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All Seasons

Season 1

  • S01E01 Brad Makes Kombucha

    • October 21, 2016

    In this inaugural episode 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.

  • S01E02 Brad Makes Cultured Butter

    • December 3, 2016

    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.

  • S01E03 Brad Makes Beer

    • January 14, 2017

    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.”

  • S01E04 Brad Makes Fermented Garlic Honey

    • February 12, 2017

    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.

  • S01E05 Brad Makes Perfect Corned Beef

    • March 14, 2017

    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.

  • S01E06 Brad Uses Moldy Rice (Koji) to Make Food Delicious

    • April 26, 2017

    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!

  • S01E07 Brad Makes a Fermented Mexican Pineapple Drink (Tepache)

    • May 10, 2017

    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.”

  • S01E08 Brad Makes Fermented Hot Sauce

    • June 1, 2017

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

  • S01E09 Brad Grills Steak on a Campfire

    • July 10, 2017

    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.

  • S01E10 Brad Makes Campfire Seafood

    • July 12, 2017

    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!

  • S01E11 Brad Makes Campfire Breakfast

    • July 20, 2017

    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.

  • S01E12 Brad Makes Campfire Ribs

    • August 1, 2017

    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.

  • S01E13 Brad Makes Mistakes

    • August 24, 2017

    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.

  • S01E14 Brad Makes Crunchy, Half-Sour Pickles

    • September 14, 2017

    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.

  • S01E15 Brad Explores an Oyster Farm

    • September 28, 2017

    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!

  • S01E16 How to Make Sausage with Brad

    • October 12, 2017

    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.

  • S01E17 Brad Makes Sauerkraut

    • October 26, 2017

    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.

  • S01E18 Brad Makes Kimchi

    • November 9, 2017

    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.

Season 2

  • S02E01 Brad and Sean Evans Make Cast-Iron Pizza

    • November 21, 2017

    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.

  • S02E02 Brad Makes A Knife with Bob Kramer

    • December 14, 2017

    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.

  • S02E03 Brad's Top 10 Fermentation Tips

    • January 4, 2018

    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.

  • S02E04 Brad Makes Honey

    • January 18, 2018

    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.

  • S02E05 Brad Makes Chocolate in Ecuador: Part 1

    • February 2, 2018

    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.

  • S02E06 Brad Makes Chocolate: Part 2

    • February 15, 2018

    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.

  • S02E07 Brad Makes Salt From Scratch

    • March 1, 2018

    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.

  • S02E08 Brad and Claire Make Sourdough Bread

    • March 15, 2018

    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.

  • S02E09 Brad and Babish Make Ricotta Cheese

    • March 27, 2018

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

  • S02E10 Brad Goes Crabbing In Alaska (Part 1)

    • April 19, 2018

    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.

  • S02E11 Brad Cooks Crabs in Alaska (Part 2)

    • April 28, 2018

    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.

  • S02E12 Brad Makes Giardiniera (Italian Pickle Relish)

    • May 17, 2018

    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!

  • S02E13 Brad Makes Whole Hog BBQ with Rodney Scott

    • May 21, 2018

    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.

  • S02E14 Brad Makes Beet Kvass

    • June 7, 2018

    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.

  • S02E15 Brad and Babish Make Kombucha Miso BBQ Sauce

    • June 28, 2018

    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.

  • S02E16 Brad and Matty Matheson Make Fish Tacos

    • July 12, 2018

    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.

  • S02E17 Brad Makes Miso Paste

    • July 26, 2018

    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.

  • S02E18 Brad Makes Sourdough Pizzelle Cookies

    • August 9, 2018

    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.

  • S02E19 Brad Makes Pickled Fermented Eggs

    • August 23, 2018

    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.

  • S02E20 Brad Makes Beef Jerky

    • September 6, 2018

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

Season 3

  • S03E01 Brad Makes Mustard

    • September 20, 2018

    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.

