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Join Claire Saffitz in her home kitchen as she shares her family's special rye bread recipe. This video guides you through the entire bread making process, from preparing the dough to baking the perfect loaf. Learn how to make bread at home and achieve a delicious, homemade bread that's ideal for sandwiches or enjoying on its own.

This coconut jasmine rice pudding with lychees is a rich, creamy dessert that's entirely gluten-free and dairy-free, but doesn't sacrifice flavor or texture. Made with full-fat coconut milk, jasmine rice, and an infusion of jasmine tea, it has a subtle floral depth that sets it apart from a traditional rice pudding. The lychees in syrup add brightness and contrast, balancing the richness of the coconut milk, while toasted coconut chips bring texture. It's comforting, but just structured enough to feel special.

This classic diner dessert gets a refined spin with a silky, pudding-like chocolate filling and a light, glossy meringue that balances sweetness with just enough bitterness. In this episode of Dessert Person, Claire Saffitz walks through how to make a chocolate meringue pie from scratch, sharing the techniques that make the difference between a weepy, unstable topping and a perfectly set, sliceable pie. The result is rich but not heavy, nostalgic but elevated, and just as good for a dinner party as it is for a weekend baking project. If you've ever been intimidated by meringue or struggled with chocolate pie filling, this recipe breaks it down step-by-step so it actually works.

Claire Saffitz makes Cinnamon Sugar Crullers, the lightest, crispiest doughnuts you can make at home using pâte à choux. If you've ever debated cake vs yeast doughnuts, these French crullers offer something better: an airy, webbed interior with a delicate crisp exterior. In this Dessert Person episode, Claire walks through how to make pâte à choux doughnuts from scratch, including how to properly mix the dough, pipe crullers, and fry them to golden perfection. The key is balance. Too much egg and the dough collapses, too little and it won't puff. Get it right and you'll have bakery-quality cinnamon sugar crullers at home. Whether you're searching for the best homemade doughnuts, learning pâteà choux techniques, or chasing the perfect French cruller recipe, this episode delivers

In this episode of Dessert Person, Claire walks through every step to making restaurant-quality Eggs Benedict at home using Vital Farms eggs, smoked salmon, fresh asparagus, and a silky homemade hollandaise sauce. From clarifying butter to building a rich sabayon with egg yolks and water, Claire breaks down the techniques behind a smooth, stable hollandaise. She also shares how to perfectly poach eggs with tender whites and jammy yolks every time, along with tips for timing and assembly so everything comes together warm and balanced.

This classic French cuisine dish involves techniques for making a delicious sandwich recipe, presented in a straightforward cooking show format. It's a fun project, even for those new to easy recipes or breakfast recipes, featuring gooey melted cheese for a satisfying meal.

In this episode of Claire Recreates, Claire Saffitz takes on the fan-favorite classic completely from scratch. She breaks down every layer that makes Nutty Buddies so addictive: ultra-thin crisp wafers, a deeply roasted peanut butter filling, and a snappy chocolate coating that brings everything together. Along the way, she explores what makes the original so satisfying while showing how homemade ingredients can elevate the flavor and texture into something even better. Whether you grew up unwrapping these after school or you're discovering them for the first time, Claire's homemade version captures all the nostalgia of the original with richer chocolate, more intense peanut flavor, and that signature crunch in every bite.

Burnt, creamy, deeply caramelized, and surprisingly Simple to make, this Lemon Basque Cheesecake might be the easiest cheesecake recipe you'll ever try. Unlike traditional New York cheesecake, which is baked slowly in a water bath for a perfectly even texture, Basque cheesecake is intentionally baked hot and fast to create its signature dark top and ultra-soft, custardy center. In this episode of Dessert Person, Claire Saffitz walks through her easy Lemon Basque Cheesecake recipe featuring fresh lemon zest, lemon juice, and rich mascarpone cheese for a bright citrus twist on the classic burnt Basque cheesecake made famous in San Sebastián, Spain. Claire also shares tips for checking doneness with an instant-read thermometer, how to achieve the iconic deeply bronzed top, and why using a food processor makes this cheesecake recipe quick, smooth, and nearly foolproof.

Coffee Tres Leches Cake might be the ultimate make-ahead dessert. Claire Saffitz combines a light, airy sponge cake with a rich coffee-infused tres leches soak, then finishes it with fluffy mascarpone whipped cream and a shower of dark chocolate. Perfect for birthdays, dinner parties, holidays, or any gathering where you need a guaranteed crowd-pleaser, this easy cake gets even better as it sits in the refrigerator. The combination of espresso, vanilla, sweet milk, and chocolate creates a deeply flavorful dessert that's surprisingly simple to make at home.

