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magazine coffee crunch bars
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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.
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These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.
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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.
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Making your own nibbles raises bar treats to a whole new level.
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To take this in a mocha direction, add 1 ounce chocolate syrup (we like Monin brand best), and cut the simple syrup to 1/2 ounce.
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Nut butter bars have taken over the snack aisle, but they're a cinch to make in your own kitchen.
Sarah Jampel
Shopping
Plus stackable Yeti tumblers, strawberry black pepper nut butter, and bottled cocktails from Via Carota.
Tiffany Hopkins
Culture
At Now and Then, Demi Chacon and Davy Ball look to omakase and wine bar experiences to shape their coffee shop.
Emily Bloch
promotions
French press, Chemex, and Aeropress defined
Jordan Michelman
techniques
In honor of National Coffee Day, here are six great ways to cook and bake with coffee.
Julia Bainbridge
Shopping
So fresh, they’re stored in the fridge.
Ali Francis
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music, Priya Krishna, Rick Martinez, Christina Chaey and Molly Baz at home as they make their favorite cups of coffee (or mate, or tea, or chai, if you like). Who likes pour over coffee? Where are our drip coffee people at? And which ones are our Chemex and AeroPress folks?
Filmed on 3/19 and 3/23/20
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We got together with the coffee wiz folks from Stumptown Coffee in Portland, Oregon, to create a series of instructional coffee brewing videos. The full set will be coming out soon, but in the meantime we put together this caffeine-porn trailer to hold you over.
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“To be able to get those 500-plus cocktails out a night, we’re preparing hours before the doors open.” Tim Sweeney, Head Bartender of Pebble Bar at Rockefeller Center in New York, takes you through an entire day of behind the scenes prep. Sweeney demonstrates all the tools and techniques he uses to keep things running smoothly at this legendary cocktail spot.
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Join Carla Music in the Bon Appétit Test Kitchen as she make coffee crème caramel. The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel. Baking the crème caramel in a water bath is key for achieving that barely set, dense, and luscious consistency. And the lemon juice will help prevent your caramel from crystallizing.
Check out the recipe here: https://weightloss-tricks.today/recipe/coffee-creme-caramel
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Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes the perfect pot of beans. After enjoying some of the best ones she'd ever had at Marlow & Sons in Williamsburg, Brooklyn, Carla reached out to chef Patch Troffer to learn just what kind of magic he was conjuring. Armed with her new legume knowledge, Carla is eager to share.
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Tim Sweeney, Head Bartender of Pebble Bar at Rockefeller Center in New York, demonstrates how to mix five whiskey cocktails of increasing complexity.
Read More: Our 23 Best Whiskey Cocktails
Read More: Our 23 Best Whiskey Cocktails