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magazine holiday baking guide
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Recipes
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Recipes
This year is all about reconnecting with loved ones, eating good food, and kicking off our vaxxed girl summers.
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Recipes
We’re going all in on grilled meats, peak-season produce, and creamy desserts.
Recipes
A little oil in this bûche de noel helps keep it pliable even when cool—perfect for rolling the Yule log shape.
3.7
(3.67)
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Recipes
Most require just a single mixing bowl to make. (Oh! And an oven.)
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Culture
From the Salt Fat Acid Heat bingewatcher to the bundt pan collector—and all the food-loving non-cooks in between.
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Recipes
Salted watermelon margaritas, crackly duck carnitas, grilled pizzas, and many more recipes are on the menu for BA staffers this week.
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techniques
Every great slice-and-bake begins here
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Recipes
The BA staff sounds out on the recipes we’ve got to make before the clock strikes fall and we all turn into pumpkin bread.
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Recipes
What is this dreary weather? Time to stay inside and cook.
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Cooking
Countdown to the end of summer starts now.
Recipes
With a top coat of melted butter and a sprinkling of sea salt, these dinner rolls are trophy-worthy.
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Articles
(199)
Culture
Our December issue is off the sweet end—and I couldn't be happier.
Dawn Davis
Shopping
The year’s best cookbooks also make the best presents.
Alex Beggs
Culture
'Tis the season to stuff your face—specifically, to stuff your face with all those cookies, pies, and cakes. Food director Carla Lalli Music and senior associate food editor Claire Saffitz break down everything you need to conquer your holiday baking plans.
Bon Appétit
Cooking
On this episode of Dinner SOS, Chris, Kendra, and Jesse talk all things holiday.
Shopping
Play your cards right and you’ll be repaid in brownies.
Alaina Chou
Cooking
On this episode of Dinner SOS, Chris, Rachel, Kendra, and Inés each make the case for which cookie you should make this holiday season.
Bon Appétit Staff & Contributors
Videos
(280)
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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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Claire’s favorite subject in Baking School? Art class! There will be sprinkles, there will be pastry tip fails, and for some reason, there will be an actual blow torch toasting some coconut meringue magic.
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Join Sarah in the Test Kitchen as she decorates holiday cookies with natural dye!
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Pie season is rapidly approaching and we've got some tricks to make yours look the fanciest. Let's be real, it's hard to make a pumpkin pie look special. But with Claire's braided crust technique you're about to make a stunning dessert centerpiece.
She makes it look easy, but with a little patience and a steady hand you can do it, too. Ready, set, pie.
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“We make about 13 to 14,000 cookies every week. For wholesale it's about 28,000 items weekly. We can get all of these things done with planning, a great team, and really big mixers.” Bon Appetit spends a day on the line with Brianna Fortiz, pastry chef at The Good Batch in Brooklyn, a small bakery that also operates as a mini factory for 200 wholesale clients in New York.
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Roasts for the holidays