Recipes <\/p>\n
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Is baking your entire personality? Is The Great British Baking Show<\/em> your comfort watch? Or maybe you just love eating cookies? Either way, you\u2019re one of us. Come join our BA Bake Club.<\/p>\n We\u2019re Jesse and Shilpa, senior editors and the resident bakers of the Bon App\u00e9tit test kitchen. We love to bake\u2014some might even call us obsessive\u2014and we love to talk about all the hows and whys and what-didn\u2019t-works that come with it.<\/p>\n Think of the Bake Club as a book club, but for baking. Each month we share a brand-new meticulously tested recipe. Bake along with us, share your wins (or your fails\u2014we\u2019ve all been there), post pictures, ask us your pressing questions. We\u2019re creating a community of confident, curious bakers who find just as much joy in the process of baking as the final results.<\/strong><\/p>\n We live in NYC, one of the greatest pizza cities in the world. So of course we don\u2019t need<\/em> to make pizza at home. But we choose to! Because it is fun and rewarding. Our new recipe for homemade pizza meets you right where you are: It can come together in fewer than 4 hours and<\/em> is adaptable to an overnight rest. You don\u2019t need a stand mixer<\/a>, a clunky baking stone, a specialty oven<\/a>, or even to change out of your pajamas. And you\u2019ll still get a world-class pie. The decidedly untraditional two-step cooking method (stovetop plus broiler) is a game-changer, guaranteeing a puffy crust with enviable char (or leoparding, as the pros call it).<\/p>\n The dough starts off wet and sticky. To make handling easier, we highly recommend a flexible bowl scraper<\/a>. A staple in professional kitchens, it\u2019s terrific at gathering doughs and batters, scraping them out of bowls and off of fingers and counters. It\u2019s hard to overstate how often we reach for this unassuming tool every time we bake.<\/p>\n We love a one-bowl cake. This recipe has fruity olive oil in both the chocolate cake and the swooshy, ganache-like frosting. It\u2019s a low-effort, high-reward centerpiece for your next get-together or celebration. And if there are any leftovers, thanks to that olive oil, the crumb will stay moist and plush for days.<\/p>\n Using Dutch-process cocoa powder gives this cake an intense chocolaty flavor. Our go-to brand for pretty much anything baking-related is Guittard Cocoa Rouge.<\/a> It has a bold, concentrated complexity without any of the dull chalkiness common in other brands.<\/p>\n This project bake screams autumn. The perfect follow-up to apple picking, it\u2019s a fruit-studded beauty, drenched in a tangy cider caramel. Between the dough and caramel, this recipe uses almost half a gallon of apple cider. Bake it on Sunday, serve it up for a lucky crowd, and dig in with your hands\u2014pulling apart the caramel-drenched pillows one by one.<\/p>\n Make sure to use a 12-cup or larger Bundt pan for this recipe. Using a smaller variety can result in the dough proofing out of the pan. Nordic Ware actually invented the Bundt pan, and we love their version for its sturdy construction and even heat distribution.<\/a><\/p>\n Next month, a mashup of two iconic desserts that\u2019s just the thing for lovers and loved ones. You\u2019ll need a springform pan and an ungodly amount of cream cheese.<\/p>\n Until then, we hope a fun pizza night is in your near future. Perhaps with a bottle of wine! And don\u2019t forget to tune in on February 2 to hear us answer all your pizza questions on the Dinner SOS<\/em> feed<\/a>.<\/p>\n<\/div>\n<\/div>\nRecipes Want to join the club? (Of course you do!) Here\u2019s how:<\/h2>\n
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\nRecipes January 2025: Incredibly Good Homemade Pizza<\/h2>\n
\nRecipes December 2024: Chocolate Olive Oil Cake<\/h2>\n<\/div>\n
\nRecipes November 2024: Caramel Apple Monkey Bread<\/h2>\n
\nRecipes Coming Up<\/h2>\n