Dessert Person with Claire Saffitz

It’s faith-restoring when a food item (or anything, for that matter) lives up to the great hype surrounding it, so it was an affirming experience when I had my first beignets at Café Du Monde in New Orleans several years ago. Beignets are squares of fried dough similar to donuts, and even with high expectations, I found the chewiness and lightness of the ones at Café Du Monde miraculous. I have wanted to re-create something similar ever since, and this is my attempt. Though it’s the only yeasted recipe in the book, these beignets are straightforward to make and, deep-frying aside, hard to mess up because they shouldn’t look too uniform or neat. Like the ones at Café Du Monde, my beignets start with a wet dough (one of the keys to the large interior holes) and emerge from the fryer as airy pillows. When I say to generously coat them in confectioners’ sugar, I mean generously, and serve with a cup of coffee.

Join Claire Saffitz on a heartwarming episode of "Dessert Person" as she returns to her family's Cape Cod home for a relaxing vacation. Watch as she takes a coastal adventure to go clamming and gather fresh clams for the ultimate clam chowder recipe. Whether you're by the sea or using canned clams, Claire's culinary journey promises a delicious bowl of chowder!

In this episode, Claire Saffitz is back with a familiar teacher – her mom, Sauci. Join them as they team up to make delicious homemade blueberry muffins, with a surprising twist: sour cream. Watch as Sauci guides Claire through the process, and together, they create mouthwatering blueberry muffins that are sure to satisfy your cravings. Don't miss this dynamic duo in action as they share their easy and tasty muffin recipe!

Join Claire Saffitz as she embarks on a trip to Cape Cod, revisiting her parents' home. During her Cape adventure, Claire makes visit to tour Moon Shoal Oyster Co in Barnstable, Massachusetts, to explore oyster farming (Check out last week's video). In this episode, she crafts her own homemade mignonette and tartar sauce recipes. You won't want to miss her demonstration on how to shuck and fry these oysters to perfection. Don't forget to hit that like button and subscribe for more Dessert Person!

Join Claire Saffitz as she takes on the challenge of crafting the ultimate garlic knots. With pizza dough as her base, she creates a garlicky, buttery, and olive oil-infused mixture to brush over each knot. While the results are above average, Claire's pursuit of perfection continues. We hope you enjoy this episode, but we will be back with a Garlic Knot recipe that Claire is truly proud of.

I have a cooking and baking philosophy that goes like this: If the store-bought version is better than my homemade version, I buy it rather than make it. That’s why I rarely make ice cream at home, since the limitations of home machines mean that a high- end brand will always be smoother and creamier. Semifreddo, though, is not ice cream. While scoopable, it’s a frozen style of mousse that has a lighter, airier texture than ice cream, and it doesn’t require spinning or churning. This particular semifreddo is coffee flavored—because coffee frozen desserts are the best frozen desserts—with the addition of melted chocolate that’s drizzled in stracciatella-style so it forms fine chips that melt in your mouth. It’s not ice cream, but it satisfies in the same way. Keep in mind that it contains raw eggs.

Join us for a mouthwatering culinary collaboration as Cookbook Author, Ali Slagle, teams up with Claire Saffitz on the set of Dessert People! In this episode, they whip up a sensational Couscous & Lentil Greek Salad that's a symphony of flavors – briny, fresh, and absolutely delightful. Watch as they effortlessly combine twinning Israeli couscous and hearty lentils to create a dish so incredibly easy, you could prepare it in the back of a van!

Join Claire Saffitz as she whips up the ultimate summer cocktail trio in this episode! With the scorching heat outside, it's the perfect time to learn how to make refreshing beverages effortlessly. Claire demonstrates how easy and quick it is to mix up a delightful Lillet Spritz, a classy Reverse Martini, and a sparkling Lambrusco Spritz, all ideal for those long, sunny days. Don't forget to keep your ice supply ready this time for an even smoother experience! Get ready to impress your friends with these fantastic cocktails that are sure to become your go-to summer sips.

