Good chocolate right out of the wrapper has an attractive sheen and a satisfying snap when you break it in two. But if you melt the chocolate to use as a coating or for drizzling and try to use it immediately, it will set up into a soft, blotchy, dull-looking mess that melts on your fingers. Why the difference?
Fantastic video. I HATE tempering chocolate so this will hopefully make that task much more enjoyable.
Gearing Up For Gluten-Free http://ift.tt/1walZBG
They’re already writing a second book! I need to go order the first one STAT.
Because there are NEVER enough tacos.
Straight out of the fridge, store-bought tortillas are lackluster in flavor, cold, and unbendable.
Here are 2 methods to warm them, a tortilla storage tip, and our recipe for Steak Tacos.
See how to make your own tortillas and learn the secrets to Mexican Classics on America’s Test Kitchen
Gluten-Free Light and Fluffy Biscuits
Biscuits and gravy? Strawberry shortcakes? Straight-up biscuits action?
Our gluten-free version tastes terrific, plain and simple.
Make It Now: Our Recipe for Gluten-Free Biscuits
Get this recipe and 180 groundbreaking gluten-free recipes in our newest book, The How Can It Be Gluten Free Cookbook
Using psyillium husk to strengthen the dough hmm? I admit, it’s not something that I would have thought of, but I love that someone else figured it out, as I have yet to make a GF biscuit that cuts the mustard.
I need to get my hands on this cookbook ASAP!
Secrets to Making Raspberry Streusel Bars
Bake gooey, sticky, and sweet bar cookies without a single cookie casualty.
To see the whole post you can take a look at The Feed or to see the recipe without the photos you can look at the Recipe File.
A little liner goes a long way to making perfect bar cookies.
A well executed infographic turns any baking plight into a baking success!
This guide is quite handy for your last minute holiday baking emergencies.
P.S. Don’t hesitate to ask question if you have something specific to ask. If I can’t answer it, I’ll just ask Chef for you!
How to Make Eggnog
Now’s the time for creamy, nutmeggy, bourbon-spiked sips.
A wonderful step-by-step recipe for a lighter raw-egg-free homemade version of the normally overly sweet holiday treat.
you can't eat bread!? 