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This recipe is easily doubled; it's also a perfect host or hostess gift.
3.4
(3.4)
Easy
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Recipes
A swirl of marshmallow fluff melts into the tops of these hot chocolate cookies while a pinch of cinnamon imparts the taste of a wintry mug of warm Nesquik.
3.7
(3.7)
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Cold minty-chocolate-y goodness in every slice.
4.5
(4.5)
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3.7
(3.73)
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This sauce comes together in the microwave and instantly hardens when poured over ice cream.
4.3
(4.25)
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These irresistible cookies from Ochre Bakery in Detroit have stripes of melted chocolate and crunchy bites of hazelnut and raw sugar. Yes, you need another chocolate chip cookie.
4.4
(4.36)
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This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.
4.3
(4.3)
4.0
(3.94)
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The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.
4.0
(3.75)
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We love the look of the homemade extra-long sprinkles on these whoopie-pie-type cookies, but they take a steady hand and a wealth of patience to shape. Use any store-bought sprinkle in their place.
Quick
Recipes
Known as mendiants in France, these adorned chocolate bites are a holiday tradition.
3.0
(3)
Articles
(251)
Culture
Welcome to sugar week.
Sonia Chopra
Shopping
Whether for a special occasion or any old Tuesday, these are the milks, darks, and even whites you need.
MacKenzie Chung Fegan
Shopping
Whether you’re looking for classic truffles, artisanal bonbons, or the gooiest chocolate chip cookies—we’ve got you covered.
Kate Kassin
Shopping
It's ethically sourced, delicious, and less than $6 a bar.
Devorah Lev-Tov
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
Sorry, Europe: American chocolate makers are raising the bean-to-bar standard
Charlotte Druckman
Videos
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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Grated coconut may not be everybody's cup of tea, but there is no denying that this candy is an absolute classic. In this episode, Claire Saffitz attempts to make a gourmet version of Almond Joys, that almond, coconut and chocolate Halloween staple.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Michael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons.
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of everybody's favorite chocolate candy that melts in your mouth, not your hand: M&M's!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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At the Museum of Ice Cream, a month-long exhibit across from The Whitney in New York City, they have a 3-feet deep sprinkle pool, edible balloons, and magical berries that turn sour flavors to sweet.
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Kids try an assortment of popular candies from the 1920s until today, including Jujyfruits, salted nut rolls, Pop Rocks, Big League Chew, Gushers, and More.