Gourmet Makes

Bon Appetit's Senior Food Editor and pastry chef Claire Saffitz attempts to make a gourmet Twinkie without the hard-to-pronounce chemical ingredients. The first test is Genoise cake, an Italian sponge cake. For the creamy filling, Claire uses 7 minute frosting. The second test is yellow cake and buttercream filling. Next comes chiffon cake, a light cake that uses vegetable oil. Finally, with some help from Test Kitchen Manager Brad Leone, Claire decides to "Frankenstein" the recipe.

Do you gush with curiosity over little, chewable sugar blobs filled with goo? Claire Saffitz deconstructs and improves one of our favorite childhood candies!

You love Cheetos. But do you know how to make them? Pastry chef Claire Saffitz goes on a 3-day experiment to make and improve on Gourmet Cheetos!

Claire Saffitz takes on another challenge, this time to recreate the tastes of the rainbow... Gourmet-style.

What makes the oreo the king of the cookie? Claire attempts to find out as she makes a gourmet version of the greatest sandwich cookie of all time.

Twizzlers come in just about every flavor under the sun, but Claire only has one goal in mind: make a gourmet version of everyone's favorite. That's right -- the original, cherry-ish flavored Twizzler.

Sno Balls. Baby boomers will remember this post-World War II junk food favorite. Claire Saffitz returns to the Test Kitchen to try her hand at making gourmet Sno Balls.

Claire. Is. Back. AGAIN. And this time she is attempting to make gourmet instant ramen. Everybody loves instant ramen, with its ludicrously salty, umami-rich spice packets and its impossibly wavy fried noodle bricks. Can Claire make a fancy version of this 70%-of-your-daily-sodium snack?