Crisp croissants. Decadent pain au chocolat. Towering strawberries-and-cream napoleons. The tempting treats that populate the shelves at your favorite French bakery are all made with one very special food: puff pastry.
At that trendy pizzeria where you order your favorite wood-fired pies, the beardy cooks likely dust their work areas with raw flour and then use it to keep dough from sticking to any surfaces. It doesn’t matter much that the dusting flour is raw, since it’s going to toast up real nice in that blazing-hot dome they call an oven.
Making pizza at home is a lot like being in a play. Now, hear us out. When you commit to a theater role, you memorize your lines until they are imprinted on your brain, right? Then when rehearsals begin, you practice saying your lines until they are imprinted on your tongue. By the time opening night arrives, you hop on stage and just… play.
Sweet, fresh, and beloved by the lactose intolerant everywhere, homemade soy milk is approximately five hundred times better than the store-bought stuff. And making it should be so simple: it takes only soybeans, filtered water, and some basic equipment. So why don’t we all just whip it up at home? Nobody ever taught us how. Sad! Well, it’s time to turn those soy-stached frowns upside down, everybody. Because author and culinary instructor Andrea Nguyen is here to show us the way.
When you want ice cream, you want the good stuff. No crunchy bits of freezer burn, no crumbly texture. Nope, you want ice cream so smooth a scoop sails straight through it like George Clooney’s speedboat traversing glittering Lake Como. But how do you get that silky-smooth texture every time?
Whether home is a sprawling ranch on the range, a five-floor walk-up in a major metropolis, or a tiny efficiency apartment, we believe you should be able to make barbecue there. And not just when the weather permits or once you’ve amassed the funds to invest in a smoker. No, you should be able to create incredible barbecue, indoors, whenever you darn well please.
“Gluten” is a word that gets tossed around a lot these days, but most people don’t know much about it. Aran Goyoaga is not most people. Raised in Bilbao, Spain, by a family of professional bakers, Goyoaga has spent a lifetime kneading dough and icing cakes. She also suffers from an autoimmune condition, which led her to a gluten-free diet. How do you go glutenless when you were literally born to bake? Goyoaga approaches the challenge scientifically: first, understand how gluten works in a recipe, then experiment with substitute ingredients and techniques to arrive at results that satisfy in terms of structure, texture, and flavor. Oh, and then snap beautiful photos of your creations and post them on your gorgeous blog, Cannelle et Vanille.
If you’ve had the pleasure of visiting the great American Midwest, you’ve likely licked your fair share of frozen custard—a dense, creamy concoction purportedly invented in New York but undeniably loved best in our nation’s middle section.