Flour

Flour
Page 5
Recipe: Rosemary Braised Lamb Shanks with Creamy Polenta
Yes, you can (and should!) make lamb shanks at home.
Kelli Foster
Jun 9, 2019
Recipe: Loaded Cheesy Cauliflower Bake
If you’ve never met a loaded baked potato you didn’t like, you’re about to meet your new favorite dinner casserole. It’s inspired by loaded potatoes, but calls for roasted cauliflower as the base. The florets are drenched in a creamy cheddar cheese sauce, mixed with plenty of crispy bacon bits and chopped scallions, and baked until bubbly and golden. Decadent isn’t often a word used to describe vegetables, but the rules change when cheese sauce gets involved.
Sheela Prakash
Jun 9, 2019
Essential Holiday Recipe: The Best Cut-Out Sugar Cookies
There are a few recipes that we turn to every holiday season, and this buttery dreamboat of a sugar cookie is one of them. The dough is delicious and easy to work with, and it makes the most beautiful cookies; we even had a reader tell us it saved the day While many sugar cookie recipes are a little bland, and frustratingly inconsistent in their texture (too sticky to roll out one minute, tough the next) we feel that this one gets it just right.
Faith Durand
Jun 8, 2019
Recipe: Dorie Greenspan’s Classic Jammer Cookies
If you made me choose a favorite cookie from Dorie Greenspan, I’d have to plead the Fifth. There are far too many delights to choose from — beginning with those classic, chocolatey World Peace Cookies to these Jammers. But if I had to pick a favorite Dorie Greenspan cookie story, this one would be it. Because these cookies — made with a vanilla sablé dough, topped with thick jam, surrounded by tender, crumbly streusel — came to Dorie in a dream.
Hali Bey Ramdene
Jun 7, 2019
Recipe: Dorie Greenspan’s Chocolate Chip Mandelbrot
Dorie’s new cookbook, perfectly titled Dorie’s Cookies, is truly a treasure trove of cookie recipes. Perfect for the astute beginner or intrepid pro, it has a fair share of recipes to appeal to any and all bakers. But for someone like me, who comes to baking with a bit of a groan at the thought of all that measuring, there are also stories to help get me in the baking spirit.
Hali Bey Ramdene
Jun 7, 2019
A Complete Guide to Storing Your Flour
A lot has changed in the world of flours since I was a child. The shelves that used to hold just all-purpose, bread, and cake flour are now groaning with flours milled from seeds, nuts, and grains. What’s the best way to store all these flours, and how long do they last? We spoke to Susan Reid of King Arthur Flour and Cassidy Stockton of Bob’s Red Mill, and they helped us compile this guide on the different categories of flours, where to store them, and their shelf lives.
Christine Gallary
Jun 5, 2019
Recipe: Whole Citrus-Braised Chicken in the Slow Cooker
This is a classic “dump it and forget it” dish. Just rub the chicken with seasoning, add some lemon or orange juice and chicken broth, and set the timer. The result is the most tender chicken you’ve ever tasted with just the right amount of citrus-garlic flavor in every bite. You might wonder about the point of slow-cooking a chicken when roasting it is far quicker. For one thing, the texture and tenderness of this chicken is unbeatable.
Emma Christensen
Jun 5, 2019
How To Make Gnocchi
Gnocchi is one of our very, very favorite Italian treats. These little potato dumplings, shaped like pillows with ridges to catch the sauce — they’re quite simple to make, and absolutely delicious to eat. Here’s a quick tutorial for making gnocchi at home. (Image credit: Apartment Therapy)Fill the saucepan with water, and stir in 1 tablespoon salt. Add the potatoes. Boil the potatoes, in their skins, until they are nearly falling apart.
Faith Durand
Jun 5, 2019
Houska: Czech Braided Sweet Bread for Easter and Christmas (Vánočka)
An enormous braided loaf, scented with nutmeg and lemon, peppered with almonds and plump golden raisins
Faith Durand
Jun 5, 2019
Food Science: Why Some Flour Gets Bleached and Bromated
After listening to Evan Kleinman’s talk with Cindy Mushet about flour on the Good Food show this past week, we were left thinking about bleached and unbleached flour. Mushet is insistent that unbleached flour is best, and that made us wonder why it started getting bleached in the first place…Fresh flour straight from the mill isn’t actually quite ready to be used in baking and actually improves with a little aging.
