Makes about 2 dozen cookies This sandwich cookie is comprised of buttery cookies on the outside and rich, creamy dulce de leche in the center.
All About Baking Soda and Baking Powder
Both baking soda and baking powder, referred to as chemical leaveners, give breads, cakes, and other doughs and batters a light texture by introducing carbon dioxide gas into the batter. The gas expands the bubbles that are already present in the batter due to the action of mixing or creaming. […]
All About Barbecue Sauce
Barbecue sauce is a grilling basic. There are plenty of good barbecue sauces that you can buy, but they are easy to make at home in large enough amounts to last for a couple of weeks of grilling. You can double or triple any of our favorite recipes, like Classic, […]
All About Caviar
Caviar is the salted roe of fish, traditionally sturgeon, which is prized for its briny delicate flavor. Due to overfishing, politics, and pollution, the supplies have dwindled and the price has increased, leading to a flood of alternative varieties from many sources. The delicate berries of true caviar come from […]
All About Ceviche
It is funny in the food world how trends come and go, yet some dishes fly just under the radar. Ceviche is a dish that continues to be interesting but has yet to reach the cross-cultural influence that, say, sushi has. The origins of both are not as far-flung as […]
All About Chocolate
Bewildering arrays of cocoa and chocolate products exist and vary widely in quality and availability. The first step in properly selecting these products is to understand the makeup of each and their uses. Bittersweet/semisweet chocolate Often simply called dark chocolate, the FDA regulates that this type of chocolate must contain […]
All About Eggs
We wouldn’t be the first to call The Egg incredible (and edible), or the first to extol the virtues of a runny egg atop literally anything. We know you’re all eating avocado toast with a perfect egg topper, and who among us didn’t order bucatini carbonara at dinner last night? […]
All About Flour
All-purpose flour is only one option among many, and specialty flours are more likely to be available at your local market. Let’s explore the varieties of flour that you might come across so you can choose the best replacement for you. All-purpose flour is a blend of “soft” (low-protein) and […]
All About Gelatin
Gelatin is used as a stabilizer in many baking preparations. In small amounts, gelatin adds body, like to a sauce or whipped cream; in greater amounts, it can set a liquid so firmly that it can be sliced or cut into shapes. Using the precise amount of gelatin is crucial: […]
All About Gnocchi
Gnocchi may have a longer history than pasta in Italy. A cookbook from the fourteenth century includes a recipe for gnocchi made by mashing together cheese and egg and mixing them with flour to make a dumpling. Today, you can find gnocchi made from potatoes, semolina, polenta, squash, ricotta, and […]
All About Ice Cream
Churned frozen desserts like ice cream, sherbet, and sorbet get their soft, spoonable texture from being stirred with a paddle (known as a dasher) while they are cooled to below the freezing point in an ice-cream maker. The stirring action ensures that the ice crystals remain tiny and introduces enough […]
All About Meringues
Have you ever tried to make a lemon meringue pie and ended up with a sort of sad, droopy meringue top? We all have! Luckily, once you master the meringue, it’s a super simple trick to have up your sleeve for pies, cookies, and even cakes! Whipping egg whites with […]