Depending on when vegetables are picked, they might take different lengths of time to cook. — Claire Saffitz Copy Share Image
I ate cottage cheese all the time growing up, but it wasn't until I was in college that I became aware of… — Claire Saffitz Copy Share Image
The last time I ordered soup in a restaurant was - well, let me see - possibly never. That's because in my… — Claire Saffitz Copy Share Image
The first time I ever deep-fried something, I was terrified. I was making yeasted jelly donuts, and I was so nervous that… — Claire Saffitz Copy Share Image
Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and… — Claire Saffitz Copy Share Image
Cooking for a crowd during the holidays takes a lot of time and effort, so we understand the desire to outsource as… — Claire Saffitz Copy Share Image
Holiday eating is a study in paradox. You're surrounded by food, but you're so busy shopping and cooking that you don't have… — Claire Saffitz Copy Share Image
If you bake all the time, just leave your butter on the counter so it's always ready. — Claire Saffitz Copy Share Image
I have made cassoulet more times than is advisable - first in culinary school, once with a friend for a dinner party,… — 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… — Claire Saffitz Copy Share Image
Even though they have long shelf lives, chemical leaveners will lose potency over time. If the only box of baking soda you… — Claire Saffitz Copy Share Image
Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When… — Claire Saffitz Copy Share Image
Generally I don't find that basting does a lot of anything! I think what makes the most difference is treating the turkey… — Claire Saffitz Copy Share Image
Serve as a sweet brunch treat or with tea in the afternoon. No one would turn it down as dessert after a… — Claire Saffitz Copy Share Image
Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to the likes of Thomas Jefferson than Thomas… — Claire Saffitz Copy Share Image
Generally, if you're a baker who's still learning the ropes, substitutions can be risky. It's always best to make a recipe the… — 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 Image
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 Image
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 Image
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 Image
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 Image
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 Image
Depending on when vegetables are picked, they might take different lengths of time to cook. — Claire Saffitz Copy Share Image
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 Image
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 Image
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 Image
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 Image
