Claire Saffitz

Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole…

— Claire Saffitz

Usually, turkey burger recipes result in something so lifeless and tasteless that drowning one in ketchup (that most perfect and delicious of…

— Claire Saffitz

Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more…

— Claire Saffitz

Cooking has always been work.

— Claire Saffitz

Lame blades can dull relatively quickly, so after slashing several loaves the blade won't slice through the dough with tremendous ease. (When…

— Claire Saffitz

Always use liquid measuring cups to measure liquid and dry measuring cups to measure dry. Especially when measuring flour, accuracy is important,…

— Claire Saffitz

I've always just operated with the attitude that if I work just as hard as I can, everything will be fine.

— Claire Saffitz

Depending on when vegetables are picked, they might take different lengths of time to cook.

— Claire Saffitz

Poached quince are so tender, aromatic, and rosy that you'd hardly believe the raw fruit is white, fibrous, and hard as a…

— Claire Saffitz

True marshmallow - and I'm not talking about those ones from a bag - is nothing more than an Italian meringue set…

— Claire Saffitz

The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combination, savory or sweet. Since it's…

— Claire Saffitz

One thing I hear a lot is that people feel less stressed out after they watch 'Gourmet Makes.' There's a transference of…

— Claire Saffitz

I don't like a too-perfect cake. You want people to know it came from your kitchen and not the cake case in…

— Claire Saffitz

For reasons that aren't quite clear I derive a weird and almost inappropriate pleasure from making a cake that looks like a…

— Claire Saffitz

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid - a French technique called…

— Claire Saffitz

A well-crafted cocktail isn't complete without the right garnish. This final flourish - often citrus or fresh herbs - enhances the drink's…

— Claire Saffitz

Can you braid three strands? Then you can make babkallah. The very idea of babkallah came about because the recipe avoids the…

— Claire Saffitz

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

In the height of summer, a ripe cantaloupe is one of the most intoxicating pieces of produce under the sun.

— Claire Saffitz

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same.

— Claire Saffitz

When making any pureed soup, don't blend all the liquids and solids together at once. Hold back some liquid at first and…

— Claire Saffitz

I love the Grub Street Diet. I am particularly fascinated by what people eat; I think it says a lot about people.

— Claire Saffitz

The last time I ordered soup in a restaurant was - well, let me see - possibly never. That's because in my…

— Claire Saffitz

Quince may resemble pears and apples, but unlike their fruit brethren, raw quince are inedibly tannic and sour. This means you do…

— Claire Saffitz

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