Join Claire Saffitz in creating a delicious homemade salted caramel ice cream as she draws inspiration from classic Crème anglaise recipes and showcases her expert techniques. Whether you're a dessert enthusiast or a home cook, this must-try recipe guarantees a creamy and dreamy outcome. No matter what type of ice cream machine you have at home, this recipe is a must-try!

Cherries hold a special place in my heart, and it's no surprise they feature prominently in my book. I simply couldn't resist sharing a variation of the classic sour cherry pie, a dessert that brings me so much joy. That's why I've taken my definitive recipe for Sour Cherry Pie from Dessert Person and transformed it into these delightful fried mini hand pies. To ensure the best results, I recommend using frozen sour cherries. Unless you're in certain parts of the country during early July, frozen cherries are more readily available (I always keep a stash of them year-round, pitted and frozen during the summer season). The advantage of using frozen cherries lies in their ability to release their juices easily, which can then be cooked down and thickened to prevent the filling from oozing out of the pastry.

In this episode, Claire presents her incredible recipe for Cherries Jubilee, a true classic with a twist. She expertly incorporates the flavors of an old-fashioned cocktail into this heavenly dessert, using orange, bourbon, and garnishing it with a luscious cherry. Watch as Claire reveals the secret to this recipe's success—reducing the liquid components into a luxuriously thick syrup, ensuring maximum flavor. Get ready for a show-stopping moment when she ignites the dish, creating a captivating flame! To achieve this visual spectacle, Claire recommends using jarred sour cherries in syrup, as they maintain their perfect shape and texture while avoiding excessive juiciness. Say goodbye to the hassle of pitting cherries with this convenient recipe, which can be whipped up from start to finish in just 15 minutes, making it one of the quickest treats in Claire's fantastic recipe book. Join Claire Saffitz and become a dessert person today!

Indulge in the best-kept secret of the dessert world with Claire Saffitz's Molten Lava Cake! In this exciting YouTube video, Claire unveils the truth behind this beloved treat found on menus everywhere. Discover the simplicity of this two-bowl dessert, just a half-step above brownies, that can be ready in under 45 minutes. But here's the twist: Claire's version includes a special ingredient—olive oil. This addition not only enhances the "molten" effect by making the batter more fluid but also creates a delightful flavor combination with chocolate. Don't forget to keep a watchful eye on the cakes while baking, as they can quickly overcook and lose their gooey centers. For the ultimate presentation, serve them immediately. Be sure to subscribe to Claire's channel and let us know what you'd like to see next. Get ready for a mouthwatering experience you won't want to miss!

In this episode, Claire shares her delicious hot fudge recipe from the book "What's For Dessert." Whether you want a refreshing summer treat or a comforting dessert any time of the year, this recipe is a must-try. Claire guides you through the process, showing that this recipe is accessible to everyone with minimal tools and ingredients. The result is a rich and velvety hot fudge sauce that pairs perfectly with ice cream, brownies, or any dessert you desire. It's also a fantastic homemade gift option that will impress your loved ones. Join Claire in the kitchen as she unveils her secret tips and techniques for creating the most incredible hot fudge sauce you've ever tasted. Don't miss this mouthwatering episode that will satisfy your sweet tooth and leave a lasting impression on your friends and family. Prepare to indulge in a world of chocolatey goodness!

Prepare to have your breakfast game forever changed as chef extraordinaire Claire Saffitz takes on the ultimate challenge: creating the best breakfast sandwich ever! In this episode, Claire shares her expert tips and techniques for crafting homemade sausage patties that will blow your mind. And that's not all – she takes it to the next level by baking her own fluffy, golden-brown English muffins. Get ready to savor each delectable bite of this epic breakfast creation that will make your taste buds sing!

