Q: I love baking, and my friends and family love it too. But I'm starting too feel guilty about constantly giving them unhealthy desserts. Are there good recipes out there for healthier cookies, cupcakes, and frostings?
Q: I am accustomed to using a hand mixer and only recently decided that it would be a good idea to have a stand mixer. How do I determine what motor watt to buy? Watts are confusing to me — my hand mixer is only 200 watts and does a fine job, so am I too far off in thinking that a 275 watt stand mixer would do the trick for me?
That brilliant yellow egg yolk is a surprisingly delicate thing, and separating the yolk from its white without breaking it can be an exercise in frustration. I say forget those fancy gadgets and forget tossing the yolk between sharp-edged shells — the most reliable, sure-fire way to separate an egg is to get your hands dirty.
Q: I have been a vegetarian for about 15 years and every year for Thanksgiving I just skip the stuffing. This year I've decided that I'm tired of being left out! So, I am on the hunt for a GOOD vegetarian stuffing recipe.
When we spoke with Alice Medrich about her 5 essential tips for working with chocolate, her years of expertise coupled with her enthusiasm for the subject meant that she ended up giving us way more than five tips! So today we're highlighting one of our favorites: Alice's tried-and-true method for melting chocolate. "I've been using this method for decades and I cannot remember the last time I burned chocolate," she said.
We here at The Kitchn are firm believers that the more you can do ahead of your dinner party, the less stress you'll have at your dinner party. Dinner rolls fall squarely in that make-ahead category. In fact, dinner rolls are such a flexible and accommodating kind of recipe that there are multiple points in the process when you can stop, put the rolls on pause, and pick them up again when you want to — whether that's a whole month from now or just a day.
Alice Medrich is truly the queen of all things chocolate. We loved her newest book Seriously Bitter Sweetbut we also love many of her other award-winning chocolate and dessert books (Pure Dessert) and her helpful tips, like how to peel hazelnuts. With the winter holidays arriving and the many sweet kitchen projects that they bring, we thought this would be a perfect time to talk with Alice about her five essentials for working with chocolate at home.
Q: I've been thinking about the ideal Thanksgiving Day breakfast. You know, something to tide you over till the main meal, keeping you safely out of the Hangry Danger Zone, but also something light enough that you feel appropriately eager to dive into a mile-high plate with abandon. Any tried-and-true suggestions?