The Milk-Industrial Complex: Why You Don't Need to Drink Milk
AdultsFoodHealthIndustryReaders of Aaron's blog know of his beef with the milk industrial complex. Why does milk, of all beverages, get a pass in our efforts to reduce everyone's caloric intake? Why is it encouraged, when all others are shunned? Is it because you need the calcium? Is it because it makes your bones stronger? Watch, and learn why the milk emperor has no clothes.
How to Make Pillowy, Delicious Ricotta Dumplings | From the Test Kitchen
AdultsCreativityFoodHow-toSenior Food Editor Andy Baraghani teaches us how to make these perfect, handmade ricotta dumplings paired with asparagus and green garlic. Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.
Andy Makes Seafood Pasta | From the Test Kitchen
AdultsCreativityFoodHow-toIf 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.
Swiss Supermarket's Christmas Ad
AdultsCreativityFilmFood...Explore the secret world of grocery store checkout scanners.
Chicken Breasts That Don't Suck | Basics with Babish
AdultsCreativityFoodHow-toChicken 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
AdultsCreativityFoodEntertainmentTest 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.
Andy Makes Ultra-Creamy Mashed Potatoes
AdultsCreativityFoodWe're ready to declare these the fluffiest, creamiest, and easiest mashed potatoes ever. Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.
Should You Eat Every Day?
AdultsFoodHealthPhilosophyAn 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.
Coconut Cream Pie with Four Kinds of Coconut | From the Test Kitchen | Bon Appetit
AdultsCreativityFoodNeed 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
AdultsCreativityFoodEntertainmentLarry 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.
Kids Try 100 Years of Seafood | Bon Appetit
AdultsFoodHistoryCultureIn this episode of "Kids Try", the kids try 100 years of seafood. Let's see how the kids react to oysters rockefeller, lobster roll, crab cakes, Manhattan clam chowder, tuna casserole, molded salmon mousse, crab rangoon, clam dip, jambalaya, McDonald's Filet-o-Fish, popcorn shrimp, California roll sushi, blackened redfish, scallops, tropical shrimp salad, fried calamari, Stargazy pie, baja fish taco, poke bowl, and sushi burrito.
How to Make Kombu Cured Salmon | From the Test Kitchen | Bon Appetit
AdultsCreativityFoodHow-toSenior Editor Chris Morocco shows us how to cure salmon with kombu, and then serves it up with a fresh yuzu kosho.