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Quick
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Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.
3.7
(3.68)
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Make a double batch and keep this spicy-sweet blend on hand for all grilled meats and vegetables.
Easy
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This gomae recipe has a simple soy-sesame dressing that makes it a versatile side dish for whatever else you’re cooking.
3.0
(3)
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Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.
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These delicate cheese puffs always impress. Once you get the hang of the dough, you’ll serve them at every opportunity.
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Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.
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Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico.
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Your dinner table wants you to buy these placemats.
Easy
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Try chocolate-covered espresso beans in place of the coffee beans for garnish.
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The most substantial lunch bowl of your life.
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Articles
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Culture
The Bon Appétit Test Kitchen
Restaurants
Supporting Black-owned restaurants is one practical, actionable way to stand in solidarity with the Black community now, and always.
The Bon Appétit Staff
Cooking
Gougères sound impressive, taste delicious, and will disappear in seconds (so make sure to make enough)
Danielle Walsh
best-new-restaurants
This Venice coffee shop, bakery, and cafe is the deli counter of our dreams.
Andrew Knowlton and Julia Kramer
Restaurants
We love how much fun restaurants have when we ask to see the bill. Here are some of our favorite check containers that make paying almost as much fun as eating.
Elyssa Goldberg
Culture
Dear BA Foodist: Recently, I was eating out with three friends. We had finished our desserts and were chatting away when the manager told us it was time to leave. What gives? Can't I stay as long as I want?
Andrew Knowlton
Videos
(165)
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While we have a list of ingredients, nobody really knows how Combos are made. There is little to no information about Combos on the internet, which begs the question: what are they hiding? But not to worry, pastry chef Claire Saffitz is on the case! Join her as she attempts to unpack this mystery and make gourmet Combos!
*The Washing Soda used in this recipe is not recommended for general regular consumption.*
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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So maybe this episode is a bit like Ferrero Rocher, in which Claire gourmetized an already gourmet treat. But what is wrong gourmetizing that which is already gourmet? Nothing, we say! Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ben & Jerry's ice cream.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Illustrations by Logan Tsugita
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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/
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Cheez-Its are that snack that your parents let you eat as a kid because they're not chips and therefore must be healthy, right? Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of everybody's favorite quadrilateral, cheesy crackers: Cheez-Its.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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What do you think? Should Brad join Claire on Gourmet Makes more often? Just think about how differently all of the gourmet snacks would have come out: fermented M&Ms, dry-aged Peeps, campfire Cheetos. Anyway, in this episode, join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Butterfingers.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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You love Cheetos. But do you know how to make them? Pastry chef Claire Saffitz goes on a 3-day experiment to make and improve on Gourmet Cheetos!