Weekend Reading: Gourmet's Archives
When we blogged about Gourmet's new web look, we blogged too soon. We should have cracked open February's issue, where Ruth Reichl informed us that yes, the new website would be a new platform for the...
Archive for the week of
Bittersweet Baking Contest: The Prizes
We are excited about our first ever baking contest - Bittersweet Baking - and we're excited about the prizes too! Drumroll please....
First Place - First Place Winner, the one that our judges deci...
Flickr Find: Rosettes with Bittersweet Ganache
Photo by Flickr member chocolate monster mel
Buttery, crispy rosette cookies with a bittersweet ganache center - this photo made our mouths water. We're hoping to see lots more like it after this l...
Vino: Varieties of Saké
The mass popularization of sushi and other Japanese cuisine in America has led to a great rise in the popularity of saké as well. Saké is an alcoholic beverage from Japan and it can be ...
King Arthur Flour - The Baker's Catalogue: Online
As bakers we appreciate great quality, attention to detail, and well-informed resources. Baking can be intimidating and confusing - especially when something goes wrong - and we love stores and resour...
Cypress Grove Chevre
Mary Keehn from Cypress Grove Chevre in Arcata, California was the second titan of the artisanal cheese world I met during my recent sojourn in San Diego for the Fancy Food Show. She was part of the ...
Conscientious Cook: AMNH's Global Kitchen - Watering Our Breadbasket
[This guest post comes to us from Adriana Velez of What I Made for Dinner. Welcome Adriana!]
Many of us have heeded the drumbeat leading us to local and seasonal foods. But lately all the noise has c...
Lunchtime Survey: What Was Your Worst Baking Disaster?
Baking Week wouldn't be complete without a discussion of baking disasters. We've had fallen cakes, burnt cakes, greasy cookies, burnt cookies, flat bread and burnt bread. (Sense a trend?) But every t...
Pantry Basics: Five Essential Ingredients for Baking
Like pans and prep tools there is a dizzying array of baking ingredients available. Even a small grocery store will offer at least five kinds of flour, four kinds of sugar and lots of other things t...
Pot Warmers and Porcelain Spoons: New from Rose & Radish
How cozy is this? We had to check out Rose & Radish's new spring stuff, and right away spotted these Hetta Felted Pot Warmers that will keep your pot warm on the table. We often make chai in a s...
Questions for John Baricelli: Why Are Wet and Dry Ingredients Mixed Separately?
It's Baking Week here at The Kitchn, and John Baricelli of the new PBS television show Everyday Baking asked us for your baking questions. We are also taking questions for Lisa Yockelson, who will an...
Dwell Studio for Target: Kitchen & Tabletop Collection
Hey Kitchners! Here's the newest line of kitchen textiles courtesy of Dwell Studio for Target! Over at Apartment Therapy, we've had a sneak peek at a pillow and Maxwell had lunch with designer Chris...
How to Bake With Kids: Tips and Ideas
Cooking with kids is a remarkably fun and rewarding experience, amd baking is one of the easiest (and fun) ways to cook with kids. Whether you have kids or not, you probably have at least one or two...
Baking Week: No-Knead Bread, Dutch Ovens, and Mark Bittman
Baking Week wouldn't be complete without bread, so here are some of our favorite past posts about yeast, bread, and the whole business of baking it.
NO-KNEAD MADNESS
• No-Knead Bread in a Hurr...
New Web Look for Gourmet
Gourmet Magazine has a new online look, and we like it. They've dispensed with the Flash teaser of their old site, and replaced it with a new design that is less of a lead-in to Epicurious and more ...
Recipe: No-Time Bread
So, by now you've tried No-Knead Bread and No-Knead Bread in a Hurry, a slightly quicker variety, and you've seen how easy it is to bake bread at home. The No-Knead phenomenon is still going incredi...
Questions for John Baricelli: Self-Rising Flour Substitute
It's Baking Week here at The Kitchn, and John Baricelli of the new PBS television show Everyday Baking asked us for your baking questions.
Remember we are also taking questions for Lisa Yockelson, ...
The Vermont Butter & Cheese Company
Allison Hooper, co-founder of the Vermont Butter & Cheese Company was the first person I met when I landed in San Diego for the Fancy Food Show; we were staying in the same hotel and shared a ride fro...
Thursday Giveaway: SideSwipe Spatula Mixer Blades
Gift: Two SideSwipe Mixer Blades for KitchenAid Tilt Head Mixers
Shop: Available from SideSwipe for $24.95
Remember these SideSwipe Spatula Mixer Blades? They made a big stir when we first posted t...
The First Ladies of Cheese: Hooper, Keehn and Lambert
A highlight of my recent voyage through the Fancy Food Show was meeting The First Ladies of Cheese: Allison Hooper of the Vermont Butter & Cheese Company, Mary Keehn of Cypress Grove Chevre, and Pau...
Look! Decorated Herb Bread
We saw this beautiful herb-decorated bread at Eat'n Veg'n and now we want to try it.
The author used a vegan substitute for an egg wash to glaze these herbs onto the unbaked loaf. If you aren't vega...
