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magazine cacao nib gelato
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This fuss-free ice cream doubles down on the chocolate flavor with a rich dark cocoa base and a glossy fudge ripple—no churning required.
4.5
(4.5)
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Studded with chocolate and cookies and flavored with anise-infused cream, this delightful cake is also a spectacular use for stale bread: Grind it up, then use it instead of flour.
Easy
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This giant panna cotta has a sleek mirror finish that’s a thing of beauty. No ramekins required.
4.6
(4.6)
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The classic crumbly linzer cookie gets nutty depth from the addition of toasted barley flour.
5.0
(4.75)
Easy
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Almond paste makes these supremely fudgy cookies extra chewy, while coffee adds a savory note that complements the chocolate and nut flavors.
4.0
(3.82)
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A summer favorite gets an Italian twist featuring apéritif and Don Julio Reposado.
Recipes
Crunchy, toasty, and sugary sweet, this unique dessert gets an added kick from Nespresso Variations Paris Madeleine coffee, developed by chef Daniel Rose for our Paris in New York dinner.
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Bon Appétit has a storied history with gelatin. Let's just say we've come a long way.
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3.0
(3)
Articles
(72)
Culture
It’s nutty, super creamy, and near-savory.
Alex Beggs
Culture
On the heels of legal weed and the growing fervor around microdosing, magic mushroom chocolates have made the leap from dry caps and dank truffles to luxe candy bars and bon bons.
Meghan McCarron
Culture
Plus, Costco is selling a 157-piece Le Creuset set and someone on TikTok sliced raw salmon onto a bagel thinking it was lox.
Li Goldstein
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
Welcome to sugar week.
Sonia Chopra
Restaurants
A bouncy brioche pastry filled with an absurd amount of cloud-like whipped cream.
Ali Francis
Videos
(330)
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Shilpa Uskokovic spent days in the Bon Appétit Test Kitchen making tray after tray of red velvet cake to develop her perfect recipe. Watch as she experiments with every variable to arrive at the ultimate red velvet—from the rich chocolatey taste to the fluffiest cream frosting—before publishing it for Bon Appétit.
Get the entire recipe, plus access to over 50,000 more from Bon Appetit and Epicurious: https://bit.ly/3uLqs8D
Get the entire recipe, plus access to over 50,000 more from Bon Appetit and Epicurious: https://bit.ly/3uLqs8D
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Candice Kumai’s Japanese soufflé pancakes in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way. Does Chris have what it takes to recognize and reproduce these heavenly matcha pancakes - without seeing exactly what they are?
Candice Kumai is a 6x bestselling author, journalist & host of the Wabi Sabi Podcast. You can buy two of her cookbooks here: Kintsugi Wellness and Clean Green Eats
Candice Kumai is a 6x bestselling author, journalist & host of the Wabi Sabi Podcast. You can buy two of her cookbooks here: Kintsugi Wellness and Clean Green Eats
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Produced by Bon Appétit with KitchenAid | At Brooklyn chocolate shop Cacao Prieto, Roger Rodriguez incorporates cacao sourced from his native Dominican Republic to bring a traditional twist to his creations. We explore his factory and the unexpected savory dish built around his signature chocolate.
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Produced by Bon Appétit for Element Hotels | Meet Carla's favorite pasta recipe to make for her family and friends.
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“It takes people months, sometimes up to a year to secure their reservation here at Tatiana.” Today Bon Appétit spends a day on the line with chef Kamat Newman, Chef de Cuisine at Tatiana in New York City's Lincoln Center. Founded by chef Kwame Onwuachi, Tatiana combines Afro-Caribbean influence and popular New York dishes and is fast becoming one of the city’s toughest reservations to get.