One of my favorite parts about breads – especially homemade bread – is the crispy crust that forms in the oven, but a crispy-crust bread isn’t always ideal for all applications. Sandwiches and hamburgers, for instance, usually do better with something a little softer. I love my standard hamburger bun …
Cookbook author Lori Longbotham has a whole series of cookbooks that start with the word “luscious” in the titles. Luscious Chocolate Desserts. Luscious Berry Desserts. Luscious Lemon Desserts. The word is excellent for inspiring thoughts of richly satisfying, melt-in-your-mouth desserts and indulgences, but …
Honey can be a great ingredient to bake with because it really adds a lot of moisture to things. It also helps to keep baked goods moist over time, so a cake or bread that has honey in it will often taste fresher than one without after it has been stored for …
Spelt flour is one of the most popular whole grain, non-wheat flours available. It shows up in pastas, breads and in a variety of specifically wheat-free recipes. But what exactly is spelt flour?
Spelt is a cereal grain in the wheat family, but it is not the same thing as …
Passover starts this weekend and, along with near-continuous TV showings of The Ten Commandments (starring Charlton Heston, of course), those who celebrate the holiday are obligated to abide by some rather strict dietary requirements. There is a fast before the holiday starts, a seder full of symbolic dishes and a ban on …
I am constantly traveling with baked goods. Cookies, cakes, muffins, pies – you name it and I’ve packed it up into my car and carried it off to be shared with friends. As you might expect, I have a number of different kinds of cake carriers and other assorted airtight containers for …
The winning recipe from the Pillsbury Bake-Off has been getting a bit of flak because it uses refrigerated cookie dough. As creative and tasty it may be – not to mention a good use a General Mills products, which was a requirement of the competition – for many …
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