Join Kendra Vaculin in the Bon Appétit test kitchen as she demonstrates how to make stuffing biscuits - just in time for the holidays. All the herby and aromatic flavors of a classic Thanksgiving stuffing—sage, rosemary, fennel seed, oniony scallion–are packed into this tender biscuit.
Join Molly Baz in her home Test Kitchen as she makes sour cream and onion biscuits. If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. And the sour cream isn’t just a gimmick.
This is your lucky day. Claire, our expert baker, is about to share with you her secrets to the flakiest buttermilk biscuit. Never has a pastry had so many layers. Drizzle on some honey and you'll be in buttery biscuit heaven.
In this edition of 'Snack Bracket', Bon Appétit star Chris Morocco is joined by a very special guest, 'Sesame Street’s' Cookie Monster. Together, Cookie Monster and Chris will pit 8 classic cookies against each other in a single elimination bracket to determine—once and for all—the absolute best biscuity treat.
Learn how to make the perfect brioche French toast with chef Neil Kleinberg of Clinton Street Baking Company. Discover the restaurant secrets behind custardy French toast, from thick-cut brioche and balanced batter to caramelised bananas and rich maple butter for a delicious brunch recipe at home.
We challenged resident Bon Appétit super taster Chris Morocco to recreate Edna Lewis's hot, crusty buttermilk biscuits and tomato gravy using every sense he has other than sight. Was he up to the challenge?
Get our recipe for classic Biscuits With Sausage Gravy
Produced by Epicurious with American Pecans | A sweet, nutty crumble offers the perfect balance to this uniquely prepared French Toast recipe–optimal for serving at a holiday brunch or as dessert to the main meal. (Or a mid-day snack. We won’t tell.)
Pastry chef Caroline Schiff shares her ultimate chocolate chip cookie recipe using two special ingredients. Discover how brown butter and malted milk powder create irresistibly chewy centers, crisp edges, and deep toffee-like flavor for the perfect cookie.
For more recipes like this one, preorder Caroline’s cookbook Daily Dessert, out 10/13/26: https://www.pastryschiff.com/cookbook/
Brighten up your holiday party with this Monkey Bread recipe!
Get the recipe here: https://slim-weight.today/recipe/monkey-bread%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-69009ffde4a165ef185f2f00">
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.
Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread
Molly Baz makes our ultimate two-egg breakfast sandwich. Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
You only need four easy ingredients to make the coziest breakfast that will bring you back to childhood. Get out that cinnamon, sugar, butter, and bread and heat up your pan.
Bon Appétit spends the morning with oven master May Nguyen at Breadbelly, San Francisco’s acclaimed Asian-American bakery. Every morning, May races against the clock to bake, finish, and garnish hundreds of pastries before sunrise. Discover how kaya buns, croissants, milk bread, black sesame pastries, and more come together in just 2.5 hours.
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/
Looking for a stylish way to transport your mini-sandwiches? Keep them toasty in a cozy loaf of bread. That's right, sandwiches inside bread. Breadception.
Senior Food Editor Claire Saffitz developed these morning buns with some inspiration from Tartine, a little extra cardamom, and whole wheat flour to add a nutty flavor.
