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Giveaway: Enter to Win This Panasonic Breadmaker
A breadmaker is one of those items people seem to include on their wedding registry or birthday list, but hardly ever buy for themselves just because. Well, a breadmaker fairy knocked on our door and handed us one to give away to a lucky SE reader here. First we let our bread baking columnist dbcurrie test out the Panasonic SD-RD250 breadmaker, which was created in partnership with the Culinary Institute of America. "This is the first breadmaker I've tried that has produced what I would (in all my yeasty snobbishness) call bread. The instructions are clear, and cleanup is simple," she said. Enter to win it here!The Food Lab: How To (Sort Of) Make Naan at Home
In many ways naan resembles really great Neapolitan pizza crust. It's a soft dough cooked at extremely high temperatures. When it's at its best, it should be puffy with a crackling thin, crisp crust spotted with bits of smoky char that breaks open to reveal airy, stretchy, slightly chewy bread underneath. Painted with melted butter (perhaps flavored with a bit of garlic) and sprinkled with good salt, it's so good on its own that sometimes I have to talk my curry down from its fits of jealousy.Raisin Bread: Way or No Way?
As evidenced by today's sandwich dispatch, raisins in bread is quite the polarizing topic. Whether you're an advocate or naysayer, you probably have an opinion on the issue. Should it be allowed as the bread foundation for reubens or other savory sandwich fillings? Grilled cheese? Turkey? Blasphemy, or sweet and salty nirvana? Please share your thoughts on raisin bread (and whether or not the presence of cinnamon swirls is a factor).The Nasty Bits: Lard Focaccia
Why would you want to make lard focaccia? If you want your focaccia to taste like lard, of course. As an added bonus, as the focaccia bakes your entire house will smell like lard, though you can also use duck fat or mix in a little bacon fat if you'd prefer something with a smoky flavor.Mixed Review: Canterbury Naturals Flatbread
The flatbreads were tender and easy to pull apart, pleasingly chewy, and perfect for sopping up leftover olive oil or grilling sauces. While I couldn't detect any significant sundried tomato flavor, the flatbreads were garlicky and spicy, and had a nice hint of salt. I would definitely recommend them as an accompaniment to grilled fish, eggplant, or saucy chicken.Snapshots from Dijon: Torsade Flammande from Boulangerie Paul
This is a breadstick that will surely haunt my dreams, and perhaps one worth even attempting to replicate at home. Imagine a torpedo-shaped roll of the best quality—open-textured, chewy, crusty French bread—then stud that bread with oozing pockets of melted emmenthal and salty nuggets or mimolette, the cantaloupe-shaped cheese from Lille. Sharp and salty, with a Parmesan-like texture, mimolette is colored bright-orange with annatto and has a mottled surface that's been treated with cheese mites introduced to add their distinct hazelnut-scented aroma.The Food Lab: The Science of No-Knead Dough
I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that. Even more interesting to me than that it works is how it works, because by understanding the how, we can then modify the recipe to fit many different baking situations, even improving its flavor.Pão de Queijo: Brazilian Cheezy-Poofs
Pão de queijo, Portuguese for cheese bread, are tiny cheese puffs made with yuca (not to be confused with yucca) flour and a slightly sour, tangy fresh cheese. They smell awesome when they're hot.Snapshots from Germany: Bread Bakeries
The most popular German bread must be the plain-looking and tasting Brötchen (white breadroll), eaten for breakfast with jam and for lunch with butter and slices of cheese or salami, or simply served beside your wurst (sausage). I always use three-day-old pretzel bread in my meatballs and for my knödle (German potato and bread dumpling).Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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