Join Amiel Stanek in his home kitchen as he makes doughnut bread pudding. This recipe is a great way to use up stale doughnuts, but if you’ve got freshly made ones, that works too. Start with classic glazed or sugar-coated yeasted doughnuts, which have a light and airy texture, rather than cake doughnuts, which are dense and will turn to mush when combined with the custard.
Join Molly Baz in her home Test Kitchen as she makes sour cream and onion biscuits. If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. And the sour cream isn’t just a gimmick.
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes lemony glazed yonuts (yes, that’s a Greek yogurt doughnut). We set out to make a Greek doughnut, we really did. We tried and we tried, and when it wasn’t working, we switched to Greek yogurt. Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Check out the recipe here: https://weightloss-tricks.today/recipe/lemony-glazed-cake-doughnuts%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-5f997c7569f5586cf3996510">
Join Samantha Seneviratne in her home kitchen as she makes cardamom cream and maple-glazed doughnuts. This recipe does include deep frying, but it's not as scary as it seems. Just stick with Samantha and you'll be fine!
Join Chef Chrissy Tracey as she makes a rum-soaked fruit and coconut crisp sundae. The syrupy topping made from fresh in-season berries can even be added to sparkling wine for an easy brunch cocktail.
Join Molly in the Test Kitchen as she makes pumpkin bread with maple butter! Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.
Check out the recipe here: https://weightloss-tricks.today/recipe/pumpkin-bread-with-salted-maple-butter%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-5c1d05600952c62cd717a43f">
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/
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/
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes apple cider doughnuts. These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.
Check out the recipe here: https://weightloss-tricks.today/recipe/bas-best-apple-cider-doughnuts%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-62e14a38690932fb49fc5d8b">
Edan Leshnick, head pastry chef at Breads Bakery in New York, takes us behind the scenes to demonstrate and explain every tool he and the staff use in preparing their supremely popular baked goods. Joined for the tour by Darwin Castillo, head of the bread department, get an in-depth look at a professional high-volume bakery in action - with massive dough mixers and immersion blenders supplying roaring deck ovens.
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
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.
Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
Check out the recipe here: https://bonappetit.com/recipe/mozzarella-arancini-stuffed-rice-balls
Brad Leone and Claire Saffitz are back to finish what they started. Sourdoughnuts Part II. Watch it all go wrong and get ready for the final installment of the Sourdoughnuts saga. Part III drops tomorrow at noon.
Join Bon Appétit Test Kitchen host Brad Leone on a wild, roundabout, and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, kimchi and miso, to beer and tepache, learn how to experiment with fermented and live foods yourself.
Join Rawlston Williams in his home kitchen as he makes braised goat with dasheen (taro root) and callaloo. The cubed goat is soaked in a mixture of baking soda and water and marinated before braising to make it super tender and flavorful. This goat stew (or soup, if you like) features callaloo, dasheen and okra, but you can sub these out for any comparable vegetables, like green beans or yukon potatoes.
Spiced lamb roast with crunchy jewel relish gets its festive flavor from chopped apricots, dill, pomegranate seeds, almonds, and scallions, mixed with lemon and plated atop creamy labneh for a zesty finish. Served on tableware from the Textured Neutrals collection by Lenox, this dish is the centerpiece of the season.
To learn more, visit lenox.com.
