Five Steps to Making Cream Soup 1. Cook the starch Most cream soups have a flour base and often an onion for flavoring. Sauté the onion in butter. Add the flour and cook while stirring until the butter and flour… Read More »A Beginner’s Guide to the Best Soups on the Planet
Everyone loves a good omelet, but they aren’t always easy to make. You get unevenly cooked eggs, a scrambled mess instead of the perfect fold, or uncooked filling. We’ve found a foolproof way to make perfect omelets in just five… Read More »The Easy, Foolproof Way to Make Omelets
Accuracy in baking matters. Baking measurements matter. Being off by even a tenth of a percent on one crucial ingredient could be enough to throw off the entire recipe. Just think of baking bread and how even just a touch… Read More »The Importance of Baking Measurements
This stuffed French toast is lightly battered and deep-fried. The outside is light and crisp. Lou Anne’s original recipe called for whipped cream cheese with cinnamon chips added, and that’s very good. We’ve used pastry fillings. For a class once,… Read More »Lou Anne’s Deep-Fried Stuffed French Toast
When a recipe tells you to place the batter or dough into a prepared baking sheet, we all know that the recipe is threatening to stick to the pan like glue if we don’t prepare the pan. But what does… Read More »What’s the Proper Way to Prepare a Baking Pan?