In this video, Claire Saffitz shares her expert tips and techniques, ensuring that even beginners can successfully recreate these delectable scones. Watch as the scones turn golden brown in the oven, filling your kitchen with the heavenly aroma of strawberries and buttery goodness. Prepare to be amazed by the incredible flavor and texture of these Strawberry-Ricotta Scones. They are perfect for any occasion, but especially fitting for Mother's Day. Surprise your mom with this homemade treat that shows your love and appreciation. Don't forget to garnish with a dusting of powdered sugar for an elegant touch. Whether you're a seasoned baker or just starting out, this video is a must-watch. So grab your apron, preheat your oven, and get ready to indulge in the finest Strawberry-Ricotta Scones, courtesy of Claire Saffitz. Treat your mom (and yourself) to a truly special and delicious experience this Mother's Day!

Join us in the kitchen with Claire Saffitz, as she takes on the iconic Black and White Cookie in this episode of Dessert Person! Originating in New York City (maybe), Black and White Cookies have become a beloved treat across the country. While many bakeries offer their own take on this classic dessert, nothing compares to a homemade Black and White Cookie made from scratch. In this episode, Claire Saffitz shows you how to make the perfect Black and White Cookie, from mixing the batter to icing and decorating. You'll learn about the history of the Black and White Cookie, and why making them at home is the ultimate way to enjoy this delicious treat. Whether you're an experienced baker or just starting out, this recipe is sure to impress. So, roll up your sleeves and let's get baking!

S’mores desserts are typically a little maximalist for my taste. But over the past couple of years I’ve been lucky to spend a portion of my time in the Hudson Valley, about ninety minutes outside of New York City, where, thanks to the regular occurrence of indoor and outdoor fires, I rediscovered my childhood love of classic s’mores. It got me brainstorming ways to translate s’mores into a more refined dessert, and since nothing is more refined than a chocolate tart, that became my starting point. The filling is a basic ganache lightened with whipped cream to give it a mousselike texture (a genius technique I learned from Dorie Greenspan, who uses it for the topping of her chocolate Lisbon Chocolate Cake). It’s set inside a thick graham cracker crust and topped with my homemade marshmallow (note that you should wait to prepare the marshmallow topping until after you’ve filled the tart)

I am slightly embarrassed to admit that as a dessert person, and more specifically as a cake person, I hadn’t spent much time getting to know tres leches cake, a beloved Latin American dessert, prior to this book. But, as tres leches is a sponge cake soaked liberally with three kinds of dairy (usually sweetened condensed and evaporated milks, and one other), I knew we’d be a good match. At the time I developed this recipe, I’d been playing around with the idea of a sponge cake lightened with whipped cream rather than egg whites. The whipped cream contributes butterfat as well as air, producing a sponge that is light but firm—absolutely perfect, as it happens, for tres leches cake, which needs sufficient structure to be able to absorb all that liquid. When I tasted my first test, the delicate flavors of cinnamon and cream called out for a toasted nut, so I added finely chopped toasted hazelnuts to the batter. The result is a slightly unusual but very special cake.

Today we have a simple recipe for you that celebrates one of my favorite flavors in baking, Butterscotch. Follow along as Claire Saffitz makes the most delicious Butterscotch Blondies.

One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.

In today's episode Claire Saffitz teaches you how to make Monkey Bread. Perfect for any holiday party.

In today's episode Claire Saffitz teaches you how to make classic lemon bars. Perfect for any holiday party.

One of Claire's favorite things about summer is spending time on Cape Cod with her family and eating her mom’s blueberry buckle. It’s a Martha Stewart recipe from many years ago, and it was her introduction to buckles, a category of streusel-topped cakes that incorporate lots of fruit. What Claire loves about Martha’s recipe is that it’s almost more fruit than cake, featuring clusters of berries barely held together by a tender batter. She wanted to create a similar blueberry buckle that incorporated the flavors and textures of corn, since corn and blueberries are natural partners. Claire does this two ways: First, crushed cornflakes are mixed into the streusel topping, contributing a light and satisfying crunch, and second, cornmeal is added to the batter, providing some textural contrast against the soft berries. Follow along with Claire Saffitz and serve the buckle with vanilla ice cream for dessert and then enjoy again for breakfast the next morning.

