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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
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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.
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Philly Cream Cheese forest animation
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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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In this episode of 'Food Film School', SORTEDfood co-hosts James Currie and Jamie Spafford review the most popular food videos on the internet including 'Double Tap for Mac and Cheese' on Instagram, '2 Ingredient Pancackes' on Facebook, eHow's '3 Cheese Blend Recipe', Gordon Ramsay's 'Classic Shepheard's Pie' recipe, 'Bathing in 1,250 bottles of hot sauce', the biggest pie video on Facebook, 'Skin a Watermelon Party Trick', and SORTEDfood's '5 kitchen gadgets no one needs'.
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At the Museum of Ice Cream, a month-long exhibit across from The Whitney in New York City, they have a 3-feet deep sprinkle pool, edible balloons, and magical berries that turn sour flavors to sweet.
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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/
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Michael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons.
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While we have a list of ingredients, nobody really knows how Combos are made. There is little to no information about Combos on the internet, which begs the question: what are they hiding? But not to worry, pastry chef Claire Saffitz is on the case! Join her as she attempts to unpack this mystery and make gourmet Combos!
*The Washing Soda used in this recipe is not recommended for general regular consumption.*
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Watch the pure, unfiltered joy of children seeing their dream cakes appear before their eyes (in slow motion).
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We bought the Krispy Kreme doughnuts in the beginning of this video at Penn Station. Normally, we'd advise you to never ingest anything that has at any point entered or left Penn Station (for your health and safety), but we always make an exception for Krispy Kreme. Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Krispy Kreme doughnuts.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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A behind the scenes video of the photo session for our June 2012 issue feature, Pint Sized Fun.
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Join Susan Kim as she makes crispy rice cakes with halloumi cheese and gochujang brown butter in the Bon Appétit test kitchen. This crispy-salty-spicy rice cake dish frequently makes an appearance on the menu at Susan’s Korean food pop-up, Doshi. She blisters Korean rice cakes, or tteok, until they’re toasty and crisp with chewy insides, then pairs them with seared, melty halloumi cheese.
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Legos and superheroes and laser-eyed pigeons—oh my! Five year-old George imagines his dream cake and is thrilled when it appears before his very eyes.
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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/
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Who's ready for another culinary adventure? Join intrepid pastry explorer Claire Saffitz as she dives into the world of ice cream-filled dessert tacos. Her goal? A gourmet Choco Taco, but of course. Does she have the fortitude and adventurous spirit to complete this gourmet feat or will this new test best her?
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Filmed on 3/4 and 3/10/20.
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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 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.
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Sno Balls. Baby boomers will remember this post-World War II junk food favorite. Claire Saffitz returns to the Test Kitchen to try her hand at making gourmet Sno Balls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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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/
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In this episode of 'Food Film School', Epic Meal Time's Harley Morenstein reviews some of the internet's most popular food videos on YouTube, Facebook, and Instagram, including the biggest french fry, anytime chili and pickle videos out there.
"Check out Bacon in a Bag and Taco in a Bag, EpicMealTime’s new jerky snacks now available at participating 7-Eleven stores. http://www.supersnacktime.com
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Bon Appetite Deputy Editor Andrew Knowlton visits Serendipity at Caesars Palace to learn how to make their $99 ice cream sundae, the Treasure Chest.
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Before you even start making this showstopper of a summer dessert, clear some space in your freezer. You’ll need a spot big enough to park a springform pan that’s filled to the brim.
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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!