Good honey-wheat dinner rolls have the softness of white rolls, with satisfying heft and a nutty whole-wheat flavour that’s complemented by a touch of floral sweetness.
That said, these appealing rolls rarely hit the mark: Commercial versions are soft but taste artificially sweet, while homemade rolls have good flavour but can be as dense as wet sand.
Green bean casserole is a holiday staple, so we set out to develop a version that could be assembled in advance to make our holiday cooking easier.
Although it’s hard to imagine that apple crisp needs much improvement, we liked the tartness and texture that cranberries added to one of our favourite standard dessert recipes. The challenges were balancing the fruit flavours and making sure that the filling baked evenly while the topping stayed crisp.
This chocolate sheet cake requires that you use Dutch-processed cocoa powder. What exactly is that? A process called Dutching, which was invented in the 19th century by a Dutch chemist and chocolatier named Coenraad Van Houten, raises cocoa powder’s pH level, which gives the cocoa a fuller flavour and deeper colour.
If you know anything about Texas Red Chili, then you know the one thing that is NOT in this recipe.
If you have just yelled “BEANS!”, then you are correct (and you knew you were correct and did not need me to tell you, thank you very much).
European-style dinner rolls are different from their rich, tender American cousins. The dough for these rustic rolls is lean and the crumb is open, with a yeasty, savory flavour. But the best part might be their crust—so crisp it practically shatters when you bite into it, yet chewy enough to offer satisfying resistance.
So, what do you say, dressing or stuffing?
Baked Brie topped with jam or fruit is popular for good reason. When the cheese is warmed, it becomes rich and gooey, and pairing it with sweet fruit brings out the savory notes in the cheese.
There is much to love about sweet, nutty pecan pie, but it’s easy for this simple dessert to turn out tooth achingly sugary and void of pecan flavour, with a curdled filling sogging a leathery crust.
We wanted to create the ideal recipe for a not-too-sweet pie with a smooth-textured filling and a properly baked bottom crust. We decided to start from the bottom up.
Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. We wanted to guarantee moist meat in a nuanced glaze.
