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Stroopwafels are probably one of the most well-known Dutch cookies out there. They are famous for their crunchy waffle cookies on the outside and sweet syrup on the inside. Making stroopwafels is a little bit of a project, but a…
Bread making can be as simple as just mixing some ingredients, waiting and baking, to a complex multi-step process. Depending on what style of bread you’re after, you might choose for one over the other. But for a beginning bread…
You can spend a life time studying the science behind bread, if not several lifetimes. From optimizing a sourdough, to understanding gluten, and perfecting your grain mix. There are so many different aspects to bread that will keep you going…
Sure, you can make bread with just four ingredients: flour, water, yeast, and salt. But, add a few more, and even more opportunities open up. Softer, sweeter, more tender breads start to become possible as well, by simply adding a…
With just four simple ingredients, flour, water, yeast and salt, you can make bread. And not just a bread. There are literally countless ways in which to bring these four ingredients together to make a slightly different bread every time.…
Most meat preparations take anywhere from a few minutes – think grilled steak – to several hours – a pie or stew – to prepare. But if you have a couple of days, why not get your hands on a…
The first time you read a recipe for a chiffon cake, you might be a little stumped. Do I really need to cool this cake upside down? Why on earth would I do so? And do I really need to…
You might have seen it on YouTube, or live, in a candy shop: candy makers pulling on candy. Over and over they pull the candy apart, fold it back together, and so forth, until it’s reached the consistency they’re looking…
Most cakes nowadays become airy thanks to the use of frothy eggs, or more commonly, by adding baking soda or baking powder. However, just like we can leaven bread with yeast, we can do the same for cakes! Though nowadays…
Over 90% of what I use my microwave for (and with me, many others) is to reheat food. Only a small sliver of my microwave activity actually involves cooking food in it. And within that narrow realm of microwave cooking,…
A good chocolate mousse is smooth, airy, chocolatey, and melts in your mouth. It definitely isn’t gritty, watery, dense, or even clumpy. Making chocolate mousse is all about creating that light foamy texture, without having it collapse on you. And…
From protein science, to milk analysis, from paneer, to Parmigiano, the world of cheese is a big and complex one. It’s easy to build an entire career around the topic of cheese-making, make that more than one career if you…