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Welcome to spring at Canal House, an idyllic cooking studio in the country. Here there are no bells or whistles—just honest, beautiful food. Join Melissa Hamilton and Christopher Hirsheimer for an Easter feast.
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In the brand new BA test kitchen, Bon Appétit’s Alison Roman cooks up a springtime dessert that’s perfect for Easter.
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Traditional Italian rainbow cookies got a makeover—and they look fabulous.
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Claire Saffitz takes on another challenge, this time to recreate the tastes of the rainbow... Gourmet-style.
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We had a panel of kids try popular Thanksgiving side dishes of the past century, from oyster shooters of the 1920s to beet-filled deviled eggs today.
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The building block of breakfast (and so much more) deserves to be celebrated constantly. We're doing it with all of the egg recipes, techniques, videos, and tips you need to take your egg status from amateur admirer to professional fanatic.
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Crispy, golden egg rolls are a perennial go-to Chinese restaurant appetizer and every place seems to have their own take on them. We challenged professional chef Harold Villarosa to sample a selection of takeout egg rolls and create his own recipe, making a homemade version that stands toe to toe with the restaurant ones. Unkle Harold is ready to break out the duck sauce and get it done.
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Grated coconut may not be everybody's cup of tea, but there is no denying that this candy is an absolute classic. In this episode, Claire Saffitz attempts to make a gourmet version of Almond Joys, that almond, coconut and chocolate Halloween staple.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Cadbury Creme Eggs. These are the only eggs that rabbits are known to lay (at least that's what Cadbury commercials tell us). However, Claire will try to make these Easter classics without the aid of a bunny.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Filmed on 2/21
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These deceptively simple lavender shortbread wreaths will rule your next cookie swap.
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Your eggs are about to get a whole lot fluffier. Treat yourself to a fancy breakfast with this easy souffléed omelet.
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Brighten up a birthday with our chocolate birthday cake recipe!
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Join Sarah in the Test Kitchen as she decorates holiday cookies with natural dye!
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For a quick and simple recipe that’s perfect for spring, look no further than Alison Roman’s strawberry-basil shortcake. Baking out of the brand new Bon Appétit test kitchen at One World Trade, Alison demonstrates how to put this sweet treat together in no time.
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Produced by Bon Appétit with Godiva | The holidays are full of wonderful surprises. From nostalgic almond cookie to decadent pecan pie—unwrap holiday magic with GODIVA’s new Dessert-Inspired Holiday chocolates. Why only have one dessert if you can have them all?
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The holidays are over but the fruitcake still stands. So... what's in it? Watch as we break down exactly how many dates, candied orange peels, and mission figs make it into just one slice.
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Here are some Holiday Dos and Don'ts
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It's that time of year again when peeps are on the menu. Peeps, those little birds full of cushiony marshmallow and coasted with the sugariest of colored sugar, come in all shapes and colors. Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of peeps!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Lunchtime just got more creative. This colorful cold sesame soba is the perfect dish to pick you up out of that midday slump. Great for potlucks, too!
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Allison Roman shows us how to make Peaches in Caramelized Honey with Toasted Oats and Ice Cream.
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This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.
Get the recipe: Chocolate Macaroon Cake
Read More: 41 Passover Desserts to Cap Off Your Seder
Get the recipe: Chocolate Macaroon Cake
Read More: 41 Passover Desserts to Cap Off Your Seder
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Forget about every canapé or thing-on-a-stick that you were planning to serve at your party. Forget about platters. Forget about, like, toothpicks. All you need is a smoked bone-in ham. Order a good one, score, glaze, and bake it. Put that ham on a big wooden board, provide a blade with which to slice it, and a vehicle with which to devour it .Then watch your guests turn into a pack of wolves, leaving you with just a bone…and the memory of the best holiday party ever.
Read more: Our Best Baked Ham Recipes for Every Pork-Loving Occasion
Read more: Our Best Baked Ham Recipes for Every Pork-Loving Occasion
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Want a twist from your boring pork chop recipe? Try this one glazed with hoisin sauce!
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Join Hana Asbrink, Chris Morocco, Kendra Vaculin, Inés Anguiano, Brad Leone, and DeVonn Francis in the Bon Appétit Test Kitchen as they each prepare their favorite egg recipe.