Why It Works Scalding the milk transforms its proteins so that they form a silky and smooth curd. Giving the yogurt plenty of time to grow strong will yield a culture that can be used for multiple batches. Allowing the yogurt ample time to strain will yield a thick, spreadable consistency. Labaneh was something my
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Why It Works Toasting the hazelnuts before enhances their nuttiness. A blend of ground cinnamon, ginger, nutmeg, cloves, allspice, and cardamom gives the cookies a warm spiced note. Over the years, I’ve eaten thousands and thousands of Christmas cookies. Lebkuchen were never among them. In fact, until I started hiring German au pairs to help with my
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy. Falafel is a round bite sized patty mixture of garbanzo beans, seasonings and a hint of spice from a jalapeño all cooked and ready to add to any wrap or salad. A healthy little bite of the world’s best
Why It Works Refined coconut oil is odorless and flavor-neutral, but rich, so the cookies won’t dry out as quickly as those made from butter alone. Coconut oil keeps the dough pale and minimizes browning, for pale cookies that are easy to decorate or dye. A pinch of baking soda raises the dough’s pH, giving
About Serious Eats Serious Eats, a Dotdash brand, is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat. Dotdash
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy. This crack chicken noodle soup is absolutely irresistible! It’s packed with shredded chicken, bacon, ranch seasonings, and noodles, all in a deliciously creamy broth. One bite, and you’ll be hooked! Reasons You’ll Love This Recipe
Why It Works Using all-purpose rather than bread flour keeps the dough tender and light. Baking soda regulates the dough’s pH, helping it brown in the oven. Unflavored dental floss or butcher’s twine cuts through the dough without squishing it flat. Nothing kicks off a holiday celebration quite like waking up to the smell of
Why It Works Parcooking the sliced apples in a skillet before baking deepens their flavor and ensures the filling and the topping bake at the same rate. Baking the pie on the bottom oven rack guarantees the bottom crust turns crispy at the same rate that the crumble topping turns golden brown. A mixture of
Why It Works White whole wheat flour offers an earthy, nutty flavor while keeping the dough tender. Incorporating cornstarch softens the proteins in the flour to produce a shortbread with a pleasantly crumbly texture. Evenly coating the flour particles with fat in the form of melted butter makes it harder for gluten chains to form