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magazine gingerbread angels
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These New England–style gingerbread cookies get a hefty dose of molasses and just the right amount of warming spice.
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Culture
For our editors' families, it wouldn't be Christmas without these (delicious) evergreens
Recipes
Crispy cookie lovers, unite! These lacy, chocolate-dipped florentines are thin, snappy, and surprisingly easy to pull off.
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You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!
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A festive, elegant gingerbread cake infused with orange and warm spices, and capped with a glossy dark chocolate ganache.
4.7
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Every month, we ask readers for restaurant dishes they love—then round up the recipes. For May, we've got tater tots, sliders, a cocktail, doughnuts, grits
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Who needs Easter candy when you can have a spread like this?
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A no-bake icebox cake with fresh raspberries and smooth caramel cream to help you beat the summer heat.
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Lifestyle
From an edible White House to a life-size kids' playhouse, these gingerbread houses put our DIY attempts to shame.
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Culture
We're celebrating the holidays with 25 Days of Cookies! Today, Day 6: Gingerbread Angels
Dan Piepenbring
Culture
Welcome to sugar week.
Sonia Chopra
Shopping
I made so many gingerbread people to bring you this important information.
Carina Finn
Culture
Eight years into my tenure as editor in chief, things look very different than they used to.
Adam Rapoport
Culture
Former lingerie designer Maayan Zilberman makes fashion-inspired candy and we're into it.
Bon Appétit
Lifestyle
We're in a golden age for indie food magazines. Here are five of our favorites.
Elyssa Goldberg
Videos
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Every year chef Jon Lovitch creates the world's largest gingerbread village which is displayed at the New York Hall of Science in Queens in 2016. To accomplish this he uses 700 lbs of candy and 4600 lbs of icing.
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Join chef Samantha Seneviratne as she makes Ginger-Raspberry Icebox Cake with Caramel Cream from the home kitchen. Perfect for warmer summer months when turning the oven on is the last thing on your mind, Sam's recipe sees ginger cookies soften into layers of tender cake surrounded by loads of raspberries and lofty caramel cream.
Get the recipe: Ginger-Raspberry Icebox Cake
More no-bake desserts, right this way →
Get the recipe: Ginger-Raspberry Icebox Cake
More no-bake desserts, right this way →
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Join Samantha Seneviratne in her home kitchen as she makes an almond gingerbread fruitcake (that actually tastes good). This adaptation of an often maligned Christmas staple will change your mind about fruitcake forever. Samantha folds in some rum-soaked fruit, which is a big plus in our book. And in the spirit of giving, Samantha sends a fruitcake to Chris Morrocco because fruitcake is best when shared!
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Andrew Rea (AKA Binging With Babish) pits 32 classic American candies head-to-head in a single elimination bracket to determine—once and for all—the absolute best sugary treat.
Andrew Rea's cookbook, Basics With Babish, released October 24. Check it out here.
Andrew Rea's cookbook, Basics With Babish, released October 24. Check it out here.
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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Bon Appétit’s Brad Leone is back for episode 58 of “It’s Alive,” and this time he’s making ginger beer! Join Brad on another fermented adventure as he experiments with different types of ginger, draws up plans for a Bon Appétit haunted house, and teaches some coworkers how to play the moderately dangerous game of "dry ice."