It's Alive with Brad

"Bon Appétit Test Kitchen Manager Brad Leone is up in the beautiful waters of Alaska fishing for Bairdi crabs. Join Brad as he learns what it takes to get crabs from the ocean floor to your front door. Watch Part 2 next!

"Bon Appétit Test Kitchen Manager Brad Leone is back and this time he's cooking crabs on the beach in Alaska. Brad shows you how to steam and eat fresh crabs, and whips up a miso sambal butter dip on the side. Make sure to check out part 1 if you haven't already!

Bon Appétit Test Kitchen Manager Brad Leone is back and this time he's teaming up with Andrew Rea from Binging with Babish to make ricotta cheese.

Bon Appétit Test Kitchen Manager Brad Leone learns the art of whole hog barbecue with legendary pitmaster Rodney Scott in Charleston, South Carolina. Join Brad as he chops and mops his way to a delicious plate of barbecue. [Produced by Bon Appétit with YETI]

Bon Appétit Test Kitchen Manager Brad Leone makes giardiniera, a delicious and versatile condiment that's easy to make and is the perfect addition to sandwiches, salads, and more!

Bon Appétit Test Kitchen Manager Brad Leone makes the highly requested beet kvass. It's a fermented drink popularly made with rye bread, but today Brad experiments with the beet variation. Join Brad as he bops and boops his way through fermenting beets and avoiding rattlesnakes.

Bon Appétit Test Kitchen Manager Brad Leone is joined by chef and host Matty Matheson (Muchies, Viceland) to make some delicious halibut fish tacos. With tortillas from scratch, fish from Alaska, and accents from New Jersey and Toronto, this episode has it all.

Bon Appétit Test Kitchen Manager Brad Leone makes the highly requested miso. Join Brad as he ages a red miso, advocates for blade safety, and forgets why he went to the walk-in.

Bon Appétit Test Kitchen Manager Brad Leone makes chocolate pizzelle cookies with sourdough starter. Perfect with some ice cream, in affogato, or just to snack on, join Brad as he tries to gets his pizzelle rhythm going while facing off against his beloved garage sale cookie iron.

Bon Appétit Test Kitchen Manager Brad Leone makes fermented eggs! Sounds a bit scary, but it's actually a delicious twist on pickled eggs. Perfect for a well-seasoned egg salad, deviled eggs, or in Brad's case, the perfect way to top off some tomato toast.

Bon Appétit Test Kitchen Manager Brad Leone makes beef jerky. Join Brad as he walks you through cutting, seasoning, and dehydrating two flavors of jerky.

Bon Appétit Test Kitchen Manager Brad Leone makes 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.

Bon Appétit Test Kitchen Manager Brad Leone ferments garlic in miso. Brad has two of his favorite ingredients hang out in Fermentation Station in preparation for making a delicious garlic-infused miso soup. Join him on his lifelong adventure to get that allicin going.