  • S03E02 Brad Makes Garlic Miso

    • October 4, 2018

    Bon Appétit Test Kitchen Manager Brad Leone is back for episode 40 of “It’s Alive,” and this time he's fermenting garlic in miso. Brad has two of his favorite ingredients hang out in Fermentation Station in preparation for making a delicious garlic-infused miso soup. Join him on his lifelong adventure to get that allicin going.

  • S03E03 Brad Forages for Porcini Mushrooms

    • October 18, 2018

    Bon Appétit Test Kitchen Manager Brad Leone is back for episode 41 of “It’s Alive,” and this time he's deep in the woods of Washington foraging for porcini mushrooms with his fungus friends, Colin and Andrew.

  • S03E04 Brad Makes Black Garlic

    • November 1, 2018

    Bon Appétit's Brad Leone is back for episode 42 of “It’s Alive,” and this time he's making black garlic and homemade pasta. Join Brad on his lifelong quest to consume garlic in as many forms as possible.

  • S03E05 Brad Goes Pheasant Hunting

    • November 15, 2018

    Bon Appétit’s Brad Leone is back for episode 43 of “It’s Alive,” and this time he’s in Oregon to go pheasant hunting with Olympia Provisions’ very own Elias Cairo. Brad and Elias show you how to safely and responsibly harvest wild game for consumption. Joining them are Leather and Utah, Eli’s very talented dogs. Stay tuned! In the next episode, Brad and Elias will show you how to properly prepare a few dishes utilizing wild game.

  • S03E06 Brad Prepares and Cooks Pheasant

    • November 30, 2018

    Bon Appétit’s Brad Leone is back for episode 44 of “It’s Alive,” for the second part of his pheasant hunting trip with Elias Cairo. Using the pheasants from the previous episode, Brad and Elias show you how to properly break down, preserve, and cook wild game.

  • S03E07 Brad Makes Olive Oil (In Italy!)

    • December 13, 2018

    Bon Appétit’s Brad Leone is back for episode 45 of “It’s Alive,” and this time he traveled to Tuscany, Italy to make olive oil with Lucini Italia. Watch Brad learn the process from harvesting to bottling of producing extra virgin olive oil.

  • S03E08 Brad Makes Focaccia Bread with Samin Nosrat

    • April 11, 2019

    Bon Appétit’s Brad Leone is back for episode 47 of “It’s Alive,” and this time he’s making focaccia bread with Samin Nosrat, author and host of “Salt, Fat, Acid, Heat.” Join Brad and Samin as they bake bread, explore alternate show titles, and agree that you can never have too much olive oil.

  • S03E09 Brad and Gaby Make Beef Empanadas

    • April 25, 2019

    Bon Appétit’s Brad Leone is back for episode 48 of “It’s Alive,” and this time Test Kitchen Manager Gaby Melian teaches Brad how to make Argentinian Empanadas. Join Brad and Gaby as they struggle with gloves, try on new hats, and celebrate Brad’s not-so-last day in the Test Kitchen.

  • S03E10 Brad and Priya Make Yogurt

    • May 8, 2019

    Bon Appétit’s Brad Leone is back for episode 49 of “It’s Alive,” and this time he’s joined by Priya Krishna, who teaches him how to make yogurt. Join Brad and Priya as they experiment with her father’s three decade old starter culture, skim his lengthy instructions, and video chat with him for validation.

  • S03E11 Brad Makes Yuzu Kosho

    • May 30, 2019

    Bon Appétit’s Brad Leone is back for episode 50 of “It’s Alive,” and this time he’s making yuzu kosho from the Japanese citrus yuzu. Join Brad as he and his pals zest, calculate, and sing their way to a delicious yuzu-infused shrimp dish.

  • S03E12 Brad and Claire Make Doughnuts Part 1

    • July 11, 2019

    Bon Appétit’s Brad and Claire are back for a very special crossover episode (Part 1!) of It’s Alive. Claire says they’re making doughnuts with sourdough starter. Brad’s trying to make “sourdoughnuts” a thing. Who will win? You will: this episode had so many good Brad and Claire moments that we had to make it two parts.

