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How to Make Croquembouche
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We show you how to make Croque-Monsieur.
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Return to your childhood with class and try our Croque Monsieur recipe!
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World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
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We show you how to make a turmeric latte.
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Join us on this journey to perfectly garlicky, epically crispy croutons. One crunch and you'll never go back.
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Make brunch at home with this 30-minute Shakshuka recipe.
Get the recipe: Quick Shakshuks With Yogurt
Get the recipe: Quick Shakshuks With Yogurt
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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
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Crudité the Fresh Way
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Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
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The only thing better than pumpkin crème brûlée is pumpkin crème brûlée in an actual pumpkin. Impress your holiday party guests with this simple, no-bake dessert.
For full recipe go to Spoon Fork Bacon: http://www.spoonforkbacon.com/2015/10/no-bake-pumpkin-creme-brulee/
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We show you how to make a cacao latte.
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"Looking for a way to spice up your scrambled egg routine during the holidays? Molly Baz from the Test Kitchen is adding crème fraîche to the mix and now we can't go back. Grab your eggs and try this delicious recipe that works for breakfast or lunch.
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Think of these scones like freeform blueberry muffins. You'll be surprised how easy it is to make them!
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For this tostada recipe, using the cilantro stems in the crema, a part of the herb you’d normally discard, gives it a refreshing crunch.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes a soufflé-style omelet. Your arm may get tired during all of the whisking, but make sure the egg white peaks are firm enough to stand up on their own while still having a nice shine to them!
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We love the way the platter looks using large, similarly shaped endive leaves, but any tough green will work in a pinch.
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Okay, so this spring vegetable tart is basically a quiche. And we're very cool with that.
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CRRRAAACK! “Whoops, pardon me, that was just my brittle.” What sets great brittle apart from so-so brittle is a thin, shatteringly crisp consistency. The trick? Knead and stretch it while hot. Watch how we pull it off in this video:
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Kick the cranberry sauce can and bring fresh textures and flavors to the table with this relish alternative. Learn about how to make Sweet and Spicy Pepper Jelly right here:
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How to make a cheesesteak.
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Learn how to execute the perfect hummus swoosh!
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Spice up your crudités game with bright and crunchy radishes dipped in savory bacon-butter.
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Al Roker visits the Bon Appétit Test Kitchen to make Steak au Poivre with Carla. Can he follow along using verbal instructions only?
Check out the recipe here: https://weightloss-tricks.today/recipe/steak-au-poivre
(Note: when you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.)