The Breville Control Freak is an arguably over-engineered induction cooktop that excels at precise regulation of temperature with a surface sensor (used to measure the pan) as well as a probe-style sensor. You can easily switch between the two, and the probe has both oil and non-oil setttings. Since receiving one as a gift aContinue reading “Making Swiss Meringue Buttercream with the Breville Control Freak”
Sponge cake is a great way to absorb a bounty of summer strawberries.
Is the panacea for evenly-cooked cookies, or an unnecessary gimmick?
English muffins are typically a somewhat mundane breakfast food. Could a homemade version elevate them?
Can a chocolate chip cookie recipe that uses only egg yolks yield a superior result to a whole-egg version?
Sugar cookies have a simple taste with a broad appeal, but can become dry. Can the classic taste be converted to a moister cookie bar while maintaining some of the distinctive characteristics of the original?
What’s not to love about the combination of chocolate and mint? In this dessert, a fudgy, dense chocolate brownie is combined with a refreshing mint frosting and a rich chocolate ganache.
Many people think they don’t like whole wheat. Is bolted wheat a path to a compromise?
What bagel would a kid (or adult) enjoy more than a chocolate chip bagel? How about a chocolate chocolate chip bagel?
I have been using what seemed to be the perfect bagel recipe for years. Would converting it to sourdough take it to the next level…or ruin it?