  • S03E13 Brad and Claire Make Doughnuts Part 2: The Disaster

    • July 31, 2019

    Brad Leone and Claire Saffitz are back to finish what they started. Sourdoughnuts Part II. Watch it all go wrong and get ready for the final installment of the Sourdoughnuts saga. Part III drops tomorrow at noon.

  • S03E14 Brad and Claire Make Doughnuts Part 3: Redemption

    • August 1, 2019

    Brad Leone and Claire Saffitz return for the final installment of It’s Alive: Sourdoughnuts. This time… they actually make doughnuts. Watch as they conclude their long and winding journey towards light and pillowy sourdough doughnuts. Be sure to check out the previous episodes if you missed them! Long live the Rat King.

  • S03E15 Brad Makes Fermented Citrus Fruits

    • August 22, 2019

    Bon Appétit’s Brad Leone is back for episode 54 of “It’s Alive,” and this time he’s fermenting citrus fruits! Brad tries his hand at fermenting kumquats, lemons, limes, and blood orange to give your average citrus an It’s Alive kick. Work them into vinaigrettes, top your squid salads with them, or get creative! The world is your oyster, whether you pronounce your oyster condiment mignonette or “min-yet.”

  • S03E16 Brad and Matty Matheson Go Noodling for Catfish Part 1

    • September 19, 2019

    You asked for it…they noodled. Brad and special guest Matty Matheson head down to Oklahoma to catch catfish with their bare hands. Join Brad and Matty as they search for catfish in dangerous, murky wourder with their new best friend and professional noodler Skipper Bivins. Screaming, sea monsters, and giant snakes galore. Watch them get literally in over their heads and stay tuned for Part 2 where they’ll cook up the fish they noodled.

  • S03E17 Brad and Matty Matheson Go Noodling for Catfish Part 2

    • September 20, 2019

    Brad and special guest Matty Matheson are back for Part 2 of Noodling! After an adventurous day in the wourders of Oklahoma, Brad and Matty head back to Skipper's house to break down and cook up the catfish they caught with their bare hands.

  • S03E18 Brad Makes Fermented Popcorn Seasoning

    • October 10, 2019

    Bon Appétit’s Brad Leone is back for episode 57 of “It’s Alive,” and this time he’s making fermented popcorn seasoning! Brad dehydrates and blends sauerkraut, kimchi, and miso into his own custom fermented spice blend. Join Brad as he learns about alchemy, 90s fitness fads, and faces off with his greatest foe yet… the microwave.

  • S03E19 Brad Makes Ginger Beer

    • October 24, 2019

    Bon Appétit’s Brad Leone is back for episode 58 of “It’s Alive,” and this time he’s making ginger beer! Join Brad on another fermented adventure as he experiments with different types of ginger, draws up plans for a Bon Appétit haunted house, and teaches some coworkers how to play the moderately dangerous game of "dry ice."

  • S03E20 Brad and Orville Peck Make Elote

    • December 5, 2019

    On this very special episode of It's Alive, Brad is joined by one of his favorite musicians, the masked cowboy himself...Orville Peck! Brad shows Orville an elote recipe with a fermented twist, immediately realizes Orville is allergic to said twist, and experiments with a variety of flavor profiles while trying not to set the kitchen on fire.

  • S03E21 Brad Makes Fish Jerky

    • December 19, 2019

    Bon Appétit’s Brad Leone is back for episode 60 of It’s Alive, and this time he’s making fish jerky! Join Brad as he shows you how to turn wild salmon into a delicious protein snack. Make sure you use a lean fish, dodge surprise appearances from your nemesis (Delany!), and remember, just because your jerky got “Kevin’d” doesn’t mean it’s not salvageable…

  • S03E22 Brad Makes Cured Egg Yolks

    • January 9, 2020

    Bon Appétit’s Brad Leone is back for episode 61 of It's Alive, and this time he's making cured egg yolks. Learn how to cure chicken and duck eggs in your own custom salt, sugar, and spice mixture, and then watch Brad take it to the next level when he acquires a giant ostrich egg. Will the yolk survive intact? Will Claire ever teach him how to pronounce the word "excavate?" Tune in to find out...

