Bon Appétit

It took a lot of trials and tribulations to create BA's Best Lasagna. Test kitchen editor Chris Morocco tells the tale of perfect bolognese sauce, the creamiest bechamel, and more. Then, we go deep on sous vide cooking at home. We promise it's not nearly as intimidating as it sounds.

Get the recipes from this episode:

BA's Best Lasagna

Simple Sous Vide Steak

Sous Vide Chicken with Pesto

Sous Vide Sweet and Spicy Pork Belly

Sous Vide Salmon with Lemon and Dill

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Milk Bar chef and owner Christina Tosi went from college math major to culinary school to working in some of the best fine-dining restaurants in NYC. This week, she talks about her nontraditional path into the kitchen, what it's like to run a booming business, and just how much she loves cake.

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What are the absolute best foods to eat while watching the Super Bowl? We pit them against each other—think chips & guac, cheesesteaks, chili, wings, and a whole lot more. The end result is a menu that might be as close to perfection as possible.

Get the recipes from this episode:

Bob Armstrong's Chili con Queso

Grandma Knowlton's Pimiento Cheese

Fully Loaded Black Bean Nachos with Red and Green Salsas

BA's Best Guacamole

BA's Best Buffalo Wings

Sausage Meatball Sandwiches

Cheesesteaks

Beef Picadillo Puffy Tacos

Party-Ready Italian Heros

Beef Chili

Margarita

New-New Bloody Mary

Cocoa Brownies

Gooey Brown Butter Blondies with Pecans

Banana Meringue Pudding

BA's Best Key Lime Pie

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This week, food director Carla Lalli Music, who spent a decade working in restaurants, is joined by New York Times staff reporter Julia Moskin, as well as Genevieve Villamora, co-owner and general manager of the Filipino restaurant Bad Saint in Washington D.C. They discuss the problematic gender, operational, and power dynamics that are deeply embedded in restaurant culture, and ways to change and improve the restaurant industry for the better.

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It's all about organization this week. Julie Carlson, the founder and editor of the home site Remodelista, shares tips, hacks, and design ideas for making the most out of your kitchen. Then, senior editor Amiel Stanek goes deep on cleaning your freezer, and tackling your cluttered drawers and cabinets.

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So, we ate a lot of holiday cookies. But now it's a new year and we're trying to feel good. Enter the Feel Good Food Plan, two weeks of dinner recipes, lunch prep, mindfulness ideas, and more. This week we're talking all about it. After that, we go deep on how to make chicken breasts delicious.

Get the recipes from this episode:

Feel Good Food Plan

Master Poached Chicken

Chicken with Crispy Rice

12-Minute Saucy Chicken Breasts with Limes

Kids' Chicken Katsu

Pietro's Chicken Parmesan

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Andrew Knowlton and Julia Kramer talk about what they'd like to see more of in 2018 (tinned fish and Detroit-style pizza, please!), as well as what trends they're so over (goodbye to sunchokes and weird desserts).

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Carla Lalli Music talks about the Feast of the Seven Fishes—both the rather complicated menu her family has been making every year since she was a kid, and the pared down version we developed here in the BA test kitchen. Then, it's Claire Saffitz on warm, buttery, cinnamon-y, pull-apart monkey bread.

Get the recipes from this episode:

Feast of the Seven Fishes

Monkey Bread

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First, we go through a couple of methods for getting that big piece of brisket just right—one from Adam Rapoport's mom, and one from Mamaleh's deli in Cambridge, Mass. Then, Missy Robbins, chef at Lilia in Brooklyn, talks latkes. We've got a couple of methods here, too. Again, one from Adam's mom (are you sensing a theme?), and the other, a slightly less traditional, Italian-leaning recipe from Missy.

Get the recipes from this episode:

Mamaleh's Brisket

Adam and Maxine's Famous Latkes

Lemony Latkes

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Claire Saffitz calls up baking legend Dorie Greenspan to chat about butter, the subject of her latest Short Stack cookbook. Then, Marissa Ross gives her recommendations for the wines to drink this holiday season.

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