Emma Christensen
Jun 4, 2019
Recipe: Blackberry and Nectarine Upside-Down Sheet Cake
Don’t think pineapple is the only fruit that gets to have all the fun when it comes to upside-down cakes. Here, a sparkling combination of inky sweet blackberries and tender nectarines gives a classic yellow cake a jewel-toned finish. If you’re due to bring a summery dessert to an office party or barbecue, you’ll want to save this recipe for just that. We’re nominating this cake from Yossy Arefi of Apt. 2B Baking Co. “the official cake of summer.
Hali Bey Ramdene
Jun 4, 2019
Recipe: Strawberry Slab Pie
Strawberries don’t have to work very hard to earn a place as one of our favorite berries of summer. They are the first to arrive, tend to be the most affordable, and really know how to work the spotlight with very little help. So when you’re ready to take your fresh munching to the next level, make this slab pie dreamed up by cookbook author Yossy Arefi.
Hali Bey Ramdene
Jun 4, 2019
Christina Tosi’s Corn Cookies from Momofuku Milk Bar
I’m going to go out on a limb here and say that it is un-possible to pass by one of Milk Bar’s four New York locations or read one of Pastry Chef Christina Tosi’s recipes online and not feel an immediate sugar craving. Just opening this cookbook gave me a sugar rush. Within these pages, Tosi breaks down how she makes all her now-famous recipes. Crack pie is here. Compost cookies are here. Her cakes and tarts and magic-seeming garnishes: yup, all here.
Emma Christensen
Jun 4, 2019
Recipe: Rosemary-Walnut Brown Butter Cookies
As if the toasted walnuts weren’t enough, we decided to brown the butter in these shortbread cookies for an extra dose of nutty richness! Rosemary might sound strange in a cookie, but it adds just the right balance of fresh flavor. These cookies are crunchy and addictive, and they go perfectly with an afternoon cup of tea! If you don’t have walnuts at home, try substituting almonds or pine nuts.
Emma Christensen
Jun 4, 2019
Cauliflower Flour Is the Latest in Alternative Low-Carb Baking
Cauliflower flour is here to make all your low-carb, gluten-free baked goods an (easier) reality. It’s a fantastic development that will be great for Paleo and keto dieters, people who don’t eat gluten, and anyone who wants to cut down on carbs in their baking. It is, however, driving me absolutely bonkers today, because every time I say the words “cauliflower flour,” the conversation devolves into a Who’s on First-style comedy routine.
Elizabeth Licata
May 30, 2019
8 Birthday Cake Recipes for Your Next Celebration
Everyone celebrates their birthday differently, but if there’s one common thread, it’s the presence of a cake (or, at the very least, a birthday-inspired dessert). Whether you’re baking a celebratory treat for yourself, your kids, your best friend, or a coworker, here are our eight all-time favorite birthday cakes and birthday-inspired desserts. A super-simple, foolproof recipe is especially important on the day of a birthday party.
Grace Elkus
May 30, 2019
Easy Slow Cooker Beef Stroganoff
Nothing says comfort like a bowl of beef stroganoff.
Patty Catalano
May 30, 2019
Are Vital Wheat Gluten and Wheat Gluten the Same Thing?
Q: Are vital wheat gluten and wheat gluten the same thing? A bread recipe specifically calls for ‘Vital Wheat Gluten.’ My neighborhood mill only has ‘Wheat Gluten’. They could not tell me if there is a difference. Sent by Dan Editor: Yes, the two names are used interchangeably. Sometimes seitan is also called wheat gluten because it is made from vital wheat gluten, water, and spices, but when talking about bread recipes, vital wheat gluten flour is what is used.
Christine Gallary
May 30, 2019
How Do I Keep Dry Ingredients from Flying out of the Mixer Bowl?
Q: When adding dry ingredients to wet with the mixer on low speed, the flour sprays over the mixer as well as the counter and floor. I purchased the guard and have it snapped onto the rim of the bowl. Any other suggestions to help prevent the mess? Sent by Sharon Editor: There’s actually an easy fix to keep your dry ingredients from making a mess after you turn the mixer on! Just drape a kitchen towel over the bowl before you turn it on.
