The Bon Appétit Test Kitchen teaches you all the recipes and cooking techniques you need to know.
Onde assistir From the Test Kitchen • 1
193 episódios
- Andy Makes the Very Best Caesar SaladE8
Andy Makes the Very Best Caesar SaladA 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. - Carla Makes a Perfectly Crispy-Skinned Fish FilletE10
Carla Makes a Perfectly Crispy-Skinned Fish FilletWhen 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. - Claire Makes Braided Pie CrustE11
Claire Makes Braided Pie CrustPie 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. - Carla Sears Mushrooms to Crispy Golden PerfectionE13
Carla Sears Mushrooms to Crispy Golden PerfectionOur 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. - Claire Makes Buffalo WingsE14
Claire Makes Buffalo WingsNo 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. - Claire Makes Linguine and ClamsE16
Claire Makes Linguine and ClamsSimple, 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. - Claire Makes Creamy Pasta with Mushrooms and ProsciuttoE19
Claire Makes Creamy Pasta with Mushrooms and ProsciuttoGetting 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. - Carla Makes Slow Roast Short Ribs to Pull-Apart PerfectionE21
Carla Makes Slow Roast Short Ribs to Pull-Apart PerfectionJoin 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. - Claire Makes a More Sophisticated Cinnamon BunE22
Claire Makes a More Sophisticated Cinnamon BunSenior 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. - Andy Makes Pillowy, Delicious Ricotta DumplingsE23
Andy Makes Pillowy, Delicious Ricotta DumplingsSenior 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. - Andy Makes Complicated Couscous (That's Worth the Effort)E25
Andy Makes Complicated Couscous (That's Worth the Effort)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. - Carla Makes Life-Changingly Good Cream PuffsE27
Carla Makes Life-Changingly Good Cream PuffsThe 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. - Molly Makes Eggs Benedict for a CrowdE37
Molly Makes Eggs Benedict for a CrowdWe 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. - Carla Makes Coq au Vin: Instant Pot EssentialsE40
Carla Makes Coq au Vin: Instant Pot EssentialsCarla 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 Makes BA's Best Fettuccine AlfredoE44
Carla Makes BA's Best Fettuccine AlfredoReal 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. - Andy Makes Short Ribs with Crispy Garlic and Chile OilE45
Andy Makes Short Ribs with Crispy Garlic and Chile OilIdeally, 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. - Carla Makes Eggs Four Ways: Poached, Fried, Scrambled & Omelette'dE46
Carla Makes Eggs Four Ways: Poached, Fried, Scrambled & Omelette'dThe 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. - Carla Makes Crispy Fried Chicken Cutlet SandwichesE47
Carla Makes Crispy Fried Chicken Cutlet SandwichesFew 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! - Molly Makes BA's Best Bucatini CarbonaraE48
Molly Makes BA's Best Bucatini CarbonaraThe 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. - Andy Makes Spicy Lamb Meatballs with Raisin PestoE50
Andy Makes Spicy Lamb Meatballs with Raisin PestoLoving 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. - Andy Makes Pantry PastaE52
Andy Makes Pantry PastaThis 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. - Molly Makes Orecchiette with Buttermilk, Peas and PistachiosE59
Molly Makes Orecchiette with Buttermilk, Peas and PistachiosWe’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. - Molly Makes Hanger Steak with Charred Scallion SauceE61
Molly Makes Hanger Steak with Charred Scallion SauceThis 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. - Carla Makes Falafel-Spiced Tomatoes & Chickpeas on FlatbreadE62
Carla Makes Falafel-Spiced Tomatoes & Chickpeas on FlatbreadIn 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. - Molly Makes Cornbread Muffins with Honey ButterE64
Molly Makes Cornbread Muffins with Honey ButterThese 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. - Carla Makes Grilled PizzaE65
Carla Makes Grilled PizzaWant 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! - Andy Makes Grilled Short Ribs with Pickled DaikonE66
Andy Makes Grilled Short Ribs with Pickled DaikonWhen 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. - Chris Makes Lobster Rolls From ScratchE67
Chris Makes Lobster Rolls From ScratchEverybody 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) - Carla Makes Grilled Chicken Wings with Shishito PeppersE68