Claire Saffitz Ask Me Anything (Reacts to Novympia / Drunk Baking Requests) | Claire-ified

Buckwheat’s earthy, mineral flavor shines in this easy crisp that is filled with bright, juicy cherries and studded with crispy buckwheat groats toasted in browned butter. Make this when you have a glut of sweet cherries in the summertime, or use frozen pitted cherries and make it whenever you want.

Claire Saffitz Makes Easy Vanilla Maritozzi Recipe

Baked Alaska, consisting of molded ice cream set atop a sponge cake base and covered in toasted meringue, is not exactly a simple dessert, but there are ways to make it simpler: definitely use store-bought ice cream, assemble it in stages, and rely on your oven to do the work. In this episode, Claire shows you a summery, strawberry-laced, individualized spin on Baked Alaska using her new KitchenAid Smart Oven.

Introducing on the Dessert Person YouTube channel, the inaugural recipe from Claire’s new book, What’s For Dessert. It’s an easy but carefully crafted recipe that honors one of the pure joys of late summer: ripe peaches. This is the peach cobbler of your dreams, featuring a fluffy and tender biscuit topping (with none of that squidgy, under-baked layer of dough underneath) and a silky bed of lightly sweetened peaches that’s neither gloopy nor watery.

Pineapple Upside Down Cake is a an oldie but a goodie, and with just a few upgrades – like adding browned butter to the cake, swapping in fresh pineapple for canned, and perfuming the whole thing with good dark rum – it becomes a remarkably delicious and complex dessert. It looks impressive but comes together in one skillet. Check out this episode for Claire’s take on the classic as well as SNEAK PEAK AT WHAT’S FOR DESSERT, Claire’s new book due out Nov. 8th

The conventional wisdom is that it’s too hot to bake in summertime, but that’s exactly when Claire’s baking goes into overdrive, turning all the seasonal fruit into jammy, buttery, crisp-crusted pies. For a superior ratio of crust to filling, though, give slab pie a try, specifically this Blueberry Slab Pie. The filling comes together quickly using frozen blueberries, so you can make it any time of the year, and it’s baked in Made In’s beautiful and hyper-functional porcelain baking slab, which is thermal-shock resistant and can go from freezer to oven to table.

In this episode of Dessert Person, we show you three ways to make Peanut Butter Cookies

In this special episode of Dessert People, we took our show on the road to sunny Los Angeles and spend some time in the kitchen with Emma Chamberlain, hummus connoisseur and YouTube sensation. Watch Emma and Claire make Crispy Olive Oil Breadsticks with all sorts of flavorings and toppings, perfect for dipping and sure to dazzle your friends and guests at any party.

A treat for me as a kid was walking from my house to the St. Louis Bread Company, a family-owned, fast-casual bakery and cafe (later sold and turned into the Panera chain), and buying a snack from the pastry case. I would often get one of their cherry or blueberry and cheese danishes. It felt like a very fancy treat then, and that’s still how danishes feel to me now. Watch and follow along as Claire Saffitz walks you through her Kouign-amann recipe and creates delicious Blueberry Cream Cheese Danishes.

A quiche is simple in concept, yes, but this recipe has quite a technical process. Claire Saffitz demonstrates how to make the best quiche by parbaking the crust to prevent sogginess and ensure the structural integrity of the tall sides. Claire walks you through step by step on how to parbake and how to protect against any leaks by diligently patching the crust and setting it with a bit of egg wash before adding the crust. Follow along and give this Quiche Recipe a try - perfect for breakfast, lunch or dinner.

Ever have a burning bread question you wished you could ask a real baking expert? Bread Flour vs All Purpose? Problems with Starter? Best Baking Tips & Hacks? Well, you might have these questions answered because Claire is back to address all your burning queries in this mini-series called Claire-ified.

