Bread baking deals a lot with reaching the correct temperature. Learn more about bread temperature tips as well as baking cookbook recommendations!
Freshly made rolls are an essential part of all our favorite holiday feasts. But orange rolls? Those take it to another level altogether. You can ice them, for sure, making them more akin to cinnamon rolls—two of them a delight on a plate for brunch. Or you can leave them unfrosted and easily justify putting…
How to make pizza dough The best pizza dough (for pizzas that aren’t deep-dish, like Detroit style) is made with bread flour. Bread flour has a higher protein (gluten) content and can, therefore, create a crust that is chewier and more pliable. Chewy crust is one of the most sought-after characteristics of a pizza crust,…
When we made our lobster rolls a while back, we had to search high and low for the right bun. The New England-style split-top bun is the preferred vessel for all that buttery lobster meat, but it may also be the best way to house a hotdog. In this post, we’ll go over the thermal…
Handmade, fresh tortillas are exponentially better than store-bought tortillas. An off-the-shelf tortilla is barely edible until you warm it up, and even then it’s nothing to write home about. But a freshly made tortilla? That’s another matter altogether. A fresh tortilla needs nothing else to be a decent snack, and a pile of them, warm…
Homemade bread is one of the great joys of life, but it is one that some people don’t get to enjoy. Or at least, not in the same way. One of the things that makes bread bread is the gluten found in wheat flour. That protein structure makes bread stretchy, chewy, and light, but it…
Danishes are some of the tastiest pastries that you can eat. When they are made right, they are flaky, light, nuanced, delightful treats that would be worth standing in line for. But most of the Danishes we eat a pale shadow of the real thing: cloying, waxy, wan staples of hotel “continental breakfasts” and grocery…
