Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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
Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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/
Join Brad Leone, Zaynab Issa, Melissa Miranda, and Chrissy Tracey in the Bon Appétit Test Kitchen as they each prepare a cool fruit-based dessert perfect for warm summer nights. From cantaloupe candy and fresh berry sorbet to grilled mangoes and cheesecake, there's sure to be something here for every person at the cookout.
See Zaynab's full recipe for her lemon ricotta cake here: https://weightloss-tricks.today/recipe/any-berry-lemon-ricotta-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5d31d8d9922a1b0009e5318e">
Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes cherry cobbler. Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.
Check out the recipe here: https://weightloss-tricks.today/recipe/cherry-biscuit-cobbler%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-58473b1d5a8a45bb621b0397">
If you have been carefully crafting your image as a professional party host but haven't made a cheeseball like this... you can't really call yourself a professional.
This quick-to-make crowd-pleaser pairs nicely with practically any cracker.
Find the recipe here:
http://weightloss-tricks.today/recipe/horseradish-cheddar-cheese-ball
Yeah, that's right - 'Alex Eats It All' is now an international phenomenon. Join Associate Web Editor Alex Delany in Montreal, Canada to try 11 different poutines in 12 hours. And in case you don't know, poutine is the divine combination of french fries, cheese curds and gravy and it's about as Canadian as it gets.
Do you gush with curiosity over little, chewable sugar blobs filled with goo? Claire Saffitz deconstructs and improves one of our favorite childhood candies!
Of all the canned beans, the humble chickpea takes top marks in our book. Even though it’s packed in liquid, the little legumes still get manage to get brown and crisp when fried, giving these fritters a crunchy exterior and a soft, creamy interior.
Join food editor Zaynab Issa from the Bon Appétit Test Kitchen as she makes delectably chewy date and dark chocolate cookies. These crispy-edged, chewy-centered wonders deliver the ultimate cookie texture and have an extraordinary sweet-savory balance thanks to olive oil and tahini.
See the full recipe here: Chewy Date and Dark Chocolate Cookies
Carla is joined by the ultimate contessa Ina Garten to make chocolate-pecan scones. Scones can go one of two ways: they can turn out like hockey pucks or like light, flakey disks. Carla and Ina show you how to make the latter.
Buy Ina Garten's 'Cook Like a Pro: Recipes and Tips for Home Cooks:' https://amzn.to/2A7hiEH
Check out the full recipe here: https://bonappetit.com/recipe/ina-garten-chocolate-pecan-scones
At Elske, Bon Appétit's #2 Best Restaurant of the year, co-owner and chef Anna Posey sketches each perfectly crafted dessert before she builds it. Want to try it at home? Here's the recipe for the delicious Black and White Sesame Tart: http://weightloss-tricks.today/recipe/black-and-white-sesame-tarts%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-59f896bc6afa276b8c296cf2">
In this episode, the kids try 100 years of cheese. Velveeta cheese fudge and peanut butter pickle sandwich dominated the 1920s. The 1930s brought the cream cheese and chopped olive sandwich. Wartime cheese pudding premiered in the '40s. Easy cheese spray (aka cheez whiz) arrived in the '50s. The horseradish cheese ball rolled into the '60s. Fondue debuted in the '70s. Quiche lorraine conquered the '80s. Hot Pockets heated up the '90s. Recently, Raclette cheese and vegan cheese trended.
It's Alive with Brad Leone is back for episode 82 and this time he's making fermented peanut butter & jelly sandwiches. This nut butter uses both peanuts and pecans that ya roast in the oven first. But be advised: don't go walking Hank the dog while they're in the oven, because they'll go from nice, fragrant and beautiful to scorched real fast. The jelly is a raspberry, blackberry and blueberry mix that you ferment until they're good and rotten (in a safe way).
