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tipstools videos 2008 04 testing meat doneness
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Teamed up with chips, this dip is the most popular snack in town. Or be like us and call it dinner.
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Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.
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The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?
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Sweet-salty peppery beef, crunchy garlic rice, and a runny fried egg make this Filipino breakfast perfect for any meal of the day.
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A lot of people assume that being healthy means that red meat is off the menu. But I'm delighted to say that it's very much on mine. That said, I am a stickler for ensuring that the meat we eat is of the highest quality and that it is always paired with an abundance of vegetables. Plants are always my main focus, but a little bit of good-quality meat here and there has worked best for me. I have tried being vegan and vegetarian but my health suffered during those phases. We are, after all, omnivores and so, unless you have a specific dislike of, issue with or reaction to meat, I think it's a food group that has an important role in our diet. If you like carpaccio, this recipe also works incredibly well with the beef served raw and very finely sliced.
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Bursting with creamed spinach and cheese, and dressed with a glossy coat of ketchup, this is meatloaf 2.0.
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Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.
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Less is more when it comes to adding ingredients to this simple sauce and meatballs. Do make sure, however, that you're using the proper salt and pepper for seasoning, as you should with all of these recipes. You should be using a high quality kosher salt, if not sea salt.. The bigger and more intense the grains of salt, the less you'll need to season. If you want to experiment with these meatballs, try tweaking one or two spices at a time. Another twist is doing a 50/50 mix of ground pork with ground beef. You'll have a much juicer meatball.
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Grinding your own meat at home makes for better texture and fresher flavor—here's a step-by-step guide to doing it right
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Our test kitchen took to Facebook to answer all your burning questions about mashed potatoes, brussels sprouts, and sweet potatoes
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A meat thermometer is nice to have, but a $9 cake tester will teach you how to cook intuitively.
Charley Samuelson
techniques
Last year, the USDA recalled more than 37 million pounds of ground meat. So yeah
Bon Appétit
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We asked a butcher for tips on how to salvage overcooked meats.
Christina Chaey
Cooking
Like coconut tempeh larb and mochi pancakes.
The Bon Appétit Staff
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This pro tip takes out all the guesswork for cakes, breads, and more.
Shilpa Uskokovic
Cooking
These five tips will make your meatballs better, no matter what kind you're making.
Alex Delany
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Test Kitchen Talks is now new and improved. On this season, Claire, Alex, Rick and Sohla join the party and get to talkin' in the Test Kitchen. On this episode, they join Brad, Carla, Molly, Priya, Chris and Amiel to do a blind taste test of various cured meats.
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Join pro chefs Brad Leone, Harold Villarosa, Tiana Gee, Chris Morocco, Kendra Vaculin and DeVonn Francis as they debate the merits of 11 common cooking tips and tricks in the Bon Appétit Test Kitchen. Does adding oil to your pasta water prevent the noodles from sticking? Does the crispiest bacon start with a completely cold pan? Find out which bits of wisdom our pro chefs are in accord with and which ones they reject on this episode of Test Kitchen Talks.
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Here at Bon Appétit, we pride ourselves on being at the forefront of cooking journalism and entertainment. Unfortunately, at a certain point hard truths must be accepted and we must admit to ourselves that cooking videos alone just don’t pay the bills.
As of today, we are pivoting to food-based ASMR videos. All of your favorite Test Kitchen personalities will still be here, they’ll just be whispering very close into a microphone and making slight noises with food items.
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Presented by Campbell's® | In the third episode of the Test Kitchen Challenge, Christina Chaey teaches contestants how to make homemade mayo, a key ingredient when building a crispy grilled cheese in the hero challenge. Winner claims the last remaining spot in the grand finale!
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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 21 of "It's Alive," and this time he's giving you his top ten fermentation tips. Brad discusses his favorite equipment, best practices, and addresses some common concerns in the wild world of fermentation.
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Presented by Campbell's® | In the first episode of the Test Kitchen Challenge, contestants are tasked with breaking down a chicken and making use of it in their interpretation of the ultimate comfort food dish. The winner moves on to the grand finale!