From the Pantry: Chocolate
Chocolate needs little introduction. The word will immediately call to mind melted, velvety textures, complex and bittersweet flavors, and rich aromas. First, a little on...
From the Pantry: Peanuts
It’s hard to imagine that the world-famous peanut lives in a constant state of identity crisis. While it has the flavor characteristics of a...
From the Pantry: Pumpkin
Cast your mind to a time before pumpkin spice lattes, jack-o-lanterns, or Washington Irving’s gothic tale, Sleepy Hollow. It’s almost impossible to imagine an age when...
From Scotland, With Love: Scottish Pantry Staples
Get to know these beloved Scottish pantry staples.
Butter—Thanks to the beautiful rolling hills of green grass and dedicated farmers who tend to the land,...
The Sweet Science of Sugar Stages
Anyone from a beginner to an experienced baker can feel intimidated by cooking sugar. It’s a process that demands precision—high temperatures, rapid reactions, and...
The Sweet World of Fruit Spreads
When I make my own preserves, there’s a quiet joy in the process—the chopping, the simmering, the way the kitchen fills with the fragrant...
Baking with Oil: Our Essential Guide
When a baking recipe calls for oil or “neutral oil,” most of us instinctively grab vegetable oil. But there is a whole pantry of...
Ingredients are Everything
I was seriously offended, many years ago, when my late husband, Elliott, who was a doctor (ergo, a scientist), called me an alchemist. I...
From the Pantry: Poppy Seeds
The Danube River, winding its way from the gentle hills of Bavaria to the shores of the Black Sea, has long been more than...
Gluten-Free Baking: Essential Flours and Starches
Our test kitchen director explains the key ingredients that make gluten-free baking successful and how best to utilize them.
Gluten-free baking has come a long...
