As Michael Park says in Bon Appétit this week, "It’s time we stopped thinking of caramel as just something you spoon over your dessert." That's right — all of those rich, nutty, almost-burnt flavors in caramel work fantastically in savory dishes, too. Like spicy chicken wings or cheesy popovers! Do you dare?
→ Read More: How (and Why) You Should Cook With Caramel by Michael Y. Park in Bon Appétit