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
techniques
You Haven't Lived Until You've Eaten Our Best-Ever Buttermilk Biscuit
There's nothing better than a killer biscuit. We think our version holds its own against the best out there.
Cooking
Stop Using Plain Old Salt to Season Your Food
Why would you add saltiness only to your food when you can add complexity as well?
Recipes
Hot Cross Buns
Traditionally studded with candied fruit and marked with a cross on top, these sweet yeasted English cakes are usually baked on Good Friday.
Recipes
Weeknight Red Curry
"Curry" rhymes with "hurry" for a reason. A few shortcut ingredients yield a gently spiced, deep-flavored sauce that’s ready in under an hour.
Recipes
Savory Dutch Baby
Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn’t think so.
Recipes
Open-Face Steak Sandwich with Parmesan Dressing
Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)
techniques
Your Weekend Project: Our Best Fried Chicken Sandwich
You're making our crunchy, juicy, best-ever fried chicken sandwich this weekend. Here's the step-by-step.
Cooking
5 Fast and Fresh Recipes to Brighten Up Your Winter
These bright winter recipes will tide you over till spring.
Recipes
Grapefruit–Poppy Seed Loaf Cake with Yogurt Glaze
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
Recipes
BA's Best Fried Chicken Sandwich
This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.
Recipes
Crunchy Winter Slaw with Asian Pear and Manchego
Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.
Recipes
Chicken and Mushrooms with Giant Croutons
The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!
Recipes
Twice-Roasted Sweet Potatoes With Hot Honey
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.
Recipes
Bread-and-Butter Pickles
These pickles are a must-have accompaniment for BA's Best Fried Chicken Sandwich…though they’re pretty amazing on their own as a snack as well.
Cooking
11 Breadmaking Terms Every Serious Baker Should Know
Do you know your poolish from your preferment? These bread-baking terms will prep you for the path to beautiful boules.
Cooking
4 Quick and Cozy New Recipes to Make in February
These quick and easy recipes are guaranteed to keep you warm this winter.
techniques
How Bakery Breads Get Those Gorgeous Patterns (and How Your Loaves Can, Too)
Slash and learn.
techniques
Bread for Success: How to Make Bakery-Style Loaves at Home
An artisan bread revolution is about to take over your home kitchen.
techniques
Make a Week's Worth of Healthy Meals In Two Hours
The not-so-secret formula behind Sweetgreen and other D.I.Y. salad spots? It’s called mise en place. Give an hour to prepping a few of these components, and thank yourself all week long.