Serious Eats: Talk
How do you create the best tasting crunchy crouton?
I love the little bonus crunch croutions add to salads & soups! Do you have a secret seasoning & method to making these crisp bites? Kind of bread? Oil vs butter? Herbs or cheese? I like the large toasted bagette-type topped with melted brie or gruyere for soups. Any store-bought brands meet your crouton criteria?