Christine Gallary
May 30, 2019
Recipe: Upside-Down Strawberry Skillet Cake
Add this to your list of essential summer baking.
Kelli Foster
May 28, 2019
Recipe: Cherry Pie Bars
If you make just one cherry dessert this summer, this should be it.
Kelli Foster
May 28, 2019
Recipe: Zucchini Chocolate Breakfast Cookies
They have yogurt and oats in them!
Sheela Prakash
May 28, 2019
Recipe: Blueberry Crumb Bars
And who can resist a buttery crumb topping?
Elizabeth Barbone
May 28, 2019
Recipe: The Ultimate Baked Caprese Mac and Cheese
Hands-down, the ultimate way to indulge in caprese.
Kelli Foster
May 28, 2019
Divorce, Doughnuts, Grammy, and Me
Mother's Day
I thought my grandmother loathed my dad. So why did she send us to him with a bag of homemade doughnuts?
Meghan Splawn
May 9, 2019
Good Cure Question: What Are Processed Foods?
Last Thursday I gave a controversial assignment as part of Week Two of The Kitchn Cure: I asked you to pitch your processed foods.And the questions started rolling in about what, exactly, processed foods are?Processed food is basically food that has been changed from its natural state for the sake of shelf life and safety, or for the sake of convenience.
Sara Kate Gillingham
May 3, 2019
Why You Should Probably Be Storing Your Whole-Grain Flours in the Freezer
Let’s just say you were unable to resist the temptation of the bulk bin aisle, and you’ve arrived home with a half-dozen baggies filled with everything from quinoa flour to einkorn. These things happen, but not to worry, because you have plans — big plans! — for baking all sorts of wondrous things in the coming weeks. Okay, you eager-beaver baker, you — do you know where you should be storing all your lovely bags of whole-grain flour until your schedule clears?
Emma Christensen
May 3, 2019
What’s the Difference Between Cake Flour, Pastry Flour, All-Purpose Flour, and Bread Flour
If you make bread every weekend or have an obsession with cakes, it makes sense to keep specific flours for those recipes on hand. But what about the rest of us? Is there such a big difference between these flours or can all-purpose flour really be used for all purposes? First, what’s actually the same about all these flours is that they are made from wheat.
Emma Christensen
May 3, 2019
Food Science: What is Self-Rising Flour?
We’ve been keeping an eye out for good products to recommend for folks wanting to tackle baking this year. The idea of self-rising flour seemed promising at first, but it didn’t end up being quite what we thought…As it turns out, flour being marketed as “self-rising” (or “self-raising,” as it is called in the UK) is simply regular flour with baking powder added. The ratio of ingredients is usually about 1 1/2 teaspoons of baking powder per cup of flour.
Emma Christensen
May 3, 2019
Recipe: Chocolate Chip and Toffee Shortbread Cookies
I got this recipe from a friend of the family. Apparently, these little shortbread cookies were a huge hit in the teachers’ workroom at my friend’s elementary school. I figured that any humble cookie that can wow a bunch of teachers — who’ve likely eaten more cookies in their day than they can count — was worth trying. And you know what? Yup, totally worth it. These are great cookies for people who don’t like too-sweet cookies.
Elizabeth Passarella
May 2, 2019
What’s the Difference? Flour, Cornstarch, Potato Starch, and Arrowroot
Last week, we talked about how starches are used to thicken sauces, puddings, pie fillings, and soups like the one above. This week, we’ll check out the different kinds of starches that get used in cooking and why you might choose to use one over the other…Starches can vary widely in terms of how quickly they thicken, how much they thicken, the quality of the thickening, and their flavor after thickening.
Emma Christensen
May 2, 2019
Good Question: Help Me Find a Flour Container
Sheri is looking for a good flour canister. Can you help? I am completely hooked on Artisan Bread in 5 Minutes a Day (which I originally spotted on your site). I haven’t bought bread at a store in two months now, which is amazing considering I have an 8-month-old and work full time. My newfound love has required that I acquire some new kitchen tools. I’ve found most things I need, but I can’t for the life of me find a flour canister that will work.
