Makes 1 1/4 pounds dough Ingredients 14 oz (3 cups) all-purpose or tipo 00 flour 4 large eggs Directions Combine the flour and eggs by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough in […]
Challah, an enriched and truly delicious bread, is prized for its tender crumb, but identifiable by its glossy crust and characteristic braid. It is unmistakable among the other crisp crusts and rustic shapes. As part of ancient Jewish traditions, challah dough can be simply braided from three strands, like we […]
One of the most frequently asked questions from guests at our CIA campuses is: “Can I freeze this?” And it’s a good question! After all, no matter how much you like to cook, there are some days that having a back-up dinner ready to go can be a life-saver. You’ll […]
Even the best-tested recipe can have flaws. After all, we don’t all like our cookies, cakes, or pies exactly the same. Someone’s perfect chocolate chip cookie might be too crisp for you, or too chewy for someone else. The beauty of at-home baking is that you are in charge of […]
For many home bakers, creating a flavorful, tender pie or tart crust is a fearful and challenging process filled with questions. How is it that some home bakers consistently produce flaky, crispy, and tender crusts or shells while others consistently find this task so daunting? As pie and tart dough […]
Why cook dried chickpeas? Simple: They’re hands-down better than canned. Here’s how to make perfect chickpeas every time. And remember, beans of all kinds are great to freeze and use later, so make a big batch! Ingredients 1 lb dried chickpeas 1 peeled onion, halved 3 teaspoons kosher salt, divided […]
“Is it done?” The eternal question that is not always easy to answer. Use this handy reference chart for deciding when your meat, poultry, or fish is ready to enjoy. Remove your food from the oven, grill, or pan when it’s still a few degrees below your desired temperature to […]
For many of you, “cooking with wine” may mean holding a wooden spoon in one hand and a wine glass in the other. While there’s nothing wrong with enjoying a glass while you cook, I’d like to propose reserving a little for your recipes. You may ask, “Why use wine […]
In baking, every step matters—from mixing to baking, but just as importantly, cooling! While we often romanticize baked goods fresh from the oven, most baked items like cakes (and yes, breads!) are best once cooled. Baking is a series of chemical and physical reactions spurred by the heat of the […]
There is a lot of helpful information down there, but if you’re pressed for time, here’s a summary of the most important parts: Slow roasting typically utilizes large, less tender, less expensive, more active, higher-fat muscles that contain a large amount of collagen, like pork butts. If you are looking […]
Some of the most decadent and delicious dishes we all love are milk-based. Scalloped potatoes, macaroni and cheese, mashed potatoes, ice cream! All are flavored or fortified with a heavy pour of milk, cream, and/or butter. And while a creamy sauce is sort of perfect already, the most fool-proof way […]
Béchamel is classical white sauce that is made with milk thickened with a roux. Blond roux is traditionally used, and the amount of roux will determine the sauce’s consistency. Vegetables or aromatics are sometimes added to strengthen the flavor, but they are normally strained out after cooking to preserve the […]