So maybe this episode is a bit like Ferrero Rocher, in which Claire gourmetized an already gourmet treat. But what is wrong gourmetizing that which is already gourmet? Nothing, we say! Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ben & Jerry's ice cream.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Illustrations by Logan Tsugita
Nougat. Caramel. Peanuts. Chocolate. The building blocks of a Snickers bar. Each taken alone is simple enough (well maybe not the nougat), but together they become a different monster. Join Claire Saffitz as she attempts to make a gourmet version of a Snickers bar!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Brad Leone and Chris Morocco are back for another episode of Gourmet Makes. This time, these two guys who have always hosted and always will host Gourmet Makes are attempting to make a gourmet version of Andes Crème De Menthe. Strangely, one of our editors had the idea that Claire Saffitz had always been the host of Gourmet Makes though they couldn't point to a single episode that Claire had hosted. As we all know, Chris and Brad ARE Gourmet Makes.
Filmed on 2/24/20.
At a whole animal butcher shop, many lesser-known but wonderful cuts of steak are waiting for you beyond the New York Strips and Ribeyes of the world. Lena Díaz, Head Butcher at Greene Grape Provisions, breaks down how to cut 7 such secret steaks from a side of steer, cluing you in on cuts that offer more bang for the buck and favorites commonly found in other parts of the world that are likely new to you.
“When I first got the pizzeria in 2017, I’d never made pizza before in my life–it was a learning process.” Today Bon Appétit spends a day on the line with Massimo Laveglia, chef and co-owner of L’Industrie Pizzeria in Brooklyn. Blending Italian craftsmanship with the tastes of NYC, L’Industrie is reinventing the classic New York slice.
Twizzlers come in just about every flavor under the sun, but Claire only has one goal in mind: make a gourmet version of everyone's favorite. That's right -- the original, cherry-ish flavored Twizzler.
Ok, so Ferrero Rocher chocolates are pretty gourmet already. We get it. But couldn't they be even more gourmet? Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet-ier version of Ferrero Rocher, everybody's favorite Italian, hazelnut-filled chocolates.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
No, you didn't misread the title. Pastry Chef Claire Saffitz has returned to one of her earlier gourmet conquests: Pop Tarts. This time, she's making a simplified version of her original gourmet Pop Tarts so that anybody can make them from home.
We asked you to send in videos of you trying out her recipe and we got over 900 responses. Join Claire as she watches some of the videos to see the gourmet Pop Tarts people made.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
What do you think? Should Brad join Claire on Gourmet Makes more often? Just think about how differently all of the gourmet snacks would have come out: fermented M&Ms, dry-aged Peeps, campfire Cheetos. Anyway, in this episode, join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Butterfingers.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Cheez-Its are that snack that your parents let you eat as a kid because they're not chips and therefore must be healthy, right? Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of everybody's favorite quadrilateral, cheesy crackers: Cheez-Its.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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/
Ever wonder what it's like to work a shift behind the counter at a legendary Chicago sandwich shop? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the operation on track at Al’s #1 Italian Beef, courtesy of owner Chris “Bones” Pacelli.
Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
Some nibble away at the chocolate shell first; others may split the wafers apart before eating. They may have their preferences, but what what they may not know is their routines help to reverse engineer what it takes to make one in the first place. Claire Saffitz is up to the challenge to make Gourmet Kit Kats!
When the craving for a fried chicken sandwich hits, it’s usually time to hit up your local takeout joint. But what if you could scratch that itch directly from your own kitchen? We challenged DeVonn Francis to fry up and serve a chicken sandwich faster than it takes for delivery to arrive. Was he up to the challenge?
The last stand of an old guard! Alex Gomberg brings the old-world business back up again, delivering to new customers and restaurants in New York City, as he shares his family's affection for the seltzer service.
Locations: Gomberg Seltzer Works, Cotter Barber, Juliana's, Fresh Kills
Here are five massive sandwiches you need to try. Eat a Tipsy Texan at the Franklin Barbecue, a Pastrami and Cole Slaw sandwich at Langer's in Los Angeles, a Roast Pork Hoagie at John's Roast Pork in Philadelphia, and more from around the US.
Do you gush with curiosity over little, chewable sugar blobs filled with goo? Claire Saffitz deconstructs and improves one of our favorite childhood candies!
