Brad Makes Mustard | It’s Alive | Bon Appétit

Brad Makes Mustard | It’s Alive | Bon Appétit

Bon Appétit Test Kitchen Manager Brad Leone is back for episode 39 of “It’s Alive” and this time he’s making mustard. Rumor has it this might be his best creation yet. Join Brad as he gets into “some serious science” and reveals the fermented ace up his sleeve.

Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.

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Brad Makes Mustard | It’s Alive | Bon Appétit

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59 Responses

  1. Brad Leone says:

    Mustard is the best! Its so easy to make and customize.. now you have no reason not to. Also, you show up at a lil BBQ or party with your own mustard and…who’s better then you babe!

  2. A Copper says:

    omg please come to cleveland. i would die a happy camper

  3. V R says:

    The real reason any of us are subbed to this channel: Brad Fricken Leone

  4. Brothers Green Eats says:

    wow, what insane timing Brad! I legit had mustard on my grocery list today but forgot to get it at the market, then this video comes out about an hour later and I realized I actually had everything to make it at home. I ended up using a batch of turmeric and ginger kombucha as the main liquid and fermenter because I didn’t have the wine stuff or sauerkraut. Can’t wait to see how it comes out in a few days, thanks for the cooking inspiration.

  5. Nils Kroon says:

    Don’t get me wrong I would watch a video of Brad explaining how to boil water, but I am still waiting on an episode where Brad and Matty Matheson noodle for catfish. Please make this happen! 😀

  6. Marie Hogebrandt says:

    Mom’s mustard (she did it for Christmas every year up until the last few before she passed away) is mustard powder, full-fat cream, a bit of sugar (I’m thinking trying it with honey instead) and a tablespoon of conjac

    • Matz G says:

      Sounds disgusting to be honest haha

    • Marie Hogebrandt says:

      Only if you have no tastebuds 😉

      It’s a slightly sweet and strong mustard that melts in your mouth. If you’re American, the closest comparison is (according to my partner) the kind of mustard many Chinese places serve with egg rolls.

    • Mary M says:

      +Marie Hogebrandt Chinese mustard is usually extremely spicy! I have to disagree with the above comment. Your grandmother’s mustard sounds like an amazing creamy honey mustard. I’ll bet some dry sherry wine would also go nicely.

    • Marie Hogebrandt says:

      I’ll have to test for this Christmas about adding a bit more heat to it as well, because I do like a bit of heat.

    • Nathaniel J. Capenos says:

      I think you meant cognac?

  7. manatoa1 says:

    Mustard and water is also like two part epoxy. Isothiocyanate instead of allicin.

  8. Lern Whoreggy says:

    You can’t spell BEARD without B R A D

  9. Mina F says:

    Please make your own cultured, aged cheese! vegan or otherwise

  10. Laberge says:

    Until I saw “Fun times in Cleveland today” I thought all the added images were stupid. I stand corrected.

  11. The ORRacles says:

    … one week since you looked at me 🎶 Anyone else finish it off? Or was it just me… 🤷‍♀️

  12. itzcoatl perez says:

    Now that Claire is gone you guys have to put out twice the Brad videos

  13. BigBadaboom says:

    Brad Makes: Claire Come Back… 🙁

  14. Glokib says:

    Wheres that Brad leone and matty Matheson catfish noodling video??

  15. Sharky says:

    Everybody’s talking about the snake but I particularly enjoyed the Cleveland tourism video reference

  16. Vaylon Kenadell says:

    Well, if _Chris_ says it’s good, it must really be good. He’s hard to impress.

  17. Eddie Richter says:

    I was thinking – instead of the sauerkraut brine, I’m gonna use the brine I got from making your fermented hot sauce. Going for that hot and spicy mustard!

  18. I'm lost, please help. says:

    I freaking lost it on the “Goop it on,” animation.

  19. edwin hernandes says:

    Yo the snake actually got me wtf 😂

  20. scrambledegg81 says:

    Give the editor(s) a raise…or, like, literally 99% of the It’s Alive budget.

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