Why It Works Using an instant-read thermometer to determine the choux paste’s stages of doneness is more reliable than the traditional method’s guesswork. A 30-minute rest in the cooling oven after baking ensures crisp gougères that don’t soften from the steam initially trapped within. Gougères are small puffs made from choux pastry mixed with grated

Why It Works Poking holes in the baked éclairs allows steam to escape and creates openings for easy filling. Returning éclairs to a turned-off oven after they’ve baked helps keep them crisp. Coating the éclairs with cooking spray allows for even expansion in the oven, ensuring minimal splits and cracks. A small amount of corn

Fresh ginger and a float of extra-smoky Scotch get you where you need to go. Serious Eats / Liz Clayman Why It Works Muddling slices of fresh ginger gives the cocktail a nice kick. A float of peaty Islay Scotch adds a smoky complexity that contrasts beautifully with the bright citrus and spicy ginger. Honey

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. There have been more than a few nights in the past year-and-a-half when I’ve flopped into bed

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“People criticize burritos, saying, ‘Oh, burritos are an American invention. Flour tortillas are not eaten by Mexicans,’” says Pati Jinich, Mexican food writer and host of the James Beard Award-winning series Pati’s Mexican Table. “But that couldn’t be further from the truth.” So allow me to begin by making an important clarification: burritos originated in

Explore Cookware Is Yeti’s Cast Iron Skillet Just as Good as Its Coolers? To Find the Best Ceramic Nonstick Skillets, I Scrambled and Fried 44 Eggs We Fried Eggs, Seared Tofu, and Baked Cornbread in Bobby Flay’s New Cast Iron Skillet—Here’s How It Performed What Is Hard Anodized Cookware Anyway? We Talked to an Expert

Why It Works Blending garlic into a smooth paste releases emulsifiers contained within its cell walls, which stabilizes the sauce without using eggs. Alternating the addition of oil with a small amount of lemon juice and water prevents the emulsion from becoming overwhelmed with oil and breaking. Whenever my husband and I order delivery from

Thoughtfully chosen tableware is can make any meal more special, from daily breakfast to entertaining guests. Our picks for bowls, platters, cake stands, and more will keep your dining area looking its best. More In Equipment

Why It Works Layering thinly sliced apples in a roughly uniform pattern produces clean, even slices of cake. White miso lends savory complexity to the cake and the caramel sauce. Slowly cooling the cake in the pan ensures that the pectin from the apples in the cake fully sets before serving. Leave it to the