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The Food Lab: Baking Powder vs. Baking Soda
Baking powder and baking soda. Both of them are used so frequently in quick baking projects that unless you are a recipe developer, rarely do you consider what each of them actually does for your finished product. How come my scones call for baking powder, but my buttermilk biscuits call for a mixture of powder and soda? Is there an easy way to substitute one for the other if I don't have both on hand? And why do I have to bake my muffins right after mixing the batter? This edition of the Food Lab is a quick and dirty guide to how they work, and how they affect the outcome of your recipe.Breakfast Sandwich Poll, Part I: What's Your Favorite Bread?
As you've maybe noticed, we sit around thinking about breakfast sandwiches pretty often. The question of what constitutes the perfect breakfast sandwich—the bread, the meat, the cheese, the egg—is entirely subjective. But we're trying to get as close as possible to what y'all consider to be the perfect composition for the breakfast chapter in the Serious Eats book we're working on. So first thing's first: what's your favorite bread? Take the poll! »Favorite Bread for French Toast?
[Photograph: Robyn Lee] French toast comes in all sizes and shapes: the average thick white bread, brioche, challah, some nice cinnamon-raisin, or maybe the special Italian holiday bread Panettone. But Cakespy has me salivating for this croissant French toast from the Doug Fir Lounge in Portland, Oregon. "This is possibly the most wonderful way to bring day-old croissants back to life that I have ever seen. These compressed crescents contained rich, buttery flavor in every bite." Mmm, repurposed croissants. Ever tried this? Or have another favorite spin on French toast? Related A Breakfast of Eggy Bread, or Savory French Toast Apple-Gruyère French Toast Cap'n Crunch French Toast...A Southern Biscuit and Dinner Roll Taste-Off with Nora Ephron
Nora Ephron helped us taste test three kinds of frozen biscuits. Which one did we like the best?California Eatin': Dutch Crunch in the Bay Area
Growing up in the Bay Area, there was a single bread of choice for sandwiches. No, not San Francisco sourdough--lunches came on Dutch Crunch, a dense, doughy bread with a moist crumb. But what sets it apart from other breads? The crackly top, with crunchy little bits growing from the paler crust underneath.Mixed Review: Thanksgiving Cornbread
While you'll never catch me scooping cranberry sauce from a can, or dipping my drumstick into bottled gravy, I will confess to baking last-minute cornbread from a box. Incredibly cheap, impossibly easy, and ready in minutes, cornbread mixes are a decent option when you're short on time yet still want to serve fresh-from-the-oven bread with your holiday meal.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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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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