​As people who write about food and kitchen gadgets for a living, Bon Appétit editors are constantly surrounded by a wide range of products. Between our own purchases and the endless stream of samples sent our way, it means there’s always something new coming across our desks and into our homes. Every month, we’re rounding up the standouts we’ve tested or bought ourselves that changed the way we cook and eat.. This month, a Test Kitchen-approved pepper grinder (excuse us, pepper cannon), a new favorite piece of cookware, and a spring dinner-party-worthy serving set.. Read on for all of the products we’ve been obsessing over this March.. Veark Magnetic Knife Rack. Veark. Magnetic Knife Rack. $79. Veark. $89. Gessato. I recently purchased the Veark Magnetic Rack for my partner after it took over his Instagram feed. It’s a master class in minimalistic design. I bought two, and they basically Lego together, with no hardware required aside from the screw that fastens them to the wall. You can also purchase containers and shelves that attach to the rack to store your wooden spoons, spatulas, tongs, tweezers, and more.. We use the rack to store anything magnetic in our kitchen, including knives, scissors, a Microplane, and our kitchen thermometer, and we hang our pots and pans off the hooks. It’s a huge space saver in our small NYC apartment. —Emma Jacobson, contributing social media editor. Männkitchen Pepper Cannon. Männkitchen. Pepper Cannon. $200. Amazon. $200. Mannkitchen. When the Männkitchen Pepper Cannon came to my attention, I sat up and looked closely. The all-metal body and burrs (the wheely thing that grinds the pepper) sounded promising. We go through immense quantities of black pepper in the BA Test Kitchen. Whatever amount you use at home, multiply that by 6, maybe even 10, and you’ll start to understand. Three of our previous pepper mills all died an untimely death, each lasting only a few months. Let’s just say we put the stress in stress test. I am pleased to report the Männkitchen has held up exceptionally well, blowing past its one-year mark with barely a scratch, its grinding mechanism still as smooth as the day it arrived. It is sleek and beautiful, easy to fill, and pleasing in the hand. It is also unignorably expensive. On its website, the company admits as such, saying, “Yes, it is. And a Ferrari is expensive compared to a Volkswagen.” Period.. I, for one, think it’s absolutely worth it. Amortized over even just one year, it’s literally pennies per use—and basically free after that (girl math!). —Shilpa Uskokovic, senior Test Kitchen editor  

​Is baking your entire personality? Is The Great British Baking Show your comfort watch? Or maybe you just love eating cookies? Either way, you’re one of us. Come join our Bon Appétit Bake Club.. We’re Jesse and Shilpa, senior editors and the resident bakers of the Bon Appétit Test Kitchen. We love to bake—some might even call us obsessive—and we love to talk about all the hows and whys and what-didn’t-works that come with it.. Think of the Bon Appétit 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—we’ve all been there), post pictures, ask us your pressing questions. We’re creating a community of confident, curious bakers who find just as much joy in the process of baking as the final results.. First, and most important, bake this month’s recipe, which you’ll find below.. Join the Bon Appétit Bake Club chat on Substack and we’ll take you behind the scenes of our recipe development process.. Post and share photos of your beautiful bakes on Instagram using the hashtag #BABakeClub.. Share feedback and ask us questions in the Recipe Notes section of the recipe page in the Epicurious app. We read every comment and look forward to talking with you about butter, sugar, and more.. Send your baking questions to [email protected] for a chance to be featured on our podcast. Each recipe’s episode goes live at the start of the following month on the Bon Appétit podcast feed.. Last year, for deputy food editor Hana Asbrink’s birthday, I made a strawberry roll cake filled with whipped cream and tiny jewel-red strawberries. It was an immediate hit and we decided right then that it belonged in Bon Appétit Bake Club. With fluffy cake, vanilla-bean-flecked cream, and juicy berries, it’s a dream dessert, tailored for this joyful season filled with new blooms and tender asparagus. Roll cakes traditionally require a complex series of steps when it comes to shaping, but this version utilizes an oil-based chiffon sponge, making it particularly easy to roll with no cracks and no heartbreak.. Get the Recipe. After last month’s cheesy biscuits, we’re going back to our dessert-loving roots and baking chocolate cake. But not just any old chocolate cake—this is a malty, brawny loaf imbued with Guinness stout. The crumb is tender beyond belief because of how you mix the batter. You’ll combine the dry ingredients, then rub in the butter by hand, until it practically disappears. This mimics a technique called reverse creaming and prevents excess gluten from forming. And there’s no special equipment, like a stand mixer, required.. Get the Recipe. A biscuit warm from the oven, split open so the steam rises to meet you, rivals the pleasure of an exalted loaf of homemade bread, all for a mere fraction of the effort (and wait time). This month’s recipe is packed with cheese and zhuzhed up with Old Bay seasoning. These biscuits are tall  

​Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us—ask questions, share pics, listen to our podcast, and lots more here. And don’t forget to join the Bake Club Group chat over on Substack.. For deputy food editor Hana Asbrink’s birthday last year, I made this Strawberry Shortcake Roll cake filled with vanilla whip and tiny ruby red berries. Hana liked it enough to take some home, which in the Test Kitchen is a ringing endorsement! Traditionally, this dessert asks you to (1) swaddle hot cake in a kitchen towel; (2) roll, cool, and unroll it to set the shape; then (3) fill and reroll it with bated breath. By tinkering with the ratio of eggs to oil, I’ve achieved a cake that’s flexible even when cold, so you can skip most of those tedious steps. It’s a dessert tailor-made for spring and summer gatherings and more proof that strawberries and cream is a deserving classic.. Some tips to ensure roll cake success:. THE CAKE: Cream of tartar prevents the egg whites from becoming dry and overwhipped, ensuring a tender, even-crumbed sponge.. THE FILLING: A few spoonfuls of instant vanilla pudding mix turn a pint of heavy cream into a pillowy but stable whip, with a custardy density you can’t quite capture without its inclusion.. THE ROLLING: For the plumpest, roundest shape, think of the parchment like a corset, pulling tightly around the cake as you roll.. THE FINISH: To make a swirly stripe on top like we did, use an oversized basket weave tip such as an Ateco 789 (sometimes called a cake icer tip).. THE BERRIES: Look for deeply red, fully ripe strawberries with no white around the leaves. If you can’t find promising ones, use fresh raspberries instead; they tend to be more consistent and are a better choice here than mediocre strawberries.  

​We spend all year eating our way through the newest snacks, beverages, and pantry staples. 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 Appétit’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.. 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.. Brands can submit products for consideration using this form. 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 (chips, crackers, popcorn). Drinks (nonalcoholic). Condiments and sauces (hot sauce, pasta sauce, spreads, dressings). Pantry staples (oils, pasta, grains, canned goods, spices). Sweets (chocolate, candy, baked goods). 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.  

​Making hard-boiled eggs is easy. Peeling them? That’s another story. When the shells cling and tear away chunks of egg white, what should be a quick task turns into a tedious project. And if you ask a dozen cooks how to make easy-peel hard-boiled eggs, you’ll get a dozen different answers filled with “simple tricks” and sworn-by methods.. The truth is, you don’t need vinegar, baking soda, or other hacks. The best method for making hard-boiled eggs (or soft-boiled eggs!) starts with the eggs you choose and ends with how you treat them once your kitchen timer (yes, you must set a timer) dings. Of course, how you cook them matters too. Here’s the method we use in the BA Test Kitchen to get easy-peel hard-boiled eggs every time:. Follow these steps to make hard-boiled eggs that peel easily every time:. 1. Start with older eggs. Fresh eggs are harder to peel because their lower pH causes the egg white to cling tightly to the shell. In slightly older eggs, the whites have loosened, making them not-so-great for poaching but ideal for making hard-boiled eggs with shells that peel cleanly away. When shopping for eggs you’re planning to boil, scan the egg cartons to find the ones with the nearest best-by date.. But first, learn how to tell when eggs have gone bad →. Q: Should eggs be room-temperature before boiling?. A: Not necessarily.. You can use cold eggs straight out of the fridge or room-temperature eggs. Some argue that using cold eggs can cause eggshells to crack from thermal shock; others, that the shock can help separate the white from the shell. More importantly, we find the time saved by not tempering the eggs worth the risk.. 2. Lower eggs into boiling water. Add eggs to a pot of already boiling water. This helps the whites set quickly, making the shells easier to remove and giving you better control over doneness.. Q: How many eggs can you boil at once?. A: About 8, but it depends on the size of your pan.. You can cook up to eight large eggs at a time in a 2-quart saucepan (you want them in a single layer). Any more and you risk them butting heads and cracking apart. Use a slotted spoon to gently lower a couple of eggs at a time into the water, then reduce to a gentle simmer.