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 | 17 | Subscribers | Read | fromthetestkitchen.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
The tool I gave to everyone in the Test Kitchen
All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Please note I updated the link below to be a vendor w...
What food would you travel for?
The cannoli from Caffe Paradiso in Boston, one of 4 sampled on the trip
The 10 best things I ate this month
February is the cruelest month, at least for me. Each year, I experience peak winter malaise as holiday vibes fade into distant memory and the novelty of cozy cooking wears off. You know it’s bad when you fantasize about developing a sticky...
Don’t fear your broiler, like me
Until recently, I never used my broiler. Never. The stakes always felt too dire, with a high probability of dinner vaporizing while I tend to a misbehaving cat. The Test Kitchen is fairly evenly divided between those who broil, and those wh...
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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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