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(137)
Easy
Recipes
Keep a log stashed in your freezer AT ALL TIMES.
4.0
(3.87)
Quick
Recipes
This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!
4.6
(4.64)
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)
Easy
Recipes
Sugar-rubbed steaks and a bright, brash gochujang sauce bring bold flavor to these party-ready lettuce wraps.
5.0
(5)
Vegan
Recipes
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)
Cooking
Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.
Recipes
A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.
5.0
(5)
5.0
(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)
Quick
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4.0
(4)
Quick
Recipes
The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.
4.0
(4)
Recipes
Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.
4.3
(4.31)
Articles
(89)
Culture
The genius, built-in blade can do it all.
Megan Zhang
Shopping
If you’re afraid of mandolines, don’t be.
Wilder Davies
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
Andrew Knowlton
Culture
The Bambu pot scraper has been a longtime favorite in my kitchen, but recently I’ve gained a new appreciation for it.
Michele Outland
Videos
(237)
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Want cheese and crackers in one bite? Try this recipe!
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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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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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Twizzlers come in just about every flavor under the sun, but Claire only has one goal in mind: make a gourmet version of everyone's favorite. That's right -- the original, cherry-ish flavored Twizzler.
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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.