Perfect Bread: Use Your Thermometer
Have you ever cut into a loaf of freshly baked bread and found a spot of gooey dough, right in the center? We have. We've also cut into loaves that were too dry and overbaked. That was all before we l...
Good Product: Japanese Metal Clips
A good clip is hard to find. I remember playing with those long plastic bag clips my grandparents used to harness their bags of Cheese Doodles. They worked, but way too much plastic, and way too muc...
Good Eats: Cranberry Chipotle Sauce
[Twice a week we're rounding up our favorite recipes and tips from our friends at Serious Eats and sharing them here. We also want to say Hi to the new readers who found us through Serious Eats and ar...
Survey: Silicone vs. Nonstick
There are many tools and special materials designed for baking these days, and most address the question of how to get perfectly formed cupcakes and muffins that don't break in the pan. Silicone and...
Baking with Chocolate: Questions for Lisa Yockelson
Baking Week may have just started, but we're already looking forward to Chocolate Week - a whole week to talk about chocolate and its wonderful properties. To help us we have Lisa Yockelson as a guest...
Recipe: Peach and Spice Tea Muffins
There's nothing like a hot, steaming muffin and a cup of tea to get us out of bed in the morning. Muffins are portable and endlessly flexible; nearly any quick bread or cupcake recipe can be made in...
Five Essential Baking Tools: Pans
What do I need to get started in baking? If you are a novice baker you may have asked that question. It takes less than you might think to set up a good baking kitchen. We've already looked at five ...
Survey: Do You Sift Your Flour?
How many times have you seen these instructions in a recipe: Sift the flour, baking soda, and salt... Quite a lot, right? How many times do you follow it? We're curious about how often you sift your...
Questions for John Baricelli: How to Start Baking Bread
John Baricelli of the new PBS television show Everyday Baking asked us for your baking questions. He's already answered questions on baking prep work and good-looking muffins. Here's the third of five...
The Reluctant Baker: Hate Baking? Have Hope!
I fumble frosting. I skip sifting and I don't have the patience to whip and whisk and work on a cake all morning, only to see it crack it half when I attempt to flip it out of the pan. That phrase "E...
Make This: Savory Tomato Bread Pudding
This recipe for Savory Tomato Bread Pudding is from Top Chef's season 3, and it's a great example of how canned pantry staples can make a fresh, summery dish in the winter.
It takes tomato paste and...
Eat More Veggies: Nature Matching System Placemats
UPDATE: Read the comments here to see how you can get your own set of NMS direct from the artist.
In our quest to eat more vegetables and fruit (especially in the winter) we think this prototype o...
Fancy Food Show: From Wind-Powered Vanilla to Jelly Belly Harleys
I'm back from sunny San Diego with slightly pinker cheeks, jeans that are just a bit more snug, and a bag full of business cards and media kits. Hello, trade show!
I went to the Fancy Food Show (spo...
Favorite Baking Tools: Butter Warmer, Zester, Ramekins...
This week we are talking about the essential tools in a baker's kitchen (it takes less than you might imagine). We started with five essential prep tools, and we'll look at pans later today.
But i...
NY Times Dining Section Roundup: Kimchi, Chickens, and Pork Jowl
From the New York Times' Dining Section...
The Meat of the Matter in a Pasta Debate: What is the key ingredient in the classic Italian meat dish of pasta all’amatriciana? It appears to be mired in...
Pantry Basics: What's the Difference Between Baking Soda and Baking Powder?
Baking soda, baking powder - what's the difference? Both are white powders, odorless and nearly indistinguishable. Yet both help your baked goods to rise. Without them (or another leavener like yeast ...
Bee's Oil and Martha Stewart's China
Kitchen-related design from our network
Here are a few delicious tidbits from around our network of Apartment Therapy home sites. Our cutting boards are not pampered as they should be (they do so much work in our kitchen!) and we're think...
Tip: Freezing Cookie Dough
Diets and healthy eating may be de rigueur this time of year, but that doesn't mean we all have to give up cookies. For us the temptation lies in large batches; if we bake two dozen then we're in trou...
Gas vs. Electric Ovens
We have always used electric ovens, but recently we made pizza in a friend's gas oven and were puzzled when it wouldn't heat as hot as we wanted it to. Then we broiled a dish in another friend's gas...
Five Essential Baking Tools: Prep
What do I need to get started in baking? If you are a novice baker you may have asked that question. The market is overflowing with tools, gadgets, and clever accessories for baking. Some of these a...
Good Eats: How Bacon is Made
[Twice a week we're rounding up our favorite recipes and tips from our friends at Serious Eats and sharing them here. We also want to say Hi to the new readers who found us through Serious Eats and ar...
Best Baking Tips: Butter, Powdered Sugar, Cake Pans
Here's an afternoon collection of some of the best tips from our archives.
Got a baking tip or question? Email us!
• What is whole wheat white flour?
• Grease and sweeten your cake pans
...