  • S03E23 Brad Makes Dry-Aged Steak

    • January 30, 2020

    Bon Appétit’s Brad Leone is back for episode 62 of It’s Alive, and this time he’s learning how to make dry-aged meat at home! Brad heads to Prime Food Distributor in Long Island to learn how dry-aging works on a larger scale. Back in the kitchen, he teams up with butchers Ben and Brent, the hosts of Eater's Prime Time, from Brooklyn’s The Meat Hook, where they teach him how to dry-age steak and pork right in the office using a mini-fridge. Will this DIY setup bring the funk? What are the results of The Great Pork Experiment? Will building facilities confiscate his mini-fridge? Tune in to find out!

  • S03E24 Brad Makes Gravlax (Cured Salmon)

    • February 13, 2020

    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!

  • S03E25 Brad Teaches You How to Sharpen Kitchen Knives

    • February 27, 2020

    Bon Appétit’s Brad Leone is back for episode 64 of It’s Alive, and this time he’s showing you how to sharpen a knife. Brad teaches you how to use a sharpening whetstone and transform your dull knife into a barbershop-ready blade (do not try at home). Tips from an old friend (Bob Kramer!), Gaby tries cosplay, and Chris settles the score: Rambo stropped.

  • S03E26 Brad Makes a Master Stock

    • March 13, 2020

    Bon Appétit’s Brad Leone is back for episode 65 of It’s Alive, and this time he’s making his “master stock.” The perfect base for your broths, sauces, or just to drink as a hearty morning elixir. Join Brad as we learn about ham hocks, misophonia, and the correct way to spell Scorsese, which is Scorsese, and not how it was hastily spelled in the video. Sorry, Marty. It’s what it is. This stock is so good we had to let the people know about it ASAP. The good news is there’s actually a recipe for this episode!

  • S03E27 Brad Makes Charred Tomato Toast

    • March 30, 2020

    Bon Appétit’s Brad Leone is back for episode 66 of It’s Alive, and this time he’s making an open-face tomato sandwich. Join Brad as he fires up the grill, blisters some Flavor Bombs, and tries to remember the name of that one song that goes “la la la lala laaaa la laaaa.” Make sure your permission slip has been signed because we’re also going on a field trip to Michigan to see how tomatoes are grown and harvested in a greenhouse environment. Seatbelts, everyone!

  • S03E28 Claire Make Sourdough Crêpes Suzette

    • April 3, 2020

    Pastry Chef Attempts to Make Gourmet It’s Alive. For episode 67 of It’s Alive, the role of Bon Appétit’s Brad Leone will be played by Bon Appétit’s Claire Saffitz…and she’s making sourdough Crêpes Suzette! Join Claire as she befriends a baby, pulls off a heist on Brad’s secret freezer, and has the time of her life hosting the greatest show on earth! [Editor’s note: Hunzi wrote this description]

Season 4

  • S04E01 Brad Makes Garlic Ginger Paste

    • April 13, 2020

    Bon Appétit’s Brad Leone is back for episode 68 of It’s Alive, aka “It’s Alive: Home Video Edition, Tape 1”. You’re invited to join him in his home kitchen to make fermented garlic ginger paste! Tune in for: garlic, ginger, dogs, kids, mathematics, flying pickles, and a special arts and crafts presentation by the one and only Sohla El-Waylly. At some point they may even cover how to make the paste!

  • S04E02 Brad Makes Pickled Onions at Home

    • April 22, 2020

    Bon Appétit’s Brad Leone is back for episode 69 of It’s Alive and— quiet, kids! He’s pickling onions! Join Brad as he shows you how to pickle onions two different ways. “Perfect for whatever,” but he’s going to use them to top off his Italian sub. Welcome back to Brad’s kitchen for “It’s Alive: Home Video Edition: Episode 2.”