Carla Makes Grilled Chicken Wings with Shishito PeppersFire 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! - Claire Makes Homemade Ice Cream SandwichesE69
Claire Makes Homemade Ice Cream SandwichesEating 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. - Molly Makes Classic Caesar SaladE70
Molly Makes Classic Caesar SaladA 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! - Andy Makes Grilled Salmon with Lemon SauceE71
Andy Makes Grilled Salmon with Lemon SauceLearn 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. - Claire Makes Pasta Salad with RomescoE72
Claire Makes Pasta Salad with RomescoClaire 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. - Brad Makes BA's Best Piña ColadasE73
Brad Makes BA's Best Piña ColadasThe 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. - Molly Makes Rigatoni with Vodka SauceE74
Molly Makes Rigatoni with Vodka SauceBefore 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. - Molly Makes Classic Shrimp CocktailE75
Molly Makes Classic Shrimp CocktailShrimp 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! - Molly Makes Scallops with Corn and ChorizoE76
Molly Makes Scallops with Corn and ChorizoScallops 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. - Molly Makes a Grilled Chicken SandwichE79
Molly Makes a Grilled Chicken SandwichThis 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.” - Molly Makes Pasta al LimoneE82
Molly Makes Pasta al LimoneJoin 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. - Carla and Ina Garten Make Chocolate-Pecan SconesE83
Carla and Ina Garten Make Chocolate-Pecan SconesCarla 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 Makes Instant Pot RibsE84
Carla Makes Instant Pot RibsJoin 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. - Molly Makes AranciniE86
Molly Makes AranciniJoin 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. - Rick Makes Double-Pork Carnitas and Corn TortillasE87
Rick Makes Double-Pork Carnitas and Corn TortillasRick 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. - Carla Makes an Apple TartE88
Carla Makes an Apple TartJoin 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. - Rick Makes Chocolate Chip Toffee CookiesE90
Rick Makes Chocolate Chip Toffee CookiesJoin 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. - Molly Makes Pumpkin Bread with Maple ButterE91
Molly Makes Pumpkin Bread with Maple ButterJoin 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. - Priya Makes Pav BhajiE93
Priya Makes Pav BhajiPriya 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! - Carla Makes Pasta e FagioliE95
Carla Makes Pasta e FagioliJoin 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. - Miz Cracker and Carla Make Friendly SandwichesE96
Miz Cracker and Carla Make Friendly SandwichesDrag 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. - Andy Makes Pomegranate-Glazed ChickenE98
Andy Makes Pomegranate-Glazed ChickenJoin 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. - Carla Makes a Salted Caramel-Chocolate TartE99
Carla Makes a Salted Caramel-Chocolate TartJoin 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. - Chris Meal Preps Lunch For a WeekE100
Chris Meal Preps Lunch For a WeekJoin 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. - Andy Makes Chicken Soup with Sweet PotatoesE101
Andy Makes Chicken Soup with Sweet PotatoesJoin 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. - Andy Makes Mushroom Larb with PeanutsE102
Andy Makes Mushroom Larb with PeanutsJoin 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. - Molly Makes Dark Chocolate Chia ParfaitE103
Molly Makes Dark Chocolate Chia ParfaitJoin 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. - Molly Makes Mac and CheeseE106
Molly Makes Mac and CheeseJoin 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. - Claire Makes Cast-Iron Skillet PizzaE107
Claire Makes Cast-Iron Skillet PizzaJoin 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. - Brad Makes Fried Bologna SandwichesE109
Brad Makes Fried Bologna SandwichesJoin 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. - Chris Makes Molten Caramel CakeE110
Chris Makes Molten Caramel CakeJoin 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. - Carla Makes Butter-Basted SteakE111
Carla Makes Butter-Basted SteakJoin 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. - Molly Makes Chicken Pot PieE112
Molly Makes Chicken Pot PieJoin 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. - Molly Makes Mushroom CarbonaraE113
