S1 E1 • How to Brew Your Own Kombucha

In episode 1 of 'It's Alive' with Bon Appétit test kitchen manager Brad Leone, we follow him through his process of brewing his own kombucha. Main takeaways include: be creative, keep your SCOBY clean, take care of her, feed her, and use food-grade bottles to avoid glass explosions. It's a learning experience.

Première diffusion : 21 octobre 2016

S1 E2 • Brad Makes Cultured Butter

This time Brad's taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will there be jokes and made-up words? Most likely. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread. It’s Butter. It’s Alive.

Première diffusion : 3 décembre 2016

S1 E3 • Brad Makes Beer

Brad visits Suarez Family Brewery in Livingston, NY. Brewmaster, Dan Suarez, may realize he's in for a little more than he bargained for when Brad gets his hands (and face) a little dirty. Will you be able to make beer at home after watching? Probably not... but as Dan Suarez said after reviewing this video “This is as technically correct as Brad Leone can be.”

Première diffusion : 14 janvier 2017

S1 E4 • Brad Makes Fermented Garlic Honey

This time Brad’s making fermented garlic honey. If that sounds simple...it is. That doesn't mean Brad won't have fun with it, though. Join him on this wild and roundabout journey to put two or three ingredients together.

Première diffusion : 12 février 2017

S1 E5 • Brad Makes Perfect Corned Beef

This time Brad’s making corned beef. Brad guides you through the process of celebrating St. Patrick's Day in style, complete with bagpipes, Guinness, dolphins and...wait, what? It may not technically be alive anymore, but we kind of just let Brad do his thing.

Première diffusion : 14 mars 2017

S1 E6 • Brad Uses Moldy Rice (Koji) to Make Food Delicious

This time Brad’s experimenting with koji-rubbed meats. His koji-rubbed short ribs are a crowd favorite, but will the chicken and "experimental shrimp" be winners too? Join Brad on this marginally scientific adventure to find out!

Première diffusion : 26 avril 2017

S1 E7 • Brad Makes a Fermented Mexican Pineapple Drink (Tepache)

This time Brad’s brewing up a refreshing batch of tepache. Highlights include, “I want to drink this all summer long” and “I hope this doesn't blow up.”

Première diffusion : 10 mai 2017

S1 E8 • Brad Makes Fermented Hot Sauce

This time Brad's bringing the fire with his homemade hot sauce.

Première diffusion : 1 juin 2017

S1 E9 • Brad Grills Steak on a Campfire

Join Brad as he prepares a breakfast feast with his multi-zone campfire. He ends up with a delicious egg, potato, and bacon mix, a cheesy sausage wheel, some scrumptious stone fruit, and roughly nine-and-a-half of his fingers.

Première diffusion : 20 juillet 2017

S1 E10 • Brad Makes Campfire Seafood

Brad uses the multi-zone campfire he built in the previous episode to whip up a delicious seafood feast for him and Vinny, with salmon, shrimp, oysters, langoustines, and more!

Première diffusion : 12 juillet 2017

S1 E11 • Brad Makes Campfire Breakfast

Join Brad as he prepares a breakfast feast with his multi-zone campfire. He ends up with a delicious egg, potato, and bacon mix, a cheesy sausage wheel, some scrumptious stone fruit, and roughly nine-and-a-half of his fingers.

Première diffusion : 20 juillet 2017

S1 E12 • Brad Makes Campfire Ribs

Brad wraps up his camping series with some delicious campfire cooked BBQ ribs, corn on the cob, and a neat little tip on how to make the most of your cooler.

Première diffusion : 1 août 2017

S1 E13 • Brad Makes Mistakes

In this special edition, Brad shows you that he's not perfect. Despite a nearly flawless record thus far, Brad demonstrates he knows no bounds when it comes to going off topic, expressing himself with colorful language, and yelling at a tent.

Première diffusion : 24 août 2017

S1 E14 • Brad Makes Crunchy, Half-Sour Pickles

Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices. Brad also discusses the solar eclipse, takes a crash course in film history, and recaps his vacation.

Première diffusion : 14 septembre 2017

S1 E15 • Brad Explores an Oyster Farm

Brad takes a trip to Duxbury, Massachusetts to visit the folks at Island Creek Oyster to see what it takes to be an oyster farmer. He observes all the stages of oyster development, gets put to work on the farm, and learns the proper way to shuck an oyster!

Première diffusion : 28 septembre 2017

S1 E16 • How to Make Sausage with Brad

Brad takes a trip to Portland, Oregon to literally see how the sausage is made. He's joined by Elias Cairo of Olympia Provisions, who guides Brad through the process of emulsifying, stuffing, and smoking the meats.

Première diffusion : 12 octobre 2017

S1 E17 • Brad Makes Sauerkraut

This time Brad's making a fermentation classic: sauerkraut. Join Brad as he turns some cabbage into delicious kraut, daydreams, and delves into movie trivia.

Première diffusion : 26 octobre 2017

S1 E18 • Brad Makes Kimchi

This time Brad's making kimchi. Join Brad as he battles test kitchen distractions and rubber gloves to show you his version of a cabbage kimchi.

Première diffusion : 9 novembre 2017

S1 E1 • Brad and Sean Evans Make Cast-Iron Pizza

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.

Première diffusion : 21 novembre 2017

S1 E2 • Brad Makes A Knife with Bob Kramer

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.

Première diffusion : 14 décembre 2017

S1 E3 • Brad's Top 10 Fermentation Tips

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.

Première diffusion : 4 janvier 2018

S1 E4 • Brad Makes Honey

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.

Première diffusion : 18 janvier 2018

S1 E23 • Brad Makes Chocolate in Ecuador: Part 1

This time Brad’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.

Première diffusion : 2 février 2018

S1 E6 • Brad Makes Chocolate: Part 2

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.

Première diffusion : 15 février 2018

S1 E7 • Brad Makes Salt From Scratch

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.

Première diffusion : 1 mars 2018

S1 E8 • Brad and Claire Make Sourdough Bread

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.

Première diffusion : 15 mars 2018

S1 E9 • Brad and Babish Make Ricotta Cheese

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

Première diffusion : 27 mars 2018

S1 E10 • Brad Goes Crabbing In Alaska (Part 1)

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.

Première diffusion : 19 avril 2018

S1 E11 • Brad Cooks Crabs in Alaska (Part 2)

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.

Première diffusion : 28 avril 2018

S1 E12 • Brad Makes Giardiniera (Italian Pickle Relish)

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!

Première diffusion : 17 mai 2018

S1 E13 • Brad Makes Whole Hog BBQ with Rodney Scott

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.

Première diffusion : 21 mai 2018

S1 E14 • Brad Makes Beet Kvass

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.

Première diffusion : 7 juin 2018

S1 E15 • Brad and Babish Make Kombucha Miso BBQ Sauce

Brad'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.

Première diffusion : 28 juin 2018

S1 E16 • Brad and Matty Matheson Make Fish Tacos

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.

Première diffusion : 12 juillet 2018

S1 E17 • Brad Makes Miso Paste

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.

Première diffusion : 26 juillet 2018

S1 E18 • Brad Makes Sourdough Pizzelle Cookies

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.

Première diffusion : 9 août 2018

S1 E19 • Brad Makes Pickled Fermented Eggs

This time Brad'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.

Première diffusion : 23 août 2018

S1 E20 • Brad Makes Beef Jerky

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

Première diffusion : 6 septembre 2018

S1 E21 • Brad Makes Mustard

This time Brad’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.

Première diffusion : 20 septembre 2018