Bake Club
Shilpa Uskokovic and Jesse Szewczyk—the test kitchen's pro bakers—share must-make recipes and must-know tips.
Join the BA Bake Club to gain access to exclusive recipes from senior test kitchen editors Shilpa Uskokovic and Jesse Szewczyk. Once you're a subscriber, you'll have access to a brand-new baking recipe each month. Learn more about the BA Bake Club—and how to get involved—here.
Jesse and Shilpa chat with Mark Bittman and his daughter Kate Bittman about the art of deep frying.
Emily Elias
Our deputy food editor Hana Asbrink will show you how to make the rightfully viral buns.
Jesse Szewczyk
Crisp, buttery shell. Soft, flaky center. Cry!
4.4
(4.43)
.jpg)
As subscribers, you can redeem a complimentary scoop of ice cream at participating Salt & Straw locations during the month of October.
Jesse and Shilpa chat with star baker Ruby Bhogal, talk about the building blocks of baking.
Emily Elias
Apple pie in doughnut hole form? We’re in love.
4.5
(4.5)
This one ingredient ensures your filling doesn’t slump.
Jesse Szewczyk
Jesse and Shilpa chat with pastry chef Katherine Yang, talk about recipe drop jitters, and award the latest Baker of the Month.
Emily Elias
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
4.7
(4.67)
Jesse and Shilpa chat with fellow editor, and Bake Club’s first guest contributor, Rebecca Firkser, about all things galette, and award the latest Baker of the Month.
This summery cake from Bake Club just happens to be gluten-free.
4.5
(4.5)
You’ll be rewarded with juicy tomato pastries, Bake Club’s recipe of the month.
Rebecca Firkser
Jesse shares the slightly sticky path he took to this month’s recipe, and pastry chef and entrepreneur Christina Tosi stops by for a chat.
Emily Elias
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
5.0
(5)
Shilpa reveals her roll cake secrets and celebrated author and food stylist Donna Hay joins the chat.
Emily Elias
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
4.3
(4.25)
Easy
Fruity olive oil means this fudgy cake will stay moist for days.
4.5
(4.53)
Master this style of sponge and a whole new world of cakes opens up.
Shilpa Uskokovic
Jesse shares his frosting journey and acclaimed baker Helen Goh joins the chat.
Emily Elias
A birthday favorite in the Bon Appétit Test Kitchen.
4.5
(4.46)
This two-second trick encourages an even rise and domed top.
Jesse Szewczyk
It delivers an ultra-plush cake, no stand mixer required.
Jesse Szewczyk
Jesse and Shilpa answer listener questions and chat with iconic baker Cheryl Day.
Emily Elias
A generous glug of stout gives this snackable loaf a malty depth.
4.6
(4.64)