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From the Test Kitchen

Chris Makes Lobster Rolls From Scratch | From the Test Kitchen | Bon Appétit

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 perf...

Claire Makes Best-Ever Barbecued Ribs | From the Test Kitchen | Bon Appétit

Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don't sweat it...

Claire Makes Buffalo Wings | From the Test Kitchen | Bon Appétit

No tailgating party is complete without Buffalo wings. Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking ...

Molly Makes Cornbread Muffins with Honey Butter | From the Test Kitchen | Bon Appétit

These 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 ...

Andy Makes Grilled Short Ribs with Pickled Daikon | From the Test Kitchen | Bon Appétit

When 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 pic...

How to Cook Absolutely Perfect Steak | From the Test Kitchen | Bon Appetit

No need to fire up that grill. You can make the perfect juicy steak in your kitchen. Still haven't subscribed to Bon Appetit on YouTube? ▻▻ http://bit...

Brad Makes Party-Ready Cheesesteaks | From the Test Kitchen | Bon Appetit

It's Alive's Brad Leone shows you how to make cheesesteaks that will be a hit at any party! Look for short ribs with the most marbling possible for th...

Andy Makes Ramen Two Ways | From the Test Kitchen | Bon Appétit

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe. And the noodles are just a vessel for the savory, gin...

Claire Makes Monkey Bread | From the Test Kitchen | Bon Appétit

Brighten up your holiday party with this Monkey Bread recipe! Get the recipe here: https://www.bonappetit.com/recipe/monkey-bread Still haven't subscr...

Carla Makes BA's Best Fettuccine Alfredo | From the Test Kitchen | Bon Appétit

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy p...

Molly Makes Orecchiette with Buttermilk, Peas and Pistachios | From the Test Kitchen | Bon Appétit

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, w...

Claire Makes a More Sophisticated Cinnamon Bun | From the Test Kitchen | Bon Appetit

Senior Food Editor Claire Saffitz developed these morning buns with some inspiration from Tartine, a little extra cardamom, and whole wheat flour to a...

Making Butter Burgers at America's Test Kitchen!

We learn how to make "butter burgers" at America's Test Kitchen! The cooks in their laboratory explain how they tested different ingredients and metho...

Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit

The sauce is bright yellow from fresh eggs, and each bucatini hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy—without cream!

The Best Way to Clean, Season, and Cook With Cast Iron

Buy Our Winning Cast Iron Pan: http://cooks.io/2o6og5F Buy Our Winning Cast Iron Pan Handle Cover: http://cooks.io/2EqvB79 Buy Our Winning Papertowel ...

Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit

Andy makes ratatouille even though he has never seen the movie Ratatouille. Get the recipe: https://www.bonappetit.com/recipe/ratatouille-2 Still have...

Science: The Secrets of Cooking Rice — The Cause of Recipe Failure is Not What You Might Think

Buy Cook's Science today: http://amzn.to/212U0nC The Science of Good Cooking: http://amzn.to/1O8oGw7 Despite what many cookbooks suggest, rice-to-wate...

Molly Makes Fresh Herb Falafel | From the Test Kitchen | Bon Appétit

Once you make this falafel recipe, you'll never impulse buy it on the street again. A coarse texture is absolutely key; if the chickpeas are too finel...

Molly Makes Pan-Roasted Brined Pork Chops | From the Test Kitchen | Bon Appétit

Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen. Watch as Molly perfe...

Ask the Test Kitchen: Cooking with mirin and shaoxing

shantytownbrown asked on Twitter: "When cooking Asian dishes, I often see sherry as an ingredient. Is that meant as a substitute for mirin?" The test ...

Carla Makes Strawberry Shortcake | From the Test Kitchen | Bon Appétit

You're looking at the quintessential June dessert, perfected by the BA Test Kitchen. This is part of BA's Best, a collection of our essential recipes....

America's Test Kitchen DIY Tofu

Get this recipe and 100+ more in the DIY Cookbook: http://amzn.to/16ztcSR Learn how to make tofu with the Test Kitchen's Rebecca Morris, test cook on ...

How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit

Everybody–and we mean everybody– loves a crispy chicken cutlet. We suggest you add a healthy amount of parmesan and mustard powder to the breading for...