Faith Durand
May 2, 2019
Product Review: Trader Joe’s All-Purpose Flour
Trader Joe’s certainly caused quite a hubbub when they decided to stop carrying King Arthur Flour and switch over to a store brand. We saw the new Trader Joe’s all-purpose flour on the shelves for the first time this past weekend and picked up a bag. Time to put it to the test!Reading the packaging information, we have to say that this flour looks promising. The flour is unbleached, which we prefer. Nothing too scary on the ingredient list.
Emma Christensen
May 2, 2019
Recipe: No-Knead Multigrain Bread
Whole-wheat breads are an acquired taste, in my opinion. Some people love them, some people learn to love them, and some people (like me) never quite warm up to their bitter, earthy flavors. Enter this new no-knead bread recipe. If you’ve never really liked whole-grain breads but wish you did, you’ve got to give this recipe a try. It’s definitely changed the way I feel about whole-wheat loaves! My dad is actually the mastermind behind this recipe.
Emma Christensen
May 2, 2019
What Can I Do With White Whole Wheat Flour?
Q: I tried the Hearty and Healthy Apple Muffins (which were delicious) but now I have leftover white whole wheat flour.I normally use all purpose but was hoping for some more recipe ideas for white whole wheat flour? Specifically desserts?Sent by AmandaEditor: Amanda, here’s a great post on substituting white whole wheat flour:• Good Question: Subsituting White Whole Wheat FlourReaders, what recipes do you think would be best for a white whole wheat flour substitution?
Faith Durand
May 2, 2019
Here’s How You Can Sift Flour Without a Sifter
Sifting is a way to lighten flour that’s gotten packed down in a bag during storage and shipping. It’s also useful for mixing dry ingredients together and making sure there aren’t any stubborn clumps. You don’t need a fancy sifter (though they’re great fun!), but a few basic kitchen tools you probably already have.The simplest way we know to sift flour is to dump it into a strainer over our mixing bowl.
Emma Christensen
May 2, 2019
Good to the Grain by Kim Boyce Book Review 2010
This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them. A cookbook that goes beyond just substituting whole grains for all-purpose flour and actually explores what each kind of grain has to offer. No matter what kind of baking you do, you’ll want to check out this cookbook!
Emma Christensen
May 2, 2019
Grain Mills: A Good Investment?
We never even considered milling our own grain until we started doing a lot more multi-grain baking and cooking. Those quinoa and spelt flours get expensive! It sure would be nice to buy the whole-grains or nuts for these flours in bulk and grind them ourselves at home. Do any of you do this?We’ve been using our food processor to do some very basic milling. Pour in the nut or grain, give it a few good pulses, and manage to get a fairly decent flour.
Emma Christensen
May 2, 2019
Ingredient Spotlight: Buckwheat Flour
While we haven’t given up on making our own soba noodles, we do have almost an entire bag of leftover buckwheat flour just begging to be used in creative and interesting ways. We’ve had whole buckwheat groats a few times, but we have less experience with the ground flour. Any suggestions?The challenge with buckwheat flour is two-fold. First, it has a fairly strong, bitter flavor that can easily overwhelm a recipe.
Emma Christensen
May 2, 2019
Recipe: Real Irish Scones
I once took a work trip to do nothing but learn about Irish milk, cheese, and butter. Lucky for me, the first thing I ate when I arrived, jet-lagged and haggard, was a scone. I still remember this particular scone because it was fluffier and richer than any scone I’d ever had. After spending a few minutes under the spell of this little morsel, I pulled myself together and asked the chef if it wasn’t in fact a biscuit.
Sara Kate Gillingham
May 2, 2019
Recipe: Chewy Molasses Cookies with Crunchy Lemon Glaze
They're soft and melting, with a crunchy lemon glaze.
Faith Durand
May 2, 2019
Recipe: Cranberry Curd Bars with Walnut Shortbread Crust
Here’s one last recipe to squeeze into your Thanksgiving line-up! Tangy-sweet cranberry curd meets buttery walnut shortbread for a twist on the classic lemon bar. A dash of cinnamon ties it all together. And don’t worry – this whole recipe can be made a day ahead, perfect for the busy Thanksgiving week. I started out wanting to make this recipe with straight cranberry juice.
