Claire Saffitz
Contributing Editor
A former senior food editor at Bon Appétit, Claire Saffitz was the host of the popular series Gourmet Makes before leaving the company in 2020. She is the bestselling author of Dessert Person and What's for Dessert and currently hosts a companion series to her books on YouTube, also called Dessert Person. After graduating from Harvard University, she received a master’s degree in culinary history from McGill in Montreal and then studied pastry in Paris at École Grégoire Ferrandi. She lives in New York City with her husband and two cats. dessertperson.com
Cooking
The One Recipe Instruction You Should Never Ignore
When recipes don't turn out how they should, it's probably because you made this one mistake.
Recipes
Baked Pasta With Sausage and Broccoli Rabe
This weeknight-friendly pasta uses one skillet, one pot, and plenty of cheese.
Recipes
Crispy Cheese Twists
Store-bought puff pastry + shredded cheese = the easiest, flakiest, most irresistible dinner party snack of all time.
Recipes
Slice-and-Bake Jammy Pinwheel Cookies
This one-bowl cookie dough requires no machinery and can be dressed up in a million ways.
Cooking
This Is the Most Versatile Cookie Dough Ever
Nutella pinwheels, quick slice-and-bake sandies, and more—all from the same cookie dough.
Cooking
The Plastic Wrap You Don't Need 3 Hands To Use
Forget those flimsy supermarket rolls of plastic wrap—another world is possible.
Shopping
I Love Ancient Organics Ghee So Much I Want to Eat It with a Spoon
Food editor Claire Saffitz on the one ghee that rules them all.
Shopping
This Is the Best Peanut Butter of All Time
Put down the fancy expensive peanut butter and get with our supermarket pick.
Cooking
How to Tell When Literally Every Baked Good Is Done
From pies and cakes to cookies and muffins, you'll never have to guess again.
Cooking
How to Make Caramel Sauce That You'll Want to Put on Everything
This smooth, salty caramel sauce will make your holidays extra sweet.
Cooking
How to Dress a Salad
Our favorite salad doesn't require a complicated dressing or a bunch of prepped veggies—just cold, crisp lettuce, salt and pepper, and lemon and oil.
Recipes
Cranberry Wafer Cookies
You could also use dried tart cherries or whole dried figs in place of the cranberries.
Recipes
Honey-Vanilla Sablé Cookie
A finely textured, surprisingly flavorful cookie that holds its shape well.
Recipes
Granola Cluster Cookies
These meringue-like cookies have all our favorite granola ingredients. But we promise—they're cookies!