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magazine quick chocolate cinnamon mousse with cherries
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techniques
You know what never goes out of style? Chocolate mousse.
Rochelle Bilow
Cooking
Busting out the Manischewitz for Hanukkah? Here's a little inspiration to help you use up the whole bottle.
Belle Cushing
Cooking
Got cherries? Got five minutes? Treat yourself to one of these quick and easy treats.
Rochelle Bilow
Cooking
It's free of refined sugar, too.
Molly Baz
Culture
Melissa Minton
Cooking
They're crisp, chewy, and remind me of everything good about the season—without any of the gimmicks.
Jesse Sparks
Cooking
Oh, the things! The internet tells me to do!
Zoe Denenberg
Cooking
They also make a great “I-definitely-did-NOT-forget-Valentine’s-Day” gift.
Lisa Ruland
Shopping
Whether you’re looking for classic truffles, artisanal bonbons, or the gooiest chocolate chip cookies—we’ve got you covered.
Kate Kassin
techniques
Here are the keys to making a rich yet light chocolate mousse for your honey on Valentine's Day
Mary-Frances Heck
Culture
BA's Julia Kramer takes a candy-making class from the mad scientist of Portland, Oregon's sweets scene—and sneaks away with a few of her trade secrets
Julia Kramer
There's nothing like a Wednesday night treat to get you through the mid-week slump.
Lucy Madison
Culture
The chocolate Hanukkah coins are usually gross, but a handful of companies now cater to Jews with functioning taste buds
Rebecca Flint Marx
Cooking
*Well, for at least one guy.
Andrew Knowlton
Cooking
Edible Arrangements who?
Aliza Abarbanel
Cooking
From Jesse Szewczyk, these festive recipes use easy techniques that result in beautiful cookies—without needing an art degree in decorating.
Jesse Szewczyk
Cooking
A spoonful of silky butterscotch pudding or a decadent bite of Fallen Chocolate Cake will convince you: These super-easy desserts are hard to resist
Alison Roman
Shopping
This oat spread is sweet, drizzly, and allergen-free—and I can’t stop eating it.
Ali Francis
Culture
A few of our favorite cacao-driven products didn't make it into the March issue, but they still deserve mad props
Guest
Culture
Yes, that's the name of the company
Sam Dean
Cooking
Just don’t call it Funfetti—the lawyers can hear us.
Alex Beggs
Cooking
Think pumpkin spice, but even better.
Shilpa Uskokovic
Cooking
And she wants you to, too.
The Bon Appétit Staff
Culture
Sorry, Europe: American chocolate makers are raising the bean-to-bar standard
Charlotte Druckman