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 | 23 | Founded | 7 months ago | Last Issue | 4 days ago |
| Active | |||||
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fromthetestkitchen.substack.comLatest Issues
The chicken stir-fry I make all the time
My editor Emma recently made the mistake of showing me how to turn off the paywall for Bon Appétit recipes. While I am under strict orders to do so responsibly—our team puts a ton of work into our recipes, and subscriptions make that work p...
Why we waited 10 years to publish a new cupcake recipe
earl grey chocolate cupcakes with blackberry-lemon frosting
Cupcakes aren’t there to challenge you, or be taken too seriously. They are the wagging labrador of the pastry case, inoffensive and approachable in the best way. For a long time,...
Does sustainability influence how you cook?
Glazed Sweet Potatoes with Lentils, 2020
A friend who works for a sustainability non-profit organization recently asked me how we address sustainability in our cooking content at Bon Appétit, and my short answer was that we don’t. The long...
We're going to stop trying to make “allium” happen.
Ines Anguiano’s Green Frittata
What would you do if I asked you to “temper” eggs? Or “chiffonade” basil? Or “supreme” a grapefruit? At Bon Appétit, we usually avoid culinary jargon like this in our recipes, since their meanings often invol...
The 10 best things I ate this month
March brought me a little bit of everything. It’s the month when many of us try to bargain with the powers-that-be that we promise not to complain about summer heat if the cold weather will just finally end! It’s the month when the Test Kit...
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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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