Hello everyone, I'm Claire Saffitz and welcome to my kitchen! Today, I offer you the ideal recipe for spring: delicious rhubarb bars. This easy recipe is perfect for a spring dessert and is surprisingly simple to make at home. These homemade dessert bars are a fantastic pastry project for anyone who wants to try a new rhubarb recipe.

In this episode of Claire Recreates, Claire Saffitz takes on the legendary Star Crunch cookie... a chewy, caramel-filled, chocolate-coated classic packed with crispy rice. From homemade caramel to perfectly balanced chocolate flavor and texture, Claire breaks down every component to see if a from-scratch version can capture the nostalgia of the original.

Learn to bake a flaky blueberry danish tart from scratch with Claire Saffitz. Master the dough folding process for perfect results. In this home kitchen session, I break down the essential pastry techniques needed to create a professional-quality blueberry danish tart. Whether you are a baking enthusiast or just looking to improve your skills with laminated dough, this tutorial guides you through each step of the preparation process. We cover the precise method for folding and rolling out danish pastry dough to achieve those signature layers. You will also see how to mix the fruit filling to balance flavor and texture. By the end of this guide, you will have the confidence to recreate this classic homemade danish tart in your own kitchen. Grab the full recipe at the link above. Subscribe for weekly baking tutorials and let me know in the comments what pastry project you want to tackle next.

There’s nothing like a classic homemade strawberry cake, especially when it starts with a light, buttery sponge and layers of silky vanilla pastry cream and fresh strawberries. In this episode, Claire shows you how to make an elegant strawberry cake completely from scratch using simple ingredients and professional baking techniques you can recreate at home. You’ll learn how to bake a tender sponge cake, make a rich vanilla pastry cream with real vanilla bean, stabilize the filling for clean slices, and assemble a beautiful cake that’s perfect for spring, summer, birthdays, Easter, baby showers, or any special occasion. Whether you’re an experienced baker or tackling your first layer cake, Claire walks through every step so you can achieve bakery-quality results in your own kitchen.

Whether you're making brunch for a crowd or upgrading your weekday breakfast, this homemade Bacon, Egg & Cheese Biscuit is hard to beat. Claire Saffitz shows you how to make tender, flaky biscuits completely from scratch using pantry staples like flour, butter, sour cream, and milk before building the ultimate breakfast sandwich with crispy bacon, soft eggs, and melty cheese. Along the way you'll learn techniques for creating tall, buttery layers, avoiding tough biscuits, and assembling a breakfast sandwich that's even better than your favorite café or drive-thru. Whether you're looking for the best homemade biscuit recipe, an easy brunch idea, or simply want to perfect your baking skills, this recipe delivers every time.

Join Claire in her home kitchen as she walks through the steps of creating a rustic, flaky crust paired with fresh strawberries, and tart rhubarb. This video is designed for home bakers looking for a straightforward, impressive dessert that captures the essence of early summer produce. You will learn the proper technique for washing and prepping rhubarb, assembling the galette layers, and baking it to golden perfection. By following this method, you will master the balance of sweet and tart flavors in a classic rustic tart recipe. Whether you are a beginner or a seasoned baker, this guide provides the clarity needed to create a dessert that is ideal for outdoor dining or hosting friends. Claire demonstrates how to handle the dough and fruit filling to ensure a beautiful, consistent result every time you bake this summer dessert recipe.

Claire Saffitz is back with Part 2 of her homemade Kinder Bueno challenge. After nearly a year and a half away from this ambitious candy recreation, she's giving the iconic chocolate bar another shot with new techniques, fresh ideas, and a deeper understanding of every component that makes a Kinder Bueno so irresistible. In this episode, Claire walks through the process of making a homemade hazelnut praline, creating an ultra-thin crispy wafer, whipping together the signature creamy hazelnut filling, and tempering milk chocolate for that glossy finish and satisfying snap. Along the way, she shares the techniques, troubleshooting tips, and pastry science that help transform a store-bought favorite into a completely homemade dessert. Whether you're interested in learning how to temper chocolate, make homemade praline, improve your baking skills, or recreate your favorite candy bars from scratch, this episode is packed with techniques home bakers can use in their own kitchens.

