test kitchen

Andy Makes Khoresh Gheymeh (Persian Stew) | From the Test Kitchen | Bon Appétit

Join Andy in the Test Kitchen as he makes Khoresh Gheymeh, a traditional Persian stew topped with strips of fried potato. Still haven't subscribed to ...

Claire Makes Homemade Ice Cream Sandwiches | From the Test Kitchen | Bon Appétit

Eating an ice cream sandwich can make you feel like a kid again. But if you've ever tried making one at home, you know it's not as easy as 1-2-3. The ...

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...

Brad Forages for Porcini Mushrooms | It's Alive | Bon Appétit

Bon Appétit Test Kitchen Manager Brad Leone is back for episode 41 of “It's Alive,” and this time he's deep in the woods of Washington foraging for po...

Priya Makes Dahi Toast | 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," mad...

DIY VEGAN 'CHICKEN' BROTH POWDER | Recipe by Mary's Test Kitchen

Welcome back to Mary's Test Kitchen where we're making vegan food fun again! Vegan chicken broth is a key ingredient in many of my fun veganized recip...

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...

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...

Andy Makes Shrimp and Basil Stir Fry | From the Test Kitchen | Bon Appétit

Learn how to make this simple, spicy shrimp dish with the Test Kitchen's Andy Baraghani! This recipe is full of fish sauce, so don't be scared of the ...

Molly Makes Classic Shrimp Cocktail | From the Test Kitchen | Bon Appétit

Shrimp cocktail is one of those when it's good it's freaking great, and when it's not, it's an abomination, kind of foods. As simple as it seems when ...

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!

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 Rigatoni with Vodka Sauce | From the Test Kitchen | Bon Appétit

Before you convince yourself there's no way that a little onion, tomato paste, and half-and-half can come together in mere minutes to make one of the ...

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...

Molly Makes Classic Caesar Salad | From the Test Kitchen | Bon Appétit

A great Caesar salad recipe gets its swagger from a great Caesar dressing recipe. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what g...

Molly Makes a Grilled Chicken Sandwich | From the Test Kitchen | Bon Appétit

This grilled chicken sandwich recipe (thighs only!) gets the BA treatment from senior associate food editor Molly Baz. The goal was to dispel any asso...

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...

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 Scallops with Corn and Chorizo | From the Test Kitchen | Bon Appétit

Scallops may not be cheapest cuisine, but they're totally worth it. Join Molly as she shows you how to prepare them with corn and chorizo! Pro tip: tr...

How to Make Gumbo with Our Foolproof (Surprising) Technique and Tips for Perfect Red Beans and Rice

Buy Our Winning Traditional Skillet: http://cooks.io/2p2oTh8 Buy Our Winning Dutch Oven: http://cooks.io/2oEXgKT Buy Our Winning Stock Pot: ...

Brad Makes BA's Best Piña Coladas | From the Test Kitchen | Bon Appétit

The world-famous Brad Leone makes BA's best piña coladas - just be careful, they may be sweet and delicious but they pack a punch. Freezing fresh pine...

Carla Makes BA Smashburgers | From the Test Kitchen | Bon Appétit

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 ...

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....

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...