Bread baking is all about reaching the correct temperatures. Learn more about bread temperatures and get baking and cookbook recommendations!
When I was working as a cheese monger at a local grocery store that had an artisan baking program, I was delighted when they introduced Challah as a weekly specialty bread. Every Friday was a challah-day, and I ate a lot of rich, sweet bread for the rest of my time in that position. Though…
You did it. You made the perfect turkey. You paid attention to the temps as you cooked, and it came out juicy and delicious. It’s not because you overcooked it that there is leftover turkey meat—that’s just par for the course. Same with the gravy, the potatoes, and the stuffing. Heck, there’s even some cranberry…
There’s nothing like a fresh, warm donut. Pillowy and soft, they are one of the great achievements of the bready arts. It is a shame, though, that donuts (we’ll talk names in a minute) seem forever stuck in the province of the diner and the specialty shop. Rows of coffee pots, counter-hops in short aprons…
When the rage of the summer sun passes and the air begins to crisp and cool, my mind always wanders to apples. I love going to an orchard and picking my own, tasting the several varieties as I go along, or buying freshly-pressed, chilled cider from a local farm or roadside stand. And the thought…
Every Southerner I have talked to about it, and I mean every one of them, has told me that the proper accompaniment to a catfish fry (or any other fish fry for that matter) is hush puppies. Now, granted, I haven’t spoken to every catfish-loving person in or from the South, but the fact that…
I am, either by nature or by nurture, prone to hyperbole—especially when it comes to food. If I don’t pay attention to what I’m saying (or typing) I tend toward the grandiose. You may have noticed this in some of my blog articles. So, fully cognizant of that fact, I want to be very clear…