Learn how to make homemade bear claws from scratch with Claire Saffitz. These classic bakery pastries feature buttery, flaky Danish pastry wrapped around a rich almond filling made with almond paste for incredible flavor without excessive sweetness. If you love almond croissants, Danish pastries, puff pastry desserts, or European-style baking, this recipe belongs in your kitchen. In this step-by-step baking tutorial, Claire walks you through making an enriched Danish pastry dough, laminating it for delicate, flaky layers, preparing a smooth almond cream filling, shaping traditional bear claws, and baking them until deeply golden and crisp. While the dough benefits from being made ahead, Danish dough is more forgiving than croissant dough, making this an approachable project for ambitious home bakers. Whether you're looking for the best homemade bear claw recipe, want to improve your pastry skills, or are searching for an authentic bakery-style breakfast pastry, this recipe delivers.

Thanks for sending in your baking questions! In this episode of Claire-ified, I'm answering as many as l can from troubleshooting recipes and technique questions to ingredient swaps and all the little baking mysteries that come up in the kitchen. Whether you're just getting started or you've been baking for years, I hope you pick up a few helpful tips along the way.

This week, I'm making one of my favorite nostalgic foods: homemade corn dogs. And while a corn dog might seem pretty straightforward, getting that perfectly crisp, golden cornmeal coating with a fluffy interior and juicy hot dog takes a little technique. I'll show you how to make corn dogs from scratch, including how to make the corn dog batter, how to get the batter to actually stick to the hot dogs, and how to fry them so they cook evenly and come out crispy and golden brown. We'll also talk about oil temperature, batter consistency, and a few of the little things that make homemade corn dogs so much better. If you've ever wondered how to make crispy corn dogs at home, this recipe has everything you need. They're crunchy on the outside, tender and slightly sweet on the inside, and honestly, much easier to make than you might think.

Claire Saffitz makes a summer berry cobbler with fresh blueberries, corn, lime, and cardamom, baked outdoors over live fire. The blueberries cook down until juicy and concentrated, while the cornmeal biscuit topping gets deeply golden and crisp around the edges. The biscuits have fresh corn kernels folded into the dough, along with lime zest, cornmeal, cold butter, and cream. Finished with Demerara sugar, they're tender inside with plenty of texture on top—a really good match for the warm blueberry filling underneath. In this episode, Claire walks through how to make berry cobbler from scratch, from getting the consistency of the filling right to making a tender biscuit topping and knowing when the whole thing is properly baked. She's also cooking outside in the Gozney Dome XL, experimenting with how the high, direct heat of live-fire cooking affects the fruit, browning, and texture of a classic summer dessert.

Claire Saffitz Makes a Chocolate Chip Cookie Soufflé, a warm skillet dessert that falls somewhere between a classic chocolate chip cookie and a soufflé. It has the buttery flavor, melted chocolate, and soft center you want from a chocolate chip cookie, but with a much lighter, airy texture. Claire makes the whole thing in a cast iron skillet, which gives you a nicely baked edge while keeping the center soft and gooey. In this episode, Claire walks through the recipe from start to finish, including how she builds the batter, folds everything together, and gets the texture just right. It comes out of the oven warm, puffed, and ready to eat straight from the skillet. Serve it while it's still warm and pass around a few spoons. A simple, very good chocolate chip cookie dessert that's a little different from the usual skillet cookie.

Claire Saffitz takes on a childhood classic: Hostess Fruit Pies. In this episode of Claire Recreates, Claire makes homemade versions of the iconic glazed hand pies from scratch, with two fillings: fresh Pink Lady apple and sour cherry. The goal sounds simple enough: flaky pie dough, fruit filling, and that signature crackly glaze. But recreating a packaged fruit pie at home means figuring out everything from the texture of the crust to how much actual fruit the filling can handle before it stops tasting like the original. For the apple pie, Claire starts with fresh Pink Lady apples, looking for the right balance of sweetness, acidity, and that familiar gooey fruit-pie texture. Then she turns to sour cherries for a homemade cherry filling that's bright, tart, and deeply cherry-forward.

What to do when the garden is full of zucchini? Claire Saffitz transforms the fresh zucchini from her garden into a delicious summer cake topped with caramelised onions, gruyère, parmesan, thyme and a whole wheat puff pastry. This rustic zucchini pancake is Claire's answer to the most abundant summer vegetables: buttered, crispy, cheesey and generously garnished with zucchini without being soaked. The homemade whole wheat pancake dough brings a hazelnut flavour and a puff pastry texture that go wonderfully with the tasty filling. Claire explains in detail how to prepare the cake dough, how to cook the zucchini, how to prevent it from being too liquid and how to get a crispy and golden crust.

