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
Taco Night? Warming Tortillas are the Way to Go
Gluten-Free Light and Fluffy Biscuits
Biscuits and gravy? Strawberry shortcakes? Straight-up biscuits action?
Our gluten-free version tastes terrific, plain and simple.
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.
Make it yourself! Get the recipe.
A wonderful step-by-step recipe for a lighter raw-egg-free homemade version of the normally overly sweet holiday treat.