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 | 37 | Founded | a year ago | Last Issue | 10 days ago |
| Active | |||||
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fromthetestkitchen.substack.comLatest Issues
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...
My best meals as a restaurant scout this year
A year on the go, with lots of bathroom selfies to prove it
Until this year, I was never significantly involved in Bon Appétit’s yearly list of Best New Restaurants. With young kids at home and no shortage of work in the Test Kitchen, I wa...
How I cut the cost of a lasagna by more than 50%
Back in 2017 when I developed BA’s Best Lasagna, ingredient cost wasn’t a primary concern. It’s a large-format, celebratory dish that weighs enough to make you question whether you are “activating your core” when lifting it out of the oven....
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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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