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ideas crispy chewy pretty sweet
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If you’ve ever wondered how to make the beloved snack even better, try this nutty, savory-sweet version powered by peanut butter and toasted dry milk powder.
5.0
(5)
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These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they’re dessert. Pack them in lunches, take them on road trips, or serve them for family movie nights—everyone will be happy.
5.0
(5)
Easy
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Not just another chocolate chip cookie.
4.5
(4.51)
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When the weather turns crisp and cool, I crave a house that smells like autumnal, warm spices. This sesame oat apple crisp fits the bill perfectly. The topping is studded with sesame seeds and rolled oats, giving this crisp a delicious nutty aroma and perfectly chewy texture. It's filled with the season’s best apples and tossed with Swerve (my go-to alternative sweeteners when I want to add flavor without the carbs and calories), warm spices, and lemon juice, creating a marriage of salty and sweet, nutty and delicious.
4.4
(4.38)
Easy
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Subtly sweet and a smidge savory, this cake is an ideal on-the-go breakfast or afternoon pick-me-up.
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Easy
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A dusting of coarse sanding sugar gives these lemon cookies a sparkle perfect for any occasion.
4.0
(4.06)
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This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.
4.7
(4.72)
Easy
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The secret ingredient is a baking staple you probably already have.
Easy
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Whether you prefer the buttery richness of classic party mix, or you’re on the sugarcoated puppy chow team, this recipe has you covered.
4.0
(4.04)
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Soft and sticky slow-roasted spuds topped with crunchy pumpkin seed dukkah and heaps of soft cheese make for a textural delight in every bite.
5.0
(5)
Easy
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Sifting the powdered sugar may seem a bit fussy, but it’s the key to getting an even, not clumpy coating of sugar on each and every piece.
5.0
(5)
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Instead of icing, this spiced loaf from Elizabeth Prueitt and Chad Robertson’s ‘Tartine: A Classic Revisited’ is blanketed in a fluffy vanilla meringue.
4.5
(4.52)
Articles
(229)
Culture
The texture exalted in East and Southeast Asian cuisines doesn’t get much love in western culture. Why not?
Elyse Inamine
Cooking
This simple swap will make any cookie feel “soft-baked.”
Shilpa Uskokovic
Culture
And maaaaaybe I’ll share.
Alex Pastron
Cooking
3 tips for getting that spelt or rye crisp just right
Julia Kramer
Cooking
Making your homemade candies turn all kinds of cool colors is as easy as following a formula.
Alex Delany
Restaurants
Sorry haters, sweet bagels have always been good, and now, they're only getting better.
Esra Erol
Videos
(318)
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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.
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Great American Baking Show judges Paul Hollywood and Prue Leith join Bon Appétit to pick the best American snack food in a head-to-head taste test bracket. Are Thin Mints better than Oreos? Would they take Ruffles over Lay’s? And will savory prevail over sweet when push comes to shove? Find out as Paul and Prue taste them one by one until a sole snack reigns supreme.
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If you love toasted marshmallows, try it on top of a smooth pumpkin purée!
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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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Join food editor Zaynab Issa from the Bon Appétit Test Kitchen as she makes delectably chewy date and dark chocolate cookies. These crispy-edged, chewy-centered wonders deliver the ultimate cookie texture and have an extraordinary sweet-savory balance thanks to olive oil and tahini.
See the full recipe here: Chewy Date and Dark Chocolate Cookies
See the full recipe here: Chewy Date and Dark Chocolate Cookies
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Join Chris Morocco as he makes sweet and saucy pork chops. For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.