Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating from the oven floor, baking it faster from the bottom. The reverse is true of something… — Claire Saffitz Copy Share Image
Only bake one type of thing at a time. Even when it seems like you're killing two birds with one stone, baking multiple recipes at the same time in one oven presents a tricky balancing act. — Claire Saffitz Copy Share Image
Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs… — Claire Saffitz Copy Share
Usually, turkey burger recipes result in something so lifeless and tasteless that drowning one in ketchup (that most perfect and delicious of condiments) doesn't… — Claire Saffitz Copy Share
Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating… — Claire Saffitz Copy Share
Lame blades can dull relatively quickly, so after slashing several loaves the blade won't slice through the dough with tremendous ease. (When this happens,… — Claire Saffitz Copy Share
Always use liquid measuring cups to measure liquid and dry measuring cups to measure dry. Especially when measuring flour, accuracy is important, so using… — Claire Saffitz Copy Share
I've always just operated with the attitude that if I work just as hard as I can, everything will be fine. — Claire Saffitz Copy Share
Depending on when vegetables are picked, they might take different lengths of time to cook. — Claire Saffitz Copy Share
Poached quince are so tender, aromatic, and rosy that you'd hardly believe the raw fruit is white, fibrous, and hard as a rock. — Claire Saffitz Copy Share
True marshmallow - and I'm not talking about those ones from a bag - is nothing more than an Italian meringue set with gelatin. — Claire Saffitz Copy Share
The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combination, savory or sweet. Since it's so soft,… — Claire Saffitz Copy Share
One thing I hear a lot is that people feel less stressed out after they watch 'Gourmet Makes.' There's a transference of their stress… — Claire Saffitz Copy Share
I don't like a too-perfect cake. You want people to know it came from your kitchen and not the cake case in the bakery… — Claire Saffitz Copy Share
For reasons that aren't quite clear I derive a weird and almost inappropriate pleasure from making a cake that looks like a decomposing log.… — Claire Saffitz Copy Share
Simmering vegetables in a covered pot over low heat so that they steam in their own liquid - a French technique called a l'etouffee… — Claire Saffitz Copy Share
