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(183)
Quick
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This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.
5.0
(5)
Vegan
Recipes
Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.
3.5
(3.5)
Easy
4.3
(4.3)
Easy
Recipes
If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.
3.0
(3.13)
Recipes
These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts.
4.7
(4.67)
Recipes
Cassy Vires, Home Wine Kitchen, St. Louis: "I like to take a classic pairing and turn it on its head."
4.4
(4.4)
Quick
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3.7
(3.71)
Quick
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It’s okay to use frozen peas! We’ll never tell. We love ‘em.
4.7
(4.67)
Recipes
This stuffed chicken breast is elegant enough for a dinner party.
4.0
(4.11)
Easy
Recipes
This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.
Quick
Recipes
This herb-based North African marinade and relish is great with roasted vegetables, or as a rub for fish.
5.0
(5)
Articles
(131)
Cooking
The gelling agent behind your favorite jam—think of it as gelatin’s vegan cousin.
Zoe Denenberg
Shopping
The dark-chocolate-covered, raspberry-jelly-filled treats are a must for my family.
Stephanie Ganz
Culture
The Probar Live tastes like cookie dough, but that’s not the only reason why I love them.
Amanda Shapiro
Culture
This month we've got a fantastic prize up for grabs: Vitamix's Pro Series Blender, the classic restaurant workhorse.
Julia Bainbridge
Cooking
Jam. Jelly. Preserves. Marmalade. They're all good on toast, but what makes them different?
Alex Delany
Andrew Knowlton
Videos
(355)
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Join Rachel Gurjar, Zaynab Issa, Kendra Vaculin, Inés Anguiano, and Chris Morocco in the Bon Appétit Test Kitchen as they each reveal their favorite specialty ingredients. Whether it’s helping build the base of the recipe or adding the finishing touches, more than one of these go-to specialty ingredients deserves a place in your kitchen.
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We challenged Chris Morocco to recreate chef Sheldon Simeon's loco moco in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
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When it comes to all things culinary, Test Kitchen chef Molly Baz has attempted many complicated and rarefied cooking techniques, but she's never attempted to cook like a survivalist. Join her as she tries to master this ancient craft through a series of 7 challenges.
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If Chris is the undisputed Test Kitchen super-taster, then Gaby is definitely the jelly bean super-taster. Seriously, how did she guess Dr. Pepper? Impossible! Anyway, join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Jelly Belly jelly beans. This episode is 48 minutes long, so grab a stress ball and tuck in.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Emeril Lagasse's Chicken Cordon Bleu in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce.