It's Alive with Brad

This time Brad's joined by Sean Evans, host of Hot Ones and Sean In The Wild from First We Feast. Brad teaches Sean the art of making pizza in a cast-iron skillet while being subjected to an abbreviated version of Sean's famous hot sauce challenge.

This time Brad's visiting the workshop of legendary knife maker Bob Kramer to see what goes into making a high quality chef's knife. Together they forge, grind, and squish their way through creating a 5 inch utility blade.

This time Brad's giving you his top ten fermentation tips. Brad discusses his favorite equipment, best practices, and addresses some common concerns in the wild world of fermentation.

This time Brad's learning how honey is harvested. Brad visits his friends at Bee Local at The Croft Farm just outside Portland, Oregon, to extract honey and test his skills as a bee whisperer.

Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 23 of "It's Alive," and this time he's learning how to make chocolate. (Fermentation plays a key role in the chocolate making process!) Brad travels with Guittard Chocolate to visit a cacao farm in Ecuador where he learns how farmers harvest and ferment cacao beans.

This is part 2 of Brad's adventure to learn how chocolate is made. Brad joins Amy Guittard at the Guittard chocolate factory in San Francisco to follow fermented cacao beans on their journey toward becoming finished chocolate products.

This time Brad's making salt. Brad visits Ben Jacobsen, of Jacobsen Salt Co. (and many "It's Alive" cameos), to learn how seawater from the Pacific Northwest is turned into some of the best salt products in the world.

This time Brad's tackling the fermentation classic: sourdough bread. Brad is joined by Bon Appétit's own Claire Saffitz, Senior Food Editor and baker extraordinaire to guide him on this journey.

This time Brad's teaming up with Andrew Rea from Binging with Babish to make ricotta cheese.

Thanks to the fine folks at https://akhomepack.com, Brad's up in the beautiful waters of Alaska fishing for Bairdi crabs. Join Brad as he learns what it takes to get crabs from the ocean floor to your front door.

This time Brad's cooking crabs on the beach in Alaska. Brad shows you how to steam and eat fresh crabs, and whips up a miso sambal butter dip on the side.

This time Brad makes giardiniera, a delicious and versatile condiment that's easy to make and is the perfect addition to sandwiches, salads, and more!

Brad learns the art of whole hog barbecue with legendary pitmaster Rodney Scott in Charleston, South Carolina. Join Brad as he chops and mops his way to a delicious plate of barbecue.

This time Brad makes the highly requested beet kvass. It's a fermented drink popularly made with rye bread, but today Brad experiments with the beet variation. Join Brad as he bops and boops his way through fermenting beets and avoiding rattlesnakes.

Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 33 of "It's Alive." He's joined by chef, filmmaker, and friend of the show Andrew Rea from Binging with Babish. Together they make a kombucha and miso infused BBQ sauce in the kitchen before heading over to Brad's backyard to cook up some ribs. 

Brad's joined by chef and host Matty Matheson (Muchies, Viceland) to make some delicious halibut fish tacos. With tortillas from scratch, fish from Alaska, and accents from New Jersey and Toronto, this episode has it all.

This time Brad's making the highly requested miso. Join Brad as he ages a red miso, advocates for blade safety, and forgets why he went to the walk-in.

This time Brad's making chocolate pizzelle cookies with sourdough starter. Perfect with some ice cream, in affogato, or just to snack on, join Brad as he tries to gets his pizzelle rhythm going while facing off against his beloved garage sale cookie iron.

Bon Appétit Test Kitchen Manager Brad Leone is back for episode 37 of "It's Alive" and this time he's making fermented eggs! Sounds a bit scary, but it's actually a delicious twist on pickled eggs. Perfect for a well-seasoned egg salad, deviled eggs, or in Brad's case, the perfect way to top off some tomato toast. 

This time Brad's making beef jerky. Join Brad as he walks you through cutting, seasoning, and dehydrating two flavors of jerky.