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 | 31 | Founded | 10 months ago | Last Issue | 5 days ago |
| Active | |||||
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fromthetestkitchen.substack.comLatest Issues
My favorite Bon Appétit recipes right now
Halal Cart Chicken Salad by Zaynab Issa
Not to alarm anyone, but I just looked at my calendar and my kids go back to school in 19 days. While that isn’t the official end of summer, for parents like me, it might as well be. The return to sc...
What I cook when I’m eating alone
You know that saying that goes something like, character is who you are when nobody is watching? I like to think that is also true when it comes to how we cook for ourselves. Don’t get me wrong, I am not judging nights in which Cup Noodles...
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...
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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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