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.
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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.
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.
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.
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.
Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 23 of “It’s Alive,” and this time he’s learning how to make chocolate. (Fermentation plays a key role in the chocolate making process!) Brad travels with Guittard Chocolate to visit a cacao farm in Ecuador where he learns how farmers harvest and ferment cacao beans. The first in a two part series on chocolate. In part two, Brad visits Guittard’s factory to see how cacao beans are turned into finished chocolate products.
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.
We're back for another episode of It's Alive where this time Brad comes armed with a knockout recipe for hot honey with fermented chilies - perfect for drizzling some complex kick over a fried chicken cutlet. Sweet, spicy, umami, we're doing it all with this one, folks.
Legendary chef Wolfgang Puck joins us for this edition of Taste Buds, the show where we pair Brad Leone with special guests for a rollicking taste test. Today the gentlemen sample 8 varied ice cream offerings, ranging from mass market gelato to dehydrated astronaut ice cream.
WOLFGANG premieres on Disney+ June 25
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="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-6806aee08d31987044fa86d7">
Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our first episode exploring the 2025 Hot List, we visit three new hotels worth booking expressly for their culinary excellence.
Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 24 of “It’s Alive.” This is part 2 of Brad's adventure to learn how chocolate is made. Brad joins Amy Guittard at the Guittard chocolate factory in San Francisco to follow fermented cacao beans on their journey toward becoming finished chocolate products.
Part 1 of this pair of episodes took place in Ecuador at a cacao farm where Brad learned how cacao is harvested and fermented.
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
Flavor scientist Arielle Johnson demonstrates how to take raw cocoa beans and process them into delicious chocolate in your own kitchen, explaining each step of the way in comprehensive detail.
Follow Arielle on Instagram at @arielle_johnson
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-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.
Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
Join Rachel Gurjar, Inés Anguiano, Kendra Vaculin, Brad Leone, Hana Asbrink, and Chris Morocco in the Bon Appétit Test Kitchen as they each make their ultimate hot dog recipe.
Bon Appétit meets Jackie Carnesi in East Village, New York, as she prepares to eat her way through the entire Tex-Mex menu at Yellow Rose. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test in this lip-smacking food challenge.
Kitchen Lab host Gabe Kennedy joins bakers Matt Lewis and Anne-Marie Bowman as they demonstrate how to make a rose-covered cake that your Valentine will love.
