Archive | baking

Your Convection Setting May Not Be the Best Choice For Baking

If you have an oven with a convection setting—meaning it is equipped with a fan that circulates the hot air around the food—it may be tempting to use it on your cakes, cookies, and biscuits to help things cook “more evenly.” However, according to Patron Saint of Good Baked Things, Stella Parks (aka The Brave […]

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Ditch The Strawberries And Make This Rhubarb Cake

Rhubarb rarely gets a starring role in desserts, with most recipes relying on strawberries to temper its raw, unpleasant sourness. This classic pairing, while tasty, makes very little sense to me. Rhubarb shines when gently cooked, but a hot oven destroys everything that’s special about a ripe strawberry—so why do we…Read more… Continue Reading at […]

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What Not to Make in Your Instant Pot

I really, truly love my Instant Pot and, based on the many blogs, recipes, and Facebook groups, the rest of the world does too. But, as with any hyped appliance, things are getting a little out of control. And knowing when not to use the Instant Pot can be just as valuable as knowing when […]

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Become a Better Cook by Keeping a Spoon in Your Salt Cellar

As an unapologetic craver of the glorious mineral that is sodium chloride, I firmly believe that anyone who’s serious about cooking needs an easily-accessible salt cellar. No other ingredient changes the way you perceive flavors like salt does; while it’s rarely the sole seasoning agent in a recipe, it’s the most…Read more… Continue Reading at […]

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To Bake Better Bread, Use Filtered Water

Baking beautiful bread requires the skillful manipulation of three big, messy variables: technique, equipment, and ingredients. Poor technique accounts for most subpar results, but a sudden change in kitchen conditions or ingredient availability can throw even a seasoned baker for a loop. If your bread has started…Read more… Continue Reading at http://lifehacker.com

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To Bake Better Bread, Use Filtered Water

Baking beautiful bread requires the skillful manipulation of three big, messy variables: technique, equipment, and ingredients. Poor technique accounts for most subpar results, but a sudden change in kitchen conditions or ingredient availability can throw even a seasoned baker for a loop. If your bread has started…Read more… Continue Reading at http://lifehacker.com

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How to Make Stuffed Pretzel Bites With Pizza Dough

I love a good mall pretzel. Soft, slightly chewy, with a bunch of salt and that trademark hint of bitterness—few snacks are as comforting and nostalgic. I also love a good pretzel dog, pretzel bite, or cheese-stuffed pretzel situation. I do not, however, love making dough.Read more… Continue Reading at http://lifehacker.com

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How to Turn a Cocktail Into a Pie

Dessert and cocktails both come after dinner, but combining them is a tricky business indeed. The best boozy desserts neatly split the difference between sugary treats and nightcaps; the worst are indistinguishable from mild physical assault. Sadly, the latter is far more common than the former—but it doesn’t have to…Read more… Continue Reading at http://lifehacker.com

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Clean Out Your Fridge by Baking Some Bread

If you’ve happened to visit Pinterest in the last five years or so, you have no doubt seen a recipe or ten for some iteration of three-ingredient, no-knead bread. These recipes are popular for good reason. Not only are these loaves extremely impressive for the amount of work they demand, they are excellent vehicles…Read more… […]

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You Should Make Molten Chocolate Cakes in Your Instant Pot

The molten chocolate cake may have had its heyday in the 90s, but I’ll be damned if I’m going to stop making and eating them. Maybe it’s because they were the first “fancy” dessert I ever made in an attempt to impress another human, but I associate them pretty firmly with cliche romance, which is […]

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Salted Butter Has Always Been the Secret to Better Cookies

Alison Roman’s salted butter chocolate chunk shortbread cookies are everywhere. Bon Appétit, Eater, Nylon, Smitten Kitchen, and The New York Times have covered them in glowing detail; The Cookies pop up on my Instagram discover feed literally every day. The best recipes are more than the sum of their parts, but the…Read more… Continue Reading […]

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You Need a Mini Cast Iron Pan

It’s a pretty popular culinary opinion that everyone should own a cast iron pan, but I am of the opinion that everyone should also own a mini cast iron pan. Like its classic, 12-inch counterpart, the mini has a myriad of delicious uses from appetizers to dessert. Here are my favorites:Read more… Continue Reading at […]

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Make a Four-Flavor Cheesecake Sampler in Your Instant Pot

It has been well-documented that pressure-cooked cheesecake is the greatest trick the Instant Pot ever pulled, but such recipes are usually limited to one flavor. Here, with the clever use of little jars, we’re going to make a cheesecake sampler perfect for those with fear of flavor commitment.Read more… Continue Reading at http://lifehacker.com

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Toasted Cream Is the New Brown Butter

Non-enzymatic browning gives us many gifts. The crust on a loaf of bread, the umami-rich taste of browned onions, the nutty wonder that is browned butter—all of these things are deeper, more flavorful versions of themselves. You’ve probably been browning your butter for some time now, but the good people at Serious…Read more… Continue Reading […]

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