I admitted missed the whole craze of mirror-glazes - the shiny cake coatings that can produce some truly amazing-looking cakes. Despite the warnings that these glazes often don’t taste as good as they look, I was determined to understand the process. Though they are traditionally made with mousse cakes
My ideal breakfast waffle has a thin crisp exterior embracing a fluffy center, with just enough sweetness and flavor to make them enjoyable plain, but no so imposing that the distract from any accompaniments. In reality, many waffles are dense and heavy, weighed down by too much butter. Admittedly, there
After many reasonable, but largely uninspiring attempts ate creating German-style soft pretzels at home, I recently tried some new recipes and came across a formula that worked (more to come soon). The strong alkaline condition from lye imparts the prezels with a deep, slightly bitter flavor that adds a distinctive
Homemade natural peanut butter is shockingly easy to make. Take some roasted peanuts (or roast them yourselves) and blend or food-process them until they transform into a smooth creamy spread. I have been supplying my family with peanut butter using this method for years. Storing the peanut butter in the
Bagels are a food which evoke strong emotions in many people. This simple boiled roll has spread far and wide and, in the process, has led to development of many styles, each of which has their advocates. The most iconic are the New York Bagel, with its characteristic combination of
Flour' Bakery’s Brioche au Chcoolat is a favorite in my household. Even my attempt to make a mini version of these popular buns failed to slow down the rapid consumption of these treats. I often wondered if this same base recipe would do well with flavors other than
While I am ambivalent toward conventional potatoes, I enjoy a range of sweet potatoes (which, by the way, are not closely related to potatoes). I don’t particularly care for the conventional varieties commonly seen in supermarkers (e.g. Hannah, Garnet, or Jewel), but gravitate more towards various purple varieties.
I recently posted about my enjoyment of the Yeti Rambler mug, which I continue to use regularly for coffee. Sometimes my prolonged coffee nursing exceeds the heat-retaining capabilities of the Yeti. This is where the Ember Smart Mug 2 comes in. It is admittedly an excess; most people would scoff
Modifying baked goods to change the flavor profile is not always challenging. For small modifications, it may be as simple as swapping one extract for another or changing a spice combination. When ingredients have the potential to change the consistency of the batter or dough, it may require more adjustment
Even though I'm not a vegetarian, I have dabbled in the world of fake meats through the years. Most of the time, I find the substitutes are a weak imitation of the original and that a plant-based meal that doesn't try to masquerade as something else
Confession: I’m not a big fan of chocolate chip cookies, or any cookies for that matter. I don’t mind them, but they’re not my preferred dessert. However, my family loves them, and demands them on a regular basis. Over the years, I’ve honed a recipe, tweaking
Gingerbread cookies are a classic holiday dessert. Their simple flavor profile and lack of complex texture begs for some decoration. Cookie cutters help with the visual appeal, but I often feel pressure to add something more complicated. Royal icing, a mixture of egg whites and sugar, is the standard go-to,
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Coffee is part of my routine morning ritual, but finding an ideal mug for getting me through the morning has been a challenge. Meet the Yeti Rambler mug, a 10 oz insulated metal mug that’s perfect for meeting the requirements of my morning brew: keeping the coffee warm while
dessert
Despite their simplicity, cookies can be unpredictable. One of the biggest challenges is how much they spread during baking. Too much spread and they end up too thin and crispy; too little and they can be thick and cakey. If not monitored closely, the unpredictable spread can result in over
dessert
Common problem in my house: we’re running out of desserts but I don’t have time to put together something complicated. The solution? An easy crowd pleaser – chewy chocolate chip cookie bars from King Arthur Baking. They come together quickly with a bowl and a spoon, and can be
seafood
I have not delved much into the world of Korean cooking, but I have made my share of fish dishes. Cod is a perennial challenge because it is extremely lean and nearly devoid of flavor. It serves serves as a largely blank palette, but needs attention in order to be
bread
The best bagels I’ve found remain the ones I make based off of Stella Parks’ recipe, but that doesn’t mean that there isn’t room to try something different. I spotted an ad for Better Brand’s bagels. The company portrays these as a healthier alternative to a
dessert
I am by no means a doughnut aficionado. I enjoyed them as a child, but find them too sweet and rich as an adult. I admit to having a nostalgic fondness for chocolate cake doughnuts, but I know that many prefer the airier yeasted variety. Yeasted doughnuts are surprisingly easy
dessert
I bake the cakes for everyone's birthday in my home, including my own. For my birthday this year, I chose to deviate from the standard panel of cakes and made Cook's Illustrated Gingerbread Layer Cake (subscription required). It has a strong spice flavor that's
dessert
Serving size can make a big difference with food, especially finger foods. Smaller sizes can make imposing desserts or sides more accessible by empowering eaters to control the quantity. I have adapted Flour Bakery's famous Brioche au Chocolat recipe for my own use, cutting down on the size
dessert
The New York Times' Italian Ricotta Cookies are a favorite in my household. Light and fluffy, the cookies are more cupcake top than cookie. The cookies themselves have a touch of lemon zest, but fresh lemon juice in the icing brings a fresh brightness while taming the sweetness. The
dessert
The Breville Control Freak is an arguably over-engineered induction cooktop that excels at precise regulation of temperature with a surface sensor (used to measure the pan) as well as a probe-style sensor. You can easily switch between the two, and the probe has both oil and non-oil setttings. Since receiving
dessert
Ripe summer strawberries are a great way to add character and a subtle sweetness to desserts. Strawberry shortcake is a perennial favorite, but the heaviness of the biscuit can be a bit much when warm weather may be better paired with a lighter treat. Fat-free angel food cake is the
dessert
When shopping for kitchen appliances before an old renovation, the saleswoman touted the benefit of convection in an electric oven. To ensure even cooking when cooking two sheet pans of cookies, recipes recommend swapping the upper and lower racks and rotating the pans midway through cooking. Not necessary with this