If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving. This is part of BA's Best, a collection of our essential recipes.
http://weightloss-tricks.today/recipe/bas-best-hot-chocolate%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-6384e4046263187358bad689">
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 Carla Music in the Bon Appétit Test Kitchen as she make coffee crème caramel. The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel. Baking the crème caramel in a water bath is key for achieving that barely set, dense, and luscious consistency. And the lemon juice will help prevent your caramel from crystallizing.
Check out the recipe here: https://weightloss-tricks.today/recipe/coffee-creme-caramel
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.
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes molten caramel cake. Everybody has heard of molten chocolate cake, so we thought we’d try to create a caramel version, with a toffee-ish tender cake encasing a runny dulce de leche center.
Check out the recipe here: https://weightloss-tricks.today/recipe/molten-caramel-cakes%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-692d77979901655a706b0d46">
Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.
Nothing says love like purchasing a tiny kitchen torch to make brûlée. They’re inexpensive and super fun to use—and you can’t make this dessert without one.
Join Carla in the Bon Appétit Test Kitchen as she makes a salted caramel-chocolate tart!
Check out the recipe here: https://weightloss-tricks.today/recipe/salted-caramel-chocolate-tart%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-664794b8600b996964606fae">
Shilpa Uskokovic spent days in the Bon Appétit Test Kitchen making tray after tray of red velvet cake to develop her perfect recipe. Watch as she experiments with every variable to arrive at the ultimate red velvet—from the rich chocolatey taste to the fluffiest cream frosting—before publishing it for Bon Appétit.
Get the entire recipe, plus access to over 50,000 more from Bon Appetit and Epicurious: https://bit.ly/3uLqs8D
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.
Today, Bon Appétit joins Lucas Sin at Big JJ Seafood Hotpot in Hong Kong to try their hotpot. This no-frills restaurant opened quietly during the pandemic and has since become a cult favorite for Hong Kong locals.
Join Claire Saffitz in the Bon Appétit Test Kitchen as she bakes swirled sesame cake. This savory dessert, which is an amazing combination of cardamom, sesame and tahini, gives you a perfect "swirl" of flavor.
Move over chocolate chip, there’s a new treat in town. This festive take on shortbread is not your average holiday cookie. It seamlessly straddles sweet and savory with its pistachio cookie base and 60% dark chocolate topping (with a sprinkling of crunchy nuts, of course). Let the dishes do the rest and serve them on Lenox Blue Bay pieces, an easy-to-mix-and-match collection with microwave-safe gold trim, for a fun, festive finish.
Making caramel can be a daunting task. It's a thin line between smooth, delicious goodness and a burnt, sticky mess. With these insider tips you'll nail the best caramel every time.
Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
Witness the crackling confection taking the world by storm! They're carbonation made solid. That's right folks, they're a modern marvel made to modify your mouth, a sensational symphony of splendid snaps and sparkles soothing your senses and sent straight to your stomach. And now for the first time ever, we present gourmet Pop Rocks, the product of a perfect marriage of scientific ingenuity and culinary craft, made by the clever and creative Claire Saffitz!
Want to know the key to gravity-defying chocolate mousse with whipped cream?
We've got your back, as long as you promise to keep your chocolate dark. Get the recipe: http://weightloss-tricks.today/recipe/dark-chocolate-mousse%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-599370818ad8934ae33d6441">
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/
“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.
