Almond extract is one of the most potent ingredients in your pantry. Just a few drops can transform a dessert—or…
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Best Strawberry Rhubarb Pie Recipe
Dough Step 1 Whisk 3½ cups (438 g) all-purpose flour, 2 Tbsp. granulated sugar, and 1½ tsp. Diamond Crystal or…
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Earl Grey–Chocolate Cupcakes With Blackberry Frosting Recipe
This shockingly brilliant magenta frosting is more than just sweet thanks to blackberries, backed up by fresh lemon juice, that…
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Vodka Biscuits Recipe | Bon Appétit
Step 1 Grate 1 cup (2 sticks/225 g) salted butter, frozen, on the medium side of a box shredder. Add…
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What Is Buttermilk? How It’s Made and Used
The thickness of buttermilk varies widely from carton to carton. You may need to adjsut the amount you use for…
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7UP Cake With Lemony Glaze Recipe
One of my favorite things to come out of the Midwestern multiverse is the 7Up pound cake my grandma made…
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Does Flour Go Bad? Learn How to Keep It Fresh
Performance can tell you something too. You might notice suboptimal baked goods when using past-their-peak whole grain flours, for example.…
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The Latest Bake Club Podcast Is Full of Biscuit Wisdom
This month, BA Bake Club takes inspiration from a certain popular chain restaurant for our own take on flaky, cheesy…
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Gluten-Free No-Knead Oat Chia Bread Recipe
This is one of the easiest gluten-free breads you can make–no kneading, shaping, or scoring required. The crumb is dense…
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Chocolate Guinness Cake Recipe | Bon Appétit
Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and…
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