Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with...
Welcome to Deep Dish, a weekly roundup of food and entertainment news. Last time we uncovered Sam Smith’s secret food Instagram.Marketing has gotten weirder. Movies used to be promoted with, I don’t know, billboards or whatever. Now, A24...
Taking inspiration from the Northern Indian dish gobi tikka, this yogurt-based marinade tenderizes and gives deep, bold flavor to roasted cauliflower. Flavored with fresh garlic, ginger, and warm spices like garam masala and Kashmiri chile powder, the yogurt...
Frozen mac and cheese is a shortcut of a shortcut. It’s quicker than the fastest, most delicious boxed mac and cheese, and it’s certainly more hands-off than making mac and cheese from scratch. However you’re preparing yours, don’t...
When Randall Restiano left Gramercy Tavern as beverage director to open a place of his own last year, his first instinct was to look somewhere in Manhattan. Then he ran the numbers. “The expense, return on investment, and...
My coworkers can’t stop talking about salmon. Specifically, this Hot Honey–Glazed Salmon from senior Test Kitchen editor Shilpa Uskokovic. Savory and sweet, with a jolt of heat, it harnesses the brutal strength of your broiler for a burnished...
These Passover desserts are by the book: No chametz—wheat, oats, rye, barley, or spelt—here. Instead, choose from flourless chocolate cakes, crisp meringues, rich cheesecakes, and plenty of coconut.If you’re overwhelmed from preparing the rest of the Passover seder...
Welcome to Deep Dish, a weekly roundup of food and entertainment news. Last time we discussed the allegations that Reese’s has changed its recipe.Finstas (for the uninitiated, fake Instagrams) are an increasingly common and strategic marketing tool for...
I could eat a Japanese sweet potato every day and never tire of them. My preferred method of consumption? Roasting them whole for almost an hour in the oven until they get caramelly and very tender. So when...
I’m of the opinion that most dishes are made better by a touch of heat. I often opt for chili crisp or hot sauce, but when it comes to meals where I don’t necessarily want the flavor of...
