From the Test Kitchen
Bon Appétit, Chris MoroccoA newsletter that shows you what it's like to be inside the Bon Appétit Test Kitchen.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 29 | Founded | 9 months ago | Last Issue | 4 days ago |
| Active | |||||
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fromthetestkitchen.substack.comLatest Issues
The enchilada sauce I buy on repeat
Red enchilada sauce is a Swiss Army knife ingredient, a fluid tool for all kinds of meals. For years I extolled the virtues of chef Rick Bayless’s Frontera brand enchilada sauce, and like a hapless commoner provoking the mirth of Olympian G...
Pickle lemonade is my drink of the summer
pickle lemonade
What did you do for the Fourth of July? I baked a lasagna for work-related research, then got so frustrated with how hot my oven was making my kitchen that I transferred it to the grill. Then a vicious thunderstorm left us...
The worst pasta shapes, according to BA editors
Summer Squash and Basil Pasta
Pasta and arguments go hand in hand. They both get imported from Italy in equal volume, making Americans sound uncannily like Italians when bickering over the best pairings of shapes and sauces. As for the bes...
10 new recipes for one delicious summer
I spent a humid night dreaming of grilling, and woke up to broken air-conditioning, which means one thing: It is officially summer. Or at least it is over here at Bon Appétit. Our lush June issue just dropped and it is full of the recipes w...
The 10 best things I ate in May
May was everything from the best lemon bars of my life, to unfamiliar crustaceans with José Andrés in the Test Kitchen. Read all the way to the end for a special gift link to that taco recipe!
Whole Lemon Bars
For this month’s Bon A...
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Authors
The writers behind this newsletter.
Where food meets culture.
I am the Food Director for Bon Appetit and Epicurious, overseeing all recipe content and the Test Kitchen team.
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