  • S04E03 Brad and Sohla Make Dosas

    • May 14, 2020

    Bon Appétit’s Brad Leone is back for episode 70 of It’s Alive and he’s joined once again by friend of the show, Sohla El-Waylly, who teaches him how to make dosa! We may have lost track of what year it is, but “It’s Alive: Home Video Edition - Episode 3” sure has an active ferment, plenty of on-brand catastrophe, and multiple appearances by Clementine and Vito, your favorite dynamic dog pals.

  • S04E04 Brad Makes Fermented Mushrooms

    • May 21, 2020

    Bon Appétit’s Brad Leone is back for episode 71 of It’s Alive and this time he’s making fermented mushrooms! Join Brad as he shows you how to…oh dear, he broke the jar. Ok, well I think we can all agree you shouldn’t eat mushrooms filled with glass. You don’t have to fact check that one.

  • S04E05 Brad Makes Brussels Sprout Kimchi

    • May 27, 2020

    Bon Appétit’s Brad Leone is back for episode 72 of It’s Alive and this time he’s making brussels sprout kimchi! Join Brad as he and Stiff Steve embark on another exciting at-home project, discuss some of their favorite films, and speculate about what might be going on over at Fermentation Station.

Season 5

  • S05E01 Brad Learns How to Compost

    • November 25, 2020

    It's Alive with Brad Leone is BACK for episode 73 and this one is all about sweet, sweet composting. Join Brad as he hops and skips all over the tri-state area to learn everything there is to know about organic composting from start to finish. Under the tutelage of Vivian Lin of Groundcycle and Jay Fischer of Ag Choice, Brad learns how to compost at both a local and industrial scale.

  • S05E02 Brad Restores Oyster Reefs

    • December 17, 2020

    It's Alive with Brad Leone is back for episode 77 and this time Brad is learning all about oyster reefs. Join Brad in New York Harbor as he learns how oyster shells are put to work after restaurants dispose of them. New York Harbor used to have 220,000 acres of oyster reefs, but it only took 100 years to harvest them all once Europeans arrived. That's where Billion Oyster Project comes in -- recreating New York's lost oyster fields. And Brad's here to help.

  • S05E03 Brad Makes Canned Seafood

    • January 28, 2021

    It's Alive with Brad Leone is back for episode 78 and this time he's canning some seafood. Safety is everything whilst canning foods, so Brad enlists the expertise of Chef Charolette Langely of Scout Canning, who knows just about everything there is about preserving seafood. Seriously, you will get sick if you don't do it right, so pay attention if you plan on giving this a whirl. Brad uses fresh steelhead trout, mussels and lobster, but feel free to get creative with your canning. PS. Maybe Matty Matheson makes a cameo?

  • S05E04 Brad Makes Fermented Fruit Leather

    • February 18, 2021

    It's Alive with Brad Leone is back for episode 77 and this time Brad is making everybody's favorite variation on fruit: the leather kind. That's right, it's fermented fruit leather week at Bon Appétit. Join Brad as he struggles with a vacuum sealer, figures it out, gets distracted, remembers what he was doing and then moves on. Also in this episode: reminiscing on performing artist Seal's thighs, musings on picking blueberries and raspberries and so, so much more.

  • S05E05 Brad Makes Fermented Salsa

    • March 3, 2021

    It's Alive with Brad Leone is back for episode 78 and this time Brad is making fermented salsa. Join Brad as chars up some chilis and lets 'em ferment to make a salsa so nice you just might dip twice.

  • S05E06 Brad Volunteers at a Food Bank

    • March 24, 2021

    It's Alive with Brad Leone is back for episode 79 and this time Brad is volunteering at Food Bank for New York City in Harlem. Brad is joined by Chef Sheri Jefferson, the culinary manager in the community kitchen, where they cook one thousand meals a day. That's right, one thousand meals in one day. After a day of volunteering, they head back to the studio kitchen so Chef Sheri can show Brad just how they pull off this feat.