Molly Makes Mushroom CarbonaraJoin 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. - Andy Makes Herb Rice with Scallions and SaffronE115
Andy Makes Herb Rice with Scallions and SaffronJoin 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. - Priya Makes Saag FetaE116
Priya Makes Saag FetaJoin 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). - Andy Makes Chicken and Tomato StewE117
Andy Makes Chicken and Tomato StewJoin 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. - Chris Makes Spicy Chicken Katsu SandwichesE118
Chris Makes Spicy Chicken Katsu SandwichesJoin 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. - Andy Makes Salted Chocolate HalvaE119
Andy Makes Salted Chocolate HalvaJoin 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. - Chris Makes Spicy-Sweet Sambal Pork NoodlesE120
Chris Makes Spicy-Sweet Sambal Pork NoodlesJoin 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. - Carla Makes an Omelet SouffléE121
Carla Makes an Omelet SouffléJoin 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! - Molly Makes CheesecakeE122
Molly Makes CheesecakeJoin 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. - Carla Makes Baked Eggs in TomatoE123
Carla Makes Baked Eggs in TomatoJoin 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. - Molly and Adam Make Pork MarbellaE124
Molly and Adam Make Pork MarbellaJoin 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. - Priya Makes Roti Pizza with Cilantro ChutneyE125
Priya Makes Roti Pizza with Cilantro ChutneyJoin 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. - Chris Makes Grilled BrisketE126
Chris Makes Grilled BrisketJoin 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. - Rick Makes Chocolate Blackout CakeE128
Rick Makes Chocolate Blackout CakeJoin 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. - Gaby Makes Tortilla de PapasE129
Gaby Makes Tortilla de PapasJoin 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! - Brad Makes Grilled Stuffed SquidE130
Brad Makes Grilled Stuffed SquidWelcome 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. - Priya Makes Chile Peanut RiceE131
Priya Makes Chile Peanut RiceJoin 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. - Carla Makes White Pesto PastaE132
Carla Makes White Pesto PastaJoin 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. - Andy Makes Pasta with Bolognese SauceE133
Andy Makes Pasta with Bolognese SauceJoin 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. - Rick Makes Chili Colorado (Stewed Pork in Chili Sauce)E134
Rick Makes Chili Colorado (Stewed Pork in Chili Sauce)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. - Chris Makes Chocolate Chip CookiesE135
Chris Makes Chocolate Chip CookiesJoin 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. - Priya Makes Roasted Aloo GobiE136
Priya Makes Roasted Aloo GobiJoin 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. - Molly Makes Crispy Smashed PotatoesE137
Molly Makes Crispy Smashed PotatoesJoin 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. - Chris Makes DoughnutsE138
Chris Makes DoughnutsJoin 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. - Carla Makes Pork Shoulder SteaksE139
Carla Makes Pork Shoulder SteaksJoin 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. - Rick Makes Pupusas (Fried Corn Fritters)E140
Rick Makes Pupusas (Fried Corn Fritters)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)! - Carla Makes Banana BreadE141
Carla Makes Banana BreadJoin 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. - Rick Makes Pozole Verde (Mexican Stew)E143
Rick Makes Pozole Verde (Mexican Stew)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! - Carla Makes Coffee Crème CaramelE145
Carla Makes Coffee Crème CaramelJoin 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. - Claire Makes Cherry CobblerE146
Claire Makes Cherry CobblerJoin 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. - Claire Makes Angel Food CakeE148
Claire Makes Angel Food CakeJoin 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. - Molly Makes Strawberry ShortcakeE149
Molly Makes Strawberry ShortcakeJoin 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. - Gaby Makes EmpanadasE150
Gaby Makes EmpanadasJoin 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 - Molly Makes Coconut Grilled Chicken, Steak and ShrimpE154
Molly Makes Coconut Grilled Chicken, Steak and ShrimpJoin 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. - Christina Makes Nasi Lemak at KopitiamE156
Christina Makes Nasi Lemak at KopitiamIn 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. - Andy Makes BA's Best PestoE157
