Step 1

Step 2

Meanwhile, beat 8 oz. cream cheese, room temperature, 1 Tbsp. vanilla extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1½ cups (165 g) powdered sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light, fluffy, and smooth, about 2 minutes. Scre down sides of bowl, reduce speed to low, and with motor running, slowly stream in 3 cups heavy cream. Beat, gradually increasing speed to medium-high, until medium-stiff peaks form and mixture is light and fluffy, about 2 minutes. Transfer cream mixture to a piping bag fitted with a large straight tip (or use a large resealable plastic bag with a corner cut off).

Step 3

Stir together zest and juice of 1 lemon and 1 cup strawberry jam in a small bowl.

Step 4

Place 1 sheet of pastry on a platter or clean baking sheet. Pipe a border of cream mixture around edges of pastry as desired. Spoon dollops of about half of jam mixture around, staying within border, and spread a little with an offset spatula (you won’t have enough jam to cover completely in an even layer, so no need to be that precise). Pipe a few dollops of cream mixture over jam and spread into an even layer (aim to have about half of cream mixture left). Scatter 1¼ lb. mixed fresh berries (such as strawberries, blueberries, raspberries, and/or blackberries) evenly over cream mixture. Spoon dollops of remaining jam mixture all over and gently spread as you can to create an even layer, then place second pastry sheet on top. Pipe a border of cream mixture around edges of pastry, then fill center with remaining cream mixture and spread into an even layer. Scatter remaining 1¼ lb. mixed fresh berries evenly over. Lightly dust berries with powdered sugar if desired.

Thank you for your interest in the 2026 Pantry Awards. The submission window is now closed.

We will reach out via email if we have decided to move forward with sample requests.

We spend all year eating our way through the newest snacks, beverages, and pantry stles. We taste, test, and debate until we find the products we deem worth making room for in your fridge and pantry. This year, for the first time, we’re making it official: In summer 2026, we’re launching Bon pétit’s first-ever Pantry Awards.

Our editors are always on the hunt for the most delicious, most innovative new products hitting shelves. But to make sure we don’t miss anything worth tasting, we’re asking brands to submit products for consideration. How has your brand boosted pasta with nutrients? What’s the new functional ingredient you’re putting in a protein bar? We want to know. Scroll down to see which items are eligible and how to nominate them.

How to submit your product to Bon pétit’s Pantry Awards

Eligibility:

Products must have launched between January 1, 2025, and May 31, 2026. They should be available for purchase in the United States upon submission.

Process and timeline:

Submissions are due by May 31, 2026. Multiple flavors of single product lines should be submitted in one form.

Samples should be available for editors to test by June 1, 2026. We will contact you directly if we’d like to test your product. We ask that brands not send unsolicited products ahead of our outreach; samples sent without request may not be reviewed.

Pantry Awards will launch in summer 2026.

Categories for consideration:

• Snacks (e.g. chips, crackers, popcorn, pretzels)
• Condiments and sauces (e.g. hot sauce, pasta sauce, spreads, dressings)
• Pantry stles (e.g. oils, pasta, grains, canned goods, spices)
• Sweets (e.g. chocolate, candy, baked goods)
• Drinks (nonalcoholic only)

Editor’s note: If your product does not fit exactly into one of these categories, please feel free to submit anyway, and we will determine whether it qualifies for consideration after reviewing your submission. We are accepting perishable and frozen products.

Among the most iconic tiki cocktails, the classic mai tai is widely credited to Victor Bergeron of Trader Vic’s, though some cocktail historians trace its roots to the tropical rum drinks pioneered by Donn Beach (a.k.a. Don the Beachcomber) a decade earlier. Whatever its origin, the drink has earned its place in the cocktail canon.

Despite its reputation as a sugary beach-bar drink, a proper mai tai is crisp, citrusy, and unologetically rum-forward—not neon-colored or overloaded with sweetened fruit juice. Fresh lime juice, orange curaçao, and nutty orgeat bring balance and complexity, while a blend of white and aged rum delivers layered tropical-fruit, vanilla, and caramel notes that define the drink.

This classic mai tai recipe keeps the focus where it belongs: on great rum. Ready in just five minutes, it’s equally suited to a solo hpy hour or a backyard gathering.

Tips for making the best mai tai