Whole Foods Market: Grocery Store
Whole Foods - where do we even begin? In our ongoing review of regional and national grocery stores, Whole Foods is an obvious choice to review, and there is a lot to say about this juggernaut of heal...
eBay Scavenger: Turquoise Ceramic Baking Mold
Today this beautiful Light Turquoise Ceramic Baking Mold caught us. The color is delicate and lovely, and imagine a cake baked in that mold, dusted with powdered sugar! Elegant and simple. It's curr...
Recipe: Peanut Butter Oatmeal Monster Cookies
Whole-grain, gluten-free cookies that are still utterly delicious - sound too good to be true? Believe it! Of course, these still have plenty of butter, sugar, and peanut butter. But for any of you ...
The Kitchn's Book Club: My Life in France
There were some great suggestions in last week's invitation to join our book club. So, starting as soon as you can get your hands on a copy of My Life in France by Julia Child and Alex Prud'Homme, w...
Questions for John Baricelli: How Far Ahead Can I Mix Batters Before Baking?
John Baricelli of the new PBS television show Everyday Baking asked us for your baking questions. It's Baking Week here at The Kitchn, and John has answers to your good questions. Here's the second of...
Julia Child Apron
How would you like to have the kitchen goddess Julia Child watching over your cakes and tortes? Check out this limited edition Julia Child Apron. It's a full bib apron with two pockets, and it's han...
Reader Review: Darlene Bakes from Jessica Seinfeld's New Book
Remember the big to-do over Jessica Seinfeld's new cookbook, Deceptively Delicious? She sneaks pureed carrots, spinach and broccoli into foods that kids will eat, like mac and cheese and meatballs. ...
Flickr Find: Tiny Fruit Pies
Photo by Flickr member Zesmerelda
These fruit pies are tiny and beautiful, and they would be very easy to make. All you would need is a batch of these Homemade Phyllo Cups and a fruit filling. We w...
Recipe Review: Martha Stewart Oatmeal Raisin Squares
We said that we were making these Martha Stewart cookies from her show last week, and we did indeed. Two of us made them, and we had mixed reactions.
For an up-close picture and to see what we lik...
Thursday Giveaway Winners: Tastebooks from Epicurious
Congratulations to readers lizaboo and blueviolet - lucky and randomly selected winners in our Tastebook Giveaway.
Be on the lookout for reviews of the Tastebook process from both winners, and also ...
Best Product: Sunbeam Oven Thermometer
When it comes to baking, an oven thermometer may be the best $6 you ever spend. It doesn't matter how new or expensive your oven is - there is no way to tell if the dial matches the real temperature w...
Pantry Basics: What Is Cake Flour?
What is cake flour? We often see it specified in recipes for cakes and even cookies, and we were wondering what the difference is between cake flour and regular all-purpose flour. So off we went to ...
Survey: What's Your Favorite Kind of Cake?
Time to choose: Yellow, white, chocolate, spice... or something more exotic like coconut or fruitcake? We're curious about your favorite kind of cake. What kind of birthday cake do you ask for? Wha...
Pies, Muffins, and Chicago Cooks: Nationwide Food Section Roundup
A special early-week food section roundup, where we round up what's happening in food sections from newspapers all over the country! This week: big cities and their January baking beat.
In Washing...
DVD Review: Shirley Corriher's Kitchen Secrets Revealed
Are your favorite shows on hiatus due to the writer's strike? Do you need a little extra help to fill those dark, cold January primetime hours? We really recommend Shirley Corriher.
Some of you know...
Word of Mouth: Vacherin
Photo by Flickr members Steve and Nicky
Vacherin [vash RAN] n. Dessert of several meringue rings stacked and sandwiched with ice cream, fruit, or pastry cream.
Vacherin, a classic French dessert...
Lunchtime Survey: What's Your Favorite Baking Tool?
When you're an avid baker there are all sorts of seemingly indispensable toys - heavy-duty mixer, marble rolling pin, pans in fancy shapes.
But there are usually one or two things that truly are i...
Questions for John Baricelli: Rounded Muffin Tops
John Baricelli of the new PBS television show Everyday Baking asked us for your baking questions. It's Baking Week here at The Kitchn, and John has answers to your good questions. Here's the first of ...
Tip: How to Frost Cakes Without Making a Mess
Here's a favorite tip that we used this weekend. When icing layer cakes, lay four narrow strips of wax paper on your cake plate, just under the edges of the cake. Frost the cake, which always makes ...
Weekend Baking: Joy of Cooking's Coconut Cake Recipe
We spent a snowy weekend with family, baking birthday cake. The recipe for Coconut Milk Cake Cockaigne is from our mother's classic Joy of Cooking book. We smothered the three layers of soft, light ...
Baking Week: DIY Buttermilk Saltines
Have you ever made crackers? These Buttermilk Saltines at Nika's Culinaria are really impressive - they take two days to make! Most of that is rise time for the dough, however, and the recipe itself...
NYC: Recycle Your Old Clothes at the Greenmarket
Why not fill your market bag up with old clothes before you head off for the Greenmarket?
We just heard that New Yorkers can drop off old clothes with Goodwill at the Greenmarkets in Grand Army Pla...
Open Thread #130
Baking plans this weekend? Cakes, cookies, muffins... Tell us!
(To All Open Threads)...
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