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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.
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.
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.