Rick Makes Double-Pork Carnitas and Corn Tortillas | From the Test Kitchen | Bon Appétit - Bon Appétit

Cooking a perfect, crowd-pleasing turkey on Thanksgiving can be a daunting task, but it doesn't have to be. The Test Kitchen's Andy Baraghani is here to how you how to make a simple and traditional Thanksgiving turkey. Check out the recipe here: https://www.bonappetit.com/recipe/dry-rubbed-roast-turkey Captured on Google Pixel 3 #thanksgiving Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Andy Makes Thanksgiving Turkey | From the Test Kitchen | Bon Appétit

Join Rick Martinez in the Test Kitchen as he makes classic chilaquiles, the ultimate use-all-your-leftovers breakfast meal. Check out the recipe here: https://www.bonappetit.com/recipe/chilaquiles-with-fried-eggs Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Rick Makes Classic Chilaquiles | From the Test Kitchen | Bon Appétit

The Test Kitchen's own Brad Leone breaks down everything you need to know about using a sous vide. This sous vide machine is the best we've ever used, and it's the perfect gift for the kitchen explorer in your life. Read our review here: https://www.bonappetit.com/story/best-sous-vide-machine-chefsteps-joule Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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 Sous Vide Steak | Kitchen Basics | Bon Appetit

This 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.” Check out the recipe here: https://www.bonappetit.com/story/grilled-chicken-sandwich Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay...

Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 17 or "It's Alive," and this time he's making a fermentation classic: sauerkraut. Join Brad as he turns some cabbage into delicious kraut, daydreams, and delves into movie trivia. 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. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen...

Join 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! Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Carla Makes an Omelet Soufflé | From the Test Kitchen | Bon Appétit

Link to my website for recipe. https://www.lacocinadeltavo.com Pork Carnitas originated in the state of Michoacan Mexico. I got this recipe years ago from a friend born and raised in the state of Jalisco Mexico where it has been passed down for many years through his family...By far this is the best Pork Carnitas i have ever tried. I tried making this dish the most traditional as possible especially with the lard. These Carnitas wont come out greasy or sweet despite some of the weird ingredients. I hope you do try this recipe as you will not go back to other carnitas....

Everybody 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) Check out the recipe here: https://www.bonappetit.com/recipe/best-of-both-worlds-lobster-roll Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Chris Makes Lobster Rolls From Scratch | From the Test Kitchen |...

Priya 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! Check out the recipe here: https://www.bonappetit.com/story/pav-bhaji Check out Priya's book here: https://httpslink.com/2flo Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Priya Makes Pav...

Join 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. Check out the recipe here: https://www.bonappetit.com/recipe/brown-butter-and-toffee-chocolate-chip-cookies Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Rick Makes Chocolate Chip Toffee Cookies | From the Test Kitchen | Bon Appétit

Join 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. Follow the Healthyish Feel Good Plan: https://www.bonappetit.com/collection/feel-good-food-plan-2019 Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Chris Meal Preps Lunch For a Week...

Looking for that side you eat with your eyes, mouth, and tastebuds? Look no further than this hasselback butternut squash. Tales will be told of this Thanksgiving for years to come! Get the recipe: https://www.bonappetit.com/recipe/hasselback-butternut-squash-with-bay-leaves Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Carla Makes Hasselback Butternut Squash | From the Test Kitchen | Bon Appétit

Senior 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. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Claire Makes a More Sophisticated Cinnamon Bun | From the Test Kitchen |...

Join 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. Check out the recipe here: https://www.bonappetit.com/recipe/chicken-rice-soup Take part in the 2019 Healthyish Feel Good Food Plan: https://www.bonappetit.com/collection/feel-good-food-plan-2019 Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Andy...

We’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. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Molly...

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: https://www.bonappetit.com/recipe/the-ba-smash-burger Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Carla Makes BA Smashburgers | From the Test Kitchen | Bon Appétit

Contributing writer Priya Krishna makes her From the Test Kitchen debut with Dahi Toast, "a more interesting, Indian-ish grilled cheese sandwich," made with Greek yogurt and sourdough bread. Just one thing: don't skip the Chhonk. Check out Priya's book here: https://httpslink.com/2flo Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Priya Makes Dahi Toast | From the Test Kitchen | 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. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT...

Join 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. Did you notice the...

Bobby Flay takes on Bon Appétit's senior food editor, Andy Baraghani in a battle to the best onion ring. Only one winner can survive. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Bobby Flay vs. Andy: Battle of the Onion Rings | Bon Appétit

Nothing beats tender golden brown Carnitas right from the large disco. For those not familiar with Carnitas, it is pork braised in lard until tender and golden brown. Here is the way I like to make carnitas on my stove top. Cook time may vary depending on the texture you want to achieve. I do suggest not to cook until it falls apart in the pot. Carnitas should still keep its shape, but be fork tender. INGREDIENTS 3 1/2 to 4 lbs Pork Shoulder 1 lb lard 2 tsp salt (or to your taste) 1 medium to large orange 1/3 cup juice of orange 4 cloves...

Few 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! Get the recipe: https://www.bonappetit.com/recipe/chicken-cutlet-sandwiches-with-savoy-cabbage-slaw Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Carla Makes Crispy Fried Chicken Cutlet Sandwiches | From the Test Kitchen | Bon Appétit

Join 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. Check out the recipe here: https://bonappetit.com/recipe/naked-apple-tart Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on...

We urge you: don’t skip the marinade step—it really gives the shrimp lots of garlicky flavor and sets this apart from other scampi recipes. Get the recipe: https://www.bonappetit.com/recipe/shrimp-scampi Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Carla Makes BA's Best Shrimp Scampi | From the Test Kitchen | Bon Appétit