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magazine smoked tea infused chocolate pots de creme
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If you like darker chocolate, feel free to use something with a high percentage of cacao here. Milk chocolate works too, if that’s your thing.
3.0
(3)
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Easy
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The cinnamon simple syrup is equally tasty in hot chocolate or Chai tea.
4.0
(4.09)
Easy
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This sweet and spiced chai is a cross between gingery masala chai and rich hot cocoa—the best of both cozy drink worlds.
4.0
(4)
Easy
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A fruity black tea and bourbon punch that’ll start any dinner party off on the right foot.
5.0
(5)
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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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Sorenson uses locally made House Spirits coffee liqueur, made with Stumptown beans, in this cold-brew cocktail. It’s delicious, but hard to find outside of Oregon. In its place, use any other coffee liqueur.
3.4
(3.44)
Articles
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techniques
Dawn Perry
Culture
Sorry, Europe: American chocolate makers are raising the bean-to-bar standard
Charlotte Druckman
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
Cooking
Despite the odds, this ’90s-inspired combo works.
John deBary
Häagen-Dazs® brand
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Culture
All that's missing is the alcohol.
Sophie Hirsh
Videos
(191)
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Instead of making our own crème anglaise, we use melted vanilla ice cream (it’s the same thing!). Just make sure you choose an all-natural brand free of stabilizers for the best texture.
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Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
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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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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 23 of “It’s Alive,” and this time he’s learning how to make chocolate. (Fermentation plays a key role in the chocolate making process!) Brad travels with Guittard Chocolate to visit a cacao farm in Ecuador where he learns how farmers harvest and ferment cacao beans. The first in a two part series on chocolate. In part two, Brad visits Guittard’s factory to see how cacao beans are turned into finished chocolate products.
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Make this super simple chocolate dessert for your sweetie this Valentine's Day!