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

France vs Australia Live

Watch Now France vs Australia Chris Makes Chocolate Waffles | From the Test Kitchen | Bon Appétit


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!

Check out the recipe here:

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Chris Makes Chocolate Waffles | From the Test Kitchen | Bon Appétit

France vs Australia Live

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


Bon Appétit Test Kitchen Manager Brad Leone is back for episode 39 of “It’s Alive” and this time he’s making mustard. Rumor has it this might be his best creation yet. Join Brad as he gets into “some serious science” and reveals the fermented ace up his sleeve.

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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Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Brad Makes Mustard | It’s Alive | Bon Appétit

France vs Australia Live

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


Elizabeth Olsen visits the Bon Appétit test kitchen to make vegetable tempura with Carla. Can she follow along using verbal instructions only?
Elizabeth Olsen stars in Facebook Watch series SORRY FOR YOUR LOSS: www.facebook.com/sorryforyourloss

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

France vs Australia Live

Watch Now France vs Australia Molly Makes Scallops with Corn and Chorizo | From the Test Kitchen | Bon Appétit


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.

Check out the recipe here:

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Molly Makes Scallops with Corn and Chorizo | From the Test Kitchen | Bon Appétit

France vs Australia Live

Watch Now France vs Australia Brad Makes Beef Jerky | It’s Alive | Bon Appétit


Bon Appétit Test Kitchen Manager Brad Leone is back for episode 38 of “It’s Alive” and this time he’s making beef jerky. Join Brad as he walks you through cutting, seasoning, and dehydrating two flavors of jerky.

Check out the recipes here!
The Old Timer:
1¼ lb. eye of round beef
3 Tbsp. pure maple syrup
¼ cup Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
1 Tbsp. drained capers
1 Tbsp. caper liquid
1 tsp. chili powder
¼ tsp. cayenne pepper
½ tsp. dried oregano
1½ tsp. Tellicherry pepper

Bringin’ the Funk:
1¼ lb. beef
10 dashes fish sauce
2 Tbsp. honey
3 Tbsp. soy sauce
3 garlic cloves
1 Fresno chile
1 1″ piece ginger
¼ cup gochujang
¼ tsp. Chinese five–spice powder
Sesame seeds (for topping)

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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Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Brad Makes Beef Jerky | It’s Alive | Bon Appétit

France vs Australia Live

Watch Now France vs Australia Molly Makes Classic Caesar Salad | From the Test Kitchen | Bon Appétit


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!

Check out the recipe here:

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Molly Makes Classic Caesar Salad | From the Test Kitchen | Bon Appétit

France vs Australia Live

Watch Now Peru vs Denmark Brad Makes Pickled Fermented Eggs | It’s Alive | Bon Appétit


Bon Appétit Test Kitchen Manager Anthony Leone is back for occasion 37 of “It’s Aliveâ€? and this time he’s creating fermented eggs! Sounds just a little scary, but it’s actually the particular delicious twist on pickled eggs. Perfect for a well-seasoned egg salad, deviled ovum, or in Brad’s scenario, the perfect way to top off a couple of tomato toast.

Join Archivale Appétit test kitchen boss, Brad Leone, on a crazy, roundabout and marginally healthcare adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to drink and tepache, learn how to generate fermented and live foods yourself.

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Anthony Makes Pickled Fermented Ovum | It’s Alive | Bon Appétit

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Watch Now Peru vs Denmark Claire Makes Homemade Ice Cream Sandwiches | From the Test Kitchen | Bon Appétit


Eating an ice cream sandwich makes you to feel like a kid once again. In case you’ve ever attempted producing one at home, you understand it’s not as easy because 1-2-3. The Test Kitchen’s Claire Saffitz shows you how to make tasty your favorite ice cream sandwiches, making use of homemade biscuits and store-bought ice cream.

See the recipe right here:

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Claire Can make Homemade Your favorite ice cream Sandwiches | From the Check Cooking area | Bon Appétit

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Watch Now France vs Australia Brad Makes Sourdough Pizzelle Cookies | It’s Alive | Bon Appétit


Bon Appétit Test Kitchen Manager Brad Leone is back for episode 36 of “It’s Alive” and this time he’s making chocolate pizzelle cookies with sourdough starter. Perfect with some ice cream, in affogato, or just to snack on, join Brad as he tries to gets his pizzelle rhythm going while facing off against his beloved garage sale cookie iron.

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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Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Brad Makes Sourdough Pizzelle Cookies | It’s Alive | Bon Appétit

France vs Australia Live

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


Bon Appétit Test Kitchen Manager Brad Leone is back for episode 35 of “It’s Alive” and this time he’s making the highly requested miso. Join Brad as he ages a red miso, advocates for blade safety, and forgets why he went to the walk-in.

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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ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

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

France vs Australia Live

Watch Now France vs Australia Brad and Matty Matheson Make Fish Tacos | It’s Alive | Bon Appétit


Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 34 of “It’s Alive.” He’s joined by chef and host Matty Matheson (Muchies, Viceland) to make some delicious halibut fish tacos. With tortillas from scratch, fish from Alaska, and accents from New Jersey and Toronto, this episode has it all.

Be sure to check out Matty’s new book:

Out this fall!

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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ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Brad and Matty Matheson Make Fish Tacos | It’s Alive | Bon Appétit

France vs Australia Live

Watch Now France vs Australia Carla Makes Blueberry-Ginger Pie | From the Test Kitchen | Bon Appétit


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.

Get the recipe:

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Carla Makes Blueberry-Ginger Pie | From the Test Kitchen | Bon Appétit

France vs Australia Live

Watch Now France vs Australia Brad and Babish Make Kombucha Miso BBQ Sauce | It’s Alive | Bon Appétit


Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 33 of “It’s Alive.” He’s joined by chef, filmmaker, and friend of the show Andrew Rea from Binging with Babish. Together they make a kombucha and miso infused BBQ sauce in the kitchen before heading over to Brad’s backyard to cook up some ribs.

Check out Bingey with Babby here:

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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Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Brad and Babish Make Kombucha Miso BBQ Sauce | It’s Alive | Bon Appétit

France vs Australia Live

Watch Now France vs Australia Miz Cracker Tries to Keep Up With a Professional Chef | Back-to-Back Chef | Bon Appétit


Miz Cracker from Ru Paul’s Drag Race tries to make fresh ravioli with Carla as her guide using verbal instructions only. Without the benefit of visual aids, Miz must keep up with Carla’s instructions.

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Miz Cracker Tries to Keep Up With a Professional Chef | Back-to-Back Chef | Bon Appétit

France vs Australia Live

Watch Now France vs Australia Carla Makes BA Smashburgers | From the Test Kitchen | Bon Appétit


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.

Get the recipe:

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Carla Makes BA Smashburgers | From the Test Kitchen | Bon Appétit

France vs Australia Live