  • S05E07 Brad Makes Fermented Pasta Sauce

    • April 7, 2021

    It's Alive with Brad Leone is back for episode 80 and this time Brad is making fermented pasta sauce. Brad uses campari tomatoes, but you can use any type of tomato you want for this recipe. Just make sure not to put to much onion in the sauce, Pauly!

  • S05E08 Brad and Chrissy Make Maple Syrup

    • April 20, 2021

    It's Alive with Brad Leone is back for episode 81 and this time he's joined by our very own Chrissy Tracey in the woods of beautiful and underrated Connecticut. And what is the one thing you do when you're in the woods of Connecticut? You make maple syrup, that's what. From sap in a tree to syrup on your pancakes, this is how you make maple syrup.

  • S05E09 Brad Makes Fermented Peanut Butter & Jelly

    • May 5, 2021

    It's Alive with Brad Leone is back for episode 82 and this time he's making fermented peanut butter & jelly sandwiches. This nut butter uses both peanuts and pecans that ya roast in the oven first. But be advised: don't go walking Hank the dog while they're in the oven, because they'll go from nice, fragrant and beautiful to scorched real fast. The jelly is a raspberry, blackberry and blueberry mix that you ferment until they're good and rotten (in a safe way).

  • S05E10 Brad Makes Miso Fermented Fries

    • May 17, 2021

    It's Alive with Brad Leone is back for episode 83 and this time he's making fermented miso potatoes. Now folks, this french fry recipe is good enough to be in a 5-star restaurant and cost you $50 a plate. But now for a limited time, this recipe can be yours for just the time it takes to watch an 11 minute long video! Act fast!

  • S05E11 Brad Makes Burgers

    • June 9, 2021

    It's Alive with Brad Leone is back for episode 84 and the first entry in a special 4-part series from Brad's own backyard. This week he's firing up the grill for burger time and bubba - you better believe Brad’s got his own blend to bring to the banquet. That was a lot of B-words. Not "B-words" as in a swears or anything. “The B Word.” You know what? Let's watch the video.

  • S05E12 Brad Goes Squid Fishing

    • June 16, 2021

    It's Alive with Brad Leone is back for episode 85 and part two of our special miniseries featuring Brad grilling in his backyard. This week Brad is breaking out the bait and tackle for an inky all-nighter, learning how to catch squid in the Atlantic Ocean with Captain Dan and Fisherman Vinny. With their precious cephalopods back home and ready to go, Brad and Dan whip up a few bowls of fresh smoked squid and tomato pasta to bond over. It’s a beautiful thing.

  • S05E13 Brad Makes Smoked Mushrooms

    • June 23, 2021

    Welcome back to It's Alive with Brad Leone for episode 86 and the penultimate installment of Brad’s backyard grilling miniseries. This week is all about the ‘shrooms as Brad takes a trip to Seacoast Mushrooms for a look at their cultivation process with owner Chris Pacheco. Afterwards, Brad heads home to the backyard to prepare one of his favorite smoked mushroom dishes, featuring five varieties of his fungal friends. Far out, man.

  • S05E14 Brad Makes Pizza With Foraged Ramps

    • June 30, 2021

    Welcome back to It's Alive with Brad Leone for episode 87 and the final installment of Brad’s special backyard grilling series. This week our guy is joined by friend and colleague Chrissy Tracey for a forest excursion focused on finding ramps - edible wild leeks that grow in shaded, woody areas. With their freshly picked supplies ready to go, our foraging pros head back to Casa Brad to rendezvous with Sam Seneviratne and bake a few pizzas with seasonal toppings. We’re going forest to table with this one, folks. Let’s do it.

  • S05E15 Brad Makes Pickled Peppers

    • July 8, 2021

    Welcome back for episode 88 of It's Alive with Brad Leone where this week our man with the plan sets out to pickle peppers. Now, pickled peppers obviously present a great tongue twister for a master linguist like Mr. Leone, but the real appeal lies in that they're delicious and add a kick to nearly anything. Make a jar and it will keep in the fridge for up to two weeks, giving you access to these chill chilies right when you want them.