Raise your hand if you have a sourdough starter languishing in the refrigerator? If you do, fear not, even a neglected starter can be revived, just check out Claire’s tips for how to keep a starter fed and happy in your fridge so sourdough bread is always at your fingertips. Then, watch Claire make wholesome, light, and whole grainy pancakes with the discard, since adding the extra starter means delicious pancakes with no waste!

Bread is what I make when I feel happy, or sad, or stressed -- or just when I am in the mood for fresh, delicious, bread! The process is just as rewarding as the end result, so it’s never too late to learn the basics of sourdough bread-baking. Here Claire walks you through the steps, especially the home-friendly method of baking bread in a Dutch oven.

How To Make Sugar Cookies With Claire Saffitz

CLAIRE SAFFITZ MAKES JELLY DONUTS

Join us in giving thanks and looking back at a the past year of Dessert Person videos. Thanks to all the subscribers and viewers who supported the channel, made recipes from Dessert Person, and learned a little about the power of baking along the way.

I love an elaborate dessert on occasion, but after lots of trial and error, I’ve learned over time that when it comes to apple pie, simplest is always preferable. For Thanksgiving, what I want underneath a scoop of vanilla ice cream is a slice of buttery, cinnamony pie that tastes of apples and features a variety of textures. This pie, with an oat crumble topping rather than a top crust of lattice, checks all of those boxes.

Apple Cider Doughnuts, that stalwart of autumn and a harbinger of the holidays, are often oily, lacking in apple flavor, and disappointingly stale. But it’s not their fault! Turns out doughnuts are better made at home so they can be eaten fresh, and as long as you follow Claire’s tips for a successful cake doughnut, you can enjoy this perfect taste of fall! Follow along.

How To Make Buttercream Frosting (3 Ways) | Dessert Person Today on Dessert Person, Claire Saffitz walks you through 3 different variations (Swiss, Italian, French) for buttercream frosting. Although the french-style buttercream requires a bit of choreography - Claire believes it might be the best chocolate frosting you'll ever try. You can find the recipe for Claire's Silkiest Chocolate Buttercream on page 359 in Dessert Person.

In case anyone needs reminding, baking is more than just sweets — it can be dinner! This Crispy, Cheesy Pan Pizza is an all star recipe by the amazing bakers at King Arthur Baking Company, so who better to walk Claire through it than her good friend David Tamarkin, King Arthur’s editorial director. Everyone deserves a little pan pizza in their life, and this one delivers and then some. .

Sour Cherry Pie occupies a perch on the dessert hierarchy above all others, sitting high and mighty. That’s because sour cherry pie, when executed well, has juicy but set filling, a balanced sweet-tart flavor, and golden flaky pastry. It’s everything a dessert should be and more. Here is Claire’s, inspired by the pies her mom used to make when she was a kid and informed by all the pie-making wisdom she’s gathered in her baking lifetime. Sour cherry season is fleeting, but seek out frozen ones and make this pie all year long.

If you're in a hurry and looking for a quick and easy homemade doughnut that isn't too greasy or heavy then this recipe is for you! On this next installment of “Dessert People,” Friend and Author of "Life is What You Bake It" Vallery Lomas shows Claire how to make easy Old-Fashioned Doughnuts. These cake doughnuts come together quick as they are not yeast-raised and the added sour cream provides for a fantastic taste and texture.

Don’t know what to make with your late-summer farmers market fruit haul? Try this simple custard tart — a crisp but tender base filled with a rich vanilla pastry cream — and top with any fruit you like. This is one of those desserts that might call to you from the pastry case in the bakery with its gleaming and perfectly arranged fruit, but homemade is almost always better. Claire walks you through all the steps.

