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.
Limoncello is one of the most popular Italian liqueurs. The yellow drink is made in southern Italy, in sunny Sicily, the Gulf of Naples, and the Amalfi Coast — mostly because these areas offer the perfect soil and weather conditions to grow lemons.
We visited Villa Divina, a villa on the Amalfi Coast in the city of Vietri with 600 lemon trees. Villa Divina supplies lemons to Pallini, a company established in 1875 in a small village near Rome that specializes in Italian liqueurs such as Sambuca and Mistrà. Pallini Limoncello production started in the '90s, and today Pallini makes almost 1 million liters of the lemon liqueur per year. The type of lemon used for making Pallini Limoncello is the Sfusato Amalfitano, also known as Amalfi lemon.
Is it possible for Rie to make Lunchables fancy?
Some people love pickles and some people love ice cream — but what if you put them together? From nacho doughnuts to boba mimosas, here are 40 wild food mash-ups to try before you die.
“The meatballs looks like Piranha Plant.”
Bon Appétit’s Brad Leone is back for episode 57 of “It’s Alive,” and this time he’s making fermented popcorn seasoning! Brad dehydrates and blends sauerkraut, kimchi, and miso into his own custom fermented spice blend. Join Brad as he learns about alchemy, 90s fitness fads, and faces off with his greatest foe yet… the microwave.
Join Bon Appétit Test Kitchen host Brad Leone on a wild, roundabout, and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, kimchi and miso, to beer and tepache, learn how to experiment with fermented and live foods yourself.
“Ah, lasagna. It’s tasty, it’s filling… it’s dense. Why is it like this? Has it always been so dense?” Hannah Hart explores the 700-year-old origins of lasagna.
Neda and Renata show us how they make pici pasta in their area of Tuscany, except they call it lunghetti. And they make a delicious mushroom and sausage sauce to go with them. Whenever mushrooms are included, there is a tendency to call the sauce 'alla boscaiola'.
When you stroll into a dollar store with a wad of singles and everything on the shelf is a buck, it might seem like there's no way you can't get a bargain.
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