Claire Saffitz answers your most common baking questions and shares her best baking tips for better cookies, tart dough, frosting, bread, oven temperature, spices, whipped cream, and more. From controlling oven temperature and understanding the dry-wet-dry mixing method to keeping cookies fresh and troubleshooting fermented bread, Claire breaks down some of the most common baking questions home bakers run into. In this episode of Claire-ified, Claire covers kitchen organization, baking substitutions, baking math, tart dough techniques, ingredient storage, flavoring whipped cream, and the small details that can make a big difference in your baking.

Claire Saffitz is back with another Claire Recreates, and this time she's taking on Choco Boy, the beloved Korean snack made with crunchy mushroom-shaped biscuits and chocolate caps. The goal sounds simple: recreate Choco Boy from scratch. But getting that tiny biscuit stem, signature mushroom shape, crisp texture, and chocolate top just right is another story. Claire breaks down the original Choco Boy, experiments with her own homemade version, and tries to get as close as possible to the snack that so many people grew up eating. Can she recreate Choco Boy at home? Watch to find out.

Claire makes homemade Coffee Cake Donuts with a coffee glaze and buttery crumb topping. The donuts start with a sour cream dough flavored with vanilla and Cometeer coffee, then get fried until golden and finished with even more coffee in the glaze. The result is somewhere between a classic old-fashioned donut and your favorite slice of coffee cake.... crisp around the edges, tender in the middle, and topped with plenty of coffee crumb. Watch Claire walk through the entire process, from making and shaping the dough to frying the donuts and getting that coffee glaze just right.

Claire Saffitz makes Caramel Pumpkin Bars, a rich, deeply autumnal dessert that combines a buttery shortbread crust with a smooth pumpkin caramel filling and a cool, tangy crème fraîche or mascarpone topping. The caramel adds depth to the pumpkin filling without overwhelming the warm, familiar flavors you want from a fall dessert, while the crisp crust gives every bite a little contrast. Baked in an 8x8 pan and easy to slice and share, these pumpkin bars are perfect for Thanksgiving, holiday baking, or anytime you want a pumpkin dessert that goes beyond the usual pumpkin pie.

Claire Saffitz makes Apple Molasses Blondies, a chewy, deeply spiced fall dessert made with brown butter, molasses, cinnamon, and dried apples. It's everything you want from an easy fall baking recipe: simple, cozy, and packed with flavor. Claire starts by browning the butter until the milk solids are deep amber and nutty, then combines it with brown sugar and molasses to give these blondies their rich, chewy texture. And because Claire is baking from a vacation rental this week, this recipe is also proof that you don't need a perfectly stocked kitchen, or a lot of equipment, to make a really good dessert. If you're looking for an easy apple dessert, a brown butter blondie recipe, or something new to bake this fall, these Apple Molasses Blondies check all the boxes.

Claire Saffitz makes Black Sesame Sugar Cookies for Halloween, a dark and nutty twist on her classic sugar cookie recipe made with black sesame paste, black cocoa, and a simple black sesame icing. These cookies start with a buttery sugar cookie dough flavored with black sesame paste, vanilla, and black cocoa. Once baked and cooled, Claire finishes them with a simple powdered sugar icing flavored with even more black sesame and cocoa, plus black sesame seeds on top. They're rich, nutty, lightly chocolatey, and just spooky enough for Halloween.

Claire Saffitz is back with another episode of Claire Recreates, and this time she's taking on Tate's Bake Shop Chocolate Chip Cookies. Known for their signature thin, crispy texture, buttery flavor, and satisfying crunch, Tate's chocolate chip cookies have become a grocery store favorite. But can Claire recreate them from scratch? In this episode, Claire breaks down what makes Tate's cookies so distinctive, experimenting with ingredients, techniques, and baking times to develop her own homemade version. From getting that perfectly thin spread to recreating the signature crispy edges, she's determined to get as close to the original as possible. Will Claire crack the code on Tate's famous chocolate chip cookies, or will this classic prove harder to recreate than expected?

Claire Saffitz makes a Brownie Sundae Ice Cream Cake! Rich chocolate brownies, creamy vanilla ice cream, and everything you love about a classic brownie sundae come together in one homemade ice cream cake. It's a fun, decadent dessert that's perfect for birthdays, holiday celebrations, or just because. In this episode of Dessert Person, Claire walks through making a brownie ice cream cake from scratch, sharing her baking techniques and tips for putting together a homemade frozen dessert. With the combination of chocolate brownies and vanilla ice cream, it's a dessert that brings together two classics in one very good slice. Whether you're looking for a homemade ice cream cake recipe, a make-ahead dessert for entertaining, or something a little different for your holiday table, this one's worth making.