Emma Christensen
May 2, 2019
What’s the Difference? Flour vs. Corn Tortillas
Yes, one is made of flour and the other of corn. But as I stood in the grocery store the other day with one of each in my hands and a foggy memory of what the recipe called for, I had to ask myself if it really mattered which one I bought. Can’t we just substitute one for the other?I think it comes down to two things: how you want to use the tortillas and which you prefer.Flour tortillas are very soft and pliable with a neutral sweetish flavor.
Emma Christensen
May 2, 2019
Recipe: Apple Yogurt Cake with a Cinnamon-Sugar Streak
My recipe stories seem to fall into a predictable rut: I had to feed a few people, and I needed something easy and simple, and so this recipe was born. But honestly, that’s the way I cook. I look for recipes that give maximum pleasure at the lowest common denominator of work, ingredients, and convenience. The results aren’t always worth talking about, but this recipe — oh, this one is.
Faith Durand
May 2, 2019
Recipe: Rye Toasting Bread with Dried Cherries & Pumpkin Seeds
Winter has me baking a lot — bread, especially — so this week when it got unbearably frigid outside I came up with a bread for breakfast and snack-time that pulls inspiration from three very different recipes: my grandmother’s English muffin toasting bread, a thin dark 100% rye I used to be able to find in health food stores but alas no longer, and the fruity, nutty, seediness of my “truly everything bagels” recipe.
Sara Kate Gillingham
May 2, 2019
Recipe: Apple Cinnamon Toaster Strudels
We're making those apple cinnamon toaster strudels you loved so much from scratch, so you can keep them in your freezer instead of buying the boxed stuff.
Nealey Dozier
May 2, 2019
How To Make Basic White Sandwich Bread
What does a loaf of white sandwich bread make you think of? For me, these pillowy, slightly sweet loaves conjure PB&J sandwiches in wax paper, French toast on Saturday mornings, and picnics in the park. If you’ve been thinking of trying your hand at homemade sandwich bread, here’s a great recipe to make first. White sandwich bread should be sturdy enough to support a generous spread of mayo and few layers of deli meat, but still soft enough to chew easily.
Emma Christensen
May 2, 2019
Brunch Recipe for a Crowd: Country Ham & Onion Quiche Baked in a Sheet Pan
The recipe to make when you have many mouths to feed.
Nealey Dozier
May 2, 2019
What Can I Make with Whole Wheat Flour?
Q: I bought some whole wheat flour hoping to be more healthy in my baking. But most recipes I’ve found recommend whole wheat pastry flour to prevent baked goods from being too dense. What can I make with my non-pastry flour!?Sent by AshleyEditor: Regular whole wheat flour (non-pastry!) is great for using in breads. Not just sandwich loaves, but also pizza dough, dinner rolls, flatbreads, and the like.
Emma Christensen
May 2, 2019
Low-Fat, High-Protein & Gluten-Free: Peanut Flour
The more I hear about peanut flour, the more intrigued I become. I first came across this product while researching African peanut soups, and then a friend mentioned that she uses peanut flour in her baking all the time. And apparently it’s low in fat, high in protein, and gluten-free? Hello! What is this magical ingredient and where can I find some?Peanut flour is made by grinding the roasted nuts into a thick paste, and then pressing out most or all of the oil.
Emma Christensen
May 2, 2019
For Corn Tortillas to Tamales: Masa Harina
Even if you don’t know what masa harina is, you’ve almost certainly eaten it. This is the flour used to make corn tortillas and the filling for tamales. Pupusas, arepas, and sopes are all made with it, along with plenty of other favorite dishes. Masa harina is as central to the Mexican and South American pantry as chiles and dried beans. Do you ever cook with it?Masa harina is more than plain corn flour. Before being ground, the corn kernels for masa harina are soaked with limewater.
Emma Christensen
May 2, 2019
Recipe: Irish Shortbread Toffee Bars
Of my hundreds of cherished cookbooks, my old school community cookbooks rank at the top of the class. (Bonus points if written by a Southern Junior League!) I love reading these retro tomes for entertainment, but they are often the first place I turn for new recipe inspiration, as well. Last week I dusted off a particular favorite—Notably Nashville—for a little late night reading.
