It's Alive with Brad

Bon Appétit test kitchen manager, Brad Leone, is back with "It's Alive," and this time he's making corned beef. Brad guides you through the process of celebrating St. Patrick's Day in style, complete with bagpipes, Guinness, dolphins and...wait, what? It may not technically be alive anymore, but we kind of just let Brad do his thing.

Bon Appétit test kitchen manager, Brad Leone, is back with "It's Alive," and this time he's bringing the fire with his homemade hot sauce.

Bon Appétit Test Kitchen manager, Brad Leone, is back with the next episode of "It's Alive." Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices. Brad also discusses the solar eclipse, takes a crash course in film history, and recaps his vacation.

Bon Appétit Test Kitchen Manager Brad Leone is back with the next episode of "It's Alive," and this time he's making kimchi. Join Brad as he battles test kitchen distractions and rubber gloves to show you his version of a cabbage kimchi.

Bon Appétit Test Kitchen manager, Brad Leone, is back for "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.

Bon Appétit test kitchen manager, Brad Leone, is back with the next episode of "It's Alive," and this time he's brewing up a refreshing batch of tepache. Highlights include, "I want to drink this all summer long" and "I hope this doesn't blow up."

'It's Alive' with Bon Appétit test kitchen manager Brad Leone, we follow him through his process of brewing his own kombucha. Main takeaways include: be creative, keep your SCOBY clean, take care of her, feed her, and use food-grade bottles to avoid glass explosions. It's a learning experience.

Bon Appétit test kitchen manager, Brad Leone, is back with "It's Alive," and this time he's taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread.

Bon Appétit test kitchen manager, Brad Leone, is back with episode 6 of "It's Alive," and this time he's experimenting with koji-rubbed meats. His koji-rubbed short ribs are a crowd favorite, but will the chicken and "experimental shrimp" be winners too? Join Brad on this marginally scientific adventure to find out!

Bon Appétit test kitchen manager, Brad Leone, is back with "It's Alive," and this time he's making fermented garlic honey. If that sounds simple...it is. That doesn't mean Brad won't have fun with it, though. Join him on this wild and roundabout journey to put two or three ingredients together.

Bon Appétit Test Kitchen Manager Brad Leone is back with "It's Alive," and this time he's making a fermentation classic: sauerkraut. Join Brad as he turns some cabbage into delicious kraut, daydreams, and delves into movie trivia.

Bon Appétit test kitchen manager, Brad Leone, is back with "It's Alive." Brad uses the multi-zone campfire he built in the previous episode to whip up a delicious seafood feast for him and Vinny, with salmon, shrimp, oysters, langoustines, and more!

Bon Appétit Test Kitchen Manager Brad Leone is back with the next episode of "It's Alive." Brad takes a trip to Portland, Oregon to literally see how the sausage is made. He's joined by Elias Cairo of Olympia Provisions, who guides Brad through the process of emulsifying, stuffing, and smoking the meats.

For this episode of "It's Alive," Bon Appetit Test Kitchen Manager, Brad Leone, visits Suarez Family Brewery in Livingston, NY. Brewmaster, Dan Suarez, may realize he's in for a little more than he bargained for when Brad gets his hands (and face) a little dirty.

Bon Appétit Test Kitchen Manager Brad Leone is back with another episode of "It's Alive." Brad takes a trip to Duxbury, Massachusetts to visit the folks at Island Creek Oyster to see what it takes to be an oyster farmer. He observes all the stages of oyster development, gets put to work on the farm, and learns the proper way to shuck an oyster!