Brad Makes Gravlax (Cured Salmon) | It's Alive | Bon Appétit

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    Bon Appétit’s Brad Leone is back for episode 63 of It’s Alive, and this time he’s making gravlax! Join Brad as he shows you how to transform salmon into the perfect cured addition to any breakfast or meal, shows off his prized ball bearing collection, and asks whether we’re alone in this vast univer- wait, I’m getting word he’s just asking how to pronounce turmeric. Tune in to find out!

    Join Bon Appétit test kitchen guy, 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 Gravlax (Cured Salmon) | It's Alive | Bon Appétit

    Publikuar 15 ditë më parë


    1. Rimuru

      8:17 LMAOOO, loooveee the emotional rock descirption for rhoda

    2. Sadun Kal

      You should put some oriental scifi music during those spiritual awakening moments would be cool :)

    3. erin

      brad to andy: this isn't working,, *i want a divorce*

    4. janani torres

      Omg i love this show.... but a love brad more jajajajaja Btw the editing is hilarious!!!

    5. Cameron McLean

      Cannot express the love I have for brad and I have to meet him only so I can look at his face and watch him talk

    6. Tt Taylor

      Brad, will u marry me. 😂

    7. Eddie Gooden

      These guys are awesome

    8. Rick van Veldhuizen

      Brad was obviously hungover this time around.

    9. nahshon white


    10. DJ KHALED

      Gravadlax är mycket gott, särskilt på tunnbröd.

    11. nuclearviolet

      These sound edits just kill me.

    12. Benjamin Antman

      Gravlax *squeals in BORK BORK* You never put this many spices on traditional Gravlax though, just dill and salt.

    13. Lexi Schwab

      The editing of brads videos makes me so happy, I could be so sad and I’ll watch one of his videos and it cures me

    14. Grillpander

      Beauregard would be proud.

    15. Sandra

      Beautiful fish and beautiful execution. I wish we had that in Norway ☹️

    16. Crystal

      I feel like they pulled brad off of LetterKenny to cook for Bon Appetit LOL

    17. Alley Cat

      Brad should have Julien Solomita on as a guest

    18. fakecubed

      Was this an episode with Brad on prednisone?

    19. Erik Thiess-Kusiak

      Needed this win after the Ginger Beer? That comment and the sound for the last few minutes make me think this was a long lost episode that's been found behind that stove where wooden spoons go to die.

    20. Josh K

      This show gets more and more unhinged with every episode, and tbh I'm here for it

    21. Arktierus

      Brad is a puppy with ADHD. I love it.

    22. Pajo Lee

      Need more of your fermenting/pickling vids... Russian pickled tomatoes.. truly drool worthy!

    23. Cody keating

      would love to see you make natto

    24. Esme West

      Brad will you do an episode about tempeh please

    25. tsastsastss

      lmao Andy 1:15

    26. 12346unknown

      Now i‘m not a woodchuck, but a carpenter and i very much pride myself in the cleanliness of my cerealboxes. Just putting it out there.

    27. Star Dawg

      8:58 grey yoga pants! dear lord what I wanna do to all that!!

    28. Dildo Baggins

      3:10. "So this i dont mind bringing into a pretty decent powder" *deliberate sniff* Me: oh really? 🕵😂❄❄❄

    29. ronald tavian

      big fatty content left side 2:16

    30. Simon Illouz

      this video gave off some "rotissererie" vibes

    31. mang enthusiast

      Literally one of the most entertaining ba episodes ive ever watched. The editing in this one was way too good, props to you guys!

    32. mang enthusiast

      Andy: you messed up my station Brad: no, u

    33. Alex Bos

      What happened to vinny?

    34. MrsBrit1

      Lemon bae. Yes, Brad!

    35. Hanna Sandzik

      You should do a fermented salsa!!

    36. tiinakmodel _

      Mmm looks so good

    37. Mara Maldonado

      I think turmeric is said with a rhotacized schwa....I might be wrong. Depends on the dialect, obviously

    38. Mackenzie Alexandria

      i’m sensing a large amount of aries in Brad

    39. Dumont

      imagine putting pickled red onions on there instead of regular, raw ones. So good.

    40. Sharleen Graybill

      You had me at lemon bae 😉❤

    41. Johnny B

      I'm sorry but did Brad and Chris just sniff the ground pepper mix and not sneeze??!? Like whattttt?!?! 😱🤯

    42. elize baaren

      Everyone needs a gabbie in their lives.

    43. maisa

      god i love brad so much

    44. Tylor Miranda

      You're in NYC and you didn't get a bagel... for shame. lol

    45. 26munu

      Brad could you please make "Boza" for next time? It is a fermented bulgur and bread drink, very delicious!

    46. Will Booth

      Leone 2020 ✊

    47. DeAndra Silas

      I’m mostly here for the editing 😅

    48. B K

      Good job editors!!!!

    49. Atledos

      im confused at first bcs i read it as cursed salmon, but whatt? why? and then cured

    50. María Teresa De Aguiar

      For how long did he cure the fish?

    51. bartimus09

      Always feels like Brad's trying to sell me something...

    52. justinrill

      i related to Brad's cereal box/woodchuck comment

    53. Majin Buu

      "A little cream cheese, OH GEEZ"!

    54. high horse

      I can't get over Molly's disgusting lisp

    55. Robert Eichler

      So when are you and matty going tuna fishing in nova scotia?

    56. matteo mata

      the shocked old lady with the laptop is like my favorite edit, I hope it stays

    57. misshunneebunnie

      This is the BEST BA series ever

    58. Todd Hollerson

      This would be a nice video if there was some duct tape over Brad's mouth. Haha

    59. Alex Numberi

      8:10 You know you’ve watched It’s Alive so many times when you say “DELAANEEEYYY😈” everytime Alex exists

    60. Danielle

      I'm your basic average fish And I'm here to save the dish You can't stop me cause I'm *Fish Pos-si-ble*