Nealey Dozier
May 2, 2019
Marion Cunningham’s Brandy Snaps
My absolute favorite thing about the holidays — besides the time with family and friends — is hands-down the COOKIES! Retail stores and local craft shops are known to pass out a few fresh cookies to spread the holiday cheer as you shop, and I’ll typically grab an extra sample or two when the wife isn’t looking. “I’m just not sure if that’s nutmeg or cinnamon I taste, I think I’ll just have to try one more to be certain.
Chris Perez
May 2, 2019
Going Gluten-Free? Make Your Own All-Purpose Flour Mix
If you’re taking the plunge into gluten-free eating this year, you might be feeling a bit overwhelmed right about now. With so much information and so many products out there, where do you even start? This straightforward guide to gluten-free flours and explanation for making your very own signature flour mix from Shauna Ahern of Gluten-Free Girl and The Chef is just what you need to get going.
Emma Christensen
May 2, 2019
Sun-Flour: Make Your Own Gluten-Free Sunflower Seed Flour
Since going gluten-free, I’ve had lots of fun expanding my arsenal of flours. My latest discovery? DIY sunflower seed flour. I discovered “sun-flour” while developing my recipe for Fruit Crumble with Oats & Dates and have started using this wonderful ingredient in other baked goods, too. Rich in protein and fiber, sunflower seed flour is mildly sweet and nutty, yet neutral enough to use in many baked goods.
Emily Han
May 2, 2019
Beyond Socca: 5 More Ways to Use Chickpea Flour
You tried making socca and loved it, but now what? What else can you make with that big bag of chickpea flour now sitting in your cupboard? If you’ve fallen in love with this nutty, sweet flour, here are a few more ways to use it in your cooking.1. Chickpea Fritters: Chickpea flour makes a fantastic, crunchy coating for deep-fried vegetable fritters.
Emma Christensen
May 2, 2019
Southern Recipe: Cholula Chicken-Fried Steak with Gravy
Don't forget to serve it all with gravy.
Chris Perez
May 2, 2019
How Do I Convert a Gluten-Free Recipe Into a “Regular” Recipe?
Sent by PM Editor: Readers, do you have any advice for using all-purpose flour or other gluten-containing ingredients in a gluten-free baking recipe?
Anjali Prasertong
May 2, 2019
Recipe: Chai Tea Cookies
They're perfect with afternoon tea.
Faith Durand
May 2, 2019
Before & After: How I Organized All My Little Bags of Gluten-Free Flour
As a gluten-free cook and baker, I typically have around 12 to 15 different flours and starches in my kitchen. From chickpea and coconut to sorghum and brown rice, organizing and storing them all was becoming a challenge, both functionally and aesthetically. I spent a week researching and deliberating and found a solution that was simple, streamlined, and inexpensive. BGF (Before Gluten Free), my flour collection consisted of a couple of five-pound bags.
Emily Han
May 2, 2019
They’re Making Gluten-Free Flour Out of Coffee Now! And It Sounds Great.
Leave it to a Seattle company to scheme up the newest in an already robust line-up of alternative flours: coffee flour. This very new gluten-free flour is made from the pulp of coffee cherries and is apparently super high in protein. A skeptic at first, I began to do some research and what I found may surprise you. I first heard of coffee flour in The Seattle Times a few weeks ago in a great article by Ángel González.
Megan Gordon
May 2, 2019
What Can I Make with Sweet Potato Flour?
Q: What are some uses for sweet potato flour? Either sweet or savory. Curiosity got the better of me (for a change) and I brought sweet potato flour home but now I’m not sure what to do. Found a pancake and a crepe recipe, but still looking for more. Sent by Susana Editor: Readers, what do you make with sweet potato flour?
Christine Gallary
May 2, 2019
Should I Change the Recipe If I Use Bleached Flour Instead of Unbleached Flour?
Q: I see that many baking recipes are calling for unbleached flour. If I use bleached flour, should I make any changes to the recipe? Thank you. Sent by Barbara Editor: The protein levels in unbleached and bleached flours are the same, so they can be used interchangeably. However, some claim that bleached flours are whiter in color, and others say that the flavor in unbleached flours are the same.
