I know that I’m not the only one who has gone through multiple nonstick frying pans over the years, replacing the pans as they lose their nonstickiness or treating them like regular pans and simply increasing the amount of oil that I cook with to keep food from sticking to it. I …
There are some recipes that I’ve tried out thinking that they won’t really work out, when it seems like they’re missing an ingredient or the instructions are very strange. Sometimes, they really are missing an ingredient, but other times, the recipes really surprise me and Maida Heatter’s Pecan Chews, from Maida …
Although you do generally need an ice cream maker in your kitchen, homemade ice cream is a great type of recipe to add to your repertoire and David Lebovitz’s The Perfect Scoop is a great book to start with. The book covers all kinds of ice creams, sorbets, sherberts and granitas, as …
Some recipes look intimidating because they’re long. Sometimes, recipes are long because they are very complex and involve a lot of totally different elements. Sometimes, they’re long because the involve a lot of the same elements. Good spice cakes are like this because they often have a half-dozen more ingredients than a plainer …
Finally, you can have your cookies and eat them, too. Actually, you could always do that – assuming that you could make or buy the type of cookies you wanted to eat. A weird new invention know as Meta Cookie was just unveiled this week in Los Angeles that simulates the visual …
Checkerboard cake pans have been around for quite some time. They’re round cake pans that come with a special insert that lets you add different colors or flavors of batter to the cake and keeps those components separate, so that the finished cake has a checkerboard-like appearance when sliced. They’re neat, …
Basic bread has yeast, flour, water and salt as its primary ingredients. Whether you add in the yeast yourself as active dry or instant yeast, or rely on naturally occurring yeast, as you might for a sourdough bread, the basic bread ingredients don’t change. I often have people questioning …
Maybe it’s not fashionable to admit it anymore, but I like milk chocolate. I like that it is creamy and sweet, with a good balance of darker chocolate and dairy notes. I tend to think that it is under-appreciated when it comes to baking these days because some people are so set …
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