Different types of chopsticks, explained
Adults Food
They might look similar but there's differences between Japanese, Chinese and Korean chopsticks. Chopstick expert Edward Wang explains.
Andy Makes Seafood Pasta | From the Test Kitchen
Adults Food
If you don't have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
The Cheerios Effect
Adults Food
Who knew there was so much science in a bowl of cereal?
Chicken Breasts That Don't Suck | Basics with Babish
Adults Food
Chicken breasts: one of the most perplexing pieces of poultry for a new chef in the kitchen. Here's the Basics on how to make juicy, tender, flavorful, and crispy chicken breasts with a rich, lemony pan sauce.
Brad and Sean Evans Make Cast-Iron Pizza | It's Alive
Adults Food
Test Kitchen manager, Brad Leone, is back for episode 19 of "It's Alive," and this time he's joined by Sean Evans, host of Hot Ones and Sean In The Wild from First We Feast. Brad teaches Sean the art of making pizza in a cast-iron skillet while being subjected to an abbreviated version of Sean's famous hot sauce challenge.
Kids Try Greek Food
Adults Food
Kids are trying Greek food.
Inside the Cheese-Aging Caves 30 Feet Under Brooklyn | I Got a Guy
Adults Food
Benton Brown and Susan Boyle run Crown Finish Caves, a cheese aging facility 30 feet underground in Brooklyn, NY.
Does It Matter Which Color Egg You Buy? (Why Are They Different?)
Adults Food
Ever wondered why some eggs are different colors? There's a lot more science behind it than you might think.
Should You Eat Every Day?
Adults Food
An intermittent fasting diet is one of the hippest new nutrition and fitness philosophies, based around the idea that going hungry can be good for your health.
Why Is Your Grandma So Short?
Adults Food
Nutrition during the first few years of life has a huge impact on adult height, and since nutrition has been getting better over time, humanity - including your family - is getting taller.
Coconut Cream Pie with Four Kinds of Coconut | From the Test Kitchen | Bon Appetit
Adults Food
Need something really celebrate that coco-flake lover in your life? This coconut cream pie recipe is going to keep around for a while!
Binging with Babish: Curb Your Enthusiasm Special
Adults Food
Larry David fluctuates wildly between flagrantly eschewing and rigorously enforcing cultural mores, all of which frequently revolve around food. Slow ice cream orderers, religiously forbidden chicken, caviar entitlement - they're all fodder for Larry's machinations of social upheaval. Just don't eat the man's shrimp.
How to Make Kombu Cured Salmon | From the Test Kitchen | Bon Appetit
Adults Food
Senior Editor Chris Morocco shows us how to cure salmon with kombu, and then serves it up with a fresh yuzu kosho.
We Try To Eat Like Michael Phelps For A Day
Adults Food
Grits are better with syrup in them!
How To Open Coconuts Without Any Tools
Adults Food
If you're not a coconut cracking ninja from Samoa, then you'll need an easier way to bust coconuts for pleasure, or for survival. This is the easiest and most effective way I've found to do it, when you don't have any tools.
How to Make Life-Changingly Good Cream Puffs | From the Test Kitchen
Adults Food
The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Herme, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice.
Tiny Foods | Tiny Kitchen // 60 Second Docs
Adults Food
Performance artist and unlikely chef Tom Brown is bringing strangers together around the tiny kitchen, where he's serving up tiny foods and words of wisdom. Along with his fully functional portable kitchen, Tom has made more than 300 utensils and tools that he uses to cook up real, edible miniature foods. He may be passing out free lunches, but the gifts he gets from his customers are worth all the work.