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Bread Hydration Experiment
When you search out bread recipes—whether in artisan baking books or on the Internet—you quickly notice patterns: the breads with an open, irregular crumb are all made from very wet (high hydration)...
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Cookies, meet flavor
I had always associated shortbread cookies with boredom: heavy, unremarkable flavors like vanilla, almond, or—when the chef feels particularly adventurous—hazelnut and rum. Smitten Kitchen’s recipe...
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Fancy silpat, traditional parchment paper, or plain baking sheet? We...
The accepted wisdom is that cookies baked directly on something other than an ungreased baking sheet will burn less. I tend to use parchment paper for my baking, but I wanted to test how much it...
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Baklava: A Matter Of Layers
Baklava is a sweet Middle-Eastern dessert that is associated with a long and tedious assembly process. According to Seasoned Advice user Trey Jackson there is a faster way that is equally good. I’ve...
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Curdling Beans
Inexpensive and nutritious, and the stereotypical staple of vegetarians; few culinary concepts more quickly draw shudders from confirmed omnivores than does tofu. Don’t shudder. Hear me out. My first...
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