test Kitchen & Healthyish | Bon Appétit


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.

Follow the Healthyish Feel Good Plan:

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Chris Meal Preps Lunch For a Week | From the Test Kitchen & Healthyish | Bon Appétit

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Watch Now France vs Australia Pastry Chef Attempts to Make Gourmet Snickers | Gourmet Makes | Bon Appétit


Nougat. Caramel. Peanuts. Chocolate. The building blocks of a Snickers bar. Each taken alone is simple enough (well maybe not the nougat), but together they become a different monster. Join Claire Saffitz as she attempts to make a gourmet version of a Snickers bar!
Check out Claire’s Instagram:

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Pastry Chef Attempts to Make Gourmet Snickers | Gourmet Makes | Bon Appétit

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Watch Now Argentina vs Iceland Miz Cracker and Carla Make Friendly Sandwiches | From the Test Kitchen | Bon Appétit


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.

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Miz Cracker and Carla Make Friendly Sandwiches | From the Test Kitchen | Bon Appétit

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Watch Now France vs Australia Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit


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.
Did you notice the book Carla was holding at the beginning? That’s her book! Buy it here:
Check out the recipe here:

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Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit

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Watch Now Argentina vs Iceland Brad Makes Olive Oil (In Italy!) | It’s Alive | Bon Appétit


Bon Appétit’s Brad Leone is back for episode 45 of “It’s Alive,” and this time he traveled to Tuscany, Italy to make olive oil with Lucini Italia. Watch Brad learn the process from harvesting to bottling of producing extra virgin olive oil.

Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.

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Brad Makes Olive Oil (In Italy!) | It’s Alive | Bon Appétit

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Watch Now Argentina vs Iceland Shangela Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit


Drag queen Shangela visits the Bon Appétit Test Kitchen to make a churros with bittersweet chocolate sauce with Carla. Can she follow along using verbal instructions only?
Check out the recipe here:
In addition to A Star is Born, her new netflix series SUPER DRAGS is launching globally Nov 9. And she is on tour in over 180 cities throughout the rest of the year. Dates here:

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Shangela Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit

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Watch Now Argentina vs Iceland Miz Cracker and Carla Make Chanukah Latkes | From the Test Kitchen | Bon Appétit


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!
Check out the latkes recipe here:

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Miz Cracker and Carla Make Chanukah Latkes | From the Test Kitchen | Bon Appétit

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Watch Now France vs Australia Pastry Chef Attempts to Make Gourmet Instant Ramen | Gourmet Makes | Bon Appétit


Claire. Is. Back. AGAIN. And this time she is attempting to make gourmet instant ramen. Everybody loves instant ramen, with its ludicrously salty, umami-rich spice packets and its impossibly wavy fried noodle bricks. Can Claire make a fancy version of this 70%-of-your-daily-sodium snack?
Check out Claire’s Instagram:

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Pastry Chef Attempts to Make Gourmet Instant Ramen | Gourmet Makes | Bon Appétit

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Watch Now France vs Australia Rick Makes Chocolate Chip Toffee Cookies | From the Test Kitchen | Bon Appétit


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.
Check out the recipe here:

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Rick Makes Chocolate Chip Toffee Cookies | From the Test Kitchen | Bon Appétit

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Watch Now Peru vs Denmark Kids Try 100 Years of School Lunches | Bon Appétit


Watch as kids try to react to 100 years of college lunches! Which decade showcased boiled steak in school lunches? When were kids regularly served liver loaf?

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Kids Try 100 Years of School Lunches | Bon Appétit

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Watch Now Argentina vs Iceland Carla Makes an Apple Tart | From the Test Kitchen | Bon Appétit


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.

Check out the recipe here:

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Carla Makes an Apple Tart | From the Test Kitchen | Bon Appétit

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Watch Now France vs Australia Pastry Chef Attempts to Make Gourmet Sno Balls | Gourmet Makes | Bon Appétit


Sno Balls. Baby boomers will remember this post-World War II junk food favorite. Claire Saffitz returns to the Test Kitchen to try her hand at making gourmet Sno Balls.

Check out Claire’s Instagram:

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Pastry Chef Attempts to Make Gourmet Sno Balls | Gourmet Makes | Bon Appétit

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Watch Now France vs Australia Molly Makes Arancini | From the Test Kitchen | Bon Appétit


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.
Check out the recipe here:

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Molly Makes Arancini | From the Test Kitchen | Bon Appétit

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Watch Now France vs Australia Troye Sivan Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit


Troye Sivan visits the Bon Appétit test kitchen to make a chicken under a brick with Carla. Can she follow along using verbal instructions only?
Try the recipe for yourself here:
Troye Sivan’s latest album, Bloom, is out now. Troye also stars in ‘Boy Erased’, now in theaters.

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Troye Sivan Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit

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Watch Now France vs Australia Andy Makes Thanksgiving Turkey | From the Test Kitchen | Bon Appétit


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.
Check out the recipe here:

Captured on Google Pixel 3

#thanksgiving

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Andy Makes Thanksgiving Turkey | From the Test Kitchen | Bon Appétit

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Watch Now France vs Australia Brad Makes Black Garlic | It’s Alive | Bon Appétit


Bon Appétit’s Brad Leone is back for episode 42 of “It’s Alive,” and this time he’s making black garlic and homemade pasta. Join Brad on his lifelong quest to consume garlic in as many forms as possible.

Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.

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Brad Makes Black Garlic | It’s Alive | Bon Appétit

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Watch Now France vs Australia Brad Forages for Porcini Mushrooms | It’s Alive | Bon Appétit


Bon Appétit Test Kitchen Manager Brad Leone is back for episode 41 of “It’s Alive,” and this time he’s deep in the woods of Washington foraging for porcini mushrooms with his fungus friends, Colin and Andrew.

Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.

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Brad Forages for Porcini Mushrooms | It’s Alive | Bon Appétit

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Watch Now France vs Australia Ellie Kemper Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit


Ellie Kemper visits the Bon Appétit test kitchen to make crepes with Carla. Can she follow along using verbal instructions only?
Ellie Kemper’s latest collection of hilarious essays, My Squirrel Days, is out now.

Check out the recipes here:
Crepes:
Suzette Sauce:

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Ellie Kemper Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit

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Watch Now France vs Australia Brad Makes Garlic Miso | It’s Alive | Bon Appétit


Bon Appétit Test Kitchen Manager Brad Leone is back for episode 40 of “It’s Alive,” and this time he’s fermenting garlic in miso. Brad has two of his favorite ingredients hang out in Fermentation Station in preparation for making a delicious garlic-infused miso soup. Join him on his lifelong adventure to get that allicin going.

Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.

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Brad Makes Garlic Miso | It’s Alive | Bon Appétit

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Watch Now France vs Australia The Try Guys Reveal Their Favorite YouTubers


It’s another edition of Try Guys Game Time! On this installment the guys share some of their favorite YouTubers and the many reasons they love them. #TGGT

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