Think you have to make a zabaglione or ladyfingers or anything technical to make tiramisu? Think again! On this next installment of “Dessert People,” Pal and Munchies Culinary Director Farideh Sadeghin shows Claire how to make easy and non-traditional Nutella and Bourbon Tiramisu.

Is there anything better than birthday cake? I don’t know about you, but to me, bday cake always means yellow cake and chocolate frosting. This vanilla-scented cake bakes up extremely light and tender, but still has the unmistakable richness and color of a yolky batter, while the super-easy frosting gets balance and tang from cream cheese and unsweetened chocolate. Claire gives lots of pointers for layer cake construction, like what to do if you’re trying to frost it in a 90-degree kitchen (hint: it involves an AC window unit).

One of the great things about baking is discovering that you can make a pastry at home that tastes better than one from a cafe. On this episode of Dessert People, pastry chef Natasha Pickowicz shows Claire how to do just that — and in the process, convinces her that a proper scone can be tender, light, flavorful, and not at all dry. Check out the episode for all the secrets to making a scone so good that it will change the mind of scone skeptics everywhere.

Ever have a burning baking question you wished you could ask a real baking expert? Does your pie dough flop instead of flake? Ever botched a batch of brownies without knowing why? Well, you might have these questions answered because Claire is here to address all your burning queries in this new mini-series called Claire-ified.

After months of isolation, Claire is overjoyed to welcome kindred spirit dessert people -- friends, colleagues, fellow pastry chefs -- into her kitchen to bake something together. First up in this series we’re calling (what else) Dessert People? Claire's good friend and food stylist (maybe you've seen her work in Dessert Person?) Sue Li. Watch Sue and Claire attempt to make swirled meringue cookies, mostly fail, and then drown their sorrows in a comforting and delicious meatball recipe that Sue has loved since childhood. It's fun, a tad crazed, and delightful.

Let me tell you a story about rhubarb. It’s a vegetable -- a stalk more specifically -- that grows every spring and has a piercing tart flavor and pretty ruby red hue. Some people don’t like the flavor, but those people don’t get what a special flavor and texture it has! In this rhubarb cake, Claire uses it three ways -- placed in decorative rows on top, cooked down into mush and incorporated into the batter, and chopped and folded into the cake. It’s a celebration of rhubarb, a harbinger of warm weather and an inspiration to dessert people everywhere.

Heading into spring and summer fruit season, for your consideration: a light, lemony, interesting-in-good-way cheesecake that pairs perfectly with any topping. The key ingredient is goat cheese, which adds a complex flavor, and the key technique is using less filling to keep a reasonable filling-to-crust ratio. See Claire’s tricks for avoiding a soggy bottom and a cracked top!

Traditional cornbread this is not, but you won’t be overly concerned with strict definitions or categories when you try this savory, slightly spicy, bacony, baked corn [insert name here: cake, bread, pancake, etc.]. It’s a maximalist bakers’ dream, filled with lots of flavorful and textural bits that complement the corn flavor. Best of all, it’s baked in the same skillet used to cook the filling and comes together with two bowls and a whisk.

In this episode of Dessert Person, Claire teaches her brother-in-law Nick, a dessert enthusiast but amateur baker, how to make Croquembouche. It’s a French tower of caramelized cream puffs and an exceptionally challenging pastry feat that combines lots of technique, precision, and architecture.

What makes the best chocolate chip cookies? In Claire’s opinion, it’s a chewy edge, soft and chewy center, puddles of chocolate (in this case, dark and milk), a healthy amount of salt, and, crucially, lots of butterscotch-y flavor from the interplay of vanilla, brown sugar, and brown butter. That might sound like a lot, but it all comes together easily in a couple of bowls, no stand mixer required.

Part of being a dessert person is celebrating all the possibilities that baking offers -- in this episode, it’s a beautiful savory tart filled with caramelized onion and endive and topped with a fresh, bright salad of bitter and tender greens (this salad pizza is all dressed up). Who said baking can’t be dinner?