Andy Makes BA's Best PestoJoin 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. - Carla Makes Roasted PorkE158
Carla Makes Roasted PorkJoin 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. - Priya Makes Red Pepper and Potato SabziE159
Priya Makes Red Pepper and Potato SabziJoin 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. - Rick Makes Pork TamalesE160
Rick Makes Pork TamalesJoin 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. - Priya Makes Garlic Ginger ChickenE162
Priya Makes Garlic Ginger ChickenJoin 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. - Molly and Adam Make Pumpkin Chiffon PieE163
Molly and Adam Make Pumpkin Chiffon PieJoin 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. - Sohla Makes Red Lentil Zucchini FrittersE164
Sohla Makes Red Lentil Zucchini FrittersJoin 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. - Rick Makes Tie-Dye CookiesE165
Rick Makes Tie-Dye CookiesJoin 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. - Chris Makes Easy Chocolate CakeE166
Chris Makes Easy Chocolate CakeJoin 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. - Rick Makes Apple Cider DoughnutsE167
Rick Makes Apple Cider DoughnutsJoin 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. - Chris Makes Kale Pesto PastaE168
Chris Makes Kale Pesto PastaJoin 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. - Carla Makes BeansE169
Carla Makes BeansJoin 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. - Andy Makes Turmeric Salmon With CoconutE170
Andy Makes Turmeric Salmon With CoconutJoin 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. - Hawa Makes Somali Pasta (Suugo Suqaar)E171
Hawa Makes Somali Pasta (Suugo Suqaar)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. - Chris Makes BA's Best LasagnaE172
Chris Makes BA's Best LasagnaJoin 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. - Andy Makes Braised Short Ribs with SquashE173
Andy Makes Braised Short Ribs with SquashMake 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. - Hawa Makes Somali Pancakes (Lahoh)E174
Hawa Makes Somali Pancakes (Lahoh)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. - Chris Makes Breakfast SandwichesE175
Chris Makes Breakfast SandwichesJoin 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. - Rick Makes Tacos PlacerosE176
Rick Makes Tacos PlacerosJoin 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. - Molly Makes Chicken Noodle SoupE177
Molly Makes Chicken Noodle SoupJoin 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. - Priya Makes Creamy Indian Soup (Kadhi)E178
Priya Makes Creamy Indian Soup (Kadhi)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. - Carla Makes 30 Minute 'Brick' ChickenE179
Carla Makes 30 Minute 'Brick' ChickenJoin 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. - Andy Makes Pasta with Tomatoes and ChickpeasE180
Andy Makes Pasta with Tomatoes and ChickpeasJoin 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. - Molly Makes Roast Chicken and PotatoesE181
Molly Makes Roast Chicken and PotatoesJoin 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? - Molly and Adam Make Matzo Ball SoupE182
Molly and Adam Make Matzo Ball SoupPassover 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. - Andy Makes Neapolitan ChickenE183
Andy Makes Neapolitan ChickenJoin 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. - Sohla Makes Cinnamon-Date Sticky BunsE184
Sohla Makes Cinnamon-Date Sticky BunsJoin 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. - Molly Makes Sour Cream and Onion BiscuitsE185
Molly Makes Sour Cream and Onion BiscuitsJoin 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. - Molly and Adam Make Chicken ParmesanE187
Molly and Adam Make Chicken ParmesanJoin 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. - Carla Makes Cheesy Broccoli DelightE188
Carla Makes Cheesy Broccoli DelightJoin 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. - Chris Makes Braised Short RibsE189
Chris Makes Braised Short RibsJoin 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. - Brad Makes Pork Chops and Flat BreadE190
Brad Makes Pork Chops and Flat BreadJoin 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?). - Amiel Makes Doughnut Bread PuddingE191
Amiel Makes Doughnut Bread PuddingJoin 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. - Kendra Makes Thanksgiving Stuffing BiscuitsE192
Kendra Makes Thanksgiving Stuffing BiscuitsJoin 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.