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magazine chocolate coffee gingerbread
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Recipes
(145)
Easy
Recipes
Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream. Drizzle the chocolate in a zigzag pattern over the batter, then drag a knife through the lines of chocolate, alternating the direction each time.
Recipes
If you like, serve this chocolate-cinnamon recipe with whipped cream or an extra dollop of yogurt—or, of course, a cup of coffee.
4.0
(3.83)
Recipes
To say these are memorable is an understatement. A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Easy
3.5
(3.5)
Recipes
Dramatic peaks of coffee-flavored seven-minute frosting and a single coffee bean crown mocha cupcakes; the coffee variation of Swiss meringue buttercream (page 305) and chocolate-covered espresso beans would be delicious substitutions.
Easy
Recipes
Almond paste makes these supremely fudgy cookies extra chewy, while coffee adds a savory note that complements the chocolate and nut flavors.
4.0
(3.84)
Quick
Recipes
Buttermilk makes the chocolate cupcakes moist and fluffy, and using oil instead of butter means they keep well.
Recipes
This decadent cake is infused with rich coffee flavor in three forms: brewed coffee, espresso powder, and coffee liqueur.
Quick
Recipes
To make the batter for these super-quick brownies, melt butter and chocolate in a saucepan, then stir the other ingredients right in. Set a batch out on a serving platter, and watch it disappear just as quickly.
Articles
(179)
Culture
A roundup of food news from around the Internet on August 20, 2014.
Rochelle Bilow
Culture
Today's recommended links from BA editors...
Sam Dean
Coffee cake gets an upgrade with candied chestnuts.
Rochelle Bilow
Shopping
For goodness sake, don't get your mom a blender.
Mark Marino
Culture
I know what I'm getting for breakfast.
Andrea Park
Shopping
Because if you ever deserve a daily piece of chocolate (or three), it’s during the holidays.
Carina Finn
Videos
(261)
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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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/
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Every year chef Jon Lovitch creates the world's largest gingerbread village which is displayed at the New York Hall of Science in Queens in 2016. To accomplish this he uses 700 lbs of candy and 4600 lbs of icing.
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 23 of “It’s Alive,” and this time he’s learning how to make chocolate. (Fermentation plays a key role in the chocolate making process!) Brad travels with Guittard Chocolate to visit a cacao farm in Ecuador where he learns how farmers harvest and ferment cacao beans. The first in a two part series on chocolate. In part two, Brad visits Guittard’s factory to see how cacao beans are turned into finished chocolate products.
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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 24 of “It’s Alive.” This is part 2 of Brad's adventure to learn how chocolate is made. Brad joins Amy Guittard at the Guittard chocolate factory in San Francisco to follow fermented cacao beans on their journey toward becoming finished chocolate products.
Part 1 of this pair of episodes took place in Ecuador at a cacao farm where Brad learned how cacao is harvested and fermented.