Follow Claire as she walks you through the steps to getting those telltale nooks and crannies in your English muffins and how to make sure they cook all the way through in a skillet or griddle. Whether you like it sweet with jam or savory as the base of a breakfast sandwich, you’ll love the versatility of a freshly cooked English muffin.

Part of being a dessert person is celebrating all the possibilities that baking offers -- in this episode, it’s a beautiful savory tart filled with caramelized onion and endive and topped with a fresh, bright salad of bitter and tender greens (this salad pizza is all dressed up). Who said baking can’t be dinner?

Follow Claire as she walks you through the steps to getting those telltale nooks and crannies in your English muffins and how to make sure they cook all the way through in a skillet or griddle. Whether you like it sweet with jam or savory as the base of a breakfast sandwich, you’ll love the versatility of a freshly cooked English muffin.

Claire Saffitz engineered this seedy maple breakfast muffin to actually taste good while also providing some nutrition (in the form of seeds, whole wheat, and blueberries). It’s finally a blueberry muffin you can feel good eating -- and did we mention it’s vegan?

Join Claire as she takes you around her small NYC apartment kitchen for a quick kitchen tour and provides quick tips for making the kitchen as functional as possible.

Spring is around the corner, but if you need a pick-me-up in dessert form, look no further than this sunny, zingy, Meyer lemon tart with a hidden ribbon of raspberry jam. It’s one thing Claire loves to make in winter, using the gift of Meyer lemons, but is even more classic if made with regular lemons all year round.

After much testing, this is her ideal sticky bun, a soft, nutty, maple-y swirl scented with cardamom and orange zest. Claire thinks it’s a whole lot better than a giant, overly sweet Cinnabon cinnamon roll, although — ahem — some family members disagree. It’s a family affair this episode!

In this episode, Claire shows you how to make the most of whole vanilla beans, from extracting the seeds to making your own vanilla extract. It’s a simple process but will ensure that no part of the splurge-worthy ingredients goes to waste.

One of Claire’s favorite desserts from childhood is, Gooey Butter Cake, a St. Louis tradition unlike any other cake. While most recipes call for a box cake mix, Claire takes it back to its German origins as a yeasted coffee cake base with a buttery, gooey, vanilla-scented topping. THEN, Claire puts fellow STL-native, longtime friend, and comedian extraordinaire Jo Firestone to the taste test while the two settle old Gooey Butter Cake beefs.

In this special episode of Dessert Person, Claire Saffitz and her special guest go off-script and decide to make a recipe together just for fun. Check it, and learn from the one and only Gaby Melian how to make empanadas with the prettiest twisted edge.

Claire Saffitz goes through and explains her 13 essential kitchen tools, most of them small, simple and inexpensive, that put her (and all home bakers) on the road to success. Do you need them all? Maybe not. But if you’re committed to learning how to bake at home, these certainly help.

Claire's favorite brownie is chocolatey but not too intense brownies with multiple textures, but chewiness above all. Enter, Claire's recipe for Malted Forever Brownies -- so good, it’s pretty much the only one she plans on making until the end of time.

Fortunately you need no special occasion to make this delicious, celebratory, kid-friendly, and deeply nostalgic confetti cake. A tender white birthday cake studded with rainbow sprinkles and covered in smooth, tangy cream cheese frosting, it tastes like childhood (which is to say, better than the box).

In this video Claire will show you a method to help coax out some moisture to help correct the typical problems that happen when making tarts, and leave you with a delicious tarte tatin that is every bit as good as the traditional version. Claire believes this recipe with buttery pastry, caramel, and apples can not be beat in a dessert.

Watch Claire Saffitz make soft & crispy focaccia, a recipe from her cookbook, Dessert Person. Not only is the recipe forgiving, making it a great introduction to breadmaking for novice bakers, it's incredibly versatile and serves as the perfect accompaniment to any meal (hello, soup weather!). You might be surprised to see just how easy it is to make a tall, fluffy, light focaccia.