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 | 39 | Founded | a year ago | Last Issue | 18 days ago |
| Active | |||||
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fromthetestkitchen.substack.comLatest Issues
Caroline Chambers on why cooking can feel like “an absolute hellscape”
What does Caroline Chambers cook when she doesn’t feel like cooking? That’s what I wanted to ask her after reading her brutally honest and heartwarming essay from our series The Fourth Trimester, all about postpartum meals. In it, Caroline...
Pumpkin and pumpkin spice are not the same thing
Jesse Szewczyk’s 3-Ingredient Curry Pumpkin Soup
I am not the biggest fan of pumpkin pie, if you will remember. Rhubarb is the only vegetable that credibly masquerades as fruit in a pie filling, as far as I am concerned. Yet pumpkin, as an...
Why food waste is “the world’s dumbest problem”
Imagine 12 million pounds of potatoes languishing in warehouses in Idaho and Montana—and nobody willing to buy them—enough to fill 300 trucks, or make 864 million French fries. That is just the kind of problem that the organization Sharing...
How to Cook a Bon Appétit Recipe
When you cook a Bon Appétit recipe, we want you to feel like we are in the kitchen with you. Like a slightly bossy but highly competent friend who came over to help you cook dinner. The language we use has been evolving for decades, in the...
The meal I keep failing at
Even on busy weeknights, a panic-fueled race to get dinner on the table is still more enjoyable than packing school lunches for my kids. At least I can have a glass of wine in the evening!
When school resumed a few weeks ago, I found mysel...
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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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