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-589b4111476e2c92337165a5">
Instead of making our own crème anglaise, we use melted vanilla ice cream (it’s the same thing!). Just make sure you choose an all-natural brand free of stabilizers for the best texture.
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/
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/
Join Food Editor Shilpa Uskokovic in the Bon Appétit Test Kitchen as she demonstrates her surprisingly easy-to-make recipe for a stunning pear galette.
Read more: 31 Pear Recipes Because Why Should Apples Have All the Fun?
We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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/
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.
Reese's Pieces, Reese's Miniature Cups, Reese's Sticks, Reese's Big Cups, Reese's Big Cups Stuffed with Crunchy Cookie, Reese's Big Cups Stuffed with Reese's Pieces(!), Reese's Pumpkins and a million other Reese's variants. But there can only be one Reese's product that Claire can gourmet-ize: the classic Reese's Peanut Butter Cup. Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Reese's.
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 Chris Morocco in the Bon Appétit Test Kitchen as he makes easy chocolate cake. If you've got a bowl, a cheap hand mixer, and a couple of measuring cups, you can make this rich, chocolatey cake. You can pre-mix batches of the dry ingredients together, store them in airtight containers for up to three months, and be ready to celebrate at a moments notice with your own DIY cake mix.
Check out the recipe here: https://weightloss-tricks.today/recipe/easiest-chocolate-birthday-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-630e5713370cd03c99c9cac7">
Join Rachel Gurjar in the Bon Appétit Test Kitchen as she makes her plum and lime upside down cake. Juicy plums unite in a luscious sauce with deep caramel notes and sharp lime flavor for an irresistible taste that will call for seconds.
Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
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
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
You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. This is part of BA's Best, a collection of our essential recipes.
Get the recipe: https://weightloss-tricks.today/recipe/bas-best-strawberry-shortcake%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-5d1772ed15e8f9000966d97d">
Join Carla Music in the Bon Appétit Test Kitchen as she makes a grandma-style sheet pan pizza. If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type.
Check out the dough recipe here: https://weightloss-tricks.today/recipe/grandma-style-pizza-dough
Check out the soppressata pizza recipe here: https://weightloss-tricks.today/recipe/hot-and-sweet-soppressata-and-fennel-grandma-pie
Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes cinnamon-date sticky buns. Instead of the usual brown sugar and butter filling, the fluffy buttermilk-laced buns are filled with a cinnamon-scented date purée.
Check out the recipe here: https://weightloss-tricks.today/recipe/cinnamon-date-sticky-buns
Filmed on 2/18/20.
Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of everybody's favorite chocolate candy that melts in your mouth, not your hand: M&M's!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes salted chocolate halva. Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert. Halva can be a little tricky to make at first, and a candy thermometer is key to nailing the right temperature, which creates the desired flaky, crystallized texture.
Check out the recipe here: https://weightloss-tricks.today/recipe/salted-chocolate-halva%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">