Christine Gallary
May 1, 2019
Recipe: Maple Pecan Pie Bars
I’ve always felt very neutral about pecan pie. You won’t ever find me rushing to make pecan pie, but I certainly won’t turn down a slice if it comes my way. These maple “pecan pie” bars, on the other hand, are a fantastically different thing. In fact, they are everything I’ve always wished pecan pie would be, I just didn’t know it yet.
Nealey Dozier
May 1, 2019
5 Common Pie Thickeners and How They Work
Besides a flaky crust, getting the filling in fruit pies to thicken up but not turn into a gluey mess requires some know-how about different thickeners, how they work, and what works best for the particular pie that you’re making. Here’s a guide to five common thickeners so you can make the right choice when deciding how to thicken your classic apple pie or triple-berry summer pie. So how does starch thicken pie filling anyway?
Christine Gallary
May 1, 2019
Recipe: Chocolate Peppermint Sandwich Cookies
If you’re the type of person who likes baking (*cough* … me), you’ll probably agree that winter is the most ideal time to practice your cookie skills. There’s nothing I don’t love about it: standing by a warm oven, cutting out fun shapes, and eating fresh cookies. Plus, if I’m making sandwich cookies, then I frequently get to “taste test” the frosting. It’s also the time when all of those classic holiday flavor pairings are just right to use.
Izy Hossack
May 1, 2019
Bread Revolution by Peter Reinhart Is a Bread Revelation
Cookbook: Bread Revolution by Peter Reinhart Overall impression: This is the book you need if you want to take your bread baking to the next level. It is not an easy book, but it really will change the way you understand everything about food, flour, and the art and science of baking bread. There is something truly therapeutic about baking your own bread. I have only been really learning to do it the past three years or so, and it is one of my favorite things to do in the kitchen.
Michelle Peters-Jones
May 1, 2019
The Most Important Thing You Should Know When Baking With Whole Wheat Flour
Whole wheat flour adds more nutrition, not to mention nutty and tasty flavor, to baked goods and other flour-based recipes. However, this flour can sometimes make the finished product seem drier and produce a coarser texture than using a more refined all-purpose flour. But that’s actually easy to deal with: here’s the number one thing you should remember when baking with whole wheat flour! When baking with whole wheat flour, let the batter rest and hydrate before baking!
Christine Gallary
May 1, 2019
Recipe: Whole Wheat No-Knead Bread
It’s true: Cookbook writers actually do cook from their own books. I keep copies of the books I’ve written at close reach in my kitchen, dog-eared and stained. One of the recipes I make over and over again is the Overnight No-Knead Bread from The Kitchn Cookbook. Between morning toast, school lunches, afternoon snacks, and mopping up the evening’s soup, we can easily blow through a few loaves of this every week.
Sara Kate Gillingham
May 1, 2019
Recipe: Ina Garten’s Chocolate Banana Crumb Cake
For our dinner party menu from Ina Garten’s new book, Make It Ahead, we knew we needed a classic Ina dessert — something easy and relaxed, but totally showstopping. When we flipped to the page with this chocolate banana cake, we knew we’d found it. And when Faith talked to Ina, she also got an ingenious tip for not only making this cake ahead, but also making it even more moist a day later.
Emma Christensen
May 1, 2019
Recipe: Funfetti Mug Cake
This Funfetti-inspired mug cake is all about you celebrating you. This version is somewhat healthier than a regular cake because it’s made with Greek yogurt and almond milk and calls for less sugar. It’s also smaller than a full-sized cake, so if you mindlessly eat the whole thing in front of the TV, the damage is minimal. (Although, a hefty dollop of whipped cream on top never hurt anyone.) The best part? It takes less than five minutes to whip up.
Jackie Alpers
May 1, 2019
Recipe: No-Knead Garlic Tear & Share Bread
Garlic bread, to me, is the ultimate comfort food; it’s buttery, warm, and chewy. Plus — like most baked goods — homemade is best. Better yet, I use no-knead dough, so this golden, yeasty treat is an easy one to make. Like most people, I ate those super-commercial, store-bought “bake-it-at-home” garlic baguettes when I was younger. I bought one again recently, mostly out of nostalgia, and realized how doughy and sticky it really was.
Izy Hossack
May 1, 2019