This almond cake may be healthy, at least as far as desserts go, but that's just an incidental benefit. What matters most is how light, tender, and delicious it is. The secret to its success: beating the egg whites properly. Here's how.
This "digestive" biscuit, made from spelt, oats, and dark muscovado sugar, is a great all-purpose treat that walks the fine line between savory and sweet: it could just as easily be served with jam, dipped in chocolate, or set on a plate of cheese.
Getting jam to set properly is a matter of adding just enough sugar, acid, and heat to the mix. Here are the hows and whys.
I moved around quite a bit when I was little, from upstate New York, where I remember picking wild blueberries, to Germany, where we gathered gooseberries, to the central coast of California, where blackberry vines grow in the mountains and suburban lots and our neighbors took great pride in their olallieberry jams and pies. For every spot on earth, it seems, there's a berry to be picked.
In part two of our jam-making series, we look at the tools and techniques you need to know to make the most beautiful, intense, fresh-tasting jams.
The first step in making good jam is knowing how to select the best fruit. In the case of jam, though, that doesn't necessarily mean the ripest fruit. In the first part in this jam-making series, we look at how to buy the best possible fruit for jam, with a recipe for summertime blueberry jam as a delicious example.
Bread doesn't just go stale by drying out: It also goes stale due to the retrogradation of starch. Don't know what that means? We explain it, then show how best to store bread so that you can eat it days on end.