Somewhere along the way, our culture dismissed milk chocolate as kid's stuff, relegated to cheap bunny rabbits, s'mores, and wildly sweet confections, while we reserved dark chocolate for more refined palates. But today, serious chocolate makers are making milk chocolate well worth paying attention to.
As you stare at the grocery aisle of jellies, jams, and conserves, do you know what defines one jar from another? Let's get into the nitty-gritty.
So you're in the middle of baking cookies and find out that what you thought was cocoa powder is really a jar of peanut butter. Can you swap in a chocolate bar instead? The answer's a tricky one.
There are some baking ingredients you can substitute without a problem, but what about cocoa powder?
For bakers, chocolate is one hell of a complicated ingredient—over 600 volatile compounds contribute to its aroma and flavor. So if you want to bake with chocolate, it helps to know some fundamentals.
There's a type of biscuit for just about every occasion, and lately we've been exploring several of the most common types. Here's a look at those biscuits, plus the backstory on lesser-known varieties, like beaten biscuits and benne-seed biscuits.
Sweet potatoes started out as a way of stretching expensive refined flour in biscuit doughs for those who couldn't afford otherwise, but they're not just an economical step: They create moist, flavorful biscuits that are even more likely to be tender, because some of that sweet potato replaces what would otherwise be wheat gluten. Here are the steps to make them.
The angel biscuit is the lovechild of a biscuit and a soft roll: using both baking powder and yeast for leavening, they are guaranteed to rise to pillowy heights. The final result is featherlight and soft with a buttery, biscuit-y flavor. They make a great vehicle for sliders or sandwiches, but are equally as good split in half and served with butter, honey, or jam.
Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. You just whisk together flour, baking powder, salt, and sugar and then gently stir in some heavy cream. That's it. In fact, the biscuit dough will probably be done before your oven has fully preheated. How could something so basic and easy be so tasty? The answer is hidden in the cream.
A traditional drop biscuit requires just five ingredients and is quick and easy to make. With its buttery, salty flavor, and butt-like bite, the final result tastes anything but ordinary.
The science of meringue is easily explained, but no matter how many times I watch a slimy, viscous egg white inflate into glossy white peaks, it always feels like magic. Italian meringue is the most involved of the meringues, mainly because it requires a little bit of sugar cookery, but once you understand some meringue basics and have a good thermometer, its as easy as pie...or buttercream.
We cracked the code to making the fluffiest, softest buttermilk biscuits. Here's a step-by-step guide to do it at home.
Buckeyes are an fundamental part of the Ohio experience. In Ohio elementary schools, future corn-hole champions learn about the State's official tree, the Buckeye, and can identify its leaves before the age of six (although they will likely become confused that every stoner sporting a pot leaf t-shirt is an avid Ohioan...or maybe that was just me?). We learn about the state buckeye tree, we watch Buckeyes play football, and, best of all, we eat lots and lots of delicious peanut butter-chocolate buckeye likenesses.
Over the past couple decades, thanks in part to the stunning Dia:Beacon museum, Beacon has reinvented itself as a destination for musicians, writers, artists, and art-enthusiasts. Luckily for out-of-towners and Beaconites alike, this means lots of delicious craft beer, cheese, sausages, and fresh produce. Headed to the Hudson Valley town to browse the galleries and shake off the city rush? Here's where to eat.
Memorial Day is usually associated with burgers and hotdogs, but if you're looking for more sophisticated grill grub, look to the sea! Cajun shrimp skewers, scallops and even grilled lobster are different and flavorful options for your summer grilling repertoire.
Memorial Day is the unofficial start to summer, which means it's time to fire up the grill and eat some burgers. From the classic American cheeseburger to regional styles to non-beef and vegan options, we've got a burger for every palate.
You don't have to be Bill Nye to make a meringue. But understanding sugar's role in baking and candy-making helps! From cane to beets and crystals to syrup, here's what you need to know about the world's most popular sweeteners.
rare regional American specialties are making more and more inroads into New York, and sandwiches, a most portable form of edible patriotism, are among them. We've hunted around the city for the best beef on weck, New Orleans-style po'boys, and more.
Every week we spotlight a dozen cooking classes sold through our partner CourseHorse to take in the weeks ahead, and on Wednesdays we check in on classes offering discounted seats. Here are three coming up soon.
Literally one of the hottest things since fire, grilling is the oldest cooking methods around—we're talking sticks and mammoths. While today we have refined our techniques and equipment (and mammoth meat is much more difficult to come by) the concept is basically the same: fire, smoke, and char make food awesome. From picnic favorites to steaks, seafood, and even fruit, we've got the recipes, techniques, tips, and tricks to keep you grilling all summer long.
Spring's starting to hit its stride. There are ramps on menus again, markets are getting their first spring veggies, and most meatily, lamb is on our minds. From tartare to salad to stir fries and kebabs, here are 17 of our favorite lamb dishes that the city has to offer, all available year-round.
Where should you go when always-popular RedFarm is too busy? We have some suggestions.
It's officially spring, and with or without the weather's cooperation we're heating things up by adding a little spice to our sweets.
Food events for St. Patrick's Day and then some, right this way.
Sometimes in the name of journalism you do crazy things, like spend a whole afternoon eating Manhattan's most over the top tater tot dishes. It's no easy task, but someone has to do it, because this city is full of Buffalo tots, tot-nachos, and pizza tots, some tot-tastic and others tot-tastrophes. Follow along on our tour to see which is which.
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