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(139)
Quick
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This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!
4.6
(4.64)
Easy
Recipes
Sugar-rubbed steaks and a bright, brash gochujang sauce bring bold flavor to these party-ready lettuce wraps.
5.0
(5)
Easy
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Keep a log stashed in your freezer AT ALL TIMES.
4.0
(3.87)
Recipes
These delicate cheese puffs always impress. Once you get the hang of the dough, you’ll serve them at every opportunity.
4.0
(3.84)
Cooking
Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.
Vegan
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Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.
4.0
(3.9)
Recipes
A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.
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(5)
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)
Easy
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It can get tricky to hold the bread together when making the second set of cuts. Just do your best and plop any loose pieces back into place.
Quick
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Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.
3.5
(3.52)
Quick
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The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.
4.0
(4)
Recipes
If you’re a fan of the BLT then get ready for a new sandwich favorite to enter the ranks. This exclusive sandwich comes from one of Atlanta’s mainstays, Fred’s Meat and Bread—the sandwich spot from Chef Todd Ginsberg, Shelley Sweet, and Jennifer and Ben Johnson a.k.a. the folks behind The General Muir. Their “PLT” is made with crisp pastrami, lettuce, and tomato and comes complete with the perfect finish—a generous slather of NEW Heinz® Mayonnaise. You bet we’re totally getting down with PLT.
Articles
(87)
Shopping
If you’re afraid of mandolines, don’t be.
Wilder Davies
Culture
The genius, built-in blade can do it all.
Megan Zhang
Cooking
Here's the lo-fi answer to not owning a deli slicer.
Alex Delany
Cooking
Gougères sound impressive, taste delicious, and will disappear in seconds (so make sure to make enough)
Danielle Walsh
Shopping
BA staffers weigh in on their favorite ways to use those scissors that came with your knife set.
Wilder Davies
Andrew Knowlton
Videos
(236)
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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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Want cheese and crackers in one bite? Try this recipe!
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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/
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Brad Leone and Chris Morocco are back for another episode of Gourmet Makes. This time, these two guys who have always hosted and always will host Gourmet Makes are attempting to make a gourmet version of Andes Crème De Menthe. Strangely, one of our editors had the idea that Claire Saffitz had always been the host of Gourmet Makes though they couldn't point to a single episode that Claire had hosted. As we all know, Chris and Brad ARE Gourmet Makes.
Filmed on 2/24/20.
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At a whole animal butcher shop, many lesser-known but wonderful cuts of steak are waiting for you beyond the New York Strips and Ribeyes of the world. Lena Díaz, Head Butcher at Greene Grape Provisions, breaks down how to cut 7 such secret steaks from a side of steer, cluing you in on cuts that offer more bang for the buck and favorites commonly found in other parts of the world that are likely new to you.
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“When I first got the pizzeria in 2017, I’d never made pizza before in my life–it was a learning process.” Today Bon Appétit spends a day on the line with Massimo Laveglia, chef and co-owner of L’Industrie Pizzeria in Brooklyn. Blending Italian craftsmanship with the tastes of NYC, L’Industrie is reinventing the classic New York slice.