"I put it on chips, ramen, tacos, mac n cheese, baked beans, rice! If I could put it on cereal I'd put it on cereal.."
“I want to squish my face into the marshmallow like a pillow.”
There are twenty six letters in the alphabet and coincidentally there are exactly twenty six cooking tips, no more, no less, that exist in the kitchen. Join Molly, Brad, Gaby, Carla, Priya, Andy, Chris and Amiel in the Test Kitchen as they give you their cooking tips for every letter in the alphabet, from 'A' for artichoke to 'Z' for zest.
Italian farmer Michele Cirelli might just grow the most sought-after fruit in the world. He grows citrons, called etrog in Hebrew, a delicate fruit that is an important symbol in the Jewish celebration of Sukkot every autumn. But he doesn’t grow your average citrus fruit. Nestled amid the mountains of Calabria, Italy, Michele’s farm has the perfect climate to grow citron, and his family’s 60-year tradition of growing this special fruit yields perfectly sized, blemish-free etrogs year after year. That’s why Rabbis travel from all over the world to harvest his flawless, sacred citrus fruit.
Pastelon is a Puerto Rican dish with many interpretations across the island. Our version nestles thinly sliced, fried sweet plantains between layers of savory ground beef and mozzarella cheese. The beef mixture can be made a day before assembling the pastelon--just refrigerate until ready to use!
Join 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.
This year, Starbucks introduced its seasonal pumpkin spice latte on August 27th - the earliest date ever. Last year, Forbes and Nielsen valued the overall pumpkin spice industry - with products from brands including Pop-Tarts, Sam Adams, and Chobani - at $600 million. More than any other brand, Starbucks brought pumpkin spice to the masses with its latte, which the company first released in 2003. How did a single flavor come to take over the fall season - and is there still room for growth? Or have we reached peak pumpkin spice? *** Correction *** This video misstates the date on which Starbucks released its pumpkin spice latte in 2019. It was August 27, not August 29.
David Tran is the man to thank for the Sriracha Hot Chili Sauce you douse your scrambled eggs with every morning. You know the stuff. Red bottle with a green cap and a rooster on the front—plus five languages on the bottle—this simple sauce connects people from different cultures and backgrounds. “It never occurred to me that our hot sauce could get so much attention and acceptance from different people," said Tran. Today, Tran oversees a hot sauce empire, but he comes from humble beginnings. He arrived in the United States from Vietnam 40 years ago as a refugee. So how did the founder of Huy Fong Foods turn his fresh, homemade hot sauce into an internationally-recognized brand and household staple? We visited his factory in Irwindale, California, to learn the secret to his sauce.
To Ryoichi Toya, salt is a treasure from the sea. He’s an Agehama-style salt maker in Suzu, Japan, and his facility is one of the last to harvest sea salt using this traditional technique that is unique to the Noto peninsula. Dating back centuries, the process begins with seawater being carried in buckets from the ocean to be scattered onto a large bed of raked sand. After it sets, the salt-coated sand is scraped off and shoveled into a tank, and the process continues from there. It’s hard, manual work. But to a master like Toya, the effort pays off in sea salt that is rich in minerals and mild in taste.
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.
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"Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go."