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?
You can make piroshki ahead of time and store them before baking in either the refrigerator or freezer. You can also refrigerate or freeze leftovers piroshki and reheat them when you’re ready to enjoy them again. Here’s how: How to… Read More »Storing and Freezing Piroshki