How to Make the Best Light and Fluffy Pancakes | The Food Lab
They may be golden brown, crisp on the edges, and light and fluffy in the center, but when you get right down to it, classic American pancakes are not all that different from any leavened bread.
Tamagoyaki is a popular item on sushi menus, but it can be eaten hot or cold at any time of day, as part of a light breakfast, snack, lunch, or dinner.
A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy.
There are dumb unitaskers—tools designed to do only one job—and then there are the truly useful ones. The ones that perform a function that no multitasker can, or that save you time on mundane activities on a daily basis. These are our favorites.
The key to great corn flavor in this simple chowder is making a quick corn stock from the cobs of the fresh corn and using it as the base for the soup.
Icy-Cold Korean Cucumber Soup (Oi Naengguk) Recipe
Using only a few key ingredients, this refreshing Korean cucumber soup delivers tons of savory flavor. With the addition of ice to keep it frosty, and a topping of roasted sesame seeds for a final nutty note, this soup will fool your taste buds into thinking a lot more went into making it than actually did.
XO Mazemen (Broth-less Ramen With XO Sauce) Recipe
This take on mazemen, or "mixed noodles," a soup-less variation on ramen, incorporates powerfully savory XO sauce to make a flavorful ramen that takes all of five minutes to prepare.
We can all agree on a few things here: Great carne asada should taste, first, of the beef. It should be buttery, rich, and juicy, with a charred, smoky flavor. It should be tender enough to fill a taco or burrito, but substantial enough to be served as a steak. And the marinade should have a good balance of flavors, with no single ingredient overwhelming any other. This recipe produces the carne asada of my childhood dreams.
These Pop-Tarts boast everything you remember about the originals and even newcomers like me can appreciate their warm, spicy-sweet flavor. Frosting lovers will enjoy their irresistibly lickable icing while purists can opt to go au naturel. The real question is: will you butter yours?
10 Supermarket Chocolate Chips for Better Cookies and Pancakes
It's hard to make your chocolate chip cookies stand out when every baker grabs the same bag of chips. A mix-and-match approach, incorporating several brands of chocolate chips into a custom blend, will make your cookies truly unique. Here are 10 good chip options, all easily found online if not in your supermarket, to get you started.
Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking
Inventing a recipe from the ground up is hard work, but doctoring a family favorite is easy. With a few drops of pure extracts, essential oils, and floral waters, you can breathe new life into old desserts, without having to worry about altering their chemistry.
It's pretty hard to find Pipián on most menus, so to this day it's still a treat whenever Mom makes it. Served over roasted chicken, my mom's Pipián sauc...
Bar pies are the pizza for those who love thin crusts, and while making them from scratch is doable, sometimes you just need that pizza NOW. Far from being a compromise, tortilla-based pizzas are in fact the ideal quick and easy-way to make a super-crisp, extra-thin crust for a full-on pizza experience in under 15 minutes from start to finish.
This homemade pizza crust comes together quickly—give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.
Loaded with cocoa butter from Dutch cocoa and bar chocolate, plus brown butter for richness, these chocolate brownies have a glossy, paper-thin crust and powerful flavor.
Ever since The Food Lab uncovered the baking powder for crispy wings trick, I've been rocking grilled wings all the time. With my wings now near perfection—my wife even suggests them anytime we have company, her sly way of getting more for herself—I've been branching out beyond the usual buffalo and trying out different sauces. The latest, and greatest, incarnation were wings slathered in a honey chipotle glaze.
Deeply fragrant, with smoky, charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing-hot coals, and a great texture that's simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the grill and whatever sauce you choose to serve it with. In this case, we're going with a spicy Thai dressing that packs in chili, garlic, fish sauce, and a ton of herbs.
As someone who grew up dreading bland, under- or over-cooked cauliflower, this recipe is a game-changer. The high heat of the grill gives the vegetable its crisp exterior, while an earthy spice rub delivers a ton of flavor.